Works matching DE "SALMON as food"
Results: 41
Quantification of Viable Brochothrix thermosphacta in Cold-Smoked Salmon Using PMA/PMAxx-qPCR.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.654178
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- Article
Application of DNA barcoding and metabarcoding for species identification in salmon products.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 5, p. 754, doi. 10.1080/19440049.2020.1869324
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- Article
Modelling of the feed-to-fillet transfer of ethoxyquin and one of its main metabolites, ethoxyquin dimer, to the fillet of farmed Atlantic salmon (Salmon salar L.).
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 7, p. 1042, doi. 10.1080/19440049.2019.1605208
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- Article
Olive leaf extracts for shelf life extension of salmon burgers.
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- Food Science & Technology International, 2019, v. 25, n. 2, p. 91, doi. 10.1177/1082013218795816
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- Article
Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition.
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- Frontiers in Microbiology, 2020, v. 10, p. 1, doi. 10.3389/fmicb.2019.03103
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- Article
Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage.
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- Coatings (2079-6412), 2020, v. 10, n. 6, p. 506, doi. 10.3390/coatings10060506
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- Article
Free radical scavenging and anti‐inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 11, p. 5112, doi. 10.1002/jsfa.9755
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- Article
Animals and their Ability to Sense Magnetic Fields.
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- 2020
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- Report
Ef cacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modi ed Atmosphere Packaging.
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- Polish Journal of Food & Nutrition Sciences, 2019, v. 69, n. 4, p. 397, doi. 10.31883/pjfns/112643
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- Article
Salmonids as Natural Functional Food Rich in Omega-3 PUFA.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 5, p. 2409, doi. 10.3390/app11052409
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- Article
Evaluation of Salmon, Tuna, and Beef Freshness Using a Portable Spectrometer.
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- 2020
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- Letter
Copper-chelating peptide from salmon by-product proteolysate.
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- International Journal of Food Engineering, 2020, v. 16, n. 4, p. 1, doi. 10.1515/ijfe-2019-0280
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- Article
Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers.
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- Foods, 2021, v. 10, n. 4, p. 776, doi. 10.3390/foods10040776
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- Article
Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage.
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- Foods, 2021, v. 10, n. 2, p. 362, doi. 10.3390/foods10020362
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- Article
Chilean Salmon Sushi: Genetics Reveals Product Mislabeling and a Lack of Reliable Information at the Point of Sale.
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- Foods, 2020, v. 9, n. 11, p. 1699, doi. 10.3390/foods9111699
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- Article
Machine Learning Approaches Applied to GC-FID Fatty Acid Profiles to Discriminate Wild from Farmed Salmon.
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- Foods, 2020, v. 9, n. 11, p. 1622, doi. 10.3390/foods9111622
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- Article
Evaluation of IoT-Enabled Monitoring and Electronic Nose Spoilage Detection for Salmon Freshness During Cold Storage.
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- Foods, 2020, v. 9, n. 11, p. 1579, doi. 10.3390/foods9111579
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- Article
Development and Evaluation of qPCR Detection Method and Zn-MgO/Alginate Active Packaging for Controlling Listeria monocytogenes Contamination in Cold-Smoked Salmon.
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- Foods, 2020, v. 9, n. 10, p. 1353, doi. 10.3390/foods9101353
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- Article
Development and Evaluation of qPCR Detection Method and Zn-MgO/Alginate Active Packaging for Controlling Listeria monocytogenes Contamination in Cold-Smoked Salmon.
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- Foods, 2020, v. 9, n. 10, p. 1353, doi. 10.3390/foods9101353
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- Article
Growth Potential of Listeria monocytogenes in Three Different Salmon Products.
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- Foods, 2020, v. 9, n. 8, p. 1048, doi. 10.3390/foods9081048
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- Article
Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar).
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- Foods, 2019, v. 8, n. 8, p. 323, doi. 10.3390/foods8080323
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- Article
ERRATUM TO: Application of shotgun metagenomics to smoked salmon experimentally spiked: Comparison between sequencing and microbiological data using different bioinformatic approaches.
