Results 271 to 280 of about 42,630 (331)

Determination of metal content in anchovy (Engraulis encrasicolus) from Turkey, Georgia and Abkhazia coasts of the Black Sea: Evaluation of potential risks associated with human consumption.

Marine Pollution Bulletin, 2021
In this study, metal compositions in anchovy (Engraulis encrasicolus) sampled from 11 different sites representing Turkey, Georgia, and Abkhazia coasts of the Black Sea were investigated.
B. Karslı
semanticscholar   +1 more source

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce.

The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for ...
Wenhui Zhu, Hongwei Luan, Ying Bu, Xuepeng Li, Jianrong Li, Yuyu Zhang   +5 more
semanticscholar   +1 more source

Vitamin D3 in fish oil extracted with limonene from anchovy leftovers

Chemical Data Collections, 2020
Aiming to identify and assess the amount of fat-soluble vitamins in anchovy oil extracted with d-limonene from anchovy fillet leftovers via the UHPLC–HESI–MS advanced mass spectrometry analytical technique, this study shows that only vitamin D3 is ...
A. Scurria, C. Lino, R. Pitonzo, M. Pagliaro, G. Avellone, R. Ciriminna   +5 more
semanticscholar   +1 more source

Potential environmental drivers of Japanese anchovy (Engraulis japonicus) recruitment in the Yellow Sea

, 2020
Water temperature and food availability are two environmental factors that are widely considered to be likely determinants of recruitment success of fish stocks. However, marine environmental data are commonly of limited availability.
Haiqing Yu, Huaming Yu, S. Ito, Yongjun Tian, Hui Wang, Yang Liu, Qinwang Xing, A. Bakun, Ryan M. Kelly   +8 more
semanticscholar   +1 more source

Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method

, 2020
The gluten-free food market is increasing day by day due to health problems or consumer preferences. However, studies show that gluten-free bakery products are nutritionally inadequate and/or expensive, in general. In the study, it was aimed to develop a
V. Yilmaz, I. Koca
semanticscholar   +1 more source

Metals in sardine and anchovy from Greek coastal areas: Public health risk and nutritional benefits assessment.

Food and Chemical Toxicology, 2019
Concentrations of 26 metals and elements were measured in sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) sampled from 6 Greek coastal areas in order to assess public health risks and benefits.
Katerina Sofoulaki, I. Kalantzi, A. Machias, S. Pergantis, M. Tsapakis   +4 more
semanticscholar   +1 more source

BROKEN ENGLISH, ANCHOVY SAUCE

Lancet, The, 1986
exaly   +2 more sources

Optimal sustainable fishery management of the Black Sea anchovy with food chain modeling framework

Natural Resource Modeling, 2019
Food chain models with interactions between key species are useful tools for ecological conservation and economic sustainability in commercial fisheries.
M. Demir, Suzanne Lenhart
semanticscholar   +1 more source

Metals and elements in sardine and anchovy: Species specific differences and correlations with proximate composition and size.

Science of the Total Environment, 2018
Species - specific differences in the levels of 26 metals and elements in sardine and anchovy are investigated and the factors of proximate composition (proteins, lipids, ash) and body size (length, weight) that may affect the metal and elemental ...
Katerina Sofoulaki, I. Kalantzi, A. Machias, M. Mastoraki, S. Chatzifotis, Kyriaki Mylona, S. Pergantis, M. Tsapakis   +7 more
semanticscholar   +1 more source

Anchovy in Division IXa

2022
Anchovy in Division IXa; advice for ...
openaire   +1 more source