Showing 1 - 20 results of 54 for search 'Careche, Mercedes', query time: 0.07s Refine Results
  1. 1
    Quality and quality changes <ssessment of processed fish
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  2. 2
    FTIR spectral changes of lipids extracted from hake (Merluccius merluccius, L.) muscle stored at various freezing temperatures
    comunicación de congreso biblioteca
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  3. 3
    Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
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  4. 4
    Estimation of quality in frozen fish by low field NMR
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  5. 5
    Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius, L.) Muscle by FTIR Spectroscopy of the Lipid Fraction
    artículo biblioteca
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  6. 6
    Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions
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  7. 7
    LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake
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  8. 8
    LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake
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  9. 9
    Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
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  10. 10
    FTIR of the lipid fraction as a potential marker for monitoring the time and temperature history of frozen hake (Merluccius merluccius, L.) muscle
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    ICTAN ES


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  11. 11
    Low-Field Nuclear Magnetic Resonance of Proton (<sup>1</sup>H LF NMR) Relaxometry for Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius L.) Muscle
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  12. 12
    Calculation of full process freezing time in minced fish muscle
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  13. 13
    Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR
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  14. 14
    Functional seafood products
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  15. 15
    Protein signatures to trace seafood contamination and processing
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  16. 16
    Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products
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  17. 17
    LF NMR relaxometry can be used to verify that fish have been subjected to freezing in order to comply with EU regulation about prevention of parasite infection
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  18. 18
    The pepsin digestion method may underestimate the content of Anisakis in fish products and this is dependent on the status of the larvae
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  19. 19
    Deliverable D7.4 Report on parasite antigen elimination or inactivation methods in fishery products
    informe técnico biblioteca
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  20. 20
    The artificial digestion method underestimates the viability of Anisakis simplex (s.l.) L3 present in processed fish products
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