Detalhe da pesquisa
1.
Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels.
Food Technol Biotechnol
; 55(3): 398-404, 2017 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-29089853
2.
The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment.
PeerJ
; 10: e13923, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35996665
3.
Exploring the Milk-Clotting and Proteolytic Activities in Different Tissues of Vallesia glabra: a New Source of Plant Proteolytic Enzymes.
Appl Biochem Biotechnol
; 193(2): 389-404, 2021 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-33009584
4.
Conformational changes in proteins recovered from jumbo squid (Dosidicus gigas) muscle through pH shift washing treatments.
Food Chem
; 196: 769-75, 2016 Apr 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-26593553
5.
Comparison of the milk-clotting properties of three plant extracts.
Food Chem
; 141(3): 1902-7, 2013 Dec 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-23870908
6.
Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle.
Bioresour Technol
; 101(2): 600-5, 2010 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-19748263