Results 311 to 320 of about 42,630 (331)

Comparing biological traits of anchovy and sardine in the Bay of Biscay: A modelling approach with the Dynamic Energy Budget

, 2017
P. Gatti, P. Petitgas, M. Huret
semanticscholar   +1 more source

A COIBar-RFLP strategy for the rapid detection of Engraulis encrasicolus in processed anchovy products

Food Control, 2015
Venera Ferrito
exaly  

Anchovies and Civilization

2017
openaire   +1 more source

Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

Food Control, 2009
Jae-Hyung Mah, Han-Joon Hwang
exaly  

Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)

Food Chemistry, 2004
Sadettin Turhan
exaly  

Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy

Food Chemistry, 2014
Osman Kadir Topuz, Bahar GÜmÜŞ
exaly  

Multidecadal, centennial, and millennial variability in sardine and anchovy abundances in the western North Pacific and climate–fish linkages during the late Holocene

, 2017
Michinobu Kuwae, Masanobu Yamamoto, T. Sagawa, K. Ikehara, T. Irino, K. Takemura, H. Takeoka, T. Sugimoto   +7 more
semanticscholar   +1 more source

Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)

Food Chemistry, 2009
Jae-Hyung Mah, Han-Joon Hwang
exaly  

Autolytic activity and biochemical characteristics of endogenous proteinases in Indian anchovy (Stolephorus indicus)

Food Chemistry, 2006
Jirawat Yongsawatdigul
exaly  

A User's Guide to Anchovy A Simulation Model of the Northern Anchovy Fishery

1972
Tillman, M.F., Tillman, M.F.
openaire   +1 more source