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Preparation and characterization of chitosan-stearate complexes and in vitro evaluation on the adsorption of deoxycholic acid salt.
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- Polymer Engineering & Science, 2014, v. 54, n. 3, p. 592, doi. 10.1002/pen.23592
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- Article
Anti-platelet-activating factor, antibacterial, and antiradical activities of lipids extract from silver carp brain.
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- Lipids in Health & Disease, 2013, v. 12, n. 1, p. 1, doi. 10.1186/1476-511X-12-94
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- Article
Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 8, p. N.PAG, doi. 10.1111/jfpp.13694
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- Article
Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13131
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- Article
Sarcoplasmic Protein Hydrolysis Activity of L actobacillus plantarum 120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12821
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- Article
Inhibitory Effect of Edible Additives on Collagenase Activity and Softening of Chilled Grass Carp Fillets.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12836
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- Article
Effect of freezing methods on quality changes of grass carp during frozen storage.
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- Journal of Food Process Engineering, 2020, v. 43, n. 11, p. 1, doi. 10.1111/jfpe.13539
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- Article
Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus).
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- Journal of Food Process Engineering, 2019, v. 42, n. 1, p. N.PAG, doi. 10.1111/jfpe.12937
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- Article
Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis).
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- Molecules, 2023, v. 28, n. 2, p. 519, doi. 10.3390/molecules28020519
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- Article
Assessment of gelatinolytic proteinases in chilled grass carp (Ctenopharyngodon idellus) fillets: characterization and contribution to texture softening.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 5, p. 1919, doi. 10.1002/jsfa.11529
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- Article
Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp ( Ctenopharyngodon idella) fillets.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 9, p. 3233, doi. 10.1002/jsfa.7506
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- Article
Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5616, doi. 10.1111/ijfs.17285
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- Article
Effects of grilling conditions on heterocyclic amines and quality attributes of grilled grass carp.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 5, p. 3423, doi. 10.1111/ijfs.17104
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- Article
Action of structural proteins in textural deterioration of grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2659, doi. 10.1111/ijfs.17010
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- Article
Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 2056, doi. 10.1111/ijfs.16827
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- Article
L‐histidine‐assisted ultrasound improved microstructure and gelation properties of reduced‐salt surimi (Hypophthalmichthys molitrix) gel.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 2, p. 610, doi. 10.1111/ijfs.16207
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- Article
Gel properties, physicochemical properties, and sensory attributes of white leg shrimp (Litopenaeus vannamei) surimi gel treated with sodium chloride (NaCl) substitutes.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 22, doi. 10.1111/ijfs.16157
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- Article
Postmortem grass carp (Ctenopharyngodon idella) muscle towards the disruption of integrity: a likely cause of abnormal regulation of tight junction and decreased antioxidant capacity.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7222, doi. 10.1111/ijfs.16069
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- Article
Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 9, p. 6016, doi. 10.1111/ijfs.15948
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- Article
Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4613, doi. 10.1111/ijfs.15799
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- Article
Physicochemical and microbiological changes in postmortem crayfish (Procambarus clarkii) stored at 4 °C and 25 °C.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 2992, doi. 10.1111/ijfs.15620
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- Article
Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial starter cultures.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6752, doi. 10.1111/ijfs.15376
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- Article
Endogenous proteases in giant freshwater prawn (Macrobrachium rosenbergii): changes and its impacts on texture deterioration during frozen storage.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5824, doi. 10.1111/ijfs.15197
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- Article
Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5726, doi. 10.1111/ijfs.15133
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- Article
The impact of crucial protein degradation in intramuscular connective tissue on softening of ice‐stored grass carp (Ctenopharyngodon idella) fillets.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3527, doi. 10.1111/ijfs.14979
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- Article
Relevance of collagen solubility and gelatinolytic proteinase activity for texture softening in chilled grass carp (Ctenopharyngodon idellus) fillets.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1801, doi. 10.1111/ijfs.14805
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- Article
