Characterization of pepstatin insensitive protease in mackerel white muscle = Caractérisation de la protéase insensible à la pepstatine isolée de chair blanche de maquereauUENO, R; IKEDA, S; SAKANAKA, K et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 4, pp 699-707, issn 0021-5392Article

Présence de dérivés de l'acide cystéique dans la chair sombre de maquereauOBATAKE, A; OKAYA, E; ITOH, Y et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 7, pp 1183-1187, issn 0021-5392Article

Influences of heme pigment, non-heme iron, and nitrite on lipid oxidation in cooked mackerel meat = Influence des pigments hémiques, du fer non-hémique et du nitrite sur l'oxydation des lipides dans les maquereaux cuitsOHSHIMA, T; WADA, S; KOIZUMI, C et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 12, pp 2165-2171, issn 0021-5392Article

Influence de la congélation-décongélation sur la qualité des sardines et des chinchards au cours du stockage frigorifiqueKOIZUMI, C; CHANG, C. M; OHSHIMA, T et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 12, pp 2203-2210, issn 0021-5392Article

Distribution of the lipid classes and eicosapentaenoic (20:5) and docosahexaenoic (22:6) acids in different sites in blue mackerel (Scomber australasicus) fillets = Distribution des classes lipidiques et des acides eicosapentaénoïque (20:5) et docosahexaénoïque (22:6) dans différentes parties des filets de maquereau (Scomber australasicus)BODY, D. R; VLIEG, P.Journal of food science. 1989, Vol 54, Num 3, pp 569-572, issn 0022-1147Article

Purification of a pepstatin insensitive protease from mackerel white muscle = Purification d'une protéase insensible à la pepstatine à partir de chair blanche de maquereauUENO, R; SAKANAKA, K; IKEDA, S et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 4, pp 691-697, issn 0021-5392Article

Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage at -20 degrees C = Effet des acides aminés libres sur la dénaturation, in vitro, des protéines myofibrillaires de maquereau lors du stockage frigorifique à -20 degrés CJIANG, S. T; TSAO, C. Y; LEE, T. C et al.Journal of agricultural and food chemistry (Print). 1987, Vol 35, Num 1, pp 28-33, issn 0021-8561Article

Morphological differences between cultivated and wild jack mackerel Trachurus japonicus = Différences morphologiques entre les maquereaux Trachurus japonicus sauvages ou d'élevageSUDA, Y; SHIMIZU, M; NOSE, Y et al.Nippon Suisan Gakkaishi. 1987, Vol 53, Num 1, pp 59-61, issn 0021-5392Article

EFFECT OF ROTATION ON PROCESS TIME OF THERMALLY PROCESSED MACKEREL IN OIL IN ALUMINUM CANSANSAR ALI, A; SUDHIR, B; MALLICK, A. K et al.Journal of food process engineering. 2008, Vol 31, Num 2, pp 139-154, issn 0145-8876, 16 p.Article

Bacterial formation of histamine in jack mackerel (Trachurus symmetricus)BERMEJO, A; MONDACA, M. A; ROECKEL, M et al.Journal of food processing and preservation. 2004, Vol 28, Num 3, pp 201-222, issn 0145-8892, 22 p.Article

Modifications des protéines de la chair de maquereau additionnée de misoSHIMOMURA, M; MATSUMOTO, J. J.Nippon Suisan Gakkaishi. 1987, Vol 53, Num 4, pp 627-632, issn 0021-5392Article

Effect of microbial treatment on POV, TBA and fatty acid composition of lipid from fish waste juice = Effet d'un traitement microbiologique sur les indices de peroxyde et d'acide thiobarbiturique et sur la composition en acides gras des lipides du jus d'exsudation de poissonsHOSSAIN, M. A; FURUICHI, M; YONE, Y et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 12, pp 2117-2119, issn 0021-5392Article

Studies with volunteers on the role of histamine in suspected scombrotoxicosis = Etude, chez des volontaires, du rôle de l'histamine dans la scombrotoxicoseCLIFFORD, M. N; WALKER, R; WRIGHT, J et al.Journal of the science of food and agriculture. 1989, Vol 47, Num 3, pp 365-375, issn 0022-5142Article

