Seasonal changes and preliminary characterization of cathepsin D‐like activity in sardine ( Sardina pilchardus ) muscle-Reference-Cited by-同舟云学术

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Seasonal changes and preliminary characterization of cathepsin D‐like activity in sardine ( Sardina pilchardus ) muscle

Published:1997-05 Issue:3 Volume:32 Page:255-260
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Gómez‐Guillén M. Carmen¹,Batista Irineu²

Affiliation:

1. Departamento de Ciencia y Tecnología de Carne y Pescado, Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 – Madrid, Spain,

2. Departamento de Valorização dos Produtos Aquáticos, Instituto de Investigação das Pescas e do Mar, Avda. de Brasilia − 1400 Lisboa, Portugal

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1997.00396.x

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins;Food Research International;2023-02

2. Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings;Journal of the Science of Food and Agriculture;2016-07-25

3. Occurrence of aspartyl proteases in brine after herring marinating;Food Chemistry;2016-03

4. Flesh quality and biochemistry of light-manipulated Atlantic cod ( Gadus morhua ) and the significance of collagen cross-links on fillet firmness and gaping;Food Chemistry;2016-01

5. Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides;Trends in Food Science & Technology;2015-09

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