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Berry Marinades Enhance Oxidative Stability of Herring Fillets
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.2740100806openalex-snapshot
Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh
inferredcites →https://doi.org/10.1002/jssc.200700226openalex-snapshot
A new method for simultaneous estimation of unsaponifiable constituents of rice bran oil using HPTLC
inferredcites →https://doi.org/10.1002/lite.200800017openalex-snapshot
Balance between polyunsaturated fatty acids and antioxidants in nutrition
inferredcites →https://doi.org/10.1007/s00217-003-0678-3openalex-snapshot
Volatile compounds of Baltic herring analysed by dynamic headspace sampling–gas chromatography–mass spectrometry
inferredcites →https://doi.org/10.1007/s11745-006-5120-8openalex-snapshot
Influence of diet on fatty acids and tocopherols in M. Longissimus Dorsi from reindeer
inferredcites →https://doi.org/10.1016/0003-2697(78)90046-5openalex-snapshot
Lipid extraction of tissues with a low-toxicity solvent
inferredcites →https://doi.org/10.1016/0022-0981(89)90056-7openalex-snapshot
The rapid analysis of neutral and polar marine lipids using double-development HPTLC and scanning densitometry
inferredcites →https://doi.org/10.1016/0309-1740(96)00059-9openalex-snapshot
Oxidative quality and shelf life of meats
inferredcites →https://doi.org/10.1016/0891-5849(91)90192-6openalex-snapshot
Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes
inferredcites →https://doi.org/10.1016/j.aquaculture.2008.04.037openalex-snapshot
Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.)
inferredcites →https://doi.org/10.1016/j.chroma.2004.06.014openalex-snapshot
New solvent systems for thin-layer chromatographic determination of nine biogenic amines in fish and squid
inferredcites →https://doi.org/10.1016/j.foodchem.2006.06.021openalex-snapshot
Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries
inferredcites →https://doi.org/10.1016/j.foodchem.2007.08.067openalex-snapshot
Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea
inferredcites →https://doi.org/10.1016/j.foodres.2003.12.003openalex-snapshot
Flesh quality of raw and smoked fillets of Atlantic salmon as influenced by dietary oil sources and frozen storage
inferredcites →https://doi.org/10.1016/s0021-9258(18)45598-6openalex-snapshot
Age-related changes in oxidized proteins.
inferredcites →https://doi.org/10.1016/s0021-9258(18)53264-6openalex-snapshot
Covalent attachment of 4-hydroxynonenal to glyceraldehyde-3-phosphate dehydrogenase. A possible involvement of intra- and intermolecular cross-linking reaction.
inferredcites →https://doi.org/10.1016/s0023-6438(95)80008-5openalex-snapshot
Use of a free radical method to evaluate antioxidant activity
inferredcites →https://doi.org/10.1016/s0308-8146(01)00289-8openalex-snapshot
Simultaneous determination of ammonia, dimethylamine, trimethylamine and trimethylamine-n-oxide in fish extracts by capillary electrophoresis with indirect UV-detection
inferredcites →https://doi.org/10.1016/s0309-1740(00)00076-0openalex-snapshot
Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage
inferredcites →https://doi.org/10.1016/s0309-1740(00)00083-8openalex-snapshot
Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken
inferredcites →https://doi.org/10.1016/s0891-5849(96)00351-6openalex-snapshot
Antioxidant and Prooxidant Behavior of Flavonoids: Structure-Activity Relationships
inferredcites →https://doi.org/10.1016/s1369-703x(02)00221-8openalex-snapshot
Acylated anthocyanins from edible sources and their applications in food systems
inferredcites →https://doi.org/10.1021/jf0486850openalex-snapshot
Characterization of Anthocyanins and Proanthocyanidins in Some Cultivars ofRibes,Aronia, andSambucusand Their Antioxidant Capacity
inferredcites →https://doi.org/10.1021/jf0488559openalex-snapshot
Analysis of the Early Stages of Lipid Oxidation in Freeze-Stored Pork Back Fat and Mechanically Recovered Poultry Meat
inferredcites →https://doi.org/10.1021/jf049198nopenalex-snapshot
Inhibition of Protein and Lipid Oxidation in Liposomes by Berry Phenolics
inferredcites →https://doi.org/10.1021/jf050886wopenalex-snapshot
Analysis of Early Lipid Oxidation in Smoked, Comminuted Pork or Poultry Sausages with Spices
inferredcites →https://doi.org/10.1021/jf058012xopenalex-snapshot
Measuring Antioxidant Effectiveness in Food
inferredcites →https://doi.org/10.1021/jf0708600openalex-snapshot
Effect of Low pH on the Susceptibility of Isolated Cod (Gadus morhua) Microsomes to Lipid Oxidation
inferredcites →https://doi.org/10.1021/jf071369bopenalex-snapshot
Characterization of Oxidative Changes in Salted Herring (Clupea harengus) During Ripening
inferredcites →https://doi.org/10.1021/jf072460iopenalex-snapshot
Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince ( Clupea harengus) during Frozen Storage
inferredcites →https://doi.org/10.1021/jf9807871openalex-snapshot
Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage
inferredcites →https://doi.org/10.1038/278737a0openalex-snapshot
Direct observation of a free radical interaction between vitamin E and vitamin C
inferredcites →https://doi.org/10.1080/00071669987845openalex-snapshot
Effects of alpha -tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat
inferredcites →https://doi.org/10.1080/10498850801891140openalex-snapshot
Ammonia, Dimethylamine, Trimethylamine, and Trimethylamine Oxide from Raw and Processed Fish By-Products
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb15955.xopenalex-snapshot
Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.tb11470.xopenalex-snapshot
Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets
inferredcites →https://doi.org/10.1111/j.1745-4603.2005.00006.xopenalex-snapshot
LIQUID HOLDING CAPACITY AND INSTRUMENTAL AND SENSORY TEXTURE PROPERTIES OF HERRING (CLUPEA HARENGUS L.) RELATED TO BIOLOGICAL AND CHEMICAL PARAMETERS
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00421.xopenalex-snapshot
Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage
inferredcites →https://doi.org/10.1111/j.1750-3841.2008.00917.xopenalex-snapshot
Injection‐Salting and Cold‐Smoking of Farmed Atlantic Cod ( Gadus morhua L.) and Atlantic Salmon ( Salmo salar L.) at Different Stages of Rigor Mortis : Effect on Physical Properties
inferredcites →https://doi.org/10.1152/japplphysiol.00313.2003openalex-snapshot
Invited Review: Aging and energy balance
inferredcites →https://doi.org/10.3109/10715769709097865openalex-snapshot
Antioxidant and Prooxidant Effects of Ascorbic Acid, Dehydroascorbic Acid and Flavonoids on LDL Submitted to Different Degrees of Oxidation
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Improving Future Fish Consumption in Central Europe – Czech Case Study on Developing Local Freshwater Fish Products for Kindergarten (Preschool Children)
inferred← citeshttps://doi.org/10.1002/9781118464663.ch5openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.10618openalex-snapshot
Post‐mortem quality changes of common carp ( Cyprinus carpio ) during chilled storage from two culture systems
inferred← citeshttps://doi.org/10.1002/jsfa.13358openalex-snapshot
Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring ( Clupea harengus membras L.)
inferred← citeshttps://doi.org/10.1007/s11694-025-03549-3openalex-snapshot
Improvement of warmed-over flavor of bowl-steamed Tan lamb by flavonoids from the leaves of Lycium barbarum: using oxidation and flavor indicators for evaluation
inferred← citeshttps://doi.org/10.1016/b978-1-63067-056-6.00011-2openalex-snapshot
Oxidative Stability of Seafood
inferred← citeshttps://doi.org/10.1016/j.aqrep.2025.102647openalex-snapshot
Improving future fish consumption: A case study on developing fish products for preschool children
inferred← citeshttps://doi.org/10.1016/j.aquaculture.2011.12.016openalex-snapshot
Fillet quality and gene transcriptome profiling of heart tissue of Atlantic salmon with pancreas disease (PD)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.03.072openalex-snapshot
Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and α-tocopherol
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.07.109openalex-snapshot
Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127385openalex-snapshot
Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince
inferred← citeshttps://doi.org/10.1016/j.fufo.2024.100484openalex-snapshot
Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients
inferred← citeshttps://doi.org/10.1016/j.ifset.2016.09.008openalex-snapshot
Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2022.100611openalex-snapshot
Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition
inferred← citeshttps://doi.org/10.1016/j.lwt.2011.10.007openalex-snapshot
Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109961openalex-snapshot
Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus)
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115044openalex-snapshot
Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115192openalex-snapshot
Migration of phenolic compounds in meat during marinating process: Action rule, mass transfer and mechanism
inferred← citeshttps://doi.org/10.1016/j.tifs.2015.04.003openalex-snapshot
The effects of processing technologies and preparation on the final quality of fish products
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Noncovalent interactions of antitumor cycloplatinated complexes containing trifluoroacetate ligands as the leaving group with bovine serum albumin. Implications for drug design
inferred← citeshttps://doi.org/10.1080/10498850.2013.789094openalex-snapshot
Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss)Minced Muscle
inferred← citeshttps://doi.org/10.1080/10498850.2017.1376025openalex-snapshot
Evaluation of Turmeric Extract as an Antioxidant for Frozen Streaked Prochilod (Prochilodus lineatus) Fillets
inferred← citeshttps://doi.org/10.1111/1750-3841.12090openalex-snapshot
Effect of Cover Brine Type on the Quality of Meat from Herring Marinades
inferred← citeshttps://doi.org/10.1111/ijfs.15937openalex-snapshot
UV irradiation improved gel properties and chill‐stored stability of surimi gel
inferred← citeshttps://doi.org/10.1111/jfpp.13589openalex-snapshot
Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)
inferred← citeshttps://doi.org/10.1111/jfq.12116openalex-snapshot
Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel P erna viridis L . in a Time‐Dependent Accelerated Shelf Life Study
inferred← citeshttps://doi.org/10.1590/fst.46420openalex-snapshot
Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish
inferred← citeshttps://doi.org/10.2478/jvetres-2018-0014openalex-snapshot
Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food
inferred← citeshttps://doi.org/10.29050/harranziraat.863985openalex-snapshot
Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması
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Oxidation and Antioxidants in Fish and Meat from Farm to Fork
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