Influence of cod freshness on the salting, drying and desalting stages

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 889 citations

Animal Physiology, Food Physic, Physiology +4

Methods to evaluate fish freshness in research and industry

G. Ólafsdóttir, E. Martinsdóttir, Jörg Oehlenschläger et al. · Trends in Food Science & Technology · 1997 · 663 citations

Fishery Assessment, Engineering, Aquaculture +6

Characterization of the cytoplasm of Escherichia coli K-12 as a function of external osmolarity

Scott Cayley, Barbara Lewis, Harry J. Guttman et al. · Journal of Molecular Biology · 1991 · 494 citations

External Osmolarity, Prokaryotic System, Bacteriology +5

Seafood from producer to consumer, integrated approach to quality

J. B. Luten, Torger Boerresen, J. Oehlenschlaeger · Developments in food science · 1997 · 315 citations

Aquaculture, Seafood Industry, Food Quality Assurance +4

Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake

Harris N. Lazarides, Athanasios Nickolaidis · Journal of Food Engineering · 1995 · 216 citations

Osmotic Preconcentration, Mass Transfer Kinetics, Minimal Solid Uptake +4