Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengus L.).
Informácie o publikácii
Zápis:
MESARČOVÁ, Lýdia - MARCINČÁK, Slavomír - NAGY, Jozef - POPELKA, Peter - BAČA, Martin - JEVINOVÁ, Pavlína - MARCINČÁKOVÁ, Dana. Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengus L.). In: Acta Alimentaria. 2013. ISSN 0139-3006, Vol. 42, č. 2(2013), s. 236 - 244.
(2013: 0.427 - IF, 27 - H-index, 0.421 - IF 5y, 0.210 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
(2013: 0.427 - IF, 27 - H-index, 0.421 - IF 5y, 0.210 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
Rok vydania:
2013
Kategória:
ADC - Vedecké práce v zahraničných karentovaných časopisoch
Autori:
50 %
20 %
5 %
5 %
BAČA Martin
10 %
5 %
Podiel UVLF:
90 %
Vydanie:
Acta Alimentaria
Vol. 42, č. 2(2013), s. 236 - 244
Krajina vydania:
Slovensko
ISSN:
0139-3006
Oblasť výskumu:
neuvedená
Scientometria:
2013: 0.427 - IF, 27 - H-index, 0.421 - IF 5y, 0.210 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q
Jazyk:
anglický
Ohlasy:
2021-2021: [1] NGUYEN PHUOC MINH. Frozen Black Tiger Shrimp (Penaeus monodon) Quality Affected by Rosmarinic Acid and Sodium Lactate Incorporation. In BIOSCIENCE RESEARCH. ISSN 1811-9506, 2021, vol. 18, no. 1, pp. 1046-1051. [WoS]
2020-2020: [1] WANG, Jinfeng - YU, Wenhui - XIE, Jing. Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage. In FOODS, 2020, vol. 9, no. 2, pp. [WoS]
2019-2019: [1] SHI, Jing - LEI, Yutian - SHEN, Huixing - HONG, Hui - YU, Xunpei - ZHU, Beiwei - LUO, Yongkang. Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage. In FOOD CHEMISTRY. ISSN 0308-8146, 2019, vol. 272, no., pp. 604-612. [WoS]
2017-2017: [1] CAVONIUS, Lillie R. - UNDELAND, Ingrid. Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage. In INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. ISSN 0950-5423, 2017, vol. 52, no. 5, pp. 1229-1237. [WoS]
2016-2016: [1] UNDELAND, Ingrid. Oxidative Stability of Seafood. In Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, 2016-01-01, pp. 391-460. [Scopus]