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Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting.
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- Foods, 2021, v. 10, n. 11, p. 2518, doi. 10.3390/foods10112518
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- Article
Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment.
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- Foods, 2021, v. 10, n. 4, p. 895, doi. 10.3390/foods10040895
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- Article
Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue.
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- Foods, 2021, v. 10, n. 4, p. 829, doi. 10.3390/foods10040829
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- Article
Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 12, p. 7225, doi. 10.3390/app13127225
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- Article
Effects of Primary Processing and Pre-Salting of Baltic Herring on Contribution of Digestive Proteases in Marinating Process.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 21, p. 10877, doi. 10.3390/app122110877
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- Article
The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1151, doi. 10.1111/ijfs.14034
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- Article
Recovery of cathepsins from marinating brine waste.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 1, p. 154, doi. 10.1111/ijfs.13273
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- Article
Influence of salt concentration on properties of marinated meat from fresh and frozen herring ( Clupea harengus L.).
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- International Journal of Food Science & Technology, 2012, v. 47, n. 2, p. 282, doi. 10.1111/j.1365-2621.2011.02837.x
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- Article
Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring (Clupea harengus membras L.).
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5315, doi. 10.1002/jsfa.13358
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ICHTHYOLOGY, BREEDING AND ECONOMIC IMPORTANCE OF RAINBOW TROUT IN POLAND.
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- Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica, 2019, v. 351, n. (52)4, p. 13, doi. 10.21005/AAPZ2019.52.4.02
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- Article
ICHTHYOLOGY AND ECONOMIC IMPORTANCE OF BALTIC HERRING IN POLISH FISH INDUSTRY.
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- Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica, 2019, v. 349, n. 49, p. 131, doi. 10.21005/AAPZ2019.49.1.14
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- Article
Characteristics of herring marinated in reused brines after microfiltration.
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- Journal of Food Science & Technology, 2018, v. 55, n. 11, p. 4395, doi. 10.1007/s13197-018-3343-3
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- Article
Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 5, p. 1488, doi. 10.1002/jsfa.7889
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- Article
Comparison of physicochemical and sensory changes in fresh and frozen herring ( Clupea harrengus L.) during marinating.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 1, p. 68, doi. 10.1002/jsfa.4149
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- Article
Anthropogenic impact on the presence of L. monocytogenes in soil, fruits, and vegetables.
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- Folia Microbiologica, 2014, v. 59, n. 1, p. 23, doi. 10.1007/s12223-013-0260-8
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- Article