-
1
-
-
27344445918
-
Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing
-
Ayala Ma.D., López-Albors O., Blanco A., García-Alcázar A., Abellán E., Ramírez-Zarzosa G., et al. Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing. Aquaculture 250 (2005) 215-231
-
(2005)
Aquaculture
, vol.250
, pp. 215-231
-
-
Ayala, Ma.D.1
López-Albors, O.2
Blanco, A.3
García-Alcázar, A.4
Abellán, E.5
Ramírez-Zarzosa, G.6
-
2
-
-
51749125914
-
Effects of -1.5 °C super-chilling on quality of atlantic salmon (Salmo salar) pre-rigor fillets: cathepsin activity, muscle histology, texture and liquid leakage
-
Bahuaud D., Morkore T., Langsrud O., Sinnes K., Veiseth E., Ofstad R., et al. Effects of -1.5 °C super-chilling on quality of atlantic salmon (Salmo salar) pre-rigor fillets: cathepsin activity, muscle histology, texture and liquid leakage. Food Chemistry 111 (2008) 329-339
-
(2008)
Food Chemistry
, vol.111
, pp. 329-339
-
-
Bahuaud, D.1
Morkore, T.2
Langsrud, O.3
Sinnes, K.4
Veiseth, E.5
Ofstad, R.6
-
3
-
-
0027474009
-
Matrix metalloproteinases: a review
-
Birkedal-Hansen H., Moore W., Bodden M., Windsor L., Birkedal-Hansen B., DeCarlo A., et al. Matrix metalloproteinases: a review. Critical Reviews in Oral Biology and Medicine 4 (1993) 197-250
-
(1993)
Critical Reviews in Oral Biology and Medicine
, Issue.4
, pp. 197-250
-
-
Birkedal-Hansen, H.1
Moore, W.2
Bodden, M.3
Windsor, L.4
Birkedal-Hansen, B.5
DeCarlo, A.6
-
4
-
-
17944373246
-
Post-mortem degradation of white fish skeletal muscle (sea bass, Dicentrarchus labrax): fat diet effects on in situ dystrophin proteolysis during the prerigor stage
-
Bonnal C., Raynaud F., Astier C., Lebart M.C., Marcilhac A., Coves D., et al. Post-mortem degradation of white fish skeletal muscle (sea bass, Dicentrarchus labrax): fat diet effects on in situ dystrophin proteolysis during the prerigor stage. Marine Biotechnology 3 (2001) 172-180
-
(2001)
Marine Biotechnology
, vol.3
, pp. 172-180
-
-
Bonnal, C.1
Raynaud, F.2
Astier, C.3
Lebart, M.C.4
Marcilhac, A.5
Coves, D.6
-
5
-
-
0002832217
-
Texture profile analysis
-
Bourne M.C. Texture profile analysis. Food Technology 41 2 (1978) 163-178
-
(1978)
Food Technology
, vol.41
, Issue.2
, pp. 163-178
-
-
Bourne, M.C.1
-
6
-
-
0345377523
-
Fillet texture and muscle structure in brown trout (Salmo trutta) subjected to long-term exercise
-
Bugeon J., Lefevre R., and Fauconneau B. Fillet texture and muscle structure in brown trout (Salmo trutta) subjected to long-term exercise. Aquaculture Research 34 (2003) 1287-1295
-
(2003)
Aquaculture Research
, vol.34
, pp. 1287-1295
-
-
Bugeon, J.1
Lefevre, R.2
Fauconneau, B.3
-
8
-
-
0038411609
-
Burn tuna: an ultraestructural study of post-mortem changes in muscle of yellowfin tuna (Thunnus albacares) caught on rod and ree and southern bluefin tuna (Thunnus maccoyii) caught on handline or longline
-
Davie P.S., and Sparksman R.I. Burn tuna: an ultraestructural study of post-mortem changes in muscle of yellowfin tuna (Thunnus albacares) caught on rod and ree and southern bluefin tuna (Thunnus maccoyii) caught on handline or longline. Journal of Food Science 51 5 (1986) 1122-1129
-
(1986)
Journal of Food Science
, vol.51
, Issue.5
, pp. 1122-1129
-
-
Davie, P.S.1
Sparksman, R.I.2
-
9
-
-
33747131174
