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Sardina pilchardus Ab.IgE:ACnc:Pt:Ser:Qn

Known as: Sardina pilchardus Antibody.immunoglobulin E:Arbitrary Concentration:Point in time:Serum:Quantitative, Sardine Ak.IgE:AKnz:Pkt:Ser:Qn, Sardina pilchardus ??.IgE:??????????:??????:???:????? 
National Institutes of Health

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Related topics

6 relations
ACncAntibodiesHypersensitivityIgE Ab

Papers overview

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Highly Cited
2015
Highly Cited
2015
Chemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in Sardina pilchardus
Stored fish are frequently contaminated by foodborne pathogens. Lipid oxidation and microbial growth during storage are also… 
Highly Cited
2008
Highly Cited
2008
Diet and feeding intensity of sardine Sardina pilchardus: correlation with satellite-derived chlorophyll data
Spatio-temporal variability of the diet of sardine Sardina pilchardus off Portugal was examined through analysis of the stomach… 
Highly Cited
2006
Highly Cited
2006
Improvement of lipid and phospholipid recoveries from sardine (Sardina pilchardus) viscera using industrial proteases
Highly Cited
2005
Highly Cited
2005
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus).
Highly Cited
2003
Highly Cited
2003
Direct sequencing method for species identification of canned sardine and sardine-type products.
A direct sequencing method based on a 103 bp diagnostic sequence derived from a species-specific mitochondrial DNA cytochrome b… 
Highly Cited
1998
Highly Cited
1998
Multiple factors affecting South African anchovy recruitment in the spawning, transport and nursery areas
Despite high primary productivity, the yield of pelagic fish in the southern Benguela is relatively low compared to that in the… 
Highly Cited
1994
Highly Cited
1994
Incorporation of sardine surimi in Bologna sausage containing different fat levels.
Highly Cited
1990
Highly Cited
1990
Sensory, Chemical, and Microbiological Assessments of Moroccan Sardines ( Sardina pilchardus ) Stored in Ice.
Sensory, chemical, and microbiological analyses were carried out on sardines during 18 d of storage in ice. Sensory results… 
Highly Cited
1984
Highly Cited
1984
Carcinogenicity in mice of a mutagenic compound, 2-amino-3-methylimidazo[4,5-f]quinoline, from broiled sardine, cooked beef and beef extract.
A potent mutagenic compound, 2-amino-3-methylimidazo-[4,5-f]quinoline (IQ), isolated from broiled sardines, cooked beef and beef… 
Highly Cited
1984
Highly Cited
1984
Demonstration of carcinogenicity in F344 rats of 2-amino-3-methyl-imidazo[4,5-f]quinoline from broiled sardine, fried beef and beef extract.
The mutagenic compound 2-amino-3-methylimidazo[4,5-f]quinoline, originally isolated from broiled sardines and also present in… 
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