-
1
-
-
0020537655
-
Mapping of hydrophobic sites of the surface of myosins and its fragments
-
Boredjo, J. Mapping of hydrophobic sites of the surface of myosins and its fragments. Biochemistry 1983, 22, 1182-1187.
-
(1983)
Biochemistry
, vol.22
, pp. 1182-1187
-
-
Boredjo, J.1
-
2
-
-
4244120872
-
Microdetermination of phosphorus
-
Chen, P. S.; Toribara, T. J.; Warner, H. Microdetermination of phosphorus. Anal. Chem. 1956, 28, 1756-1758.
-
(1956)
Anal. Chem.
, vol.28
, pp. 1756-1758
-
-
Chen, P.S.1
Toribara, T.J.2
Warner, H.3
-
3
-
-
84988120971
-
On-board handling and freezing of the sea scallop Placopecten magellanicus
-
Chung, S. L.; Merrit, J. H. On-board handling and freezing of the sea scallop Placopecten magellanicus. Int. J. Food Sci. Technol. 1991, 26, 695-705.
-
(1991)
Int. J. Food Sci. Technol.
, vol.26
, pp. 695-705
-
-
Chung, S.L.1
Merrit, J.H.2
-
4
-
-
84987278556
-
Storage life of frozen blocks of Patagonian hake (M hubbsi) filleted and minced
-
Ciarlo, A. S.; Boeri, R. L.; Giannini, D. H. Storage life of frozen blocks of Patagonian hake (M hubbsi) filleted and minced J Food Sci. 1985, 50, 723-726.
-
(1985)
J Food Sci.
, vol.50
, pp. 723-726
-
-
Ciarlo, A.S.1
Boeri, R.L.2
Giannini, D.H.3
-
5
-
-
0015222691
-
Paramyosin and the filaments of molluscan "catch" muscles. I. Paramyosin structure and assembly
-
Cohen, C.; Szent-Gyorgyi, A. G.; Kendrick-Jones, J. Paramyosin and the filaments of molluscan "catch" muscles. I. Paramyosin structure and assembly. J. Mol. Biol. 1971, 56, 223-237.
-
(1971)
J. Mol. Biol.
, vol.56
, pp. 223-237
-
-
Cohen, C.1
Szent-Gyorgyi, A.G.2
Kendrick-Jones, J.3
-
6
-
-
0000922902
-
Studies on the protein of fish skeletal muscle: Denaturation and aggregation of cod myosin
-
Connell, J. J. Studies on the protein of fish skeletal muscle: Denaturation and aggregation of cod myosin. Biochem J. 1960, 75, 530-538.
-
(1960)
Biochem J.
, vol.75
, pp. 530-538
-
-
Connell, J.J.1
-
7
-
-
0011220353
-
The effects of freezing and frozen storage on the protein of fish muscle
-
Harwthorne, J., Rolfe, J. E. Eds.; Pergamon Press: Oxford, U.K.
-
Connell, J. J. The effects of freezing and frozen storage on the protein of fish muscle. In Low Temperature Biology of Foodstuffs; Harwthorne, J., Rolfe, J. E. Eds.; Pergamon Press: Oxford, U.K., 1968; pp 333-358.
-
(1968)
Low Temperature Biology of Foodstuffs
, pp. 333-358
-
-
Connell, J.J.1
-
8
-
-
2542518124
-
Liquid loss in shucked oyster (Crassostrea virginica) meat during ice storage
-
Cook, D. W.; Chai, T.; Hackney, C. R.; Martin, R. E. ; Otwell, W. S.; Ward, O. R. Liquid loss in shucked oyster (Crassostrea virginica) meat during ice storage. J Food Sci. 1988, 53, 1671-1673.
-
(1988)
J Food Sci.
, vol.53
, pp. 1671-1673
-
-
Cook, D.W.1
Chai, T.2
Hackney, C.R.3
Martin, R.E.4
Otwell, W.S.5
Ward, O.R.6
-
9
-
-
84985321094
-
Effect of storing hake (M. hubbsi) on ice on the viscosity of the extratc of soluble muscle protein
-
Crupkin, M.; Barassi, C. A.; Martone, C. B.; Trucco, R. E. Effect of storing hake (M. hubbsi) on ice on the viscosity of the extratc of soluble muscle protein. J. Sci. Food Agric. 1979, 30, 911-914.
