Results 11 to 20 of about 4,057 (205)

ggsashimi: Sashimi plot revised for browser- and annotation-independent splicing visualization. [PDF]

PLoS Computational Biology, 2018
We present ggsashimi, a command-line tool for the visualization of splicing events across multiple samples. Given a specified genomic region, ggsashimi creates sashimi plots for individual RNA-seq experiments as well as aggregated plots for groups of ...
Diego Garrido-Martín, Emilio Palumbo, Roderic Guigó, Alessandra Breschi   +3 more
doaj   +2 more sources

Avaliação microbiológica de sushi e sashimi preparados em restaurantes especializados [PDF]

Revista de Ciências Agroveterinárias, 2019
O objetivo foi avaliar o padrão microbiológico de sushis e sashimis de salmão comercializados em restaurantes especializados situados na cidade de Pelotas, Rio Grande do Sul.
Thamíris Pereira de Moraes, Fernanda Moreira Darley, Cláudio Dias Timm   +2 more
doaj   +2 more sources

Investigation of the preference of marlin Kajikia audax sashimi with different lipid contents through sensory evaluation [PDF]

Frontiers in Sustainable Food Systems
Identifying the sensory properties of fish consumers is important for providing their preferred seafood. Odor, flavor, texture, and appearance affected the sensory preference for fish. Moreover, several compounds are involved in sensory preference.
Kanako Hashimoto, Tokifusa Kawashima, Yuko Murata, Shintaro Imamura, Takuya Seko, Kenji Ishihara   +5 more
doaj   +2 more sources

Markedsforskning; Sushi og Sashimi [PDF]

, 2011
Markedsforskning; Sushi og ...
Ryeng, Agnete A
openaire   +2 more sources

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Fishes, 2022
To avoid heat, treatment induces numerous physicochemical changes under severe conditions in the tuna, cold plasma (CP), as a non-thermal technology, possess objective potential on tuna processing.
Weicong Pan, Soottawat Benjakul, Chiara Sanmartin, Alessandra Guidi, Xiaoguo Ying, Lukai Ma, Xudong Weng, Jin Yu, Shanggui Deng   +8 more
doaj   +1 more source

Food-System of Tuna Industry: Market Distortions in Canning and Sashimi Markets [PDF]

In this paper, we illustrate characteristics of food system of tuna by making a bird’s-eye view of tuna trade and global distribution. Tuna resources are primarily consumed as canned tuna or Sashimi (=raw fish).
Yamashita, Haruko
core   +6 more sources

A novel case of food poisoning caused by the consumption of Pacific bluefin tuna infected with Kudoa hexapunctata

Clinical Case Reports, 2021
Consumption of Japanese cuisine, such as sushi and sashimi, is accompanied by the risk of food poisoning through various pathogens. Kudoa hexapunctata, detected in both adult and juvenile Pacific bluefin tuna, causes foodborne diseases.
Takayuki Tachibana, Takashi Watari
doaj   +1 more source

Identificação de enterobactérias em sashimi de salmão [PDF]

, 2020
The raw fish used in sashimi dishes is an expanding alimentary habit in Brazil, however, there is a general concern in regards to its consumption because it’s a highly perishable product, handled a lot during its preparation and no thermic treatment is ...
Molino, Agata Caetano, Santos, Marcos Alexandre dos, Siliano, Priscila Reina   +2 more
core   +1 more source

Sashimi: A toolkit for facilitating high-throughput organismal image segmentation using deep learning

, 2021
1. Digitized specimens are an indispensable resource for rapidly acquiring big datasets and typically must be preprocessed prior to conducting analyses.
Alfaro, Michael, Shawn Schwartz, Michael Alfaro, Schwartz, Shawn   +3 more
core   +1 more source

Pairing of white wine made with shade-grown grapes and Japanese cuisine

npj Science of Food, 2021
This study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine.
Takuji Takahashi, Kumiko Nakano, Machiko Yamashita, Hanae Yamazaki, Tohru Fushiki   +4 more
doaj   +1 more source