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Items: 1 to 20 of 130

1.

Sensory properties of frozen herring (Clupea harengus) from different catch seasons and locations.

Hyldig G, Jørgensen BM, Undeland I, Olsen RE, Jónsson A, Nielsen HH.

J Food Sci. 2012 Sep;77(9):S288-93. doi: 10.1111/j.1750-3841.2012.02838.x. Epub 2012 Aug 17.

PMID:
22900757
2.

Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage.

Geirsdottir M, Hlynsdottir H, Thorkelsson G, Sigurgisladottir S.

J Food Sci. 2007 Sep;72(7):C376-80.

PMID:
17995635
3.

Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced pork bellies.

Lowe BK, Bohrer BM, Holmer SF, Boler DD, Dilger AC.

J Food Sci. 2014 Jun;79(6):S1197-204. doi: 10.1111/1750-3841.12480. Epub 2014 May 16.

PMID:
24837349
4.

Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating.

Szymczak M.

J Sci Food Agric. 2011 Jan 15;91(1):68-74. doi: 10.1002/jsfa.4149. Epub 2010 Sep 17.

PMID:
20848675
5.

Seasonal variation in the levels of organohalogen compounds in herring (Clupea harengus) from the Norwegian Sea.

Frantzen S, Måge A, Iversen SA, Julshamn K.

Chemosphere. 2011 Sep;85(2):179-87. doi: 10.1016/j.chemosphere.2011.06.034. Epub 2011 Jul 2.

PMID:
21724232
6.

Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.

Joaquin HJ, Tolasa S, Oliveira AC, Lee CM, Lee KH.

J Agric Food Chem. 2008 Jan 9;56(1):166-72. Epub 2007 Dec 1.

PMID:
18052036
7.
8.

Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.

Lyhs U, Lahtinen J, Schelvis-Smit R.

Food Microbiol. 2007 Aug;24(5):508-16. Epub 2006 Oct 13.

PMID:
17367684
9.
11.

Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions.

Sánchez-Alonso I, Moreno P, Careche M.

Food Chem. 2014 Jun 15;153:250-7. doi: 10.1016/j.foodchem.2013.12.060. Epub 2013 Dec 21.

PMID:
24491727
12.

The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.

Hergenreder JE, Hosch JJ, Varnold KA, Haack AL, Senaratne LS, Pokharel S, Beauchamp C, Lobaugh B, Calkins CR.

J Anim Sci. 2013 Jan;91(1):483-90. doi: 10.2527/jas.2012-5223. Epub 2012 Oct 16.

13.

Effect of freezing time on the quality of Indian mackerel (Rastrelliger kanagurta) during frozen storage.

Lakshmisha IP, Ravishankar CN, Ninan G, Mohan CO, Gopal TK.

J Food Sci. 2008 Sep;73(7):S345-53. doi: 10.1111/j.1750-3841.2008.00876.x. Epub 2008 Aug 18.

PMID:
18803727
14.

Seasonal dynamics of Atlantic herring (Clupea harengus L.) populations spawning in the vicinity of marginal habitats.

Eggers F, Slotte A, Libungan LA, Johannessen A, Kvamme C, Moland E, Olsen EM, Nash RD.

PLoS One. 2014 Nov 5;9(11):e111985. doi: 10.1371/journal.pone.0111985. eCollection 2014.

15.

Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets.

Marmon SK, Undeland I.

Food Chem. 2013 May 1;138(1):214-9. doi: 10.1016/j.foodchem.2012.10.035. Epub 2012 Nov 8.

PMID:
23265479
16.

A baseline study of metals in herring (Clupea harengus) from the Norwegian Sea, with focus on mercury, cadmium, arsenic and lead.

Frantzen S, Maage A, Duinker A, Julshamn K, Iversen SA.

Chemosphere. 2015 May;127:164-70. doi: 10.1016/j.chemosphere.2015.01.037. Epub 2015 Feb 19.

PMID:
25703778
18.

Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch).

Rodríguez A, Latorre M, Gajardo M, Bunger A, Munizaga A, López L, Aubourg SP.

J Sci Food Agric. 2015 Apr;95(6):1199-206. doi: 10.1002/jsfa.6808. Epub 2014 Aug 4.

PMID:
25043293
19.

Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2 degrees C.

Guldager HS, Bøknaes N, Osterberg C, Nielsen J, Dalgaard P.

J Food Prot. 1998 Sep;61(9):1129-36.

PMID:
9766063
20.

Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.

Leduc F, Krzewinski F, Le Fur B, N'Guessan A, Malle P, Kol O, Duflos G.

J Sci Food Agric. 2012 Sep;92(12):2560-8. doi: 10.1002/jsfa.5673. Epub 2012 May 28.

PMID:
22641336

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