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Intracellular distribution of enzymes and particle properties of lysosomes in mackerel muscle tissue = Distribution intracellulaire des enzymes et propriétés des particules de lysosomes dans les tissus de maquereauUENO, R; LISTON, J; HORIGUCHI, Y et al.Nippon Suisan Gakkaishi. 1986, Vol 52, Num 5, pp 895-900, issn 0021-5392Article

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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

Drying characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifierSHI, Qi-Long; XUE, Chang-Hu; YA ZHAO et al.Journal of food engineering. 2007, Vol 84, Num 1, pp 12-20, issn 0260-8774, 9 p.Article

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The effects of freeze-drying and storage on the FT-Raman spectra of Atlantic mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus)SARKARDEI, Samiramis; HOWELL, Nazlin K.Food chemistry. 2007, Vol 103, Num 1, pp 62-70, issn 0308-8146, 9 p.Article

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish speciesAUBOURG, S. P; GALLARDO, J. M.European food research & technology (Print). 2005, Vol 220, Num 2, pp 107-112, issn 1438-2377, 6 p.Article

Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimiAMJAD KHANSAHEB BALANGE; BENJAKUL, Soottawat.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 6, pp 1059-1064, issn 0023-6438, 6 p.Article

Influence of Smoking on Indicatory PCB Congeners Residues Levels in Fish SlicesWITCZAK, Agata.Polish journal of food and nutrition sciences. 2012, Vol 62, Num 1, pp 31-39, issn 1230-0322, 9 p.Article

Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerelGIRI, Anupam; OSAKO, Kazufumi; OKAMOTO, Akira et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 5, pp 850-859, issn 0022-5142, 10 p.Article

The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgersUCAK, Ilknur; ÖZOGUL, Yesim; DURMUS, Mustafa et al.International journal of food science & technology. 2011, Vol 46, Num 6, pp 1157-1163, issn 0950-5423, 7 p.Article

Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatmentsKHIARI, Zied; RICO, Daniel; BELEN MARTIN-DIANA, Ana et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 347-354, issn 0308-8146, 8 p.Article

Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern ThailandCHAIJAN, Manat; PANPIPAT, Worawan; BENJAKUL, Soottawat et al.Food chemistry. 2010, Vol 121, Num 1, pp 85-92, issn 0308-8146, 8 p.Article

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Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperaturesAMJAD KHANSAHEB BALANGE; BENJAKUL, Soottawat.Food chemistry. 2010, Vol 120, Num 1, pp 268-277, issn 0308-8146, 10 p.Article

Effect of smoking process on changes in the content of selected non-ortho- and mono-ortho-PCB congeners in mackerel slicesWITCZAK, Agata; CIERESZKO, Wladyslaw.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 15, pp 5664-5671, issn 0021-8561, 8 p.Article

Effect of kappa-carrageenan on the gelation of horse mackerel (T. murphyi) raw paste surimi-typeORTIZ, J; AGUILERA, J. M.Food science and technology international. 2004, Vol 10, Num 4, pp 223-232, issn 1082-0132, 10 p.Article

Mercury and fatty acids in Canned tuna, salmon, and mackerelSHIM, S. M; DORWORTH, L. E; LASRADO, J. A et al.Journal of food science. 2004, Vol 69, Num 9, pp C681-C684, issn 0022-1147Article

Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerelYARNPAKDEE, Suthasinee; BENJAKUL, Soottawat; KRISTINSSON, Hordur G et al.Food chemistry. 2012, Vol 135, Num 4, pp 2474-2482, issn 0308-8146, 9 p.Article

Micro, macro mineral and proximate composition of Atlantic bonito and horse mackerel: a monthly differentiationÖZDEN, Özkan.International journal of food science & technology. 2010, Vol 45, Num 3, pp 578-586, issn 0950-5423, 9 p.Article

Combination model for the spatial partition of surimi protein and hydroxylpropylmethylcelluloseCHEN, Hui-Huang; FERNG, Lin-Huey; CHEN, Su-Der et al.Food hydrocolloids. 2005, Vol 19, Num 4, pp 761-768, issn 0268-005X, 8 p.Article

Proteolytic processing of Atlantic mackerel (Scomber scombrus) and biochemical characterisation of hydrolysatesBEAULIEU, Lucie; THIBODEAU, Jacinthe; BRYL, Piotr et al.International journal of food science & technology. 2009, Vol 44, Num 8, pp 1609-1618, issn 0950-5423, 10 p.Article