Results 161 to 170 of about 2,479 (198)

Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds. [PDF]

J Agric Food Chem
Castillo-Luna A, Priego-Capote F.
europepmc   +1 more source

A Rare Subepithelial Lesion of the Proximal Colon Evaluated Using Miniprobe Endoscopic Ultrasonography: A Case Report. [PDF]

Cureus
Hamamoto H, Matsuda T, Endo M.
europepmc   +1 more source

Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects. [PDF]

Ital J Food Saf
Troise F, Savini F, Prandini L, Indio V, De Cesare A, Masi M, Vecchio Y, Panebianco F, Civera T, Terio V, Bonerba E, Pandiscia A, Alberghini L, Serraino A, Giacometti F.   +14 more
europepmc   +1 more source

Vertical habitat preferences shape the fish gut microbiota in a shallow lake. [PDF]

Front Microbiol
Zhang B, Xiao J, Liu H, Zhai D, Wang Y, Liu S, Xiong F, Xia M.   +7 more
europepmc   +1 more source

Multigene barcoding and phylogeny of selected Engraulidae species

Mitochondrial DNA Part A: DNA Mapping, Sequencing, and Analysis, 2019
Anchovies (Engraulidae) are one of the ecologically important groups and often difficult to identify due to their small size and overlapping morphological characters.
Annam Pavan-Kumar
exaly   +4 more sources

Habitat selection by anchovies (Clupeiformes: Engraulidae) in a tropical bay at Southeastern Brazil

Neotropical Ichthyology, 2008
Fig. 3. Canonical correspondence analysis ordination diagram of juvenile Engraulidae abundance data, with environmental variables. Bay Zones: Sites 1, 2 and 3 (outer); 4 and 5 (inner).Published as part of Araújo, Francisco G., Silva, Marcio A., Santos ...
FRANCISCO Gerson Araujo, Araujo FRANCISCO G   +1 more
exaly   +2 more sources

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A Rapid Method for Differentiating Four Species of the Engraulidae (Anchovy) Family

Journal of Agricultural and Food Chemistry, 2014
The four species of the Engraulidae family: European anchovy (Engraulis encrasicolus), Californian anchovy (Engraulis mordax), Peruvian anchoveta (Engraulis ringens), and Japanese anchovy (Engraulis japonicus) studied in this work are very similar morphologically, and it is very difficult to distinguish between them, especially when frozen or processed.
Hicham Chairi, Laureana Rebordinos
exaly   +3 more sources

ANCHOVIES (ENGRAULIDAE)

2010
exaly   +2 more sources

Anchovies (Engraulidae)

1996
exaly   +2 more sources