-
Trends in post-mortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure
-
Delbarre-Ladrat C., Chéret R., Taylor R., and Verrez-Bagnis V. Trends in post-mortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Critical reviews in food science and nutrition 46 (2006) 409-421. http://www.ifremer.fr/docelec/
-
(2006)
Critical reviews in food science and nutrition
, vol.46
, pp. 409-421
-
-
Delbarre-Ladrat, C.1
Chéret, R.2
Taylor, R.3
Verrez-Bagnis, V.4
-
10
-
-
84987321931
-
Ultrastructural post-mortem changes in normal and low quality porcine muscle fibers
-
Dutson T.R., Pearson A.M., and Merkel R.A. Ultrastructural post-mortem changes in normal and low quality porcine muscle fibers. Journal of Food Science 39 (1974) 32-37
-
(1974)
Journal of Food Science
, vol.39
, pp. 32-37
-
-
Dutson, T.R.1
Pearson, A.M.2
Merkel, R.A.3
-
11
-
-
0002290213
-
Ultrastructural changes in diseased muscle
-
Engel A.G., and Banker B.Q. (Eds), McGraw-Hill, USA
-
Engel A.G., and Banker B.Q. Ultrastructural changes in diseased muscle. In: Engel A.G., and Banker B.Q. (Eds). Myology basic and clinical (1986), McGraw-Hill, USA 909-1043
-
(1986)
Myology basic and clinical
, pp. 909-1043
-
-
Engel, A.G.1
Banker, B.Q.2
-
12
-
-
84989991844
-
Post-mortem changes in subcellular fractions from normal and pale, soft, exudative porcine muscle. 2. Electron microscopy
-
Greaser M.L., Cassens R.G., Briskey E.J., and Hoekstra W.G. Post-mortem changes in subcellular fractions from normal and pale, soft, exudative porcine muscle. 2. Electron microscopy. Journal of Food Science 34 (1969) 125-132
-
(1969)
Journal of Food Science
, vol.34
, pp. 125-132
-
-
Greaser, M.L.1
Cassens, R.G.2
Briskey, E.J.3
Hoekstra, W.G.4
-
13
-
-
84985226102
-
Discriminative characterization of different texture profiles of various cooked fish muscles
-
Hatae K., Yoshimatsu F., and Matsumoto J.J. Discriminative characterization of different texture profiles of various cooked fish muscles. Journal of Food Science 49 (1984) 721-726
-
(1984)
Journal of Food Science
, vol.49
, pp. 721-726
-
-
Hatae, K.1
Yoshimatsu, F.2
Matsumoto, J.J.3
-
14
-
-
84987378205
-
Role of muscle fibres in contributing firmness of cooked fish
-
Hatae K., Yoshimatsu F., and Matsumoto J.J. Role of muscle fibres in contributing firmness of cooked fish. Journal of Food Science 55 (1990) 693-696
-
(1990)
Journal of Food Science
, vol.55
, pp. 693-696
-
-
Hatae, K.1
Yoshimatsu, F.2
Matsumoto, J.J.3
-
15
-
-
0018150090
-
Ultrastructural differences in mitochondria of skeletal muscle in the prerigor and rigor states
-
Hegarty P.V., Dahlin K.J., and Benson E.S. Ultrastructural differences in mitochondria of skeletal muscle in the prerigor and rigor states. Experientia 34 8 (1978) 1070-1071
-
(1978)
Experientia
, vol.34
, Issue.8
, pp. 1070-1071
-
-
Hegarty, P.V.1
Dahlin, K.J.2
Benson, E.S.3
-
17
-
-
0033168987
-
Muscle development and growth: potential implications for flesh quality in fish
-
Johnston I.A. Muscle development and growth: potential implications for flesh quality in fish. Aquaculture 177 (1999) 99-115
-
(1999)
Aquaculture
, vol.177
, pp. 99-115
-
-
Johnston, I.A.1
-
18
-
-
0034597431
-
Muscle fibre density in relation to the colour and textural of smoked atlantic salmon (Salmo salar L.)