-
(1979)
J. Sci. Food Agric.
, vol.30
, pp. 911-914
-
-
Crupkin, M.1
Barassi, C.A.2
Martone, C.B.3
Trucco, R.E.4
-
10
-
-
84981845284
-
Protein denaturation in frozen stored fish
-
Dyer, W. J. Protein denaturation in frozen stored fish. J Food Res. 1951, 16, 522-526.
-
(1951)
J Food Res.
, vol.16
, pp. 522-526
-
-
Dyer, W.J.1
-
11
-
-
85007999853
-
Comparative quality of fresh and frozen and thawed scallop meats and post-thaw keeping quality during storage at 5 °C
-
Dyer, W. J.; Hiltz, D. F. Comparative quality of fresh and frozen and thawed scallop meats and post-thaw keeping quality during storage at 5 °C. Bull. Jpn. Soc. Sci. Fish. 1974, 40, 235-243.
-
(1974)
Bull. Jpn. Soc. Sci. Fish.
, vol.40
, pp. 235-243
-
-
Dyer, W.J.1
Hiltz, D.F.2
-
12
-
-
0017189110
-
Paramyosin in invertebrates muscles. I. Identification and localization
-
Elfvin, M.; Levine, R. J. C.; Dewey, M. M. Paramyosin in invertebrates muscles. I. Identification and localization. J. Cell Biol. 1976, 71, 261-271.
-
(1976)
J. Cell Biol.
, vol.71
, pp. 261-271
-
-
Elfvin, M.1
Levine, R.J.C.2
Dewey, M.M.3
-
13
-
-
0000713654
-
Comparative water holding capacity of various muscle foods
-
Fennema, O. R. Comparative water holding capacity of various muscle foods. J. Muscle Food 1990, 1, 363-381.
-
(1990)
J. Muscle Food
, vol.1
, pp. 363-381
-
-
Fennema, O.R.1
-
14
-
-
0017158009
-
Light chains of carp and pike skeletal muscle myosins. Isolation and characterization of the most anodic light chain on alkaline pH electrophoresis
-
Focant, B.; Huriaux, F. Light chains of carp and pike skeletal muscle myosins. Isolation and characterization of the most anodic light chain on alkaline pH electrophoresis FEBS Lett. 1976, 65(10), 16-19.
-
(1976)
FEBS Lett.
, vol.65
, Issue.10
, pp. 16-19
-
-
Focant, B.1
Huriaux, F.2
-
15
-
-
0011451705
-
Biochemistry of meat hydration
-
Hamm, R. Biochemistry of meat hydration. Adv. Food Res. 1960, 10, 355-363.
-
(1960)
Adv. Food Res.
, vol.10
, pp. 355-363
-
-
Hamm, R.1
-
16
-
-
0009628034
-
Water holding capacity of meat
-
Cole, O. S. A., Lawrie, R. A., Eds.; Butterworth: London, U.K.
-
Hamm, R. Water holding capacity of meat. In Meat; Cole, O. S. A., Lawrie, R. A., Eds.; Butterworth: London, U.K., 1975; pp 321-337.
-
(1975)
Meat
, pp. 321-337
-
-
Hamm, R.1
-
17
-
-
0001730045
-
Functional properties of myofibrillar system and their measurement
-
Bechtel, P. J., Ed.; Academic Press: New York, Chapter 4
-
Hamm, R. Functional properties of myofibrillar system and their measurement. In Muscles as Food; Bechtel, P. J., Ed.; Academic Press: New York, 1986; Chapter 4, pp 136-199.
-
(1986)
Muscles as Food
, pp. 136-199
-
-
Hamm, R.1
-
19
-
-
0007038120
-
Hexose monophosphate accumulation and related metabolic changes in unfrozen and thawed adductor muscle of the sea scallop (Placopecten magellanicus)
-
Hiltz, D. F. and Dyer, W. J. Hexose monophosphate accumulation and related metabolic changes in unfrozen and thawed adductor muscle of the sea scallop (Placopecten magellanicus). J. Fish. Res. Board Can. 1973, 30, 45-52.
