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There are 14629 results for: content related to: Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions

  1. Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage

    European Journal of Lipid Science and Technology

    Volume 116, Issue 7, July 2014, Pages: 885–894, Thanasak Sae-leaw and Soottawat Benjakul

    Version of Record online : 6 APR 2014, DOI: 10.1002/ejlt.201300381

  2. Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 2, 30 January 2014, Pages: 219–226, Suthasinee Yarnpakdee, Soottawat Benjakul and Hordur G Kristinsson

    Version of Record online : 17 JUN 2013, DOI: 10.1002/jsfa.6235

  3. Feeding Channel Catfish, Ictalurus punctatus, Diets Amended with Refined Marine Fish Oil Elevates Omega-3 Highly Unsaturated Fatty Acids in Fillets

    Journal of the World Aquaculture Society

    Volume 38, Issue 1, March 2007, Pages: 49–58, Bruce B. Manning, Menghe H. Li and Edwin H. Robinson

    Version of Record online : 28 MAR 2007, DOI: 10.1111/j.1749-7345.2006.00072.x

  4. Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

    Journal of Food Biochemistry

    Volume 40, Issue 6, December 2016, Pages: 741–753, Thanasak Sae-Leaw, Soottawat Benjakul and Nora M. O'Brien

    Version of Record online : 9 MAR 2016, DOI: 10.1111/jfbc.12267

  5. Contribution of phospholipids to the formation of fishy off-odor and oxidative stability of soybean oil

    European Journal of Lipid Science and Technology

    Volume 118, Issue 4, April 2016, Pages: 603–611, Xiaofei Jiang, Qingzhe Jin, Shimin Wu and Xingguo Wang

    Version of Record online : 9 NOV 2015, DOI: 10.1002/ejlt.201400408

  6. You have free access to this content
    Omega-3 fatty acids for depression in adults

    Intervention Review

    The Cochrane Library

    Katherine M Appleton, Hannah M Sallis, Rachel Perry, Andrew R Ness and Rachel Churchill

    Published Online : 4 NOV 2015, DOI: 10.1002/14651858.CD004692.pub4

  7. Analysis of target volatile compounds related to fishy off-flavor in heated rapeseed oil: A comparative study of different headspace techniques

    European Journal of Lipid Science and Technology

    Volume 118, Issue 6, June 2016, Pages: 906–918, Lilia Sghaier, Jérôme Vial, Patrick Sassiat, Didier Thiebaut, Mickaël Watiez, Sylvie Breton, Douglas N. Rutledge and Christophe B.Y. Cordella

    Version of Record online : 23 SEP 2015, DOI: 10.1002/ejlt.201500088

  8. The importance of odourant synergy effects in understanding malodour problems in DHA and EPA products

    Lipid Technology

    Volume 26, Issue 2, February 2014, Pages: 31–34, Ray Marsili and Charles Laskonis

    Version of Record online : 3 FEB 2014, DOI: 10.1002/lite.201400009

  9. Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 4, March 2006, Pages: 558–567, Miriam Pérez-Mateos, Tyre C Lanier and Leon C Boyd

    Version of Record online : 7 DEC 2005, DOI: 10.1002/jsfa.2388

  10. Analysis of Volatile Flavor Compounds of Sardine (Sardinops melanostica) by Solid Phase Microextraction

    Journal of Food Science

    Volume 73, Issue 1, January/February 2008, Pages: S83–S88, N. Ganeko, M. Shoda, I. Hirohara, A. Bhadra, T. Ishida, H. Matsuda, H. Takamura and T. Matoba

    Version of Record online : 26 DEC 2007, DOI: 10.1111/j.1750-3841.2007.00608.x

  11. Categorization of Thai Fish Sauce Based on Aroma Characteristics

    Journal of Food Quality

    Volume 36, Issue 2, April 2013, Pages: 91–97, Jetsada Wichaphon, Wilatsana Posri, Apinya Assavanig, Chaufah Thongthai and Sittiwat Lertsiri

    Version of Record online : 3 APR 2013, DOI: 10.1111/jfq.12017

  12. Trimethylamine content in vaginal secretion and its relation to bacterial vaginosis

    APMIS

    Volume 110, Issue 11, November 2002, Pages: 819–824, HELEN WOLRATH, HANS BORÉN, ANDERS HALLÉN and URBAN FORSUM

    Version of Record online : 14 FEB 2003, DOI: 10.1034/j.1600-0463.2002.1101108.x

  13. Headspace Volatiles along with Other Instrumental and Sensory Analyses as Indices of Maturation of Horse Mackerel Miso

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: S406–S417, Anupam Giri, Akira Okamoto, Emiko Okazaki and Toshiaki Ohshima

    Version of Record online : 20 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01780.x

  14. Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 821–827, Fung Sieng Henna Lu and Mohammad Hani Norziah

    Version of Record online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02205.x

  15. Methods for reducing lipid oxidation in fish-oil-enriched energy bars

    International Journal of Food Science & Technology

    Volume 44, Issue 8, August 2009, Pages: 1536–1546, Nina Skall Nielsen and Charlotte Jacobsen

    Version of Record online : 2 DEC 2008, DOI: 10.1111/j.1365-2621.2008.01786.x

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    Hydroxyl radical and glutathione interactions alter calcium sensitivity and maximum force of the contractile apparatus in rat skeletal muscle fibres

    The Journal of Physiology

    Volume 586, Issue 8, April 2008, Pages: 2203–2216, R. M. Murphy, T. L. Dutka and G. D. Lamb

    Version of Record online : 14 APR 2008, DOI: 10.1113/jphysiol.2007.150516

  17. Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E

    International Journal of Food Science & Technology

    Volume 37, Issue 1, January 2002, Pages: 29–39, Maria B. Mielnik, Olav Herstad, Per Lea, John Nordal and Astrid Nilsson

    Version of Record online : 24 JAN 2002, DOI: 10.1046/j.1365-2621.2002.00531.x

  18. Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: C89–C95, M. Chaijan, S. Benjakul, W. Visessanguan, S. Lee and C. Faustman

    Version of Record online : 12 MAR 2007, DOI: 10.1111/j.1750-3841.2006.00236.x

  19. Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

    Journal of Food Science

    Volume 71, Issue 4, May 2006, Pages: R31–R40, Nicola J. King (née Turner) and Rosemary Whyte

    Version of Record online : 5 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00029.x

  20. Deodorization of Arthrospira platensis biomass for further scale-up food applications

    Journal of the Science of Food and Agriculture

    Sara P Cuellar-Bermúdez, Bertha Barba-Davila, Sergio O Serna-Saldivar, Roberto Parra-Saldivar, José Rodriguez-Rodriguez, Sandra Morales-Davila, Koen Goiris, Koenraad Muylaert and Cristina Chuck-Hernández

    Version of Record online : 2 JUN 2017, DOI: 10.1002/jsfa.8391