Results 201 to 210 of about 17,185 (217)

Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel (Scomberomorous niphonius)

Food Hydrocolloids, 2013
Bin Wang, Chang-Feng Chi, Hong-Yu Luo
exaly  

Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish

Food Chemistry, 2023
exaly  

The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C

Food Hydrocolloids, 2019
Ewelina Jamróz, Piotr Kulawik, Paulina Guzik   +2 more
exaly  

Report of the Workshop on Age reading of Horse Mackerel, Mediterranean Horse Mackerel and Blue Jack Mackerel

2018
openaire   +1 more source

JACK MACKEREL SCHOOL DEFENCE REACTION TO A SURVEYING VESSEL

Progress in Fisheries Acoustics 1989
SM GONCHAROV, ES BORISENKO, AI PYANOV
openaire   +1 more source

Supramolecular-jack-like guest in ultramicroporous crystal for exceptional thermal expansion behaviour

Nature Communications, 2015
Hao-Long Zhou, Yue-Biao Zhang, Jie-Peng Zhang   +2 more
exaly  

Multifrequency acoustic scattering characteristics of jack mackerel by KRM model

Journal of the Korean Society of Fisheries Technology, 2015
Kangseok HWANG, Eun-A YOON, Kyounghoon LEE, Hyungbeen LEE, Doo-Jin HWANG   +4 more
openaire   +1 more source

Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

Food Chemistry, 2005
Michael G Kontominas
exaly  

p53 — a Jack of all trades but master of none

Nature Reviews Cancer, 2009
exaly  

Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

Innovative Food Science and Emerging Technologies, 2017
Irene Albertos, Brijesh K Tiwari, Paula Bourke   +2 more
exaly