Effet du muscle sombre sur la dégradation de l'acide inosinique dans le muscle clair de maquereauOBATAKE, A; TOMITA, K.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 2, pp 289-292, issn 0021-5392Article

Bacterial growth in white and dark muscle extracts from mackerelWENDAKOON, C. N; SAKAGUCHI, M.Nippon Suisan Gakkaishi. 1991, Vol 57, Num 9, issn 0021-5392, p. 1803Article

Spoilage potential of some contaminant bacteria isolated from Indian mackerel (Rastrelliger kanagurta) = Pouvoir dégradant de certaines bactéries contaminantes isolées de maquereaux du Pacifique (Rastrelliger kanagurta)ALUR, M. D; VENUGOPAL, V; NERKAR, D. P et al.Journal of food science. 1989, Vol 54, Num 5, pp 1111-1115, issn 0022-1147Article

Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus)CHAIJAN, Manat; KLOMKLAO, Sappasith; BENJAKUL, Soottawat et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 414-419, issn 0308-8146, 6 p.Article

Elucidation of a major IgE epitope of Pacific mackerel parvalbuminYOSHIDA, Saori; ICHIMURA, Ayako; SHIOMI, Kazuo et al.Food chemistry. 2008, Vol 111, Num 4, pp 857-861, issn 0308-8146, 5 p.Article

Histamine production in Indian oil sardine and Indian mackerel by luminous bacteria = Production d'histamine, par les bactéries lumineuses, dans les sardines et les maquereaux indiensRAMESH, A; ANANTHALAKSHMY, V. K; VENUGOPALAN, V. K et al.MIRCEN journal of applied microbiology and biotechnology. 1989, Vol 5, Num 1, pp 105-107, issn 0265-0762Article

Bacterial flora and effect of lytic enzyme on bacterial growth in mackerel muscle during storage = La flore bactérienne et les effets des enzymes lytiques sur la croissance des bactéries dans la chair de maquereau au cours du stockageSUGAHARA, I; KIMURA, T; HAYASHI, K et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 7, pp 1195-1198, issn 0021-5392Article

Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided processCHAIJAN, Manat; PANPIPAT, Worawan; BENJAKUL, Soottawat et al.Food and bioproducts processing. 2010, Vol 88, Num 2-3, pp 174-180, issn 0960-3085, 7 p.Article

Preservation of blue-jack mackerel (Trachurus picturatus bowdich) silage by chemical and fermentative acidificationENES DAPKEVICIUS, Maria L. N; ROBERT NOUT, M. J; ROMBOUTS, Frank M et al.Journal of food processing and preservation. 2007, Vol 31, Num 4, pp 454-468, issn 0145-8892, 15 p.Article

Composizione in acidi grassi di Trachurus mediterraneus, Trachurus picturatus, Thysanoteuthis rhombus, Ancistroteuthis lichtensteini, Meganyctiphanes norvegica = Composition en acides gras de Trachurus mediterraneus, Trachurus picturatus, Thysanoteuthis rhombus, Ancistroteuthis lichtensteini, Meganyctiphanes norvegica = Fatty acids composition of Trachurus mediterraneus, Trachurus picturatus, Thysanoteuthis rhombus, Ancistroteuthis lichtensteini, Meganyctiphanes norvegicaSALVO, F; DI BELLA, G; DUGO, G et al.Rivista Italiana delle Sostanze Grasse. 1989, Vol 66, Num 7, pp 427-429, issn 0035-6808Article

Gel properties of croaker- mackerel surimi blendPANPIPAT, Worawan; CHAIJAN, Manat; BENJAKUL, Soottawat et al.Food chemistry. 2010, Vol 122, Num 4, pp 1122-1128, issn 0308-8146, 7 p.Article

Change in myofibrillar protein of cured horse mackerel meat induced by dehydrationTAMBO, T; YAMADA, N; KITADA, N et al.Nippon Suisan Gakkaishi. 1992, Vol 58, Num 4, pp 685-691, issn 0021-5392Article