Zobrazeno 1 - 10
of 84
pro vyhledávání: '"R. Schubring"'
Autor:
Yevgenij Yanovsky, Stephan R Schubring, Quiaoling Yao, Yan Zhao, Sha Li, Andrea May, Helmut L Haas, Jian-Sheng Lin, Olga A Sergeeva
Publikováno v:
PLoS ONE, Vol 7, Iss 8, p e42512 (2012)
Since ancient times ursodeoxycholic acid (UDCA), a constituent of bile, is used against gallstone formation and cholestasis. A neuroprotective action of UDCA was demonstrated recently in models of Alzheimer's disease and retinal degeneration. The mec
Externí odkaz:
https://doaj.org/article/4f4735cb180c4e9986c11e2ea50fb1c9
Autor:
R. Schubring
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 95:749-757
Shrimp continues to be the most important commodity traded in value terms, accounting for 16.5% of the total value of internationally traded fishery products in 2004. Despite this importance of shrimp, literature is almost lacking on reports dealing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b162e159e3659a3bc281840160de8c9
https://doi.org/10.1007/s10973-008-9410-7
https://doi.org/10.1007/s10973-008-9410-7
Autor:
R. Schubring
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 95:823-830
Fish oil which is characterised by important amounts of poly-unsaturated ω-3 fatty acids attach increasing importance within functional foods. Recently attention is directed on physical methods that allow fast and relatively easy the identification
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79882527af499bda97e651c6eb0f6ab9
https://doi.org/10.1007/s10973-008-9418-z
https://doi.org/10.1007/s10973-008-9418-z
Publikováno v:
Journal of Applied Ichthyology. 24:65-70
Summary Whereas reliable mtDNA-based methods for species identification of sturgeon caviar are at hand, the development of techniques to separate populations (stocks) or different sources (wild vs farmed) is presently at a preliminary state. We teste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b4bcb0a2ae6acc0cf90b3ffa66cd01
https://doi.org/10.1111/j.1439-0426.2008.01091.x
https://doi.org/10.1111/j.1439-0426.2008.01091.x
Autor:
R. Schubring
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 82:229-237
Present research concentrated on high pressure assisted thawing of fish fillets from commercially important fish species such as ocean perch, saithe and herring. DSC (Perkin-Elmer DSC 7) has been used to follow the pressure-induced changes of protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::493d31debc214000c3f3436669f11738
https://doi.org/10.1007/s10973-005-0872-6
https://doi.org/10.1007/s10973-005-0872-6
Publikováno v:
Innovative Food Science & Emerging Technologies. 4:257-267
A comparison between the influence of pressure assisted thawing at 200 MPa and that of conventional thawing in 15 8C water at ambient pressure on the quality of thawed fish fillets has been carried out. Data showed that pressure assisted thawed and w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09aa53382132f79fb0edef877a815338
https://doi.org/10.1016/s1466-8564(03)00036-5
https://doi.org/10.1016/s1466-8564(03)00036-5
Autor:
R. Schubring, C. Meyer
Publikováno v:
Journal of Food Science. 67:3148-3151
The influence of different snail species on the quality of spiced-butter preparation was investigated with regard to labeling, using sensory and instrumental methods. Although sensory as well as instrumentally measured quality attributes indicated di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b9ec0ea9cfb8b1c6a8950e3fbf4ea1a
https://doi.org/10.1111/j.1365-2621.2002.tb08874.x
https://doi.org/10.1111/j.1365-2621.2002.tb08874.x
Autor:
R. Schubring
Publikováno v:
Nahrung/Food. 45:280-285
Fillet samples were processed on board of a research vessel from saithe (Pollachius virens) in different states of rigor mortis, In addition, headed and gutted fish in different states of rigor were frozen and, after ten days of frozen storage, the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fb6690c8f877261d4a478c11f3d8977
https://doi.org/10.1002/1521-3803(20010801)45:4<280::aid-food280>3.0.co
https://doi.org/10.1002/1521-3803(20010801)45:4<280::aid-food280>3.0.co
Autor:
R Schubring
Publikováno v:
Thermochimica Acta. 337:89-95
In Germany frozen battered and breaded fish portions like “fish fingers” are important fishery products which account to more than 25% of the entire production of the German fish processing industry. The raw material for the production of these i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24b1f35ea4f4afaf0e472379c44285f6
https://doi.org/10.1016/s0040-6031(99)00229-4
https://doi.org/10.1016/s0040-6031(99)00229-4
Autor:
R. Schubring
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 57:283-291
The thermoanalytical behaviour of pyloric caeca during salting and ripening was investigated using a Perkin Elmer DSC 7. Not only the thermal stability of the muscle proteins was influenced by salting but also that of pyloric caeca. It was recognised
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::726134d69cc16d7a47a10c48e8c2aa32
https://doi.org/10.1023/a:1010101910394
https://doi.org/10.1023/a:1010101910394