Results 221 to 230 of about 69,748 (257)

PLATELET-MEMBRANE FATTY ACIDS, PLATELET AGGREGATION, AND THROMBOXANE FORMATION DURING A MACKEREL DIET

Lancet, The, 1980
Wolfgang Siess
exaly  

Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel

Food Chemistry, 2023
exaly  

Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand

Food Chemistry, 2010
Manat Chaijan, Worawan Panpipat, Soottawat Benjakul   +2 more
exaly  

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Food Chemistry, 2019
Ming Du, Xiu-Ping Dong, Bei-Wei Zhu
exaly  

The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing

Food Research International, 2023
exaly  

Gel properties of croaker–mackerel surimi blend

Food Chemistry, 2010
Worawan Panpipat, Manat Chaijan, Soottawat Benjakul   +2 more
exaly  

Changes of pigments and color in sardine () and mackerel () muscle during iced storage

Food Chemistry, 2005
Manat Chaijan, Soottawat Benjakul, Cameron Faustman   +2 more
exaly  

Cornish mackerel

Marine Pollution Bulletin, 1976
openaire   +1 more source

Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight

Molecules, 2014
Chang-Feng Chi, Bin Wang, Bin Zhang
exaly  

Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols

Food Research International, 2006
Sreeparna Banerjee
exaly