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Comparative study of DSC pattern, colour and texture of shrimps during heating

Journal of thermal analysis and calorimetry, 2009-03, Vol.95 (3), p.749-757

Schubring, R.

2009

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Crystallisation and melting behaviour of fish oil measured by DSC

Journal of thermal analysis and calorimetry, 2009-03, Vol.95 (3), p.823-830

Schubring, R.

2009

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Waking action of ursodeoxycholic acid (UDCA) involves histamine and GABAA receptor block

PloS one, 2012-08, Vol.7 (8), p.e42512-e42512

2012

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Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC

Journal of Thermal Analysis and Calorimetry, 2005-09, Vol.82 (1), p.229-237

Schubring, R.

2005

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The bile steroid chenodeoxycholate is a potent antagonist at NMDA and GABA(A) receptors

Neuroscience letters, 2012-01, Vol.506 (2), p.322-326

2012

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DSC studies on deep frozen fishery products

Thermochimica acta, 1999-10, Vol.337 (1), p.89-95

Schubring, R

1999

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Quality Factors of Terrestrial Snail Products as Affected By the Species

Journal of food science, 2002-10, Vol.67 (8), p.3148-3151

2002

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Development of advanced analytical tools to determine the origin of caviar

Journal of applied ichthyology, 2008-06, Vol.24 (s1), p.65-70

2008

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Differential scanning calorimetric investigations on pyloric caeca during ripening of salted herring products

Journal of thermal analysis and calorimetry, 1999, Vol.57 (1), p.283-291

SCHUBRING, R

1999

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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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Use of “filtered smoke” and carbon monoxide with fish

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2008-02, Vol.3 (1), p.31-44

Schubring, Reinhard

2008

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Fragrant Dioxane Derivatives Identify β1-Subunit-containing GABAA Receptors

The Journal of biological chemistry, 2010-07, Vol.285 (31), p.23985-23993

2010

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Differential scanning calorimetric (DSC) measurements on the roe of rainbow trout ( Oncorhynchus mykiss): influence of maturation and technological treatment

Thermochimica acta, 2004-06, Vol.415 (1), p.89-98

Schubring, Reinhard

2004

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Impact of high pressure assisted thawing on the quality of fillets from various fish species

Innovative food science & emerging technologies, 2003-09, Vol.4 (3), p.257-267

2003

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Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1997-01, Vol.205 (2), p.89-92

1997

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Frozen herring as raw material for spice-salting

Journal of the science of food and agriculture, 2000-07, Vol.80 (9), p.1319-1324

2000

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Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC : Biotechnology, medical and life sciences

Journal of thermal analysis and calorimetry, 2005, Vol.82 (1), p.229-237

SCHUBRING, R

2005

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Double freezing of saithe fillets. Influence on sensory and physical attributes

Die Nahrung, 2001-08, Vol.45 (4), p.280-285

Schubring, R.

2001

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Double freezing of cod fillets: Influence on sensory, physical and chemical attributes of battered and breaded fillet portions

Die Nahrung, 2002-08, Vol.46 (4), p.227-232

Schubring, R.

2002

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Waking Action of Ursodeoxycholic Acid Involves Histamine and GABA.sub.A Receptor Block

PloS one, 2012-08, Vol.7 (8), p.e42512

2012

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Waking Action of Ursodeoxycholic Acid

PloS one, 2012-08, Vol.7 (8), p.e42512

2012

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The bile steroid chenodeoxycholate is a potent antagonist at NMDA and GABAA receptors

Neuroscience letters, 2012-01, Vol.506 (2), p.322-326

2012

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Fragrant Dioxane Derivatives Identify b1-Subunit-containing GABAA Receptors

The Journal of biological chemistry, 2010-07, Vol.285 (31), p.23985-23993

2010

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Changes in colour and thermal stability of muscle proteins in smoked trout during chilled storage

Informationen aus der Fischereiforschung, 2006-01, Vol.53, p.52-58

Schubring, R

2006

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Development of an easy and fast method for carbon monoxide detection in fish - Part 2: Improvement of the method

Informationen aus der Fischereiforschung, 2005-01, Vol.52, p.106-114

2005

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Comparative study of DSC pattern, colour and texture of shrimps during heating

Crystallisation and melting behaviour of fish oil measured by DSC

Waking action of ursodeoxycholic acid (UDCA) involves histamine and GABAA receptor block

Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC

The bile steroid chenodeoxycholate is a potent antagonist at NMDA and GABA(A) receptors

DSC studies on deep frozen fishery products

Quality Factors of Terrestrial Snail Products as Affected By the Species

Development of advanced analytical tools to determine the origin of caviar

Differential scanning calorimetric investigations on pyloric caeca during ripening of salted herring products

Multisensor for fish quality determination

Use of “filtered smoke” and carbon monoxide with fish

Fragrant Dioxane Derivatives Identify β1-Subunit-containing GABAA Receptors

Differential scanning calorimetric (DSC) measurements on the roe of rainbow trout ( Oncorhynchus mykiss): influence of maturation and technological treatment

Impact of high pressure assisted thawing on the quality of fillets from various fish species

Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods

Frozen herring as raw material for spice-salting

Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC : Biotechnology, medical and life sciences

Double freezing of saithe fillets. Influence on sensory and physical attributes

Double freezing of cod fillets: Influence on sensory, physical and chemical attributes of battered and breaded fillet portions

Waking Action of Ursodeoxycholic Acid Involves Histamine and GABA.sub.A Receptor Block

Waking Action of Ursodeoxycholic Acid

The bile steroid chenodeoxycholate is a potent antagonist at NMDA and GABAA receptors

Fragrant Dioxane Derivatives Identify b1-Subunit-containing GABAA Receptors

Changes in colour and thermal stability of muscle proteins in smoked trout during chilled storage

Development of an easy and fast method for carbon monoxide detection in fish - Part 2: Improvement of the method

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