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Functional and Structural Properties of Type V Collagen from the Skin of the Shortbill Spearfish (Tetrapturus angustirostris).
- Published in:
- Molecules, 2024, v. 29, n. 11, p. 2518, doi. 10.3390/molecules29112518
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- Article
Isolation and Characterization of Collagen and Collagen Peptides with Hyaluronidase Inhibition Activity Derived from the Skin of Marlin (Istiophoridae).
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- Molecules, 2023, v. 28, n. 2, p. 889, doi. 10.3390/molecules28020889
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- Article
Preparation, Purification and Characterization of Antibacterial and ACE Inhibitory Peptides from Head Protein Hydrolysate of Kuruma Shrimp, Marsupenaeus japonicus.
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- Molecules, 2023, v. 28, n. 2, p. 894, doi. 10.3390/molecules28020894
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- Article
Primary Structure and Conformation of a Tetrodotoxin-Binding Protein in the Hemolymph of Non-Toxic Shore Crab Hemigrapsus sanguineus.
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- Journal of Marine Science & Engineering, 2023, v. 11, n. 1, p. 181, doi. 10.3390/jmse11010181
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- Article
Cholesterol-binding ability of saponin from Japanese starfish.
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- Journal of Food Science & Technology, 2021, v. 58, n. 8, p. 3056, doi. 10.1007/s13197-020-04809-4
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- Article
A novel property of fWap65-2, the warm temperature acclimation-related 65-kDa protein from pufferfish Takifugu rubripes, as an antitrypsin.
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- Fisheries Science, 2021, v. 87, n. 4, p. 589, doi. 10.1007/s12562-021-01533-6
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Primary structures and conformations of stonefish toxin-like toxins from three species of rabbitfish, Siganus puellus, Siganus unimaculatus, and Siganus virgatus.
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- Fisheries Science, 2020, v. 86, n. 5, p. 889, doi. 10.1007/s12562-020-01455-9
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Elimination of the major allergen tropomyosin from shrimp muscle by boiling treatment.
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- Fisheries Science, 2020, v. 86, n. 1, p. 197, doi. 10.1007/s12562-019-01373-5
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Functional and structural properties of red color‐related pigment‐binding protein from the shell of Litopenaeus vannamei.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 4, p. 1719, doi. 10.1002/jsfa.9361
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Difference in Uptake of Tetrodotoxin and Saxitoxins into Liver Tissue Slices among Pufferfish, Boxfish and Porcupinefish.
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- Marine Drugs, 2018, v. 16, n. 1, p. 17, doi. 10.3390/md16010017
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Urinary Excretion of Tetrodotoxin Modeled in a Porcine Renal Proximal Tubule Epithelial Cell Line, LLC-PK<sub>1</sub>.
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- Marine Drugs, 2017, v. 15, n. 7, p. 225, doi. 10.3390/md15070225
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- Article
Exploration of the antibacterial proteins in pearl oyster Pinctada fucata induced by bacterial inoculation.
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- Fisheries Science, 2017, v. 83, n. 3, p. 489, doi. 10.1007/s12562-017-1084-2
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- Article
Toxicity of the Lessepsian pufferfish Lagocephalus sceleratus from eastern Mediterranean coasts of Turkey and species identification by rapid PCR amplification.
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- European Food Research & Technology, 2017, v. 243, n. 1, p. 49, doi. 10.1007/s00217-016-2721-1
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- Article
Effect of Boiling on the Elution of the Major Allergen Tropomyosin from Shrimp and Squid Muscles.
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- Food Science & Technology Research, 2017, v. 23, n. 1, p. 41, doi. 10.3136/fstr.23.41
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Purification and characterization of metal-binding proteins from the digestive gland of the Japanese scallop Mizuhopecten yessoensis.
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- Fisheries Science, 2016, v. 82, n. 2, p. 337, doi. 10.1007/s12562-015-0950-z
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- Article
Paramyosin from the Disc Abalone Haliotis Discus Discus.
