Results 221 to 230 of about 59,253 (237)

A review of the development of Chinese distant-water squid jigging fisheries

Fisheries Research, 2008
Xinjun Chen, Bilin Liu, Yong Chen
exaly  

Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid meat

Food Chemistry, 2019
Emiko Okazaki, Kazufumi Osako, Kigen Takahashi   +2 more
exaly  

Mechanism study of high browning degree of mantle muscle meat from Japanese common squid during air-drying

Food Chemistry, 2015
Emiko Okazaki, Chan Zhong, Kazufumi Osako   +2 more
exaly  

Analysis of the tenderisation of jumbo squid () meat by ultrasonic treatment using response surface methodology

Food Chemistry, 2014
Zijian Zhi, Yaqin Hu
exaly  

Squid chitin as a potential alternative chitin source: Deacetylation behavior and characteristic properties

Journal of Polymer Science Part A, 1993
Shigeru Ishii
exaly  

High‐resolution scanning SQUID microscope

Applied Physics Letters, 1995
John R. Kirtley, M B Ketchen, S J Wind
exaly  

Intracellular pH transients in squid giant axons caused by CO2, NH3, and metabolic inhibitors.

Journal of General Physiology, 1976
Walter Boron, P de Weer
exaly  

Pink discoloration and quality changes of squid () during iced storage

LWT - Food Science and Technology, 2011
Soottawat Benjakul
exaly  

THE RHODOPSIN SYSTEM OF THE SQUID

Journal of General Physiology, 1958
Ruth Hubbard
exaly  

Three SQUID gradiometer

Applied Physics Letters, 1993
J R Rozen, R H Koch, W J Gallagher
exaly