Found: 9
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Effect of Dry Salting and Brining on the Consumer Acceptance of Saccharina latissima (Sugar Kelp).
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- Phycology, 2024, v. 4, n. 2, p. 330, doi. 10.3390/phycology4020017
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- Article
Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima).
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- Foods, 2021, v. 10, n. 10, p. 2258, doi. 10.3390/foods10102258
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- Article
Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment.
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- Foods, 2021, v. 10, n. 4, p. 659, doi. 10.3390/foods10040659
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- Article
Anti-Hyperglycemic Effects of Green Crab Hydrolysates Derived by Commercially Available Enzymes.
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- Foods, 2020, v. 9, n. 3, p. 258, doi. 10.3390/foods9030258
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- Article
Effect of Soybean Meal-based Diets on the Product Quality of Rainbow Trout Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 4, p. S337, doi. 10.1111/j.1750-3841.2006.00018.x
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- Article
Potential of recovered proteins from invasive green crabs (Carcinus maenas) as a functional food ingredient.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 4, p. 1748, doi. 10.1002/jsfa.9364
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- Article
Extruded snacks containing crab-processing by-product.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 11, p. 1163, doi. 10.1002/jsfa.1520
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- Article
Effects of pre-freezing blanching procedures on the physicochemical properties and microbial quality of frozen sugar kelp.
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- Journal of Applied Phycology, 2022, v. 34, n. 1, p. 609, doi. 10.1007/s10811-021-02610-0
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- Article
Contrasting effects of two storage temperatures on the microbial, physicochemical, and sensory properties of two fresh red seaweeds, Palmaria palmata and Gracilaria tikvahiae.
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- Journal of Applied Phycology, 2019, v. 31, n. 1, p. 731, doi. 10.1007/s10811-018-1545-8
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- Article