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Similar articles for PubMed (Select 20492273)

1.

Stabilizing smoked salmon (Oncorhynchus gorbuscha) tissue after extraction of oil.

Bower C, Hietala K.

J Food Sci. 2010 Apr;75(3):C241-5. doi: 10.1111/j.1750-3841.2010.01521.x.

PMID:
20492273
2.

Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha).

Bower CK, Hietala KA, Oliveira AC, Wu TH.

J Food Sci. 2009 Apr;74(3):C248-57. doi: 10.1111/j.1750-3841.2009.01099.x.

PMID:
19397710
3.

Utilization of smoked salmon trim in extruded smoked salmon jerky.

Kong J, Dougherty MP, Perkins LB, Camire ME.

J Food Sci. 2012 Jun;77(6):S211-5. doi: 10.1111/j.1750-3841.2012.02717.x. Epub 2012 May 16.

PMID:
22591245
4.

Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5 degrees C.

Paludan-Müller C, Dalgaard P, Huss HH, Gram L.

Int J Food Microbiol. 1998 Feb 17;39(3):155-66.

PMID:
9553794
5.
6.

Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.

Johanningsmeier SD, Franco W, Perez-Diaz I, McFeeters RF.

J Food Sci. 2012 Jul;77(7):M397-404. doi: 10.1111/j.1750-3841.2012.02780.x.

PMID:
22757713
7.

Characteristics of formed Atlantic salmon jerky.

Oberholtzer AS, Dougherty MP, Camire ME.

J Food Sci. 2011 Aug;76(6):S396-400. doi: 10.1111/j.1750-3841.2011.02245.x. Epub 2011 Jun 21.

PMID:
22417521
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10.
11.

Microbial evaluation of Alaska salmon caviar.

Himelbloom BH, Crapo CA.

J Food Prot. 1998 May;61(5):626-8.

PMID:
9709239
12.

Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon.

Joffraud JJ, Leroi F, Roy C, Berdagué JL.

Int J Food Microbiol. 2001 Jun 15;66(3):175-84.

PMID:
11428576
13.

Effect of bacterial interactions on the spoilage of cold-smoked salmon.

Joffraud JJ, Cardinal M, Cornet J, Chasles JS, Léon S, Gigout F, Leroi F.

Int J Food Microbiol. 2006 Oct 15;112(1):51-61. Epub 2006 Sep 1.

PMID:
16949172
14.
15.

Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.

Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prévost H, Pilett MF.

J Food Prot. 2009 Feb;72(2):365-74.

PMID:
19350982
16.

Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon.

Tomé E, Teixeira P, Gibbs PA.

Food Microbiol. 2006 Jun;23(4):399-405. Epub 2005 Jul 20.

PMID:
16943030
17.

Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko).

Miyaji T, Nakagawa T, Tomizuka N.

Biocontrol Sci. 2007 Sep;12(3):111-3.

PMID:
17927051
18.

Developing a strawberry yogurt fortified with marine fish oil.

Estrada JD, Boeneke C, Bechtel P, Sathivel S.

J Dairy Sci. 2011 Dec;94(12):5760-9. doi: 10.3168/jds.2011-4226.

PMID:
22118066
19.

Physical and oxidative stabilization of omega-3 fatty acids in surimi gels.

Tolasa S, Lee CM, Cakli S.

J Food Sci. 2010 Apr;75(3):C305-10. doi: 10.1111/j.1750-3841.2010.01560.x.

PMID:
20492284
20.

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.

Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.

Int J Food Microbiol. 2008 Oct 31;127(3):220-8. doi: 10.1016/j.ijfoodmicro.2008.07.010. Epub 2008 Jul 13.

PMID:
18710789
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