Volatile Aroma Compounds in fish. In: Handbook of Seafood and Seafood Products Analysis
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Volatile Aroma Compounds in fish. In: Handbook of Seafood and Seafood Products Analysis More »
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Sensory evaluation of seafood: methods. In: Fishery Products: Quality, Safety and Authenticity
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to
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Sensory evaluation of seafood: general principles and guidelines. In: Fishery Products: Quality, Safety and Authenticity
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to
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Consumer preference and description of salmon in four Northern Atlantic countries and association with sensory characteristics
The focus in this article is on the relation between consumer preference and objective description of the product profile of
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Sensory characteristics of different cod products related to consumer preferences and attitudes
Quantitative descriptive analysis (QDA) was used to analyse the sensory quality of eight cod products, different with regard to origin
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Pleistocene genetic legacy suggests incipient species of Sebastes mentella in the Irminger Sea
To investigate a possible speciation event within the redfish (Sebastes mentella) complex in the Irminger Sea, we examined genetics, traditional
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Decontamination Efficiency of Fish Bacterial Flora from Processing Surfaces
There are numerous parameters that can influence bacterial decontamination during washing of machinery and equipment in a food processing establishment.
Decontamination Efficiency of Fish Bacterial Flora from Processing Surfaces More »
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Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
Screening of potential antioxidant activities of water and 70% acetone extracts from ten species of Icelandic seaweeds was performed using
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Comparison of Campylobacter fla-SVR genotypes isolated from humans and poultry in three European regions
Aims: The genetic diversity of Campylobacter isolated from human infection and from poultry was assessed in strains originating in three different European regions