Found: 25
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Long-term stability of RNA isolated from muscle of red seabream (Pagrus major) during ice storage.
- Published in:
- Fish Physiology & Biochemistry, 2019, v. 45, n. 2, p. 819, doi. 10.1007/s10695-018-0588-8
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- Article
Effects of replacing fish oil with canola oil on the growth performance, fatty acid composition and metabolic enzyme activity of juvenile yellowtail Seriola quinqueradiata (Temminck & Schlegel, 1845).
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- Aquaculture Research, 2017, v. 48, n. 12, p. 5928, doi. 10.1111/are.13416
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- Article
Biochemical study of type I collagen purified from skin of warm sea teleost Mahi mahi (Coryphaena hippurus), with a focus on thermal and physical stability.
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- Journal of Food Biochemistry, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfbc.13013
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- Article
Cover Image, Volume 43, Issue 11.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfbc.13097
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- Article
ACTOMYOSIN NONBINDING CATHEPSIN L IN WALLEYE POLLOCK SURIMI.
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- Journal of Food Biochemistry, 2008, v. 32, n. 2, p. 143, doi. 10.1111/j.1745-4514.2008.00173.x
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- Article
Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 2, p. 247, doi. 10.1002/jsfa.4177
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- Article
Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye ( Priacanthus macracanthus) surimi gel paste.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 3, p. 370, doi. 10.1002/jsfa.3819
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- Article
Influence of muscle biochemical constituents on the meat texture of cultured yellowtail ( Seriola quinqueradiata) at different anatomical locations.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 13, p. 1541, doi. 10.1002/jsfa.1227
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- Article
Mangrove crab intestine and habitat sediment microbiomes cooperatively work on carbon and nitrogen cycling.
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- PLoS ONE, 2021, v. 16, n. 12, p. 1, doi. 10.1371/journal.pone.0261654
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- Article
Potent cellulase activity in the hepatopancreas of mangrove crabs.
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- Fisheries Science, 2012, v. 78, n. 6, p. 1309, doi. 10.1007/s12562-012-0547-8
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- Article
Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture.
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- Fisheries Science, 2009, v. 75, n. 6, p. 1489, doi. 10.1007/s12562-009-0173-2
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- Article
Replacement of dietary fish oil with olive oil in young yellowtail Seriola quinqueradiata: effects on growth, muscular fatty acid composition and prevention of dark muscle discoloration during refrigerated storage.
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- Fisheries Science, 2008, v. 74, n. 6, p. 1297, doi. 10.1111/j.1444-2906.2008.01655.x
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- Article
Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus.
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- Fisheries Science, 2008, v. 74, n. 6, p. 1366, doi. 10.1111/j.1444-2906.2008.01671.x
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- Article
Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes.
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- Fisheries Science, 2008, v. 74, n. 3, p. 693, doi. 10.1111/j.1444-2906.2008.01577.x
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- Article
Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species.
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- Fisheries Science, 2008, v. 74, n. 3, p. 696, doi. 10.1111/j.1444-2906.2008.01578.x
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- Article
Effect of decreasing pH on gel microstructure of walleye pollack surimi.
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- Fisheries Science, 2006, v. 72, n. 5, p. 1127, doi. 10.1111/j.1444-2906.2006.01267.x
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- Article
Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack.
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- Fisheries Science, 2006, v. 72, n. 4, p. 870, doi. 10.1111/j.1444-2906.2006.01229.x
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- Article
Solubilization of type I and V collagens in Japanese flounder muscle during chilled storage.
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- Fisheries Science, 2005, v. 71, n. 3, p. 672, doi. 10.1111/j.1444-2906.2005.01014.x
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- Article
Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture.
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- Fisheries Science, 2003, v. 69, n. 3, p. 487, doi. 10.1046/j.1444-2906.2003.00649.x
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- Article
Gel forming ability of fish meat oxidized during washing.
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- Fisheries Science, 2002, v. 68, n. 3, p. 662, doi. 10.1046/j.1444-2906.2002.00475.x
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- Article
Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel.
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- Fisheries Science, 2002, v. 68, n. 3, p. 709, doi. 10.1046/j.1444-2906.2002.00483.x
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- Article
Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30°C and 50°C on the gel-forming ability of walleye pollack surimi.
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- Fisheries Science, 2001, v. 67, n. 4, p. 718, doi. 10.1046/j.1444-2906.2001.00311.x
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- Article
Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time.
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- Fisheries Science, 2001, v. 67, n. 4, p. 710, doi. 10.1046/j.1444-2906.2001.00310.x
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- Article
Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 11, p. 2509, doi. 10.1111/ijfs.13844
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- Article
The effects of salt concentration on the internal macro-structure and texture of walleye pollack surimi gel.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 4, p. 459, doi. 10.1111/j.1365-2621.2005.01083.x
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- Article