Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage
Bahuaud, D., Mørkøre, T., Langsrud, Ø., Sinnes, K., Veiseth, E., Ofstad, R., Thomassen, M.S.
Published in Food chemistry (15.11.2008)
Published in Food chemistry (15.11.2008)
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Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon
Østbye, T.‐K.K., Ruyter, B., Standal, I.B., Stien, L.H., Bahuaud, D., Dessen, J.‐E., Latif, M.S., Fyhn‐Terjesen, B., Rørvik, K.‐A., Mørkøre, T.
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Published in Aquaculture nutrition (01.02.2018)
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Effects of four tanniferous plant extracts on the in vitro exsheathment of third-stage larvae of parasitic nematodes
BAHUAUD, D., DE MONTELLANO, C. MARTINEZ-ORTIZ, CHAUVEAU, S., PREVOT, F., TORRES-ACOSTA, F., FOURASTE, I., HOSTE, H.
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Published in Parasitology (01.04.2006)
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Atlantic salmon ( Salmo salar) muscle structure integrity and lysosomal cathepsins B and L influenced by dietary n-6 and n-3 fatty acids
Bahuaud, D., Østbye, T.-K., Torstensen, B.E., Rørå, M.B., Ofstad, R., Veiseth, E., Thomassen, M.S., Ruyter, B.
Published in Food chemistry (15.06.2009)
Published in Food chemistry (15.06.2009)
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Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon ( Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress
Bahuaud, D., Mørkøre, T., Østbye, T.-K., Veiseth-Kent, E., Thomassen, M.S., Ofstad, R.
Published in Food chemistry (01.02.2010)
Published in Food chemistry (01.02.2010)
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Journal Article
Effects of -1.5 degree C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage
Bahuaud, D, Moerkoere, T, Langsrud, Oe, Sinnes, K, Veiseth, E, Ofstad, R, Thomassen, MS
Published in Food chemistry (01.11.2008)
Published in Food chemistry (01.11.2008)
Get full text
Journal Article