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81“... on the skin surface as opposed to fish that was not exposed to mechanical load. TVB-N was also slightly higher...”
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82by Kaba, Nilgün“... belirlenmiştir. Depolama süresi boyunca ham kül, ham protein, tuz, TVB-N ve TBA miktarlarında artış, ham yağ...”
Published 1996
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83“... compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx...”
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84by วิชชญา นะราแก้ว“...รักษา การเพิ่มขึ้นของค่า TVB จากจุลินทรีย์จะเกิดช้าๆ จึงไม่ใช่ดัชนีที่ดีในการบอกอายุการเก็บ เมื่อใช้การ...”
Published 2005
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85“.... In addition to sensory chracteristics also pH, trimethylamine (TMA), total volatile basic ammonia (TVB-N...”
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86by Li, Yingchang, Zou, Qian, Song, Suzhen, Sun, Tong, Li, Jianrong“... the rate of fat oxidation, and restrain the increases in pH and total volatile basic nitrogen (TVB‐N...”
Published in Journal of Food Safety (2020)
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87by Ozogul, İlyas, Polat, Abdurrahman, Özogul, Yesim, Boga, Esmeray K., Ozogul, Fatih, Ayas, Deniz“... ( TVB ‐ N , TBARS , PV , FFA and pH) and microbiological (total viable count, psychrotrophic bacteria...”
Published in International Journal of Food Science & Technology (2013)
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88“... with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB...”
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89by Min, Yue, Dong, Shiyuan, Su, Mingyue, Zhao, Yuanhui, Zeng, Mingyong“... tissues and WO, while the AM showed higher TVB-N value and microbial counts than other tissues and WO...”
Published in Journal of Food Science and Technology (2020)
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90by Heising, J.K., Dekker, M., Bartels, P.V., van Boekel, M.A.J.S.“.... The changes in the NH4+-ISE signal correlated with the content of volatile amines (TVB-N) in the cod fillets...”
Published in Journal of Food Engineering (2012)
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91by Jonsson, Asbjorn, Dargentolle, Cecile, Dang, Huong Thi Thu, Karlsdottir, Magnea, Gudjonsdottir, Maria, Arason, Sigurjon“... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...”
Published 2020
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92by Jonsson, Asbjorn, Dargentolle, Cecile, Dang, Huong Thi Thu, Karlsdottir, Magnea, Gudjonsdottir, Maria, Arason, Sigurjon“... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...”
Published 2020
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93by Jonsson, Asbjorn, Dargentolle, Cecile, Dang, Huong Thi Thu, Karlsdottir, Magnea, Gudjonsdottir, Maria, Arason, Sigurjon“... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...”
Published 2020
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94by Gagné, Nellie“... (TVB), nucleotide degradation, and sensory indicators of appearance (including melanosis) and odor...”
Published 1993
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95by Turan, Hülya“... parametresi olarak kullanılan TVB-N değeri başlangıç değerlerine göre kuru tuzlama yönteminde 3-3.5 kat...”
Published 1996
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96“... with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB...”
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97“... compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx...”
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98“... compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx...”
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99by Roiha, Irja Sunde, Tveit, Guro Møen, Backi, Christoph Josef, Jónsson, Ásbjörn, Karlsdóttir, Magnea, Lunestad, Bjørn Tore“... (TVB-N)) and microbiological analyses (total viable counts (TVC-IA), H2S-producing bacteria (H2S-IA...”
Published in LWT (2018)
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100by Soares, Nuno M., Oliveira, Marina S. G., Vicente, A. A.“... Volatile Basic-Nitrogen (TVB-N), K-value, pH and color coordinates L*a*b* were periodically evaluated...”
Published in LWT - Food Science and Technology (2015)
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