Works matching DE "SALMON as food"

Results: 41

Quantification of Viable Brochothrix thermosphacta in Cold-Smoked Salmon Using PMA/PMAxx-qPCR.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.654178

By:

Bouju-Albert, Agnès;
Saltaji, Sabrina;
Dousset, Xavier;
Prévost, Hervé;
Jaffrès, Emmanuel

Publication type:

Article

Presence of Listeria monocytogenes and Sanitation Controls in Cold-Smoked Salmon Facilities during FDA Inspections.

Published in:

Food Protection Trends, 2021, v. 41, n. 2, p. 184

By:

Cripe, Jennifer;
Losikoff, Mary

Publication type:

Article

Application of DNA barcoding and metabarcoding for species identification in salmon products.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 5, p. 754, doi. 10.1080/19440049.2020.1869324

By:

Wang, Nan;
Xing, Ran-Ran;
Zhou, Meng-Yue;
Sun, Rui-Xue;
Han, Jian-Xun;
Zhang, Jiu-Kai;
Zheng, Wen-Jie;
Chen, Ying

Publication type:

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.).

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 7, p. 1042, doi. 10.1080/19440049.2019.1605208

By:

Berntssen, M.H.G.;
Hoogenveen, R.;
Bernhard, A.;
Lundebye, A.-K.;
Ørnsrud, R;
Zeilmaker, M.J.

Publication type:

Article

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products.

Published in:

Molecules, 2020, v. 25, n. 23, p. 5661, doi. 10.3390/molecules25235661

By:

Głuchowski, Artur;
Czarniecka-Skubina, Ewa;
Rutkowska, Jarosława;
Figiel, Adam;
Michalska-Ciechanowska, Anna

Publication type:

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.

Published in:

Molecules, 2020, v. 25, n. 20, p. 4615, doi. 10.3390/molecules25204615

By:

Lozano-Muñoz, Ivonne;
Muñoz, Susana;
Díaz, Nelson F.;
Medina, Alberto;
Bazaes, Jazmín;
Riquelme, Carlos;
Chénais, Benoît

Publication type:

Article

Copper-chelating peptide from salmon by-product proteolysate.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 4, p. 1, doi. 10.1515/ijfe-2019-0280

By:

Vo, Tam D.L.;
Pham, Khoa Trong

Publication type:

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

By:

刘金玉;
季超;
靳佳瑞;
张芹;
郝韫;
解玉鑫;
冯宇赜;
李娟;
伍志强;
汪星宇;
郑文杰

Publication type:

Article

冻藏期间温度波动对三文鱼品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 11, p. 66, doi. 10.12161/j.issn.1005-6521.2020.11.011

By:

田继源;
杨永安;
吴子健

Publication type:

Article

Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers.

Published in:

Foods, 2021, v. 10, n. 4, p. 776, doi. 10.3390/foods10040776

By:

Jonušaite, Kristina;
Venskutonis, Petras Rimantas;
Martínez-Hernández, Gines Benito;
Taboada-Rodríguez, Amaury;
Nieto, Gema;
López-Gómez, Antonio;
Marín-Iniesta, Fulgencio

Publication type:

Article

Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage.

Published in:

Foods, 2021, v. 10, n. 2, p. 362, doi. 10.3390/foods10020362

By:

Maillet, Aurélien;
Denojean, Pauline;
Bouju-Albert, Agnès;
Scaon, Erwann;
Leuillet, Sébastien;
Dousset, Xavier;
Jaffrès, Emmanuel;
Combrisson, Jérôme;
Prévost, Hervé;
Boziaris, Ioannis S.;
Dunshea, Frank;
Suleria, Hafiz

Publication type:

Article

Chilean Salmon Sushi: Genetics Reveals Product Mislabeling and a Lack of Reliable Information at the Point of Sale.

Published in:

Foods, 2020, v. 9, n. 11, p. 1699, doi. 10.3390/foods9111699

By:

Prida, Valentina;
Sepúlveda, Maritza;
Quezada-Romegialli, Claudio;
Harrod, Chris;
Gomez-Uchida, Daniel;
Cid, Beatriz;
Canales-Aguirre, Cristian B.

Publication type:

Article

Machine Learning Approaches Applied to GC-FID Fatty Acid Profiles to Discriminate Wild from Farmed Salmon.

Published in:

Foods, 2020, v. 9, n. 11, p. 1622, doi. 10.3390/foods9111622

By:

Grazina, Liliana;
Rodrigues, P. J.;
Igrejas, Getúlio;
Nunes, Maria A.;
Mafra, Isabel;
Arlorio, Marco;
Oliveira, M. Beatriz P. P.;
Amaral, Joana S.