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- Italian Journal of Food Safety, 2020, v. 9, n. 1, p. 79, doi. 10.4081/ijfs.2020.8991
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- Article
Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results.
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- Italian Journal of Food Safety, 2020, v. 9, n. 1, p. 44, doi. 10.4081/ijfs.2020.8398
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- Article
Application of shotgun metagenomics to smoked salmon experimentally spiked: Comparison between sequencing and microbiological data using different bioinformatic approaches.
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- Italian Journal of Food Safety, 2019, v. 8, n. 4, p. 205, doi. 10.4081/ijfs.2019.8462
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- Article
Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon.
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- Antioxidants, 2021, v. 10, n. 7, p. 1108, doi. 10.3390/antiox10071108
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- Article
Relationship between per capita births of Cook Inlet belugas and summer salmon runs: age‐structured population modeling.
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- Ecosphere, 2020, v. 11, n. 1, p. 1, doi. 10.1002/ecs2.2955
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- Article
PRODUCTION OF CALCIUM-RICH SNACK FROM SALMON BONE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, p. 192
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- Article
Presence of Listeria monocytogenes and Sanitation Controls in Cold-Smoked Salmon Facilities during FDA Inspections.
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- Food Protection Trends, 2021, v. 41, n. 2, p. 184
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- Article
Fish of the Future: Genetically Engineered Salmon and Settler Colonial Science.
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- American Indian Quarterly, 2022, v. 46, n. 3, p. 225, doi. 10.1353/aiq.2022.0013
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- Article
Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products.
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- Molecules, 2020, v. 25, n. 23, p. 5661, doi. 10.3390/molecules25235661
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- Article
Nutritional Enhancement of Farmed Salmon Meat via Non-GMO Nannochloropsis Gaditana: Eicosapentaenoic Acid (EPA, 20:5 n-3), Docosapentaenoic Acid (DPA, 22:5 n-3) and Vitamin D3 for Human Health.
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- Molecules, 2020, v. 25, n. 20, p. 4615, doi. 10.3390/molecules25204615
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- Article
Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon.
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- Biomolecules (2218-273X), 2019, v. 9, n. 8, p. 313, doi. 10.3390/biom9080313
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- Article
RECOVERING NON-DEGRADED MEAT FROM SALMON BACKBONES (OVERVIEW).
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 5, p. 181
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- Article
Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment.
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- Journal of Aquatic Food Product Technology, 2019, v. 28, n. 7, p. 772, doi. 10.1080/10498850.2019.1639235
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- Article
实时荧光 PCR 在虹鳟源性成分鉴别中的应用.
- Published in:
- Food Research & Development, 2021, v. 42, n. 12, p. 177, doi. 10.12161/j.issn.1005-6521.2021.12.028
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- Article
冻藏期间温度波动对三文鱼品质的影响.
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- Food Research & Development, 2020, v. 41, n. 11, p. 66, doi. 10.12161/j.issn.1005-6521.2020.11.011
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- Article
Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract.
- Published in:
- Food Science & Nutrition, 2020, v. 8, n. 12, p. 6445, doi. 10.1002/fsn3.1934
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- Article
Rapid detection of Atlantic salmon multi‐quality based on impedance properties.
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- Food Science & Nutrition, 2020, v. 8, n. 2, p. 862, doi. 10.1002/fsn3.1362
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- Article
Evaluation of Food Waste Prevention Measures—The Use of Fish Products in the Food Service Sector.
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- Sustainability (2071-1050), 2020, v. 12, n. 16, p. 6613, doi. 10.3390/su12166613
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- Article
Salmon Intake Intervention in the Vulnerable Group of Young Polish Women to Maintain Vitamin D Status during the Autumn Season.
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- Sustainability (2071-1050), 2020, v. 12, n. 7, p. 2829, doi. 10.3390/su12072829
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- Article
Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets.
- Published in:
- PLoS ONE, 2020, v. 15, n. 1, p. 1, doi. 10.1371/journal.pone.0227508
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- Publication type:
- Article