Results 151 to 160 of about 4,057 (205)

Targeted reflex RNA sequencing for enhanced variant classification on exome and genome sequencing improves patient outcomes. [PDF]

NPJ Genom Med
Zhao X, Rigobello R, Driver M, Lau S, Chong ML, Chibuk J, Dai H, Wu WCW, Peroutka C, Famularo L, Kim AY, Hummel B, Dugan S, Douglas T, Meng L, Xia F, Eng CM.   +16 more
europepmc   +1 more source

An Actively Homing Insertion Element in a Phage Methylase Contains a Hidden HNH Endonuclease. [PDF]

Genes (Basel)
Arsenault D, Gosselin SP, Gogarten JP.
europepmc   +1 more source

Mis-spliced FMR1 transcripts in human fragile X syndrome neural progenitors and neurons. [PDF]

J Neurodev Disord
Hourani SM, Utami KH, Oh SL, Castrén ML, Pouladi MA.   +4 more
europepmc   +1 more source

Genome-wide identification and temperature-responsive expression profiling of TRP gene family in red swamp crayfish (Procambarus clarkii). [PDF]

BMC Genomics
Yang B, Ma Y, Bai Z, Wang Q, Liu C, Jia L, Bai Z.   +6 more
europepmc   +1 more source

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Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi

Food Research International, 2021
This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were also evaluated. Air, O2, and N2 (15 L/min) were used to produce the plasma jets.
Chuan-Liang Hsu, Yi Ming Huang
exaly   +3 more sources

Microbiological quality of Sushi and Sashimi

, 2013
Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood in combination, in the case of sushi, with rice. However, eating sushi and sashimi has became popular in many countries outside Japan. These dishes are not free from health risks such as ingestion of pathogenic bacteria or parasite.
MUSCOLINO, DANIELE, GIARRATANA, Filippo, BENINATI, CHIARA, Tornambene A., PANEBIANCO, Antonio, ZIINO, Graziella   +5 more
openaire   +2 more sources

Evaluation of ready to eat sashimi in northern Portugal restaurants

Food Control, 2015
Abstract The number of traditional Japanese restaurants has increased in Portugal throughout the past few years. This type of restaurants can reveal some food safety issues when the food safety plans and good hygiene rules are not efficiently implemented.
Alexandra Sofia Esteves, S Migueis
exaly   +2 more sources

Colour and quality assessment of tuna for sashimi [PDF]

, 1997
The colour of tuna is the main criterion for quality assessment of sashimi. In Japan, the general rule is the brighter the red, the better the quality. The colour of fresh meat is due to the occurrence of myoglobin in its different chemical states; in oxidized meat, the predominant chemical state is metmyolgobin. In this study, the main objective is to
Chia, Evelyn G. H., Low, Lai Kim, Mori, Yoshishige   +2 more
openaire   +2 more sources

Direct Lip Lift: The Sashimi Technique

The American Journal of Cosmetic Surgery, 2023
The lip lift surgery has emerged as one of the most highly sought-after procedures within the realm of cosmetic clinical practices. While indirect techniques have undergone numerous modifications and garnered extensive attention over time, there has been a notable dearth of published information concerning direct techniques. In this article, we present
Nabil Fakih-Gomez, David Dominguez-Medina, Cristina Muñoz-Gonzalez, Ibrahim Fakih-Gomez   +3 more
openaire   +1 more source