SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Xianping Lin, Wenge Yang, Dalun Xu, Zhen Jie, Wen Liu, Improving gel properties of hairtail surimi by electron irradiation, Radiation Physics and Chemistry, 2015, 110, 1

    CrossRef

  2. 2
    Christin Sell, Sarah Beamer, Jacek Jaczynski, Kristen E. Matak, Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil, International Journal of Food Science & Technology, 2015, 50, 1
  3. 3
    Helena Moreno, Beatriz Herranz, Miriam PÉRez-Mateos, Isabel SÁNchez-Alonso, Antonio J. BorderíAS, New Alternatives in Seafood Restructured Products, Critical Reviews in Food Science and Nutrition, 2014, 00

    CrossRef

  4. 4
    Sochaya Chanarat, Soottawat Benjakul, Youling Xiong, Nonprotein Nitrogenous Compounds and Gelling Property of Whitecheek Shark (Carcharhinus Dussumieri) Mince as Affected by Washing and Microbial Transglutaminase, Journal of Texture Studies, 2014, 45, 4
  5. 5
    Wahyu Ramadhan, Joko Santoso, Wini Trilaksani, PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU, Jurnal Teknologi dan Industri Pangan, 2014, 25, 1, 47

    CrossRef

  6. 6
    Xu-Xia Zhou, Dan-Dan Zhao, Jian-Hua Liu, Fei Lu, Yu-Ting Ding, Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans, LWT - Food Science and Technology, 2014, 59, 1, 335

    CrossRef

  7. 7
    W. Białas, J. Stangierski, P. Konieczny, Protein and water recovery from poultry processing wastewater integrating microfiltration, ultrafiltration and vacuum membrane distillation, International Journal of Environmental Science and Technology, 2014,

    CrossRef

  8. 8
    C Ranadheera, Janak Vidanarachchi, Seafood Science, 2014,

    CrossRef

  9. 9
    Sochaya Chanarat, Soottawat Benjakul, Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates, Food Chemistry, 2013, 136, 2, 929

    CrossRef

  10. 10
    Fabíola H S. Fogaça, Luzia Aparecida Trinca, Áurea Juliana Bombo, Léa Silvia Sant'Ana, Optimization of the Surimi Production from Mechanically Recovered Fish Meat (MRFM) Using Response Surface Methodology, Journal of Food Quality, 2013, 36, 3
  11. 11
    Z. Ahmed, O. Donkor, W.A. Street, T. Vasiljevic, Proteolytic activities in fillets of selected underutilized Australian fish species, Food Chemistry, 2013, 140, 1-2, 238

    CrossRef

  12. 12
    Jianrong Li, Qiang Han, Wei Chen, Libin Ye, Antimicrobial activity of Chinese bayberry extract for the preservation of surimi, Journal of the Science of Food and Agriculture, 2012, 92, 11
  13. 13
    Sochaya Chanarat, Soottawat Benjakul, Aran H-Kittikun, Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish, Journal of the Science of Food and Agriculture, 2012, 92, 4
  14. 14
    José A. Ramírez, Rocio M. Uresti, Gonzalo Velazquez, Manuel Vázquez, Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review, Food Hydrocolloids, 2011, 25, 8, 1842

    CrossRef