Quantitative, qualitative and toxigenic evaluations of xerophilic mold in traditional Egyptian salted fish, MolouhaALI MEAWAD AHMED; SOAD AHMED ISMAIL; ABD-EL-RAHMAN, Hosny Abd-El-Lateef et al.Journal of food safety. 2005, Vol 25, Num 1, pp 9-18, issn 0149-6085, 10 p.Article

Mutagenicity of human urine after the consumption of fried salted salmon = Mutagénicité de l'urine humaine après consommation de saumon salé fritOHYAMA, S; INAMASU, T; ISHIZAWA, M et al.Food and chemical toxicology. 1987, Vol 25, Num 2, pp 147-153, issn 0278-6915Article

Technical note : chemical and sensory assessments in ripened anchovies = Note technique : analyse chimique et sensorielle des anchois salésFILSINGER, B; SISTI, E; BERGAMASCHI, N. J et al.International journal of food science & technology. 1987, Vol 22, Num 1, pp 73-76, issn 0950-5423Article

Cultivation as an estimate for infectivity of larval Anisakis simplex from processed herring = Utilisation de la culture pour l'estimation du caractère infectieux de larves d'Anisakis simplex isolées de harengs transformésGRABDA, J; BIER, J. W.Journal of food protection. 1988, Vol 51, Num 9, pp 734-736, issn 0362-028XArticle

Die Verpackung von Fischprodukten in modifizierten Atmosphären: Literaturübersicht und Ergebnisse eines Lagerungsversuches mit rehydratisierten KlippfischfiletsPELLEGRINO, C; GIACCONE, V; PARISI, E et al.Fleischwirtschaft (Frankfurt). 1990, Vol 70, Num 11, pp 1340-1346, issn 0015-363XArticle

Reduction of losses in cured fish in the tropics - Guide for extension workers = Réduction des pertes dans le poisson salé dans les pays tropicaux - Guide pour les chercheursBOSTOCK, T. W; WALKER, D. J; WOOD, C. D et al.1987, 47 p.Book

Effect of sorbitol on change in myofibrillar protein of cured meat block from walleye pollack during dehydrationNANBU, S; KIUCHI, H; YAMAMOTO, Y et al.Nippon Suisan Gakkaishi. 1995, Vol 61, Num 2, pp 233-241, issn 0021-5392Article

Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fishKUDA, Takashi; IZAWA, Yukino; ISHII, Saeko et al.Food chemistry. 2012, Vol 130, Num 3, pp 569-574, issn 0308-8146, 6 p.Article

Induction of malignant nasal cavity tumours in Wistar rats fed chinese salted fishYU, M. C; NICHOLS, P. W; ZOU, X.-N et al.British journal of cancer. 1989, Vol 60, Num 2, pp 198-201, issn 0007-0920Article

Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish speciesBRAS, Ana; COSTA, Rui.Journal of food engineering. 2010, Vol 100, Num 3, pp 490-495, issn 0260-8774, 6 p.Article

Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storageMOHAMED, Rabie; LIVIA, Simon-Sarkadi; HASSAN, Siliha et al.Food chemistry. 2009, Vol 115, Num 2, pp 635-638, issn 0308-8146, 4 p.Article

Characterization and identification of microflora from soaked cod and respective salted raw materialsRODRIGUES, M. J; HO, P; LOPEZ-CABALLERO, M. E et al.Food microbiology. 2003, Vol 20, Num 4, pp 471-481, issn 0740-0020, 11 p.Article

Physico-chemical properties of salmon during salting processIIZUKA, S; MOCHIZUKI, Y; OGAWA, H et al.Nippon Suisan Gakkaishi. 1995, Vol 61, Num 1, pp 71-74, issn 0021-5392Article

Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter culturesXUEFENG ZENG; WENSHUI XIA; FANG YANG et al.International journal of food science & technology. 2013, Vol 48, Num 4, pp 685-692, issn 0950-5423, 8 p.Article

The rheological properties of salted jellyfish during cooking and dipping in waterKIMURA, H; SAITO, T; MIZUNO, H et al.Nippon Suisan Gakkaishi. 1991, Vol 57, Num 3, pp 463-466, issn 0021-5392Article

Changes in the visco-elastic properties of salted fish flesh sol during its low temperature settingNIWA, E; NOWSAD, A. A; KANOH, S et al.Nippon Suisan Gakkaishi. 1991, Vol 57, Num 12, pp 2333-2336, issn 0021-5392Article

Combined effect of temperature and salt concentration/water activity on the growth rate of Halobacterium spp = Effets combinés de la température et de la concentration en sel et de l'activité de l'eau sur le taux de croissance d'Halobacterium sppCHANDLER, R. E; MCMEEKIN, T. A.Journal of applied bacteriology. 1989, Vol 67, Num 1, pp 71-76, issn 0021-8847Article

Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fishXUEFENG ZENG; WENSHUI XIA; JINSONG WANG et al.Food control. 2014, Vol 40, pp 351-358, issn 0956-7135, 8 p.Article

A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratoriesBRO, Rasmus; NIELSEN, Henrik Hauch; STEFANSSON, Guömundur et al.Journal of chemometrics. 2002, Vol 16, Num 2, pp 81-88, issn 0886-9383Article

Differential scanning calorimetric investigations on pyloric caeca during ripening of salted herring productsSCHUBRING, R.Journal of thermal analysis and calorimetry. 1999, Vol 57, Num 1, pp 283-291, issn 1388-6150Conference Paper

Natural products inhibit oxidative rancidity in salted cooked ground fishRAMANATHAN, L; DAS, N. P.Journal of food science. 1993, Vol 58, Num 2, pp 318-320, issn 0022-1147, 360 [4 p.]Article

Differences in biogenic amine patterns in fish obtained from commercial sourcesLEBIEDZINSKA, A; LAMPARCZYK, H; GANOWIAK, Z et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1991, Vol 192, Num 3, pp 240-243, issn 0044-3026, 4 p.Article

Volatile components in salt-fermented fish and shrimp pastesCHA, Y. J; CADWALLADER, K. R.Journal of food science. 1995, Vol 60, Num 1, pp 19-24, issn 0022-1147Article

Estudio de las variables de proceso de marinados de anchoita (E. anchoita) = Study of different marinating processes for anchovy (E. anchoita)YEANNES, M. I; CASALES, M. R.Alimentaria. 1995, Num 262, pp 87-91, issn 0300-5755Article

A massive outbreak of type E botulism associated with traditional salted fish in CairoWEBER, J. T; HIBBS, R. G; SARN, J. E et al.The Journal of infectious diseases. 1993, Vol 167, Num 2, pp 451-454, issn 0022-1899Article