{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T12:18:41Z","timestamp":1773663521027,"version":"3.50.1"},"reference-count":23,"publisher":"Elsevier BV","issue":"1","license":[{"start":{"date-parts":[[2001,1,1]],"date-time":"2001-01-01T00:00:00Z","timestamp":978307200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2001,1]]},"DOI":"10.1016\/s0308-8146(00)00205-3","type":"journal-article","created":{"date-parts":[[2002,7,25]],"date-time":"2002-07-25T13:18:03Z","timestamp":1027603083000},"page":"105-112","source":"Crossref","is-referenced-by-count":43,"title":["Species identification of formed fishery products and high pressure-treated fish by electrophoresis: a collaborative study"],"prefix":"10.1016","volume":"72","author":[{"given":"Monique","family":"Etienne","sequence":"first","affiliation":[]},{"given":"Marc","family":"J\u00e9r\u00f4me","sequence":"additional","affiliation":[]},{"given":"Jo\u00ebl","family":"Fleurence","sequence":"additional","affiliation":[]},{"given":"Hartmut","family":"Rehbein","sequence":"additional","affiliation":[]},{"given":"Rainer","family":"K\u00fcndiger","sequence":"additional","affiliation":[]},{"given":"Rog\u00e9rio","family":"Mendes","sequence":"additional","affiliation":[]},{"given":"Helena","family":"Costa","sequence":"additional","affiliation":[]},{"given":"Iciar","family":"Mart\u0131\u0301nez","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/S0308-8146(00)00205-3_BIB1","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1111\/j.1365-2621.1988.tb07696.x","article-title":"Electrophoretic identification of raw and cooked shrimp using various protein extraction system","volume":"53","author":"An","year":"1988","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB2","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1111\/j.1365-2621.1989.tb03055.x","article-title":"Electrophoretic identification of fish species used in surimi products","volume":"54","author":"An","year":"1989","journal-title":"Journal of Food Science"},{"issue":"2","key":"10.1016\/S0308-8146(00)00205-3_BIB3","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1111\/j.1365-2621.1999.tb15862.x","article-title":"Authentication of seafood products by DNA patterns","volume":"64","author":"Bossier","year":"1999","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB4","first-page":"149","article-title":"The use of sodium dodecyl sulphate polyacrylamide gel electrophoresis for the identification of raw and cooked shrimps and crabs","volume":"3","author":"Civera","year":"1991","journal-title":"Italian Journal of Food Science"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB5","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1016\/0308-8146(95)93299-7","article-title":"Determining the authenticity of raw reformed breaded scampi (Nephrops norvegicus) by electrophoretic techniques","volume":"52","author":"Craig","year":"1995","journal-title":"Food Chemistry"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB6","series-title":"Catalogue \u00e9lectrophor\u00e9tique des poissons commerciaux","author":"Durand","year":"1985"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB7","doi-asserted-by":"crossref","first-page":"1923","DOI":"10.1002\/(SICI)1522-2683(19990701)20:10<1923::AID-ELPS1923>3.0.CO;2-J","article-title":"A standardized method of identification of raw and heat-processed fish by urea isoelectric-focusing","volume":"20","author":"Etienne","year":"1999","journal-title":"Electrophoresis"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB8","unstructured":"Etienne, M., J\u00e9r\u00f4me, M., Fleurence, J., Rehbein, H., K\u00fcndiger, R., Mendes, R., Costa, H., P\u00e9rez-Martin, R., Pi\u00f1eiro-Gonz\u00e1lez, C., Craig, A., Mackie, I., Malmhedem-Yman, I., Ferm, M., Mart\u0131\u0301nez I., Jessen F., Smelt, A., & Luten, J. (in press). identication of fish species after cooking by SDS-PAGE and urea IEF: a collaborative study. Journal of Agricultural and Food Chemistry."},{"issue":"1","key":"10.1016\/S0308-8146(00)00205-3_BIB9","first-page":"69","article-title":"Fish species identification by thin-layer polyacrylamide gel isoelectric focusing","volume":"63","author":"Lundstrom","year":"1980","journal-title":"Journal of the Association of Official Analytical Chemists"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB10","series-title":"Advances in fish science and technology","first-page":"444","article-title":"A review of some recent applications of electrophoresis and iso-electric focusing in the identification of species of fish in fish and fish products","author":"Mackie","year":"1980"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB11","series-title":"Food authentication","first-page":"140","article-title":"Authenticity of fish","author":"Mackie","year":"1996"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB23","doi-asserted-by":"crossref","unstructured":"Mackie, I., Graig, A., Etienne, M., J\u00e9r\u00f4me, M., Fleurence, J., Jessen, F., Smelt, A., Kruijt, A., Malmheden-Yman, I., Herm, M., Martinez, I., P\u00e9rez-Mart\u0131\u0301n, R., Pi\u00f1ero, C., Rehbein, H., K\u00fcndiger, R. (2000). Species