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Prospect of fluorescence fingerprints for the noninvasive sensing of seafood freshness: a review.
- Published in:
- Fisheries Science, 2024, v. 90, n. 3, p. 339, doi. 10.1007/s12562-024-01760-7
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- Publication type:
- Article
Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics.
- Published in:
- Fishes (MDPI AG), 2022, v. 7, n. 6, p. 364, doi. 10.3390/fishes7060364
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- Publication type:
- Article
Characterization of the antioxidant and angiotensin I-converting enzyme inhibitory activities of lizardfish Saurida wanieso viscera sauce and their correlation with the amino acid profiles.
- Published in:
- Fisheries Science, 2022, v. 88, n. 6, p. 831, doi. 10.1007/s12562-022-01643-9
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- Publication type:
- Article
Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 6, p. 1485, doi. 10.1007/s00217-022-03977-1
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- Publication type:
- Article
Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 3069, doi. 10.1111/ijfs.15636
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- Publication type:
- Article
In memoriam Prof. Taneko Suzuki (1926–2020).
- Published in:
- 2020
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- Publication type:
- Announcement
Recent research on factors influencing the quality of frozen seafood.
- Published in:
- Fisheries Science, 2020, v. 86, n. 2, p. 231, doi. 10.1007/s12562-020-01402-8
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- Publication type:
- Article
Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko.
- Published in:
- Food Science & Technology Research, 2020, v. 26, n. 2, p. 185, doi. 10.3136/fstr.26.185
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- Publication type:
- Article
Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating.
- Published in:
- Food Science & Technology Research, 2020, v. 26, n. 2, p. 205, doi. 10.3136/fstr.26.205
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- Publication type:
- Article
Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 5, p. 901, doi. 10.1080/09168451.2019.1569494
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- Publication type:
- Article
Characterization of Acid- and Pepsin-soluble Collagens Extracted from Scales of Carp and Lizardfish Caught in Japan, Bangladesh and Vietnam with a Focus on Thermostability.
- Published in:
- Food Science & Technology Research, 2019, v. 25, n. 2, p. 331, doi. 10.3136/fstr.25.331
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- Publication type:
- Article
Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 6, p. 595, doi. 10.1111/jtxs.12365
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- Publication type:
- Article
Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels.
- Published in:
- Food Science & Technology Research, 2018, v. 24, n. 6, p. 991, doi. 10.3136/fstr.24.991
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- Publication type:
- Article
"Setting-Freezing-Reheating" Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel.
- Published in:
- Food Science & Technology Research, 2018, v. 24, n. 6, p. 999, doi. 10.3136/fstr.24.999
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- Publication type:
- Article
Cover Image, Volume 6, Issue 5.
- Published in:
- 2018
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- Publication type:
- Cover Art
Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1229, doi. 10.1002/fsn3.663
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- Publication type:
- Article
High Arachidonic Acid Levels in the Tissues of Herbivorous Fish Species ( Siganus fuscescens, Calotomus japonicus and Kyphosus bigibbus).
- Published in:
- Lipids, 2017, v. 52, n. 4, p. 363, doi. 10.1007/s11745-017-4244-3
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- Publication type:
- Article
Objective Quality Evaluation of Commercial Spicy Pollack Roe Products in Terms of Mechanical and Biochemical Properties.
- Published in:
- Food Science & Technology Research, 2016, v. 22, n. 3, p. 337, doi. 10.3136/fstr.22.337
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- Publication type:
- Article
Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions.
- Published in:
- Fisheries Science, 2015, v. 81, n. 3, p. 581, doi. 10.1007/s12562-015-0865-8
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- Publication type:
- Article
Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin.
- Published in:
- Fisheries Science, 2015, v. 81, n. 2, p. 383, doi. 10.1007/s12562-014-0844-5
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- Publication type:
- Article
Autolysis of krill protein from North Pacific krill Euphausia pacifica during protein recovery via isoelectric solubilization/precipitation.
- Published in:
- Fisheries Science, 2014, v. 80, n. 4, p. 839, doi. 10.1007/s12562-014-0751-9
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- Publication type:
- Article
Comparative study of proteins recovered from whole North Pacific krill Euphausia pacifica by acidic and alkaline treatment during isoelectric solubilization/precipitation.
- Published in:
- Fisheries Science, 2013, v. 79, n. 3, p. 537, doi. 10.1007/s12562-013-0625-6
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- Publication type:
- Article
Seasonal Variations in Free Amino Acid Composition and Taste Aspects of Black Sea Urchin, Diadema setosum, Gonad.
- Published in:
- Food Science & Technology Research, 2012, v. 18, n. 6, p. 835, doi. 10.3136/fstr.18.835
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- Publication type:
- Article
Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle.
- Published in:
- Fisheries Science, 2012, v. 78, n. 3, p. 707, doi. 10.1007/s12562-012-0475-7
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- Publication type:
- Article
Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation.
- Published in:
- Fisheries Science, 2012, v. 78, n. 1, p. 177, doi. 10.1007/s12562-011-0427-7
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- Publication type:
- Article
Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle.
- Published in:
- Fisheries Science, 2011, v. 77, n. 6, p. 1061, doi. 10.1007/s12562-011-0398-8
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- Publication type:
- Article
Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat.
- Published in:
- Fisheries Science, 2011, v. 77, n. 3, p. 439, doi. 10.1007/s12562-011-0344-9
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- Publication type:
- Article
Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
- Published in:
- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 850, doi. 10.1002/jsfa.4256
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- Publication type:
- Article
Rapid Determination of Intact Sardine Fat by NIRS Using Surface Interactance Fibre Probe.
- Published in:
- International Journal of Food Engineering, 2008, v. 3, n. 6, p. 1
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- Publication type:
- Article
Relationship between Postmortem Changes and Browning of Boiled, Dried, and Seasoned Product Made from Japanese Common Squid ( Tedarodes pacificus) Mantle Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 1, p. C044, doi. 10.1111/j.1750-3841.2006.00217.x
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- Publication type:
- Article
Distinct regional profiles of trace element content in muscle of Japanese eel Anguilla japonica from Japan, Taiwan, and China.
- Published in:
- Fisheries Science, 2006, v. 72, n. 5, p. 1109, doi. 10.1111/j.1444-2906.2006.01263.x
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- Publication type:
- Article
Total mercury and methylmercury levels in commercially important fishes in Japan.
- Published in:
- Fisheries Science, 2005, v. 71, n. 5, p. 1029, doi. 10.1111/j.1444-2906.2005.01060.x
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- Publication type:
- Article
Non-destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c506, doi. 10.1111/j.1365-2621.2005.tb11509.x
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- Publication type:
- Article
Near-infrared reflectance spectroscopy for determining end-point temperature of heated fish and shellfish meats.
- Published in:
- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 3, p. 286, doi. 10.1002/jsfa.1032
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- Publication type:
- Article
Conversion of Provitamin D<sub>3</sub> to Vitamin D<sub>3</sub> by Monochromatic Ultraviolet Rays in Fish Dark Muscle Mince.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1070, doi. 10.1111/j.1365-2621.1989.tb07945.x
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- Publication type:
- Article