Results 241 to 250 of about 137,840 (281)

The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout ( Oncorhynchus mykiss ) fillets at 4 ± 2°C

Journal of food safety, 2020
This study investigated the antioxidant and antimicrobial effects of nanoemulsions of orange, grapefruit, mandarin, and lemon essential oils on rainbow trout fillets stored at 4 ± 2°C in refrigerator.
M. Durmuş
semanticscholar   +1 more source

In Situ Method for Real-Time Discriminating Salmon and Rainbow Trout without Sample Preparation Using iKnife and Rapid Evaporative Ionization Mass Spectrometry-Based Lipidomics.

Journal of Agricultural and Food Chemistry, 2019
The domestic rainbow trout producers issued a standard with an aquatic association that classified rainbow trout as salmon, which raised the concern of consumers on the fish parasites infection.
Gongshuai Song   +6 more
semanticscholar   +1 more source

Hot pepper (Capsicum sp.) oil and its effects on growth performance and blood parameters in rainbow trout (Oncorhynchus mykiss)

Natural Product Research, 2019
The authors studied the effect of hot pepper (capsicum sp.) oil on the growth performance and blood parameters in rainbow trout fed. Hot pepper oil was added to rainbow trout feeds at the rates of HPO 0‰ (0 mg/kg) (control), HPO 1‰ (1 mg/kg), HPO 2‰ (2 ...
V. Parrino   +3 more
semanticscholar   +1 more source

Dietary live yeast and increased water temperature influence the gut microbiota of rainbow trout

Journal of Applied Microbiology, 2018
D. Huyben   +5 more
semanticscholar   +1 more source

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