Found: 17
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Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus).
- Published in:
- Foods, 2020, v. 9, n. 4, p. 411, doi. 10.3390/foods9040411
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- Article
Involvement of bacterial quorum sensing signals in spoilage potential of <italic>Aeromonas veronii</italic> bv. <italic>veronii</italic> isolated from fermented surimi.
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- Journal of Food Biochemistry, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfbc.12487
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- Article
Extraction of Oil from High‐Moisture Tuna Livers by Subcritical Dimethyl Ether: A Comparison with Different Extraction Methods.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 2, p. N.PAG, doi. 10.1002/ejlt.201800087
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- Article
Exploring the Regulatory Effect of Tegillarca granosa Polysaccharide on High‐Fat Diet‐Induced Non‐Alcoholic Fatty Liver Disease in Mice Based on Intestinal Flora.
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- Molecular Nutrition & Food Research, 2024, v. 68, n. 14, p. 1, doi. 10.1002/mnfr.202300453
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- Article
Immunomodulatory activity of a water-soluble polysaccharide extracted from mussel on cyclophosphamide-induced immunosuppressive mice models.
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- NPJ Science of Food, 2022, v. 6, n. 1, p. 1, doi. 10.1038/s41538-022-00140-8
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- Article
Characterisation of psyllium husk with different sizes and their effects on gel properties of surimi.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3781, doi. 10.1111/ijfs.17119
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- Article
Insight into transglutaminase cross‐linking induced gel strength and thermal stability improving of gelatin‐based emulsion‐filled gels.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 2909, doi. 10.1111/ijfs.16394
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- Article
The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 2, p. 766, doi. 10.1111/ijfs.16228
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- Article
Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 3, p. 692, doi. 10.1111/ijfs.13644
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- Article
Comparative study of basic characteristics of ordinary and dark muscle in skipjack tuna ( Katsuwonus pelamis).
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- Food Science & Biotechnology, 2014, v. 23, n. 5, p. 1397, doi. 10.1007/s10068-014-0191-4
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- Article
Simultaneous determination of multiple quality indices of dried shrimp (Parapenaeopsis hardwickii) during storage using Raman spectroscopy.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 4226, doi. 10.1002/jsfa.13304
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- Article
Effect of mussel polysaccharide on glucolipid metabolism and intestinal flora in type 2 diabetic mice.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 7, p. 3353, doi. 10.1002/jsfa.12488
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- Article
Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 7, p. 3000, doi. 10.1002/jsfa.11640
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- Article
Effect observation of stratified intervention based on NIHSS score in rescuing patients with acute stroke.
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- Chinese Evidence-based Nursing, 2022, v. 8, n. 20, p. 2825, doi. 10.12102/j.issn.2095-8668.2022.20.027
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- Article
Novel Hot Melt Extruded Matrices of Hydroxypropyl Cellulose and Amorphous Felodipine–Plasticized Hydroxypropyl Methylcellulose as Controlled Release Systems.
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- AAPS PharmSciTech, 2019, v. 20, n. 6, p. N.PAG, doi. 10.1208/s12249-019-1435-7
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- Article
Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system.
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- Bioresources & Bioprocessing, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40643-023-00714-8
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- Article
Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 5225, doi. 10.1111/1541-4337.13063
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- Article