Results 121 to 130 of about 9,734 (146)

Green caviar Quality Image Classification based on Enhanced Deeply Learn Model

2022 13th International Conference on Information and Communication Technology Convergence (ICTC), 2022
Krisana Chinnasarn, Watcharaphong Yookwan, Sirima Chinnasarn, Wichamanee Yuenyongputtakal   +3 more
openaire   +3 more sources

Green synthesis of silver nanoparticles through green caviar Caulerpa lentillifera and its phytotoxicity on Allium ascolanicum

Inorganic and Nano-Metal Chemistry, 2023
© 2023 Taylor & Francis Group, LLC.Caulerpa lentillifera, one of the edible marine seaweeds, was used to synthesize silver nanoparticles (AgNPs) in this study. According to the results, optimum conditions such as initial biomass concentration, AgNO3 concentration, pH, temperature, agitation rate for the synthesis of AgNPs by using C.
Hacer Kandemir, Levent Cavas
openaire   +2 more sources

Wildlife laundering and ‘black-washing’: green criminological insights into the interactions between legal and illegal trade in European eels and black caviar.

2023
El comercio ilegal de vida silvestre ha llamado la atención de los criminólogos debido a la fuerte interconexión entre los actores criminales y legítimos. Los estudios que examinan las interconexiones entre los ámbitos legales e ilegales del comercio de especies protegidas han venido centrándose en las prácticas de blanqueo cuando observan el ...
Ibañez Alonso, Aitor, Ibañez Alonso, Aitor, van Uhm, Daan P.   +2 more
openaire   +1 more source

Effect of Pretreatment and Drying Conditions on Quality of Dried Green Caviar Product

The Journal of King Mongkut's University of Technology North Bangkok, 2020
Sirima Chinnasarn, Nisanart Krasaechol
openaire   +1 more source

Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives

Trends in Food Science and Technology, 2021
Mohamed A. Farag, Mohamed Ali Farag
exaly  

Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry

Reviews in Fisheries Science and Aquaculture, 2021
Samad Tavakoli, Yongkang Luo, Joe Mac Regenstein   +2 more
exaly  

Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)

Food Chemistry, 2022
Ruichang Gao, Mingyong Zeng, Yuan-Hui Zhao   +2 more
exaly  

Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures

LWT - Food Science and Technology, 2022
Jiang Pengfei
exaly  

Effect of Drying on Chemical Properties and Bioactivity of Green Caviar

The Journal of King Mongkut's University of Technology North Bangkok
Pitchaon Maisuthisakul, Wichamanee Yuenyongputtakal, Sirima Chinnasarn   +2 more
openaire   +1 more source