-
Johnston I.A., Alderson R., Sandham C., Dingwall A., Mitchell D., Selkirk C., et al. Muscle fibre density in relation to the colour and textural of smoked atlantic salmon (Salmo salar L.). Aquaculture 189 (2000) 335-349
-
(2000)
Aquaculture
, vol.189
, pp. 335-349
-
-
Johnston, I.A.1
Alderson, R.2
Sandham, C.3
Dingwall, A.4
Mitchell, D.5
Selkirk, C.6
-
19
-
-
0030990961
-
Temperature and family effects on muscle cellularity at hatch and first feeding in atlantic salmon (Salmo salar L.)
-
Johnston I.A., and McLay H.A. Temperature and family effects on muscle cellularity at hatch and first feeding in atlantic salmon (Salmo salar L.). Canadian Journal of Zoology 75 (1997) 64-74
-
(1997)
Canadian Journal of Zoology
, vol.75
, pp. 64-74
-
-
Johnston, I.A.1
McLay, H.A.2
-
20
-
-
0033796525
-
Phenotypic plasticity of early myogenesis and satellite cell numbers in atlantic salmon spawning in upland and lowland tributaries of a river system
-
Johnston I.A., Mclay H.A., Abercromby M., and Robbins D. Phenotypic plasticity of early myogenesis and satellite cell numbers in atlantic salmon spawning in upland and lowland tributaries of a river system. Journal of Experimental Biology 203 (2000) 2539-2552
-
(2000)
Journal of Experimental Biology
, vol.203
, pp. 2539-2552
-
-
Johnston, I.A.1
Mclay, H.A.2
Abercromby, M.3
Robbins, D.4
-
21
-
-
0037409612
-
In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrarchus labrax L.): effects of cathepsins B, D and L
-
Ladrat C., Verrez-Bagnis V., Noël J., and Fleurence J. In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrarchus labrax L.): effects of cathepsins B, D and L. Food Chemistry 81 (2003) 517-525
-
(2003)
Food Chemistry
, vol.81
, pp. 517-525
-
-
Ladrat, C.1
Verrez-Bagnis, V.2
Noël, J.3
Fleurence, J.4
-
23
-
-
0029762390
-
Liquid loss as affected by post mortem ultraestructural changes in fish muscle: cod (Gadus morhua, L.) and salmon (Salmo salar
-
Ofstad R., Egelandsdal B., Kidman S., Myklebust R., Olsen R.L., and Hermansson A.M. Liquid loss as affected by post mortem ultraestructural changes in fish muscle: cod (Gadus morhua, L.) and salmon (Salmo salar. Journal of the Science of Food and Agriculture 71 (1996) 301-312
-
(1996)
Journal of the Science of Food and Agriculture
, vol.71
, pp. 301-312
-
-
Ofstad, R.1
Egelandsdal, B.2
Kidman, S.3
Myklebust, R.4
Olsen, R.L.5
Hermansson, A.M.6
-
24
-
-
0037284701
-
Post-mortem structural characteristics and water-holding capacity in atlantic halibut muscle
-
Olsson G.B., Olsen R.L., and Ofstad R. Post-mortem structural characteristics and water-holding capacity in atlantic halibut muscle. University of Technology 36 (2003) 125-133
-
(2003)
University of Technology
, vol.36
, pp. 125-133
-
-
Olsson, G.B.1
Olsen, R.L.2
Ofstad, R.3
-
25
-
-
0030656229
-
Dystrophin cleavage and sarcolemma detachment are early post mortem changes on bass (Dicentrarchus labrax) white muscle
-
Papa I., Taylor R.G., Astier C., Ventre F., Lebart M.C., Roustan C., et al. Dystrophin cleavage and sarcolemma detachment are early post mortem changes on bass (Dicentrarchus labrax) white muscle. Journal of Food Science 62 (1997) 917-921
-
(1997)
Journal of Food Science
, vol.62
, pp. 917-921
-
-
Papa, I.1
Taylor, R.G.2
Astier, C.3
Ventre, F.4
Lebart, M.C.5
Roustan, C.6
-
26
-
-
23944511338
-
Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L
-
Periago Ma.J., Ayala Ma.D., López-Albors O., Abdel I., Martínez C., García-Alcázar A., et al. Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. Aquaculture 249 (2005) 175-188
-
(2005)
Aquaculture
, vol.249
, pp. 175-188
-
-
Periago, Ma.J.1
