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Functional insights into the infective larval stage of Anisakis simplex s.s., Anisakis pegreffii and their hybrids based on gene expression patterns

BMC genomics, 2018-08, Vol.19 (1), p.592-592, Article 592

2018

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Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle: Relationship with Functionality and Texture

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2558-2566

2005

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A model to predict fish quality from instrumental features

Sensors and actuators. B, Chemical, 2005-11, Vol.111 (Complete), p.293-298

2005

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Structural Changes of Hake (Merluccius merluccius L.) Fillets: Effects of Freezing and Frozen Storage

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.952-959

1999

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Development of a Quality Index Method for Frozen Hake (M. capensis and M. paradoxus)

Journal of food science, 2003-04, Vol.68 (3), p.1086-1092

2003

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Stress relaxation test for monitoring post mortem textural changes of ice-stored cod (Gadus morhua L.)

Journal of food science, 2004-05, Vol.69 (4), p.FEP178-FEP182

2004

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Quality control of frozen fish using rheological techniques

Trends in Food Science & Technology, 1998-06, Vol.9 (6), p.223-229

1998

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Structural changes in cod myosin after modification with formaldehyde or frozen storage

Journal of food science, 1997-07, Vol.62 (4), p.717-723

1997

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Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

Food chemistry, 2008, Vol.106 (1), p.56-64

2008

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Importance of Frozen Storage Temperature in the Type of Aggregation of Myofibrillar Proteins in Cod (Gadus morhua) Fillets

Journal of agricultural and food chemistry, 1998-04, Vol.46 (4), p.1539-1546

1998

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Multisensor for fish quality determination

Trends in Food Science & Technology, 2004-02, Vol.15 (2), p.86-93

2004

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Raman Analysis of White Spots Appearing in the Shell of Argentine Red Shrimp (Pleoticus muelleri) during Frozen Storage

Journal of food science, 2002-10, Vol.67 (8), p.2892-2895

2002

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Method for producing a functional protein concentrate from giant squid ( Dosidicus gigas) muscle

Food chemistry, 2007, Vol.100 (1), p.48-54

2007

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Emulsifying and Gelation Properties during Freezing and Frozen Storage of Hake, Pork, and Chicken Actomyosins As Affected by Addition of Formaldehyde

Journal of agricultural and food chemistry, 1998-03, Vol.46 (3), p.813-819

1998

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Protein Extracts and Aggregates Forming in Minced Cod (Gadus morhua) during Frozen Storage

Journal of agricultural and food chemistry, 1996, Vol.44 (10), p.3308-3314

1996

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Raman Spectroscopic Study of Structural Changes in Hake (Merluccius merluccius L.) Muscle Proteins during Frozen Storage

Journal of agricultural and food chemistry, 2004-04, Vol.52 (8), p.2147-2153

2004

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Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins

Journal of food science, 2002-10, Vol.67 (8), p.2827-2832

2002

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Suwari and Kamaboko Sardine Gels: Effect of Heat Treatment on Solubility of Networks

Journal of agricultural and food chemistry, 1995-04, Vol.43 (4), p.1002-1010

1995

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Thermal gelation of chicken, pork and hake ( Merluccius merluccius, L) actomyosin

Meat science, 1997-09, Vol.47 (1), p.157-166

1997

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Stress-relaxation test to evaluate textural quality of frozen stored Cape hake ( M. capensis and M. paradoxus)

Food research international, 2005, Vol.38 (1), p.69-76

2005

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The effect of neutral and oxidized lipids on functionality in hake ( Merluccius merluccius L.): A dimethylamine- and formaldehyde-forming species during frozen storage

Food chemistry, 1990, Vol.36 (2), p.113-128

1990

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Aggregation of minced hake during frozen storage

European food research & technology, 1999-01, Vol.209 (3-4), p.209-214

1999

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Prediction of frozen storage time of Cape hake (Merluccius capensis and Merluccius paradoxus) by instrumental methods

Journal of the science of food and agriculture, 2006-10, Vol.86 (13), p.2128-2133

2006

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Structural changes in sardine ( Sardina pilchardus) muscle during iced storage: Investigation by DRIFT spectroscopy

Food chemistry, 2007, Vol.103 (3), p.1024-1030

2007

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Effect of neutral and oxidized lipids on protein functionality in megrim ( Lepidorhombus whiffiagonis W.) and sardine ( Sardina pilchardus R.) during frozen storage

Food chemistry, 1990, Vol.37 (4), p.275-287

1990

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Functional insights into the infective larval stage of Anisakis simplex s.s., Anisakis pegreffii and their hybrids based on gene expression patterns

Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle: Relationship with Functionality and Texture

A model to predict fish quality from instrumental features

Structural Changes of Hake (Merluccius merluccius L.) Fillets: Effects of Freezing and Frozen Storage

Development of a Quality Index Method for Frozen Hake (M. capensis and M. paradoxus)

Stress relaxation test for monitoring post mortem textural changes of ice-stored cod (Gadus morhua L.)

Quality control of frozen fish using rheological techniques

Structural changes in cod myosin after modification with formaldehyde or frozen storage

Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

Importance of Frozen Storage Temperature in the Type of Aggregation of Myofibrillar Proteins in Cod (Gadus morhua) Fillets

Multisensor for fish quality determination

Raman Analysis of White Spots Appearing in the Shell of Argentine Red Shrimp (Pleoticus muelleri) during Frozen Storage

Method for producing a functional protein concentrate from giant squid ( Dosidicus gigas) muscle

Emulsifying and Gelation Properties during Freezing and Frozen Storage of Hake, Pork, and Chicken Actomyosins As Affected by Addition of Formaldehyde

Protein Extracts and Aggregates Forming in Minced Cod (Gadus morhua) during Frozen Storage

Raman Spectroscopic Study of Structural Changes in Hake (Merluccius merluccius L.) Muscle Proteins during Frozen Storage

Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins

Suwari and Kamaboko Sardine Gels: Effect of Heat Treatment on Solubility of Networks

Thermal gelation of chicken, pork and hake ( Merluccius merluccius, L) actomyosin

Stress-relaxation test to evaluate textural quality of frozen stored Cape hake ( M. capensis and M. paradoxus)

The effect of neutral and oxidized lipids on functionality in hake ( Merluccius merluccius L.): A dimethylamine- and formaldehyde-forming species during frozen storage

Aggregation of minced hake during frozen storage

Prediction of frozen storage time of Cape hake (Merluccius capensis and Merluccius paradoxus) by instrumental methods

Structural changes in sardine ( Sardina pilchardus) muscle during iced storage: Investigation by DRIFT spectroscopy

Effect of neutral and oxidized lipids on protein functionality in megrim ( Lepidorhombus whiffiagonis W.) and sardine ( Sardina pilchardus R.) during frozen storage

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