identification of smoked and gravad fish products by sodium dodecylsuphate polyacrylamide gel electrophoresis, urea isoelectic focusing and native isoelectric focusing: a collaborative study. Food Chemistry (in press).","DOI":"10.1016\/S0308-8146(00)00147-3"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB12","doi-asserted-by":"crossref","first-page":"1425","DOI":"10.1002\/(SICI)1522-2683(19990601)20:7<1425::AID-ELPS1425>3.0.CO;2-R","article-title":"Development of a sodium dodecyl sulfate-polyacrylamide gel electrophoresis reference method for the analysis and identification of fish species in raw and heat-processed samples. A collaborative study","volume":"20","author":"Pi\u00f1ero","year":"1999","journal-title":"Electrophoresis"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB13","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/BF01202356","article-title":"Electrophoretic techniques for species identification of fishery products","volume":"191","author":"Rehbein","year":"1990","journal-title":"Zeirschrift f\u00fcr Lebensmitte 1-Untersuchung und- Forschung"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB14","series-title":"Quality assurance in the fish industry","first-page":"399","article-title":"Parvalbumins as marker proteins for the fish species in fishery products","author":"Rehbein","year":"1992"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB15","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1016\/0308-8146(94)P4203-R","article-title":"Influence of variation in methodology on the reliability of the isoelectric focusing method of fish species identification","volume":"52","author":"Rehbein","year":"1995","journal-title":"Food Chemistry"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB16","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1016\/S0308-8146(99)00175-2","article-title":"Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis","volume":"67","author":"Rehbein","year":"1999","journal-title":"Food Chemistry"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB17","doi-asserted-by":"crossref","unstructured":"Rehbein, H., K\u00fcndiger, R., Pi\u00f1eiro, C., & P\u00e9rez-Martin, R. (2000). Fish muscle parvalbumins as marker proteins for native and urea isoelectric focusing. Electrophoresis 21, 1458\u20131463.","DOI":"10.1002\/(SICI)1522-2683(20000501)21:8<1458::AID-ELPS1458>3.0.CO;2-T"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB18","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1002\/jsfa.2740440407","article-title":"The use of sodium dodecyl sulphate polyacrylamide gel electrophoresis in fish identification \u2014 a procedure suitable for cooked and raw fish","volume":"44","author":"Scobbie","year":"1988","journal-title":"Journal of Food Science and Agriculture"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB19","doi-asserted-by":"crossref","first-page":"1169","DOI":"10.2331\/suisan.42.1169","article-title":"Identification of fish species by SDS-polyacrylamide gel electrophoresis of the myofibrillar proteins","volume":"42","author":"Seki","year":"1976","journal-title":"Bulletin of the Japanese Society of Scientific Fisheries"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB20","doi-asserted-by":"crossref","first-page":"1001","DOI":"10.2331\/suisan.46.1001","article-title":"Preparation of myosin light chains as an index for identification of fish species from raw muscle and cooked products","volume":"46","author":"Seki","year":"1980","journal-title":"Bulletin of the Japanese Society of Scientific Fisheries"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB21","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1007\/BF01202799","article-title":"Identification of fish species in smoked products by electrophoresis and isolelectric focusing","volume":"195","author":"Sotelo","year":"1992","journal-title":"Zeitschrift f\u00fcr Lebensmitte l-Untersuchung und- Forschung"},{"key":"10.1016\/S0308-8146(00)00205-3_BIB22","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1016\/0924-2244(93)90043-A","article-title":"Fish species identification in seafood products","volume":"4","author":"Sotelo","year":"1993","journal-title":"Trends of Food Science and Technology"}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814600002053?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814600002053?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,4,24]],"date-time":"2019-04-24T22:56:39Z","timestamp":1556146599000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814600002053"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2001,1]]},"references-count":23,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2001,1]]}},"alternative-id":["S0308814600002053"],"URL":"https:\/\/doi.org\/10.1016\/s0308-8146(00)00205-3","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2001,1]]}}}