Publication type:

Article

Evaluation of IoT-Enabled Monitoring and Electronic Nose Spoilage Detection for Salmon Freshness During Cold Storage.

Published in:

Foods, 2020, v. 9, n. 11, p. 1579, doi. 10.3390/foods9111579

By:

Feng, Huanhuan;
Zhang, Mengjie;
Liu, Pengfei;
Liu, Yiliu;
Zhang, Xiaoshuan

Publication type:

Article

Development and Evaluation of qPCR Detection Method and Zn-MgO/Alginate Active Packaging for Controlling Listeria monocytogenes Contamination in Cold-Smoked Salmon.

Published in:

Foods, 2020, v. 9, n. 10, p. 1353, doi. 10.3390/foods9101353

By:

Vizzini, Priya;
Beltrame, Elena;
Zanet, Valentina;
Vidic, Jasmina;
Manzano, Marisa

Publication type:

Article

Development and Evaluation of qPCR Detection Method and Zn-MgO/Alginate Active Packaging for Controlling Listeria monocytogenes Contamination in Cold-Smoked Salmon.

Published in:

Foods, 2020, v. 9, n. 10, p. 1353, doi. 10.3390/foods9101353

By:

Vizzini, Priya;
Beltrame, Elena;
Zanet, Valentina;
Vidic, Jasmina;
Manzano, Marisa

Publication type:

Article

Growth Potential of Listeria monocytogenes in Three Different Salmon Products.

Published in:

Foods, 2020, v. 9, n. 8, p. 1048, doi. 10.3390/foods9081048

By:

Eicher, Corinne;
Ruiz Subira, Andres;
Corti, Sabrina;
Meusburger, Arnulf;
Stephan, Roger;
Guldimann, Claudia

Publication type:

Article

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar).

Published in:

Foods, 2019, v. 8, n. 8, p. 323, doi. 10.3390/foods8080323

By:

Głuchowski, Artur;
Czarniecka-Skubina, Ewa;
Wasiak-Zys, Grażyna;
Nowak, Dorota

Publication type:

Article

Salmonids as Natural Functional Food Rich in Omega-3 PUFA.

Published in:

Applied Sciences (2076-3417), 2021, v. 11, n. 5, p. 2409, doi. 10.3390/app11052409

By:

Kolanowski, Wojciech;
Gallo, Monica;
Lante, Anna

Publication type:

Article

Animals and their Ability to Sense Magnetic Fields.

Published in:

2020

By:

Weir, Erika

Publication type:

Report

Free radical scavenging and anti‐inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 11, p. 5112, doi. 10.1002/jsfa.9755

By:

Saisavoey, Tanatorn;
Sangtanoo, Papassara;
Reamtong, Onrapak;
Karnchanatat, Aphichart

Publication type:

Article

Fish of the Future: Genetically Engineered Salmon and Settler Colonial Science.

Published in:

American Indian Quarterly, 2022, v. 46, n. 3, p. 225, doi. 10.1353/aiq.2022.0013

By:

SCHNEIDER, LINDSEY

Publication type:

Article

Olive leaf extracts for shelf life extension of salmon burgers.

Published in:

Food Science & Technology International, 2019, v. 25, n. 2, p. 91, doi. 10.1177/1082013218795816

By:

Khemakhem, Ibtihel;
Fuentes, Ana;
Lerma-García, María Jesús;
Ayadi, Mohamed Ali;
Bouaziz, Mohamed;
Barat, José Manuel

Publication type:

Article

ERRATUM TO: Application of shotgun metagenomics to smoked salmon experimentally spiked: Comparison between sequencing and microbiological data using different bioinformatic approaches.

Published in:: Italian Journal of Food Safety, 2020, v. 9, n. 1, p. 79, doi. 10.4081/ijfs.2020.8991
Publication type:: Article

Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results.

Published in:

Italian Journal of Food Safety, 2020, v. 9, n. 1, p. 44, doi. 10.4081/ijfs.2020.8398

By:

Pennisi, Luca;
Di Clerico, Daniele;
Costantini, Luigi;
Festino, Anna Rita;
Vergara, Alberto

Publication type:

Article

Application of shotgun metagenomics to smoked salmon experimentally spiked: Comparison between sequencing and microbiological data using different bioinformatic approaches.

Published in:

Italian Journal of Food Safety, 2019, v. 8, n. 4, p. 205, doi. 10.4081/ijfs.2019.8462

By:

De Cesare, Alessandra;
Oliveri, Chiara;
Lucchi, Alex;
Pasquali, Frederique;
Manfreda, Gerardo

Publication type:

Article

Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon.

