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Improvement of Surimi Gel from Frozen-Stored Silver Carp.
- Published in:
- Gels (2310-2861), 2024, v. 10, n. 6, p. 374, doi. 10.3390/gels10060374
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- Article
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods.
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- Foods, 2024, v. 13, n. 7, p. 1034, doi. 10.3390/foods13071034
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- Article
Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment.
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- Foods, 2024, v. 13, n. 5, p. 800, doi. 10.3390/foods13050800
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- Article
UVB irradiation improved the gel properties of phycocyanin‐undaria pinnatifida hydrogel.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1724, doi. 10.1111/ijfs.16926
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- Article
Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials.
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- Advanced Functional Materials, 2024, v. 34, n. 3, p. 1, doi. 10.1002/adfm.202308967
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- Article
Interaction between a Sulfated Polysaccharide from Sea Cucumber and Gut Microbiota Influences the Fat Metabolism in Rats.
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- Foods, 2023, v. 12, n. 24, p. 4476, doi. 10.3390/foods12244476
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- Article
Effects of pork fat and linseed oil as additives on gel quality of fish cake.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 693, doi. 10.1111/jtxs.12759
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- Article
Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides.
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- Foods, 2023, v. 12, n. 15, p. 2828, doi. 10.3390/foods12152828
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- Article
The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink.
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- Foods, 2023, v. 12, n. 14, p. 2666, doi. 10.3390/foods12142666
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- Article
A Study of the Gelatin Low-Temperature Deposition Manufacturing Forming Process Based on Fluid Numerical Simulation.
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- Foods, 2023, v. 12, n. 14, p. 2687, doi. 10.3390/foods12142687
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- Article
The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption.
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- Foods, 2023, v. 12, n. 11, p. 2127, doi. 10.3390/foods12112127
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- Article
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake.
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- Foods, 2023, v. 12, n. 9, p. 1842, doi. 10.3390/foods12091842
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- Article
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles.
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- Journal of Texture Studies, 2023, v. 54, n. 2, p. 276, doi. 10.1111/jtxs.12736
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- Article
Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid.
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- Foods, 2023, v. 12, n. 6, p. 1342, doi. 10.3390/foods12061342
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- Article
Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 2, p. 701, doi. 10.1111/ijfs.16220
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- Article
Studies on the Deodorization Method of Tilapia.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 2, p. 202, doi. 10.16429/j.1009-7848.2023.02.020
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- Article
Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions.
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- Foods, 2023, v. 12, n. 1, p. 217, doi. 10.3390/foods12010217
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- Article
Characteristic stable structure of the myosin rod in dark muscle of yellowtail kingfish (Seriola aureovittata).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7917, doi. 10.1111/ijfs.16146
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- Article
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor.
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- Foods, 2022, v. 11, n. 21, p. 3321, doi. 10.3390/foods11213321
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- Article
Flavor Changes in the Heat-reacted Essence of the Enzymatic Hydrolysate of Mussel under Different Heating Conditions and Drying Processes.
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- Modern Food Science & Technology, 2022, v. 38, n. 11, p. 255, doi. 10.13982/j.mfst.1673-9078.2022.11.1462
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- Article
Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products.
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- Foods, 2022, v. 11, n. 19, p. 3015, doi. 10.3390/foods11193015
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- Article
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (Patagonotothen ramsayi) fish mince gel.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 844, doi. 10.1111/jtxs.12657
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- Article
The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 6014, doi. 10.1002/jsfa.11954
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- Article
Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4065, doi. 10.1111/ijfs.15721
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- Article
A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study.
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- Foods, 2022, v. 11, n. 9, p. 1309, doi. 10.3390/foods11091309
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- Article
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 277, doi. 10.1111/jtxs.12668
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- Article
Application of Artificial Neural Network in the Baking Process of Salmon.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/3226892
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- Article
The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine.
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- Foods, 2022, v. 11, n. 6, p. 855, doi. 10.3390/foods11060855
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- Article
Hot-Air Drying Characteristics of Sea Cucumber (Apostichopus japonicus) and Its Rehydration Properties.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/5147373
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- Article
Significantly Different Lipid Profile Analysis of Litopenaeus vannamei under Low-Temperature Storage by UPLC-Q-Exactive Orbitrap/MS.
