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Sadettin Turhan, Nebahat
Sule Ustun & Hasan Temiz. (2011) Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods. International Journal of Food Properties 14:6, pages 1358-1365.
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Francesco Caponio, Maria
Teresa Bilancia, Carmine Summo, Tommaso Gomes & Antonella Pasqualone. (2010) A Survey of In-Oil Canned Tuna Quality by Sensory Analysis and the Determination of the Oxidative Degradation of the Liquid Medium. International Journal of Food Properties 13:4, pages 672-681.
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Ö. Özden & N. Erkan. (2008) Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition 59:7-8, pages 545-557.
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Nuray Erkan. (2007) Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus Aurata): Effect of Washing and Ice Storage. International Journal of Food Properties 10:3, pages 421-434.
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Stefan Kasapis, Hamed S. Al-Oufi, Sultan Al-Maamari, Ismail M. Al-Bulushi & Stephen Goddard. (2004) Scientific and Technological Aspects of Fish Product Development. Part I: Handshaking Instrumental Texture with Consumer Preference in Burgers. International Journal of Food Properties 7:3, pages 449-462.
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Articles from other publishers (8)
Wattana Pelyuntha, Ananya Yafa, Baramee Charoenwong & Kitiya Vongkamjan. (2022) Effectiveness of the Organic Acid-Based Antimicrobial Agent to Prevent Bacterial Contamination in Fish Meal. Animals 12:23, pages 3367.
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Giuseppa Di Bella, Federica Litrenta, Simone Pino, Alessia Tropea, Angela Giorgia Potortì, Vincenzo Nava & Vincenzo Lo Turco. (2022) Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods. European Food Research and Technology 248:9, pages 2285-2290.
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Hang Thi Nguyen, Gudrún Svana Hilmarsdóttir, Tumi Tómasson, Sigurjón Arason & María Gudjónsdóttir. (2022) Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing—Identification of Unoptimized Processing Steps. Processes 10:4, pages 621.
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Gudrun Svana Hilmarsdottir, Ólafur Ogmundarson, Sigurjon Arason & María Gudjónsdóttir. (2021) Efficiency of fishmeal and fish oil processing of different pelagic fish species: Identification of processing steps for potential optimization toward protein production for human consumption. Journal of Food Processing and Preservation 45:4.
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Gudrun Svana Hilmarsdottir, Ólafur Ogmundarson, Sigurjón Arason & María Gudjónsdóttir. (2020) The Effects of Varying Heat Treatments on Lipid Composition during Pelagic Fishmeal Production. Processes 8:9, pages 1142.
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Nana S. Frempong, Thomas N.N. Nortey, Chad Paulk & Charles R. Stark. (2019) Evaluating the Effect of replacing fish meal in broiler diets with either Soybean meal or poultry by-product Meal on Broiler Performance and total feed cost per kilogram of gain. Journal of Applied Poultry Research 28:4, pages 912-918.
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Xin Li, Anjun Liu, Ran Ye, Yuemeng Wang & Wenhang Wang. (2015) Fabrication of gelatin–laponite composite films: Effect of the concentration of laponite on physical properties and the freshness of meat during storage. Food Hydrocolloids 44, pages 390-398.
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M.D. Guillén, M.C. Errecalde, J. Salmerón & C. Casas. (2006) Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography–mass spectrometry. Food Chemistry 94:1, pages 151-156.
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