Found: 17
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Effects of dietary n−3/n−6 ratio on lipid metabolism of gilthead seabream ( Sparus aurata).
- Published in:
- European Journal of Lipid Science & Technology, 2011, v. 113, n. 11, p. 1332, doi. 10.1002/ejlt.201100087
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- Article
Physical, chemical and sensory analysis of sardine ( Sardina pilchardus) stored in ice.
- Published in:
- Journal of the Science of Food & Agriculture, 1992, v. 59, n. 1, p. 37, doi. 10.1002/jsfa.2740590106
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- Article
Untitled.
- Published in:
- European Food Research & Technology, 2001, v. 212, n. 5, p. 535, doi. 10.1007/s002170100299
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- Article
CHEMICAL CHARACTERIZATION AND PREPARATION OF SALTED MINCES FROM BIGEYE GRUNT AND LONGFIN BONEFISH.
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- Journal of Food Biochemistry, 2001, v. 25, n. 6, p. 527, doi. 10.1111/j.1745-4514.2001.tb00812.x
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- Article
INFLUENCE OF WASHING PARAMETERS ON THE CHARACTERISTICS OF HORSE MACKEREL ( TRACHURUS TRACHURUS) MINCE.
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- Journal of Food Biochemistry, 1998, v. 22, n. 6, p. 511, doi. 10.1111/j.1745-4514.1998.tb00259.x
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- Article
Protein gels and emulsions from mixtures of Cape hake and pea proteins.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 2, p. 289, doi. 10.1002/jsfa.6717
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- Article
Functional and antioxidative properties of protein hydrolysates from Cape hake by-products prepared by three different methodologies.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 771, doi. 10.1002/jsfa.5796
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- Article
Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 11, p. 1819, doi. 10.1002/jsfa.4020
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- Article
The presence of bioactive peptides in hydrolysates prepared from processing waste of sardine ( Sardina pilchardus).
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 11, p. 1120, doi. 10.1002/jsfa.921
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- Article
CHEMICAL COMPOSITION CHANGES AND FAT OXIDATION IN SARDINE MINCE FOLLOWING SODIUM BICARBONATE AND SODIUM CHLORIDE WASHING.
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- Journal of Food Process Engineering, 2010, v. 33, n. 6, p. 1036, doi. 10.1111/j.1745-4530.2008.00323.x
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- Article
Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 12, p. 2528, doi. 10.1111/ijfs.13233
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- Article
Chemical composition and nutritional value of raw and fried allis shad ( Alosa alosa).
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- International Journal of Food Science & Technology, 2013, v. 48, n. 6, p. 1303, doi. 10.1111/ijfs.12091
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- Article
Determination of the quality of frozen hake using its microwave dielectric properties.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 1, p. 55, doi. 10.1111/j.1365-2621.2004.00910.x
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- Article
Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity.
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- Applied Biochemistry & Biotechnology, 2014, v. 172, n. 6, p. 2877, doi. 10.1007/s12010-014-0732-6
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- Article
Preparation of Triacylglycerols Rich in Omega-3 Fatty Acids from Sardine Oil Using a Rhizomucor miehei Lipase: Focus in the EPA/DHA Ratio.
- Published in:
- Applied Biochemistry & Biotechnology, 2014, v. 172, n. 4, p. 1866, doi. 10.1007/s12010-013-0616-1
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- Article
Antioxidant synergy of α-tocopherol and phospholipids.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1999, v. 76, n. 8, p. 905, doi. 10.1007/s11746-999-0105-4
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- Article
Evaluation of Marine Microalga Diacronema vlkianum Biomass Fatty Acid Assimilation in Wistar Rats.
- Published in:
- Molecules, 2017, v. 22, n. 7, p. 1097, doi. 10.3390/molecules22071097
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- Article