-
(1973)
J. Fish. Res. Board Can.
, vol.30
, pp. 45-52
-
-
Hiltz, D.F.1
Dyer, W.J.2
-
20
-
-
33845377898
-
Changes in free amino acids and protein denaturation of fish muscle during frozen storage
-
Jiang, S. T.; Lee, T. C. Changes in free amino acids and protein denaturation of fish muscle during frozen storage. J. Agric. Food Chem. 1985, 33, 839-844.
-
(1985)
J. Agric. Food Chem.
, vol.33
, pp. 839-844
-
-
Jiang, S.T.1
Lee, T.C.2
-
21
-
-
2542579034
-
Freezing preservation of fresh shucked oyster (Crassostrea gigas) Reduction of drip loss from frozen shucked oyster
-
Jiang, S .T.; Chen, M. T.; Wu, C. H. Freezing preservation of fresh shucked oyster (Crassostrea gigas) Reduction of drip loss from frozen shucked oyster. J. Fish. Soc. Taiwan 1977, 6(1), 56-64.
-
(1977)
J. Fish. Soc. Taiwan
, vol.6
, Issue.1
, pp. 56-64
-
-
Jiang, S.T.1
Chen, M.T.2
Wu, C.H.3
-
23
-
-
71849104860
-
Protein measurements with the folin reagent
-
Lowry, O. H.; Rosebrough, N. J.; Farr, N. L.; Randall, R. J. Protein measurements with the folin reagent. J. Biol. Chem. 1951, 193, 265-275.
-
(1951)
J. Biol. Chem.
, vol.193
, pp. 265-275
-
-
Lowry, O.H.1
Rosebrough, N.J.2
Farr, N.L.3
Randall, R.J.4
-
24
-
-
0001294231
-
Denaturation of fish muscle proteins during frozen storage
-
Fennema, O., ACS Symposium Series 180; American Chemical Society: Washington, DC
-
Matsumoto, J. J. Denaturation of fish muscle proteins during frozen storage. In Proteins at Low temperature; Fennema, O., ACS Symposium Series 180; American Chemical Society: Washington, DC, 1979; pp 205-312.
-
(1979)
Proteins at Low Temperature
, pp. 205-312
-
-
Matsumoto, J.J.1
-
25
-
-
0009762478
-
05) and frozen (-18 °C) storage stability of the purple-hinge rock scallop, Hinnites multirugosus Gale
-
05) and frozen (-18 °C) storage stability of the purple-hinge rock scallop, Hinnites multirugosus Gale. J. Food Sci. 1982, 47, 1654-1661.
-
(1982)
J. Food Sci.
, vol.47
, pp. 1654-1661
-
-
Maxwell-Miller, G.1
Josephson, R.V.2
Spindler, A.A.3
Holloway-Thomas, D.4
Avery, M.W.5
Phleger, C.F.6
-
26
-
-
84985275130
-
Biochemical properties of actomyosin of cold stored striated adductor muscles of Aulacomya ater ater (Molina)
-
Paredi, M. E.; De Vido de Mattio, N.; Crupkin, M. Biochemical properties of actomyosin of cold stored striated adductor muscles of Aulacomya ater ater (Molina). J. Food Sci. 1990, 55, 1567-1570.
-
(1990)
J. Food Sci.
, vol.55
, pp. 1567-1570
-
-
Paredi, M.E.1
De Vido De Mattio, N.2
Crupkin, M.3
-
27
-
-
84952488669
-
Biochemical properties of actomyosin and expressible juice of cold stored striated muscles of Aulacomya ater ater (Molina). Effect of Ionic Solutes
-
Paredi, M. E.; De Vido de Mattio, N.; Crupkin, M. Biochemical properties of actomyosin and expressible juice of cold stored striated muscles of Aulacomya ater ater (Molina). Effect of Ionic Solutes. J. Aquat. Food Prod. Technol. 1992, 3/4, 133-145.
-
(1992)
J. Aquat. Food Prod. Technol.
, vol.3-4
, pp. 133-145
-
-
Paredi, M.E.1
De Vido De Mattio, N.2
Crupkin, M.3
-
28
-
-
0017342054
-
Improved resolution of myofibrillar proteins with sodium dodecyl sulfate polyacrylamide gel electrophoresis
-
Portzio, M. A.; Pearson. A. Improved resolution of myofibrillar proteins with sodium dodecyl sulfate polyacrylamide gel electrophoresis. Biochim. Biophys. Acta 1977, 490, 27-34.
