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Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Handbook of Vibrational Spectroscopy

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Available lysine in meat and meat products

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Functional Properties of the Myofibrillar System and Their Measurements

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Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature

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Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

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Methods to study protein folding by stopped-flow FT-IR

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Vibrational Spectroscopy and Conformation of Peptides, Polypeptides, and Proteins

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Listeria monocytogenes in the smoked salmon industry

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Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis

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Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)

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Smoothing and Differentiation of Data by Simplified Least Squares Procedures.

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Effect of various anions on the stability of the coiled coil of skeletal muscle myosin

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Influence of Aging and Salting on Protein Secondary Structures and Water Distribution in Uncooked and Cooked Pork. A Combined FT-IR Microspectroscopy and 1H NMR Relaxometry Study

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Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and 1H NMR Relaxometry Study

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Interactions of some wood smoke components with .epsilon.-amino groups in proteins

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Effects of Brine Salting with Regard to Raw Material Variation of Atlantic Salmon (Salmo salar) Muscle Investigated by Fourier Transform Infrared Microspectroscopy

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Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging

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Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting

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Identification of Formaldehyde-induced Modifications in Proteins

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Multivariate Analysis of Quality. An Introduction

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Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

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Browning Potential of Liquid Smoke Solutions: Comparison of Two Methods

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Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle

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Influence of Increasing Brine Concentration in the Cod‐Salting Process

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Extended Multiplicative Signal Correction as a Tool for Separation and Characterization of Physical and Chemical Information in Fourier Transform Infrared Microscopy Images of Cryo-Sections of Beef Loin

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Revealing Covariance Structures in Fourier Transform Infrared and Raman Microspectroscopy Spectra: A Study on Pork Muscle Fiber Tissue Subjected to Different Processing Parameters

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The Use and Misuse of FTIR Spectroscopy in the Determination of Protein Structure

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Salt and Smoke Simultaneously Affect Chemical and Sensory Quality of Cold-Smoked Salmon during 5°C Storage Predicted Using Factorial Design

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