The Effects of Different Salting Methods on Extract Loss from Rainbow Trout

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251K citations

Protein Assembly, Natural Sciences, Structural Proteins +8

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

Nalan Gökoğlu, Pınar Yerlikaya · Food Chemistry · 2003 · 327 citations

Rainbow Trout, Aquatic Food System, Proximate Composition +4

Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling

Sihem Bellagha, Ali Sahli, A. Farhat et al. · Journal of Food Engineering · 2006 · 116 citations

Chemical Kinetics, Experimental Kinetics, Desiccation

The determination of flesh productivity and protein components of some fish species after hot smoking

Mustafa Ünlüsayın, Süleyman Kaleli, Hayri Gülyavuz · Journal of the Science of Food and Agriculture · 2001 · 61 citations

Rainbow Trout, Fish Species, Meat Quality +16

Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting

Óscar Martínez‐Álvarez, M.C. Gómez‐Guillén · Food Chemistry · 2004 · 53 citations

Protein Chemistry, Subsequent Dry Salting, Muscle Function +9