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Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels

Journal of food science, 2003-04, Vol.68 (3), p.917-922

2003

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Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7187-7196

2003

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Hemoglobin-Mediated Oxidation of Washed Minced Cod Muscle Phospholipids: Effect of pH and Hemoglobin Source

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4444-4451

2004

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Model System for Testing the Efficacy of Antioxidants in Muscle Foods

Journal of agricultural and food chemistry, 2005-06, Vol.53 (11), p.4572-4577

2005

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The Effect of Acid and Alkali Unfolding and Subsequent Refolding on the Pro-oxidative Activity of Trout Hemoglobin

Journal of agricultural and food chemistry, 2004-08, Vol.52 (17), p.5482-5490

2004

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Separation of Membranes from Acid-Solubilized Fish Muscle Proteins with the Aid of Calcium Ions and Organic Acids

Journal of agricultural and food chemistry, 2005-04, Vol.53 (8), p.3008-3016

2005

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Separation of Muscle Membrane from Alkali-Solubilized Fish Muscle Proteins

Journal of agricultural and food chemistry, 2005-12, Vol.53 (26), p.10012-10017

2005

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Effect of Low pH on the Susceptibility of Isolated Cod (Gadus morhua) Microsomes to Lipid Oxidation

Journal of agricultural and food chemistry, 2007-11, Vol.55 (24), p.9859-9867

2007

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Effect of pH on Hemoglobin-Catalyzed Lipid Oxidation in Cod Muscle Membranes in Vitro and in Situ

Journal of agricultural and food chemistry, 2005-05, Vol.53 (9), p.3605-3612

2005

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Effect of Chitosan and Chitin on the Separation of Membranes from Proteins Solubilized by pH Shifts Using Cod (Gadus morhua)

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6778-6786

2007

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Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability

Food chemistry, 2006-08, Vol.97 (4), p.567-576

2006

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A RE-EXAMINATION OF MUSCLE PROTEIN SOLUBILITY

Journal of muscle foods, 1995-07, Vol.6 (2), p.91-107

1995

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On the Solubility of Cod Muscle Proteins in Water

Journal of agricultural and food chemistry, 1994-12, Vol.42 (12), p.2656-2664

1994

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Distribution of Exogenous δ-Tocopherol between the Membrane Lipids and Triacylglycerols of a Cod Muscle−Triacylglycerol Model System

Journal of agricultural and food chemistry, 2004-10, Vol.52 (20), p.6294-6299

2004

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Oxidative stability of a cod-canola oil model system: Effect of order of addition ot tocopherol and canola oil to washed, minced cod muscle

Journal of aquatic food product technology, 2006, Vol.15 (2), p.37-45

2006

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Chemical, Physical, and Functional Properties of Cod Proteins Modified by a Nonenzymic Free-Radical-Generating System

Journal of agricultural and food chemistry, 1997-02, Vol.45 (2), p.310-320

1997

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Effect of Washing with or without Antioxidants on Quality Retention of Mackerel Fillets during Refrigerated and Frozen Storage

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4363-4371

1998

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Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein

Journal of food science, 2005, Vol.70 (1), p.E1-E6

2005

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Kinetics of Antioxidant Loss in Mackerel Light and Dark Muscle

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4128-4137

1998

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Role of initial muscle pH on the solubility of fish muscle proteins in water

Journal of food biochemistry, 2004-10, Vol.28 (4), p.279-292

2004

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Role of cofactors in breakdown of TMAO [trimethylamine oxide] in frozen red hake muscle

Journal of food safety, 1983, Vol.7 (4), p.221-236

1983

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Hydroxyl radical modification of fish muscle proteins

Journal of food biochemistry, 1995, Vol.18 (6)

1995

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Solubility of Chicken Breast Muscle Proteins in Solutions of Low Ionic Strength

Journal of agricultural and food chemistry, 1996-02, Vol.44 (2), p.408-415

1996

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Comparison of Quality Loss and Changes in the Glutathione Antioxidant System in Stored Mackerel and Bluefish Muscle

Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1195-1201

1996

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Properties of Kamaboko made from red hake (Urophycis chuss) fillets, mince, or surimi

Journal of food science, 1984-01, Vol.49 (1), p.192-196

1984

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Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels

Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding

Hemoglobin-Mediated Oxidation of Washed Minced Cod Muscle Phospholipids: Effect of pH and Hemoglobin Source

Model System for Testing the Efficacy of Antioxidants in Muscle Foods

The Effect of Acid and Alkali Unfolding and Subsequent Refolding on the Pro-oxidative Activity of Trout Hemoglobin

Separation of Membranes from Acid-Solubilized Fish Muscle Proteins with the Aid of Calcium Ions and Organic Acids

Separation of Muscle Membrane from Alkali-Solubilized Fish Muscle Proteins

Effect of Low pH on the Susceptibility of Isolated Cod (Gadus morhua) Microsomes to Lipid Oxidation

Effect of pH on Hemoglobin-Catalyzed Lipid Oxidation in Cod Muscle Membranes in Vitro and in Situ

Effect of Chitosan and Chitin on the Separation of Membranes from Proteins Solubilized by pH Shifts Using Cod (Gadus morhua)

Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability

A RE-EXAMINATION OF MUSCLE PROTEIN SOLUBILITY

On the Solubility of Cod Muscle Proteins in Water

Distribution of Exogenous δ-Tocopherol between the Membrane Lipids and Triacylglycerols of a Cod Muscle−Triacylglycerol Model System

Oxidative stability of a cod-canola oil model system: Effect of order of addition ot tocopherol and canola oil to washed, minced cod muscle

Chemical, Physical, and Functional Properties of Cod Proteins Modified by a Nonenzymic Free-Radical-Generating System

Effect of Washing with or without Antioxidants on Quality Retention of Mackerel Fillets during Refrigerated and Frozen Storage

Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein

Kinetics of Antioxidant Loss in Mackerel Light and Dark Muscle

Role of initial muscle pH on the solubility of fish muscle proteins in water

Role of cofactors in breakdown of TMAO [trimethylamine oxide] in frozen red hake muscle

Hydroxyl radical modification of fish muscle proteins

Solubility of Chicken Breast Muscle Proteins in Solutions of Low Ionic Strength

Comparison of Quality Loss and Changes in the Glutathione Antioxidant System in Stored Mackerel and Bluefish Muscle

Properties of Kamaboko made from red hake (Urophycis chuss) fillets, mince, or surimi

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