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CyTA - Journal of Food Volume 8, 2010 - Issue 1
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Partial characterization of 5′-nucleotidase from giant squid (Dosidicus gigas) mantle
Caracterización parcial de la enzima 5′-nucleotidasa del manto de calamar gigante (Dosidicus gigas)

R. Pacheco-Aguilar Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km 0.6., P.O. Box 1735, Hermosillo, Sonora, 83000, México
,
V. M. Ocano-Higuera Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Encinas y Rosales S/N, Hermosillo, Sonora, 83000, México
,
J. M. Ezquerra-Brauer Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales S/N, Hermosillo, Sonora, 83000, México
,
F. J. Castillo-Yañez Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Encinas y Rosales S/N, Hermosillo, Sonora, 83000, México
,
G. García-Sánchez Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km 0.6., P.O. Box 1735, Hermosillo, Sonora, 83000, México
&
E. Marquez-Rios† Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km 0.6., P.O. Box 1735, Hermosillo, Sonora, 83000, MéxicoCorrespondence[email protected]
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Pages 65-71 | Received 19 Jan 2009, Accepted 22 Jun 2009, Published online: 31 Mar 2010

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Hideto Fukushima, Koki Yamada, Toshimichi Maeda, Ritsuko Wada & Masahiro Matsumiya. (2020) Effects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products. Journal of Aquatic Food Product Technology 29:7, pages 671-680.
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Ming-Fong Tsai, Chun-Yung Huang, Parushi Nargotra, Wen-Rui Tang, Kuan-Ting Liao, Yi-Chen Lee, Chia-Min Lin, Chitsan Lin, Chwen-Jen Shieh & Chia-Hung Kuo. (2023) Green extraction and purification of chondroitin sulfate from jumbo squid cartilage by a novel procedure combined with enzyme, ultrasound and hollow fiber dialysis. Journal of Food Science and Technology 60:6, pages 1711-1722.
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