Improvement of the quality stability of vacuum‐packaged fermented fish (Suanyu) stored at room temperature by irradiation and thermal treatments.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 1, p. 224, doi. 10.1111/ijfs.14622
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- Article
Effect of fermentation on immunological properties of allergens from black carp (Mylopharyngodon piceus) sausages.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 9, p. 3162, doi. 10.1111/ijfs.14580
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- Article
Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 8, p. 2553, doi. 10.1111/ijfs.14166
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- Article
The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low‐salt fermented fish.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 3, p. 723, doi. 10.1111/ijfs.13986
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- Article
Characterisation of dominant autochthonous strains for nitrite degradation of Chinese traditional fermented fish.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 12, p. 2633, doi. 10.1111/ijfs.13914
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- Article
Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 9, p. 2088, doi. 10.1111/ijfs.13487
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- Article
Effects of washing and membrane removal pretreatments on the antioxidant properties of grass carp ( Ctenopharyngodon idella) protein hydrolysates produced by in vitro digestion.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 5, p. 1260, doi. 10.1111/ijfs.13393
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- Article
Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp ( Ctenopharyngodon idellus) fillets stored at 4 °C.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 2, p. 404, doi. 10.1111/ijfs.13295
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- Article
The impact of desmin on texture and water-holding capacity of ice-stored grass carp ( Ctenopharyngodon idella) fillet.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 2, p. 464, doi. 10.1111/ijfs.13302
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- Article
Changes in myofibrillar structure of silver carp ( Hypophthalmichthys molitrix) as affected by endogenous proteolysis under acidic condition.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 10, p. 2171, doi. 10.1111/ijfs.13199
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- Article
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu).
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- International Journal of Food Science & Technology, 2016, v. 51, n. 7, p. 1630, doi. 10.1111/ijfs.13134
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- Article
Broad-spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice-stored grass carp ( Ctenopharyngodon idella) fillets.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 4, p. 902, doi. 10.1111/ijfs.13047
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- Article
Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low-salt fermented fish.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 2, p. 419, doi. 10.1111/ijfs.12997
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- Article
The impact of collagen on softening of grass carp ( Ctenopharyngodon idella) fillets stored under superchilled and ice storage.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 11, p. 2427, doi. 10.1111/ijfs.12909
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- Article
The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon ideila) fillets stored in chilling conditions.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 3, p. 797, doi. 10.1111/ijfs.12713
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- Article
Biogenic and volatile amines in Chinese mitten crab ( Eriocheir sinensis) stored at different temperatures.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 8, p. 1547, doi. 10.1111/j.1365-2621.2008.01788.x
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- Article
Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii).
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1208, doi. 10.1007/s11694-022-01625-6
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- Article
STUDY ON THE CHARACTERISTICS OF Cerasus humilis FREE FALLING IMPACT.
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- INMATEH - Agricultural Engineering, 2023, v. 71, n. 3, p. 725, doi. 10.35633/inmateh-71-63
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- Article
Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes.
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- Food Science & Technology Research, 2017, v. 23, n. 2, p. 193, doi. 10.3136/fstr.23.193
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- Article
Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis).
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- Food Science & Technology Research, 2016, v. 22, n. 1, p. 75, doi. 10.3136/fstr.22.75
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- Article
Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish.
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- Food Science & Technology Research, 2015, v. 21, n. 5, p. 739, doi. 10.3136/fstr.21.739
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- Article
Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality.
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- Food Science & Technology Research, 2014, v. 20, n. 6, p. 1191, doi. 10.3136/fstr.20.1191
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- Article
Effect of Temperature on Protein Compositional Changes of Big Head Carp (Aristichthys nobilis) Muscle and Exudates.
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- Food Science & Technology Research, 2014, v. 20, n. 3, p. 655, doi. 10.3136/fstr.20.655
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- Article
Investigation on Structural Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage.
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- Food Science & Technology Research, 2013, v. 19, n. 6, p. 1051, doi. 10.3136/fstr.19.1051
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- Article