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- Foods, 2021, v. 10, n. 11, p. 2624, doi. 10.3390/foods10112624
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- Article
Recent advances in fishy odour in aquatic fish products, from formation to control.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 4959, doi. 10.1111/ijfs.15269
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- Article
Comparative Study on Curcumin Loaded in Golden Pompano (Trachinotus blochii) Head Phospholipid and Soybean Lecithin Liposomes: Preparation, Characteristics and Anti-Inflammatory Properties.
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- Molecules, 2021, v. 26, n. 8, p. 2328, doi. 10.3390/molecules26082328
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- Article
Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality.
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- Journal of Texture Studies, 2021, v. 52, n. 2, p. 197, doi. 10.1111/jtxs.12574
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- Article
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests.
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- Journal of Texture Studies, 2021, v. 52, n. 2, p. 240, doi. 10.1111/jtxs.12578
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- Article
Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 2108, doi. 10.1002/jsfa.10833
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- Article
Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis.
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- Food Science & Nutrition, 2021, v. 9, n. 1, p. 154, doi. 10.1002/fsn3.1974
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- Article
The effect of fish freshness on myosin denaturation in flounder Paralichthys olivaceus muscle during frozen storage.
- Published in:
- Fisheries Science, 2020, v. 86, n. 6, p. 1111, doi. 10.1007/s12562-020-01466-6
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- Article
Low‐temperature steaming improves eating quality of whitefish.
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- Journal of Texture Studies, 2020, v. 51, n. 5, p. 830, doi. 10.1111/jtxs.12540
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- Article
Improvement of myofibrillar protein gel strength of Scomberomorus niphonius by riboflavin under UVA irradiation.
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- Journal of Texture Studies, 2020, v. 51, n. 4, p. 601, doi. 10.1111/jtxs.12513
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- Article
Physiochemical and rheological properties of oxidized Japanese seerfish (Scomberomorus niphonius) myofibrillar protein.
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- Journal of Food Biochemistry, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfbc.13079
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- Article
Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi.
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- Journal of Texture Studies, 2019, v. 50, n. 4, p. 316, doi. 10.1111/jtxs.12398
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- Article
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes.
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- Journal of Texture Studies, 2018, v. 49, n. 6, p. 578, doi. 10.1111/jtxs.12357
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- Article
Effect of temperature–time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai).
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- Journal of Texture Studies, 2018, v. 49, n. 5, p. 503, doi. 10.1111/jtxs.12354
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- Article
The nutrients analysis and safety evaluation in muscles of Pangasius bocouti and Cynoglossus robustus.
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- Journal of Dalian Polytechnic University, 2018, v. 37, n. 5, p. 340, doi. 10.19670/j.cnki.dlgydxxb.2018.0505
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- Article
The effect of different pretreatments on the quality of ready-to-eat jellyfish <italic>Rhopilema esculentum</italic> Kishinouye products.
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- Fisheries Science, 2018, v. 84, n. 2, p. 413, doi. 10.1007/s12562-017-1165-2
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- Article
Physiochemical and functional properties of chum salmon ( Oncorhynchus keta) skin gelatin extracted at different temperatures.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 15, p. 5406, doi. 10.1002/jsfa.8431
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- Article
Dynamic Water Mobility in Sea Cucumber (Stichopus japonicas) During Drying Process Assessed by LF-NMR and MRI in situ.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2016-0360
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- Article
Water dynamics of Ser-His-Glu-Cys-Asn powder and effects of moisture absorption on its chemical properties.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3124, doi. 10.1002/jsfa.8154
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- Article
Characterization the carotenoid productions and profiles of three Rhodosporidium toruloides mutants from Agrobacterium tumefaciens-mediated transformation.
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- Yeast, 2017, v. 34, n. 8, p. 335, doi. 10.1002/yea.3236
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- Article
Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber ( Stichopus japonicas) Tenderization During Low-Temperature Heating Process.
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- Food Analytical Methods, 2017, v. 10, n. 7, p. 2207, doi. 10.1007/s12161-016-0770-5
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- Article