Published in:

Biomolecules (2218-273X), 2019, v. 9, n. 8, p. 313, doi. 10.3390/biom9080313

By:

Leung, Kin Sum;
Leung, Ho Hang;
Wu, Ching Yu;
Galano, Jean-Marie;
Durand, Thierry;
Lee, Jetty Chung-Yung

Publication type:

Article

Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage.

Published in:

Coatings (2079-6412), 2020, v. 10, n. 6, p. 506, doi. 10.3390/coatings10060506

By:

Mei, Jun;
Shen, Yong;
Liu, Wenru;
Lan, Weiqing;
Li, Na;
Xie, Jing

Publication type:

Article

RECOVERING NON-DEGRADED MEAT FROM SALMON BACKBONES (OVERVIEW).

Published in:

Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 5, p. 181

By:

Kosmowski, Mariusz;
Dowgiallo, Andrzej

Publication type:

Article

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon.

Published in:

Antioxidants, 2021, v. 10, n. 7, p. 1108, doi. 10.3390/antiox10071108

By:

Ortiz-Viedma, Jaime;
Aguilera, José M.;
Flores, Marcos;
Lemus-Mondaca, Roberto;
Larrazabal, María José;
Miranda, José M.;
Aubourg, Santiago P.

Publication type:

Article

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition.

Published in:

Frontiers in Microbiology, 2020, v. 10, p. 1, doi. 10.3389/fmicb.2019.03103

By:

Wiernasz, Norman;
Leroi, Françoise;
Chevalier, Frédérique;
Cornet, Josiane;
Cardinal, Mireille;
Rohloff, Jens;
Passerini, Delphine;
Skırnisdóttir, Sigurlaug;
Pilet, Marie-France

Publication type:

Article

Evaluation of Food Waste Prevention Measures—The Use of Fish Products in the Food Service Sector.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 16, p. 6613, doi. 10.3390/su12166613

By:

Goossens, Yanne;
Schmidt, Thomas G.;
Kuntscher, Manuela

Publication type:

Article

Salmon Intake Intervention in the Vulnerable Group of Young Polish Women to Maintain Vitamin D Status during the Autumn Season.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 7, p. 2829, doi. 10.3390/su12072829

By:

Utri, Zofia;
Głąbska, Dominika

Publication type:

Article

Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment.

Published in:

Journal of Aquatic Food Product Technology, 2019, v. 28, n. 7, p. 772, doi. 10.1080/10498850.2019.1639235

By:

Idowu, Anthony Temitope;
Benjakul, Soottawat;
Sae-Leaw, Thanasak;
Sookchoo, Pornsatit;
Kishimura, Hideki;
Suzuki, Nobuo;
Kitani, Yoichiro

Publication type:

Article

Evaluation of Salmon, Tuna, and Beef Freshness Using a Portable Spectrometer.

Published in:

2020

By:

Moon, Eui Jung;
Kim, Youngsik;
Xu, Yu;
Na, Yeul;
Giaccia, Amato J.;
Lee, Jae Hyung

Publication type:

Letter

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

By:

Azizi‐Lalabadi, Maryam;
Rafiei, Leila;
Divband, Bahark;
Ehsani, Ali

Publication type:

Article

Rapid detection of Atlantic salmon multi‐quality based on impedance properties.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 2, p. 862, doi. 10.1002/fsn3.1362

By:

Sun, Zongbao;
Liang, Liming;
Li, Junkui;
Liu, Xiaoyu;
Sun, Jian;
Zou, Xiaobo;
Zuo, Min;
Guo, Zhiming

Publication type:

Article

Ef cacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modi ed Atmosphere Packaging.

Published in:

Polish Journal of Food & Nutrition Sciences, 2019, v. 69, n. 4, p. 397, doi. 10.31883/pjfns/112643

By:

Di Toro, Jessica;
Branciari, Raffaella;
Roila, Rossana;
Altissimi, Serena;
Haiyang Jang;
Kang Zhou;
Perucci, Simona;
Codini, Michaela;
Ranucci, David

Publication type:

Article

Relationship between per capita births of Cook Inlet belugas and summer salmon runs: age‐structured population modeling.

Published in:

Ecosphere, 2020, v. 11, n. 1, p. 1, doi. 10.1002/ecs2.2955

By:

NORMAN, STEPHANIE A.;
HOBBS, RODERICK C.;
BECKETT, LAUREL A.;
TRUMBLE, STEPHEN J.;
SMITH, WOUTRINA A.

Publication type:

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

By:

Oz, Emel

Publication type:

Article

PRODUCTION OF CALCIUM-RICH SNACK FROM SALMON BONE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, p. 192

By:

HIRUNRATTANA, P.;
LIMPISOPHON, K.

Publication type:

Article