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Research article

First published 2013-2

Effect of baking of sardine ( Sardina pilchardus ) and frying of anchovy ( Engraulis encrasicholus ) in olive and sunflower oil on their quality

Anastasios Zotos, Akylas Kotaras, Emmanouil Mikras

Food Science and Technology International

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Research article

First published 1996-4

Influencia de la subespecie,estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies,season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)

P. Montero, M.C. Gómez-Guillén, J. Borderías

Food Science and Technology International

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Research article

First published 2014-9

The effect of combined traditional and novel treatments on oxidative status of dolphinfish ( Coryphaena hippurus ) and sardine ( Sardina pilchardus ) muscle lipids

Joaquín Gómez-Estaca, M Carmen Gómez-Guillén, Pilar Montero

Food Science and Technology International

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Research article

First published 2018-1-29

Impact on the Sardine Industries: Closed Fishing Season Policy,Zamboanga Peninsula,The Philippines

Teresita A. Narvaez, Bing Baltazar C. Brillo, Nizam D. Cornelio [...]

Asian Journal of Water,Environment and Pollution

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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

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Research article

First published 2007-06

Extraction of Sardine Proteins by Acidic and Alkaline Solubilisation

I. Batista, C. Pires, R. Nelhas

Food Science and Technology International

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Research article

First published 2009-9

Safety Evaluation of a Peptide Product Derived From Sardine Protein Hydrolysates (Valtyron)

Katsuhiro Osajima, Toshio Ninomiya, Melody Harwood [...]

International Journal of Toxicology

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Research article

First published 2000-10

Calcium and phosphorus bioavailability in rats consuming oil from either raw sardines or sardines fried in olive oil Biodisponibilidad de calcio y fósforo en ratas alimentadas con grasa de sardina cruda o frita con aceite de oliva

A.M. Pérez-Granados, M.P. Vaquero, M.P. Navarro

Food Science and Technology International

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Research article

First published 1999-4

Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage. Effect of washing on mince quality / Propiedades químicas y funcionales de las proteínas del músculo oscuro y claro de sardina (Sardina pilchardus w.) durante el almacenamiento en congelación. Efecto del lavado en la calidad del músculo picado

P. Montero, M.V. Pardo, M.C. Gómez-Guillén [...]

Food Science and Technology International

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Research article

First published 2014-10

Evaluation of the Salt Content of Canned Sardines in Tomato Ketchup by Diffuse Reflection near Infrared Spectroscopy

Panmanas Sirisomboon, Pimpen Pornchaloempong, Peerawat Ramsiri [...]

Journal of Near Infrared Spectroscopy

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