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- Journal of Food Biochemistry, 2014, v. 38, n. 4, p. 444, doi. 10.1111/jfbc.12072
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Molecular cloning and functional expression of allergenic sarcoplasmic calcium-binding proteins from Penaeus shrimps.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 7, p. 1737, doi. 10.1002/jsfa.5961
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Importance of conformation for the IgE reactivity of sarcoplasmic calcium-binding protein from the black tiger shrimp Penaeus monodon.
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- European Food Research & Technology, 2013, v. 236, n. 1, p. 165, doi. 10.1007/s00217-012-1867-8
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Specific Detection by the Polymerase Chain Reaction of Potentially Allergenic Salmonid Fish Residues in Processed Foods.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 5, p. 980, doi. 10.1271/bbb.110992
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Toxicity and Molecular Identification of Green Toadfish Lagocephalus lunaris Collected from Kyushu Coast, Japan.
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- Journal of Toxicology, 2011, p. 1, doi. 10.1155/2011/801285
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Cloning of Complementary and Genomic DNAs Encoding Echotoxins, Proteinaceous Toxins from the Salivary Gland of Marine Gastropod Monoplex echo.
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- Protein Journal, 2010, v. 29, n. 7, p. 487, doi. 10.1007/s10930-010-9277-x
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Identification of Tropomyosins as Major Allergens in Antarctic Krill and Mantis Shrimp and Their Amino Acid Sequence Characteristics.
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- Marine Biotechnology, 2008, v. 10, n. 6, p. 709, doi. 10.1007/s10126-008-9109-6
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Reduction in the IgE reactivity of Pacific mackerel parvalbumin by mutations at Ca<sup>2+</sup>-binding sites.
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- Fisheries Science, 2008, v. 74, n. 2, p. 411, doi. 10.1111/j.1444-2906.2008.01538.x
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Molecular cloning and expression of two new allergens from Anisakis simplex.
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- Parasitology Research, 2007, v. 100, n. 6, p. 1233, doi. 10.1007/s00436-006-0396-4
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Identification of an antibacterial protein asL-amino acid oxidase in the skin mucus of rockfish Sebastes schlegeli.
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- FEBS Journal, 2007, v. 274, n. 1, p. 125, doi. 10.1111/j.1742-4658.2006.05570.x
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Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 13, p. 1442, doi. 10.1002/jsfa.1207
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Assessing the end-point temperature of heated fish and shellfish meats.
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- Fisheries Science, 2002, v. 68, n. 4, p. 768, doi. 10.1046/j.1444-2906.2002.00492.x
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Near-infrared reflectance spectroscopy for determining end-point temperature of heated fish and shellfish meats.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 3, p. 286, doi. 10.1002/jsfa.1032
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Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20°C to -84°C).
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- Fisheries Science, 2001, v. 67, n. 2, p. 306, doi. 10.1046/j.1444-2906.2001.00226.x
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Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins.
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- Fisheries Science, 2001, v. 67, n. 2, p. 346, doi. 10.1046/j.1444-2906.2001.00237.x
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Effect of chitin and chitosan on gelling properties of surimi from barred garfish ( Hemiramphus far).
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 1, p. 102, doi. 10.1002/1097-0010(20010101)81:1<102::AID-JSFA792>3.0.CO;2-O
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Physicochemical and textural properties of dried squid as affected by alkaline treatments.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 14, p. 2142, doi. 10.1002/1097-0010(200011)80:14<2142::AID-JSFA754>3.0.CO;2-X
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Coagulation test for determining end-point temperature of heated blue marlin meat.
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- Fisheries Science, 2000, v. 66, n. 1, p. 153, doi. 10.1046/j.1444-2906.2000.00023.x
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- Article
Effect of Ultraviolet Irradiation on Thermal Gelation of Muscle Pastes.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1438, doi. 10.1111/j.1365-2621.1989.tb05129.x
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