Changes in extractive components during processing of dried mullet roe = Modifications des constituants extractibles lors de la fabrication d'oeufs de muge salés et séchésCHIOU, T. K; KONOSU, S.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 2, pp 307-313, issn 0021-5392Article

Characterization of the edible bird's nest the Caviar of the EastMARCONE, Massimo F.Food research international. 2005, Vol 38, Num 10, pp 1125-1134, issn 0963-9969, 10 p.Article

Influence of flavonoids from Phellinus igniarius on sturgeon caviar: Antioxidant effects and sensory characteristicsYAN WANG; YU, Jian-Xing; ZHANG, Chen-Lu et al.Food chemistry. 2012, Vol 131, Num 1, pp 206-210, issn 0308-8146, 5 p.Article

Rheological properties of fresh and frozen chum salmon eggs with and without treatment by cryoprotectants = Propriétés rhéologiques des oeufs de saumon keta, surgelés ou frais et traités ou non par des agents cryoprotecteursCRAIG, C. L; POWRIE, W. D.Journal of food science. 1988, Vol 53, Num 3, pp 684-687, issn 0022-1147Article

Différenciation par focalisation isoélectrique des protéines de caviar de quatre espèces et d'une sous-espèce d'esturgeons anadromes de la mer Caspienne = Comparison of caviar proteins in four species of anadrome sturgeons from the Caspian sea by ultrathin layer isoelectric focusingKEYVANFAR, A; ROCHU, D; MARNEUX, M et al.Comptes rendus de l'Académie des sciences. Série 3, Sciences de la vie. 1987, Vol 304, Num 9, pp 191-193, issn 0764-4469Article

Mesure de la résistance à la compression d'oeufs d'esturgeons : application au caviarAUGUSTIN, M; LEY, L; EL MOUEFFAK, H et al.Matériaux et techniques. 2007, Vol 95, Num 1, pp 47-52, issn 0032-6895, 6 p.Article

Organoleptic, physicochemical and micro-biological properties of caviar at retail tradeOELEKER, Kathrin; ALTER, Thomas; KLEER, Josef et al.Archiv für Lebensmittelhygiene. 2013, Vol 64, Num 2, pp 50-54, issn 0003-925X, 5 p.Article

Kaviar und Kaviarimitate : Verfälschungen des teuren Störrogens mit histologischer Methode nachweisbar = Caviar and caviar imitations : Adulterations of sturgeon roe provable by histological methodEBERT, Marco; ISLAM, Rafiqul.Fleischwirtschaft (Frankfurt). 2007, Vol 87, Num 3, pp 124-126, issn 0015-363X, 3 p.Article

Comparazione di caratteristiche bromatologiche del caviale e di tre succedanei = Comparison of some chemical characteristics of caviar and its three substitutesRENON, P; GIARDINI, A; MALANDRA, R et al.Industrie alimentari (Pinerolo). 1997, Vol 36, Num 361, pp 879-887, issn 0019-901XArticle

Thermal inactivation of Listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum thermal-death-time tubesAL-HOLY, M; QUINDE, Z; GUAN, D et al.Journal of food protection. 2004, Vol 67, Num 2, pp 383-386, issn 0362-028X, 4 p.Article

Détermination de l'acide borique dans le caviar par chromatographie liquide haute performance = Determination of boric acid in caviar using high performance liquid chromatographyBARTHELEMY, M; ARZOUYAN, C; ESTIENNE, J et al.Annales des falsifications, de l'expertise chimique et toxicologique. 1993, Vol 86, Num 921, pp 275-282, issn 0242-6110Article

Determination of borates in caviare by ion-exclusion chromatographyCARLSON, M; THOMPSON, R. D.Food additives and contaminants. 1998, Vol 15, Num 8, pp 898-905, issn 0265-203XArticle

Assessment of the Quality Attributes of Cod Caviar Paste by Means of Front-Face Fluorescence SpectroscopyAIRADO-RODRIGUEZ, Diego; SKARET, Josefine; WOLD, Jens Petter et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 9, pp 5276-5285, issn 0021-8561, 10 p.Article

Characterization of salmon (Oncorhynchus Keta) and sturgeon (Acipenser Transmontanus) caviar proteinsAL-HOLY, Murad A; RASCO, Barbara A.Journal of food biochemistry. 2006, Vol 30, Num 4, pp 422-428, issn 0145-8884, 7 p.Article

Economic optimization modeling of white sturgeon (Acipenser transmontanus) caviar and meat production under different management conditionsSANDERS, B. J; FADEL, J. G; WADE, E. M et al.Aquaculture (Amsterdam). 2003, Vol 217, Num 1-4, pp 409-430, issn 0044-8486, 22 p.Article

A short-cut DNA extraction from cod caviarARANISHI, Futoshi; OKIMOTO, Takane; OHKUBO, Makoto et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 3, pp 425-428, issn 0022-5142, 4 p.Article

Antacid medication inhibits digestion of dietary proteins and causes food allergy: A fish allergy model in Balb/c miceUNTERSMAYR, Eva; SCHÖLL, Isabella; BOLTZ-NITULESCU, George et al.Journal of allergy and clinical immunology. 2003, Vol 112, Num 3, pp 616-623, issn 0091-6749, 8 p.Article

Biologie et productions de l'esturgeon = Biology and production of sturgeonsWILLIOT, P.1991, 52 p.Book

Caviare : proximate composition, amino acid content and identification of fish species = Le caviar : composition globale, teneurs en acides aminés et identification des espèces de poissonREHBEIN, H.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 180, Num 6, pp 457-462, issn 0044-3026Article

Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequenciesAL-HOLY, Murad; YIFEN WANG; JUMING TANG et al.Journal of food engineering. 2005, Vol 70, Num 4, pp 564-570, issn 0260-8774, 7 p.Article

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)SHIN, Joong-Han; OLIVEIRA, Alexandra C. M; RASCO, Barbara A et al.Journal of food science. 2010, Vol 75, Num 1, issn 0022-1147, C43-C48Article

Distinguishing Ovarian Maturity of Farmed White Sturgeon (Acipenser transmontanus) by Fourier Transform Infrared Spectroscopy: A Potential Tool for Caviar Production ManagementXIAONAN LU; WEBB, Molly; TALBOTT, Mariah et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 7, pp 4056-4064, issn 0021-8561, 9 p.Article

Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heatAL-HOLY, M; LIN, M; RASCO, B et al.Journal of food protection. 2005, Vol 68, Num 3, pp 512-520, issn 0362-028X, 9 p.Article

Preliminary studies on SDS-PAGE and isoelectric focusing identification of sturgeon sources of caviarCHEN, I.-C; CHAPMAN, F. A; WEI, C. I et al.Journal of food science. 1996, Vol 61, Num 3, pp 533-535, issn 0022-1147, 539 [4 p.]Article

Identification of the fish species of raw or cold-smoked salmon and salmon caviar by single-strand conformation polymorphism (SSCP) analysisREHBEIN, Hartmut.European food research & technology (Print). 2005, Vol 220, Num 5-6, pp 625-632, issn 1438-2377, 8 p.Article