Changes in the Physicochemical Properties, Microstructure and Sensory Characteristics of Shark Dendeng Using Different Drying Methods

Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)

Nalan Gökoğlu, Pınar Yerlikaya · Food Chemistry · 2003 · 332 citations

Life Sciences, Animal Sciences, Zoology +7

Photophysical processes in electronic states of zinc tetraphenyl porphyrin accessed on one- and two-photon excitation in the soret region

Adam Łukaszewicz, Jerzy Karolczak, Dorota Kowalska et al. · Chemical Physics · 2006 · 70 citations

Natural Sciences, Chemistry, Physics +13

Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to salting

Kristin Lauritzsen, Leif Akse, Arvid Johansen et al. · Food Research International · 2004 · 68 citations · Full text

Agriculture, Food Science, Marine Sciences +14

A novel colorimetry analysis used to compare different drying fish processes

Nicolas Louka, Frédéric Juhel, Victurnien Fazilleau et al. · Food Control · 2004 · 65 citations

Agriculture, Food Science, Color Theory +9

Nutritional characteristics of emu (Dromaius novaehollandiae) meat and its value-added products

Ronald B. Pegg, Ryszard Amarowicz, William E. Code · Food Chemistry · 2005 · 65 citations

Agriculture, Food Science, Nutritional Sciences +14