Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast (English)
National licence
- New search for: Mendes, Rogério
- New search for: Quinta, Ricardo
- New search for: Nunes, Maria Leonor
- New search for: Mendes, Rogério
- New search for: Quinta, Ricardo
- New search for: Nunes, Maria Leonor
In:
European Food Research and Technology
;
212
, 2
;
141-146
;
2001
- Article (Journal) / Electronic Resource
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Title:Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast
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Contributors:
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Published in:European Food Research and Technology ; 212, 2 ; 141-146
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Publisher:
- New search for: Springer-Verlag
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Place of publication:Berlin/Heidelberg
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Publication date:2001-01-01
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Size:6 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 212, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 127
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Acknowledgement to referees| 2001
- 128
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CHEMICAL REACTIONS IN FOODS IV – FECS Event N° 245Davídek, Jirí et al. | 2001
- 129
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The fate of forage plant DNA in farm animals: a collaborative case-study investigating cattle and chicken fed recombinant plant materialEinspanier, R. / Klotz, Andreas / Kraft, Jana / Aulrich, Karen / Poser, Rita / Schwägele, Fredi / Jahreis, Gerhard / Flachowsky, Gerhard et al. | 2001
- 135
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Minor Strecker degradation products of phenylalanine and phenylglycineAdamiec, J. / Rössner, J. / Velíšek, J. / Cejpek, Karel / Šavel, Jan et al. | 2001
- 141
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Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coastMendes, Rogério / Quinta, Ricardo / Nunes, Maria Leonor et al. | 2001
- 147
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Proteolysis of Mahon cheese as affected by acoustic-assisted briningSánchez, E. S. / Simal, Susana / Femenia, Antoni / Llull, Pilar / Rosselló, Carmen et al. | 2001
- 153
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The effect of Cd and vitamin D3 on the solidity of eggshellKottferová, J. / Koréneková, Beáta / Siklenka, Pavol / Jacková, Anna / Hurná, Edita / Šály, Jan et al. | 2001
- 156
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Influence of olive crushing temperature on phenols in olive oilsCaponio, F. / Gomes, Tommaso et al. | 2001
- 160
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Structural changes of triacylglycerol and diacylglycerol fractions during olive drupe ripeningCossignani, Lina / Simonetti, Maria Stella / Damiani, P. et al. | 2001
- 165
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Storage behaviour of minimally processed pumpkin (Cucurbita maxima) under modified atmosphere packaging conditionsBaskaran, R. / Prasad, Rajendra / Shivaiah, Krishnaprakash Mysore / Habibunnisa et al. | 2001
- 170
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Extraction of lipids from cherry seed oil using supercritical carbon dioxideBernardo-Gil, G. / Oneto, Cristiano / Antunes, Paulo / Rodrigues, M. Fátima / Empis, José M. et al. | 2001
- 175
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Mineral composition of the papaya (Carica papaya variety sunrise) from Tenerife islandHardisson, A. / Rubio, Carmen / Baez, Alejandro / Martin, Macrina María / Alvarez, Roberto et al. | 2001
- 182
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Proximate composition, minerals and vitamins in selected canned vegetablesMartín-Belloso, O. / Llanos-Barriobero, E. et al. | 2001
- 188
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Effects of sprouting on nutrient and antinutrient composition of kidney beans (Phaseolus vulgaris var. Rose coco)Mbithi, Stephen / Van Camp, John / Rodriguez, Raquel / Huyghebaert, Andre et al. | 2001
- 192
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Effect of glutamine peptide on baking characteristics of bread using experimental designCrowley, P. / Grau, H. / O'Connor, P. / FitzGerald, R. J. / Arendt, E. K. et al. | 2001
- 198
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Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufkaBasman, A. / Köksel, H. et al. | 2001
- 203
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Effect of low molecular weight dextrins on gelatinization and retrogradation of starchDurán, Encarna / León, Alberto / Barber, Berta / Benedito de Barber, C. et al. | 2001
- 208
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Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulationSalvador, A. / Sanz, Teresa / Fiszman, S. M. et al. | 2001
- 213
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The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear (Opuntia ficus-indica)Turker, N. / Coşkuner, Yalçin / Ekiz, H. Í. / Aksay, Salih / Karababa, Erşan et al. | 2001
- 217
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Bacterial removal of quinolizidine alkaloids from Lupinus albus floursSantana, Filomena C. / Empis, J. et al. | 2001
- 225
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Immobilization of recombinant strains of Saccharomyces cerevisiae for the hydrolysis of lactose in salted Domiati cheese wheyEl-Nemr, Tarek M. et al. | 2001
- 228
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A quantitative competitive PCR system to detect contamination of wheat, barley or rye in gluten-free food for coeliac patientsDahinden, Isabelle / von Büren, Michael / Lüthy, Jürg et al. | 2001
- 234
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Detection of wheat adulteration of spelt flour and products by PCRvon Büren, M. / Stadler, Markus / Lüthy, Jürg et al. | 2001
- 240
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Determination of the oil content in olives by the DSC techniqueIannotta, Nino / Oliviero, Cesare / Ranieri, Giuseppe A. / Uccella, N. et al. | 2001
- 244
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Extraction and purification of free cholesterol from some egg-containing food by on-line supercritical fluid extraction – solid-phase extractionBoselli, E. / Caboni, Maria Fiorenza / Lercker, Giovanni et al. | 2001
- 247
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Analysis of polychlorinated biphenyls, pyrethroid insecticides and fragrances in human milk using a laminar cup liner in the GC injectorZehringer, M. / Herrmann, André et al. | 2001