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Research article

First published 2010-2

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

C. Cardoso, R. Mendes, S. Pedro [...]

Food Science and Technology International

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Research article

First published 2014-6

The influence of fish age,salt level,and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre ( Argyrosomus regius )

Carlos Cardoso, Bernardo Ribeiro, Rogério Mendes

Food Science and Technology International

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Research article

First published 2021-10

Effect of high pressure and setting condition on physico-chemical,structural and functional characteristics of transglutaminase mediated fish gels

Sarika Kunnath, Bindu Jaganath, Satyen Kumar Panda [...]

Food Science and Technology International

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Research article

First published 2009-06

Quality of Fish Muscle Infested with Anisakis simplex

S. Vidacek, C. de las Heras, M. Tejada

Food Science and Technology International

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Research article

First published 1994-11

Use of Peat Extract in the Ensiling of Fisheries Wastes

Antonio M. Martin, Paul L. Bemister

Waste Management & Research: The Journal for a Sustainable Circular Economy

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Research article

First published 2019-3

Olive leaf extracts for shelf life extension of salmon burgers

Ibtihel Khemakhem, Ana Fuentes, María Jesús Lerma-García [...]

Food Science and Technology International

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Research article

First published 2008-04

The Effect of Washing,Microbial Transglutaminase,Salts and Starch Addition on the Functional Properties of Sardine ( Sardina Pilchardus ) Kamaboko Gels

P.D. Karayannakidis, A. Zotos, D. Petridis [...]

Food Science and Technology International

Search results

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

The influence of fish age,salt level,and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre ( Argyrosomus regius )

Effect of high pressure and setting condition on physico-chemical,structural and functional characteristics of transglutaminase mediated fish gels

Quality of Fish Muscle Infested with Anisakis simplex

Use of Peat Extract in the Ensiling of Fisheries Wastes

Olive leaf extracts for shelf life extension of salmon burgers

The Effect of Washing,Microbial Transglutaminase,Salts and Starch Addition on the Functional Properties of Sardine ( Sardina Pilchardus ) Kamaboko Gels