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Results: 1-13 |
Results: 13
Localization of formaldehyde production during frozen storage of European hake (Merluccius merluccius)
Authors: Rey-Mansilla, MD Sotelo, CG Aubourg, SP Rehbein, H Havemeister, W Jorgensen, B Nielsen, MK
Citation: Md. Rey-mansilla et al., Localization of formaldehyde production during frozen storage of European hake (Merluccius merluccius), EUR FOOD RE, 213(1), 2001, pp. 43-47
Validation of a PCR-RFLP based method for the identification of salmon species in food products
Authors: Hold, GL Russell, VJ Pryde, SE Rehbein, H Quinteiro, J Rey-Mendez, M Sotelo, CG Perez-Martin, RI Santos, AT Rosa, C
Citation: Gl. Hold et al., Validation of a PCR-RFLP based method for the identification of salmon species in food products, EUR FOOD RE, 212(3), 2001, pp. 385-389
Development of a DNA-based method aimed at identifying the fish species present in food products
Authors: Hold, GL Russell, VJ Pryde, SE Rehbein, H Quinteiro, J Vidal, R Rey-Mendez, M Sotelo, CG Perez-Martin, RI Santos, AT Rosa, C
Citation: Gl. Hold et al., Development of a DNA-based method aimed at identifying the fish species present in food products, J AGR FOOD, 49(3), 2001, pp. 1175-1179
Identification of hake species (Merluccius genus) using sequencing and PCR-RFLP analysis of mitochondrial DNA control region sequences
Authors: Quinteiro, J Vidal, R Izquierdo, V Sotelo, CG Chapela, MJ Perez-Martin, RI Rehbein, H Hold, GL Russell, VJ Pryde, SE Rosa, P Santos, AT Rey-Mendez, M
Citation: J. Quinteiro et al., Identification of hake species (Merluccius genus) using sequencing and PCR-RFLP analysis of mitochondrial DNA control region sequences, J AGR FOOD, 49(11), 2001, pp. 5108-5114
Identification of flatfish (Pleuronectiforme) species using DNA-based techniques
Authors: Sotelo, CG Calo-Mata, P Chapela, MJ Perez-Martin, RI Rehbein, H Hold, GL Russell, VJ Pryde, S Quinteiro, J Izquierdo, M Rey-Mendez, M Rosa, C Santos, AT
Citation: Cg. Sotelo et al., Identification of flatfish (Pleuronectiforme) species using DNA-based techniques, J AGR FOOD, 49(10), 2001, pp. 4562-4569
Analysis of fish and squid myofibrillar proteins by capillary sodium dodecyl sulfate gel electrophoresis: actin and myosin quantification
Authors: Sotelo, CG Pineiro, C Perez-Martin, RI Gallardo, JM
Citation: Cg. Sotelo et al., Analysis of fish and squid myofibrillar proteins by capillary sodium dodecyl sulfate gel electrophoresis: actin and myosin quantification, EUR FOOD RE, 211(6), 2000, pp. 443-448
A sensitive trimethylamine-N-oxide aldolase assay in two steps without deproteinisation
Authors: Nielsen, MK Havemeister, W Rehbein, H Sotelo, CG Jorgensen, BM
Citation: Mk. Nielsen et al., A sensitive trimethylamine-N-oxide aldolase assay in two steps without deproteinisation, J SCI FOOD, 80(2), 2000, pp. 197-200
Use of restriction fragment length polymorphism to distinguish between salmon species
Authors: Russell, VJ Hold, GL Pryde, SE Rehbein, H Quinteiro, J Rey-Mendez, M Sotelo, CG Perez-Martin, RI Santos, AT Rosa, C
Citation: Vj. Russell et al., Use of restriction fragment length polymorphism to distinguish between salmon species, J AGR FOOD, 48(6), 2000, pp. 2184-2188
TMAO-degrading enzymes
Authors: Sotelo, CG Rehbein, H
Citation: Cg. Sotelo et H. Rehbein, TMAO-degrading enzymes, FOOD SCI, 97, 2000, pp. 167-190
Decomposition of trimethylamine oxide during iced storage of blue whiting (Micromesistius poutassou) (vol 208, pg 267, 1999)
Authors: Rey-Mansilla, M Sotelo, CG Gallardo, JM
Citation: M. Rey-mansilla et al., Decomposition of trimethylamine oxide during iced storage of blue whiting (Micromesistius poutassou) (vol 208, pg 267, 1999), EUR FOOD RE, 209(5), 1999, pp. 372-372
The use of two dimensional electrophoresis in the characterization of the water-soluble protein fraction of commercial flat fish species
Authors: Pineiro, C Barros-Velazquez, J Sotelo, CG Gallardo, JM
Citation: C. Pineiro et al., The use of two dimensional electrophoresis in the characterization of the water-soluble protein fraction of commercial flat fish species, Z LEBENSM U, 208(5-6), 1999, pp. 342-348
Decomposition of trimethylamine oxide during iced storage of blue whiting (Micromesistius poutassou)
Authors: Rey-Mansilla, M Sotelo, CG Gallardo, JM
Citation: M. Rey-mansilla et al., Decomposition of trimethylamine oxide during iced storage of blue whiting (Micromesistius poutassou), Z LEBENSM U, 208(4), 1999, pp. 267-269
Differential lipid damage in various muscle zones of frozen hake (Merluccius merluccius)
Authors: Aubourg, SP Rey-Mansilla, M Sotelo, CG
Citation: Sp. Aubourg et al., Differential lipid damage in various muscle zones of frozen hake (Merluccius merluccius), Z LEBENSM U, 208(3), 1999, pp. 189-193
Risultati: 1-13 |