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Angel E. Tapia-Vasquez, Roberto Rodríguez-Ramírez, Josafat M. Ezquerra-Brauer, Guadalupe M. Suárez-Jiménez, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola & Wilfrido Torres-Arreola. (2021) Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture. Journal of Aquatic Food Product Technology 30:8, pages 1038-1046.
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Charlotte Vinther Schmidt & Ole G. Mouritsen. (2022) Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications. Foods 11:17, pages 2559.
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Hugo E. Ramírez-Guerra, Miguel A. Mazorra-Manzano, Ramón Pacheco-Aguilar, María E. Lugo-Sánchez, Gisela Carvallo-Ruiz, Susana M. Scheuren Acevedo, Wilfrido Torres-Arreola, Octavio Cota-Arriola & Juan C. Ramírez-Suárez. (2022) Immunoblotting identification of jumbo squid (Dosidicus gigas) LOX isoforms and in vitro crosslinking assay over selected collagenous materials. Food Science and Technology 42.
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Manuel de J. Fimbres-Romero, Francisco Cabrera-Chávez, Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Guadalupe M. Suárez-Jiménez, Carmen L. Del Toro-Sanchez, Giovanni Isaí Ramírez-Torres & Wilfrido Torres-Arreola. (2020) Utilisation of collagenolytic enzymes from sierra fish (Scomberomorus sierra) and jumbo squid (Dosidicus gigas) viscera to generate bioactive collagen hydrolysates from jumbo squid muscle. Journal of Food Science and Technology 58:7, pages 2725-2733.
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Angel Edgardo Tapia‐Vasquez, Josafat Marina Ezquerra‐Brauer, Enrique Márquez‐Ríos, Juan Carlos Ramírez‐Suárez, José Ángel Huerta‐Ocampo, Hisila Santacruz‐Ortega & Wilfrido Torres‐Arreola. (2020)
Proteomic identification and physicochemical characterisation of paramyosin and collagen from octopus (
Octopus vulgaris
) and jumbo squid (
Dosidicus gigas
)
. International Journal of Food Science & Technology 55:10, pages 3246-3253.
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Angel Edgardo Tapia‐Vasquez, Josafat Marina Ezquerra‐Brauer, Oliviert Martínez‐Cruz, Enrique Márquez‐Ríos, Hugo Enrique Ramírez‐Guerra, Christian Minjarez‐Osorio & Wilfrido Torres‐Arreola. (2019)
Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (
Octopus vulgaris
), guitarfish (
Rhinobatos productus
), and cazon (
Mustelus lunulatus
)
. Journal of Food Processing and Preservation 43:12.
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