Results 111 to 120 of about 7,090 (191)

Genome divergence between European anchovy ecotypes fuelled by structural variants originating from trans-equatorial admixture. [PDF]

Proc Biol Sci
Meyer L, Barry P, Le Moan A, Arbiol C, Castilho R, Van der Lingen C, Chlaïda M, McKeown N, Ernande B, Bonhomme F, Gagnaire PA, Guinand B.   +11 more
europepmc   +1 more source

Aging of Japanese Anchovies (Engraulis Japonicus) during Their Salting and Marinating Periods

Aging of Japanese Anchovies (Engraulis Japonicus) during Their Salting and Marinating Periods
application/pdf Japanese anchovy fillets were preserved in salt at 4°C for various periods and then stored at 20°C in olive oil for varying durations after being bottled to produce so-called anchovies. The salting durations were 0 (no salting), 1.5, 3, 7, 17, 28, 42, 56, 70 and 388 days.
openaire  

Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]

Molecules
Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S.   +6 more
europepmc   +1 more source

DNA Barcoding and Analysis of Nutritional Properties as a Tool for Enhancing Traceability of Anchovies (<i>Engraulis encrasicolus</i> L.) Fished in the Italian Southern Adriatic Sea. [PDF]

Genes (Basel)
de Virgilio M, De Paola D, Selvaggi M, Carbonara C, Ragni M, Caputi Jambrenghi A, Giannico F, Colonna MA, Tarricone S.   +8 more
europepmc   +1 more source

Short Communication Polymorphic microsatellite loci for the Japanese anchovy Engraulis japonicus (Engraulidae)

Genetics and Molecular Research, 2011
L. Lin, L. Zhu, S.-F. Liu, Y.-Q. Su, Z.-M. Zhuang   +4 more
openaire   +1 more source

Proximate composition, fatty acid characteristics, and amino acid profile of European anchovy (<i>Engraulis encrasicolus</i> L. 1758): monthly and seasonal influences. [PDF]

Front Nutr
Karslı B, Öğretmen ÖY, Emanet M.
europepmc   +1 more source

Speckle-based X-ray microtomography via preconditioned Wirtinger flow. [PDF]

Light Sci Appl
Lee K, Hugonnet H, Lim JH, Park Y.
europepmc   +1 more source

Pelagic fish camouflage in shallow waters from the humboldt current system through intracellular structures and reflectance mechanisms. [PDF]

Sci Rep
Montes CS, Soto RF, Sanhueza MI, Sanhueza I, Luarte D, Godoy SE, Torres SN, Castillo R, Escribano R, Urbina MA.   +9 more
europepmc   +1 more source

Ammonia concentrations in pink salmon, Oncorhynchus gorbuscha, redds of Sashin Creek, southeastern Alaska. [PDF]

, 1980
Bailey, Jack E., Rice, Stanley D.
core  

Development of Chitosan-Based Composite Films Incorporating Anchovy Byproduct Hydrolysates. [PDF]

Polymers (Basel)
Fıçıcılar BB, Korkmaz K.
europepmc   +1 more source