R. B. Hughes

Chemical studies on the herring (<i>Clupea Harengus</i>). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh

R. B. Hughes · Journal of the Science of Food and Agriculture · 1959 · 39 citations

Agriculture, Food Science, Food Analysis +11

Measurement of hypoxanthine concentration in canned herring as an index of the freshness of the raw material, with a comment on flavour relations

R. B. Hughes, N. R. Jones · Journal of the Science of Food and Agriculture · 1966 · 33 citations

Agriculture, Food Science, Food Analysis +16

Chemical studies on the herring (clupea harengus). III.—the lower fatty acids

R. B. Hughes · Journal of the Science of Food and Agriculture · 1960 · 30 citations

Agriculture, Fisheries, Food Science +16

Chemical studies on the herring (<i>Clupea harengus</i>). II.—The free amino‐acids of herring flesh and their behaviour during post‐mortem spoilage

R. B. Hughes · Journal of the Science of Food and Agriculture · 1959 · 28 citations

Agriculture, Food Science, Zoology +13

Volatile Amines of Herring Flesh

R. B. Hughes · Nature · 1958 · 21 citations

Agriculture, Fisheries, Ichthyology +7