Ayala, Ma.D.2
López-Albors, O.3
Abdel, I.4
Martínez, C.5
García-Alcázar, A.6
-
27
-
-
34447523699
-
Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage
-
Pornrat S., Sumate T., Rommanee S., Sumolaya K., and Kerr W.L. Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage. Food Science and Technology 40 10 (2007) 1747-1754
-
(2007)
Food Science and Technology
, vol.40
, Issue.10
, pp. 1747-1754
-
-
Pornrat, S.1
Sumate, T.2
Rommanee, S.3
Sumolaya, K.4
Kerr, W.L.5
-
28
-
-
0022345897
-
Comparative study of myosin present in the lateral muscle of some fish: species variations in myosin isoforms and their distribution in red, pink and white muscle
-
Rowlerson A., Scapolo P.A., Mascarello F., Carpene E., and Veggetti A. Comparative study of myosin present in the lateral muscle of some fish: species variations in myosin isoforms and their distribution in red, pink and white muscle. Journal of Muscle Research and Cell Motility 6 (1985) 601-640
-
(1985)
Journal of Muscle Research and Cell Motility
, vol.6
, pp. 601-640
-
-
Rowlerson, A.1
Scapolo, P.A.2
Mascarello, F.3
Carpene, E.4
Veggetti, A.5
-
29
-
-
0023741330
-
Developmental transitions of myosin isoforms and organisation of the lateral muscle in the teleost Dicentrarchus labrax (L.)
-
Scapolo P.A., Veggetti A., Mascarello F., and Romanello M.G. Developmental transitions of myosin isoforms and organisation of the lateral muscle in the teleost Dicentrarchus labrax (L.). Anatomy and Embryology 178 (1988) 287-295
-
(1988)
Anatomy and Embryology
, vol.178
, pp. 287-295
-
-
Scapolo, P.A.1
Veggetti, A.2
Mascarello, F.3
Romanello, M.G.4
-
30
-
-
0031200776
-
Quality assessment of seven Mediterranean fish species during storage on ice
-
Simeonidou S., Govaris A., and Vareltzis K. Quality assessment of seven Mediterranean fish species during storage on ice. Food Research International 30 7 (1998) 479-484
-
(1998)
Food Research International
, vol.30
, Issue.7
, pp. 479-484
-
-
Simeonidou, S.1
Govaris, A.2
Vareltzis, K.3
-
31
-
-
0036691070
-
Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment
-
Taylor R.G., Fjaera S.O., and Skjervold P.O. Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment. Food and Chemical Toxicology 67 (2002) 2067-2071
-
(2002)
Food and Chemical Toxicology
, vol.67
, pp. 2067-2071
-
-
Taylor, R.G.1
Fjaera, S.O.2
Skjervold, P.O.3
-
32
-
-
0029298086
-
Is Z-disc degradation responsible for post-mortem tenderization?
-
Taylor R.G., Geesink G.H., Thompson V.F., Koohmaraie M., and Goll D.E. Is Z-disc degradation responsible for post-mortem tenderization?. Journal of Animal Science 73 5 (1994) 1351-1367
-
(1994)
Journal of Animal Science
, vol.73
, Issue.5
, pp. 1351-1367
-
-
Taylor, R.G.1
Geesink, G.H.2
Thompson, V.F.3
Koohmaraie, M.4
Goll, D.E.5
-
33
-
-
0032196716
-
Effects of post-mortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus
-
Taylor R.G., and Koohmaraie M. Effects of post-mortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus. Journal of Animal Science 76 11 (1998) 2811-2817
-
(1998)
Journal of Animal Science
, vol.76
, Issue.11
, pp. 2811-2817
-
-
Taylor, R.G.1
Koohmaraie, M.2
-
34
-
-
0025034268
-
Hyperplastic and hypertrophic growth of lateral muscle in Dicentrarchus labrax (L.): an ultrastructural and morphometric study
-
Veggetti A., Mascarello F., Scapolo P.A., and Rowlerson A. Hyperplastic and hypertrophic growth of lateral muscle in Dicentrarchus labrax (L.): an ultrastructural and morphometric study. Anatomy and Embryology 182 (1990) 1-10
-
(1990)
Anatomy and Embryology
, vol.182
, pp. 1-10
-
-
Veggetti, A.1
Mascarello, F.2
Scapolo, P.A.3
Rowlerson, A.4
|