-
(1977)
Biochim. Biophys. Acta
, vol.490
, pp. 27-34
-
-
Portzio, M.A.1
Pearson, A.2
-
29
-
-
0000665651
-
Theories of protein denaturation during frozen storage of fish flesh
-
Shenouda, S. Y. K. Theories of protein denaturation during frozen storage of fish flesh. Adv. Food Res. 1980, 26, 275-311.
-
(1980)
Adv. Food Res.
, vol.26
, pp. 275-311
-
-
Shenouda, S.Y.K.1
-
30
-
-
0016995380
-
Protein changes in frozen fish
-
Sikorski, Z.; Olley, J. ; Kostuch, S. Protein changes in frozen fish. CRC Crit. Rev. Food Sci. Nutr. 1976, 8 (1), 97-129.
-
(1976)
CRC Crit. Rev. Food Sci. Nutr.
, vol.8
, Issue.1
, pp. 97-129
-
-
Sikorski, Z.1
Olley, J.2
Kostuch, S.3
-
31
-
-
0004036706
-
-
Processing Technology Applied Science Publishers Ltd.: London
-
Susuki, T. Fish and Krill Proteins, Processing Technology Applied Science Publishers Ltd.: London, 1981.
-
(1981)
Fish and Krill Proteins
-
-
Susuki, T.1
-
32
-
-
0015222719
-
Paramyosin and the filaments of molluscan "catch" muscles. II. Native filaments. Isolation and characterization
-
Szent-Gyorgyi, A. G.; Cohen, C.; Kendrick-Jones, J. Paramyosin and the filaments of molluscan "catch" muscles. II. Native filaments. Isolation and characterization. J. Mol. Biol. 1971, 56, 239-258.
-
(1971)
J. Mol. Biol.
, vol.56
, pp. 239-258
-
-
Szent-Gyorgyi, A.G.1
Cohen, C.2
Kendrick-Jones, J.3
-
33
-
-
0001567920
-
The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH and Pyrophosphate
-
Trout, G. R.; Schmidt, G. R. The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH and Pyrophosphate. Meat Sci. 1987, 20, 129-135.
-
(1987)
Meat Sci.
, vol.20
, pp. 129-135
-
-
Trout, G.R.1
Schmidt, G.R.2
-
34
-
-
84891841415
-
Ciclo sexual de la cholga Aulacomya ater ater (Molina) en Puerto Deseado
-
Vinuesa, J. H.; Tortorelli, M. C. Ciclo sexual de la cholga Aulacomya ater ater (Molina) en Puerto Deseado (Sexual cycle of the cholga Aulacomya ater ater (Molina) in Deseado Harbor Argentina). Physis (Buenos Aires) 1980, A39, 21-29.
-
(1980)
Physis (Buenos Aires)
, vol.A39
, pp. 21-29
-
-
Vinuesa, J.H.1
Tortorelli, M.C.2
-
35
-
-
0010270655
-
Changes in water holding capacity and cationic shifts during the heating and freezing and thawing of meats as revealed by simple methods for measuring for shringkage
-
Wierbicki, E.; Kuncle, L. E.; Deatherage, G. G. Changes in water holding capacity and cationic shifts during the heating and freezing and thawing of meats as revealed by simple methods for measuring for shringkage. Food Technol. 1957, 11, 69-73.
-
(1957)
Food Technol.
, vol.11
, pp. 69-73
-
-
Wierbicki, E.1
Kuncle, L.E.2
Deatherage, G.G.3
-
37
-
-
85011188964
-
Effect of inorganic polyphosphate on thermal denaturation of carp myofibrillar protein at low ionic strength
-
Yagi, H.; Sakamoto, M.; Wakameda, A.; Arai, K. Effect of inorganic polyphosphate on thermal denaturation of carp myofibrillar protein at low ionic strength. Bull. Jpn. Soc. Sci. Fish. 1985, 51, 667-672.
-
(1985)
Bull. Jpn. Soc. Sci. Fish.
, vol.51
, pp. 667-672
-
-
Yagi, H.1
Sakamoto, M.2
Wakameda, A.3
Arai, K.4
|