Results 11 to 20 of about 2,969 (179)
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 +4 more
doaj +1 more source
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 +3 more
doaj +1 more source
Bringing the Black rhino back: Key factors for reintroduction success
Global Ecology and Conservation, 2023 Evaluating reintroduction success is fundamental to wildlife management and conservation. Movement affects animal fitness and survival and is the first response of reintroduced animals, making it an excellent indicator of reintroduction success. However,
Elodie Wielgus +3 more
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The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood
Microorganisms, 2019 Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity because of their availability in retail stores and the consumers’ perception of convenience.
Sunniva Hoel +2 more
doaj +1 more source
Zhongguo gonggong weisheng, 2022 ObjectiveTo investigate the prevalence and influencing factors of subclinical infection of hepatitis E virus (HEV) in Shanghai community residents for providing evidences to comprehensive prevention and treatment of hepatitis E.MethodsWith multistage ...
Zheng-bin XIAO, Kai-yun CHEN, Lin WANG
doaj +1 more source
Histamine Fish Poisoning (HFP) in Indonesia: Current status and challenges [PDF]
E3S Web of Conferences, 2022 Histamine fish poisoning (HFP) is one of many global food safety issues experienced by fish industries in both developed and developing countries, in which temperature abuse and mishandling during processing, storage, and distribution were identified as ...
Rachmawati Novalia, Triwibowo Radestya
doaj +1 more source
Influence of season and type of restaurants on sashimi microbiota [PDF]
The European Journal of Public Health, 2016 In recent years, an increase in the consumption of Japanese food in European countries has been verified, including in Portugal. These specialities made with raw fish, typical Japanese meals, have been prepared in typical and on non-typical restaurants, and represent a challenge to risk analysis on HACCP plans. The aim of this study was to evaluate the
S, Miguéis +3 more
openaire +2 more sources
Scientific Reports, 2020 Seafood is commonly seen in cuisines of the Asia–Pacific regions. The rates and consequences of seafood substitution frauds in Taiwan were elusive. To address this, we conducted a consumer-centered study, collecting seafood dishes and cooking materials ...
Pei-Ying Chen +5 more
doaj +1 more source
Acta Scientiarum: Technology, 2007 O consumo de pescado tem crescido, seja pela maior consciência dos consumidores, seja por estratégias de marketing dos governos. Nesse contexto, destaca-se a culinária japonesa, cuja base principal é o pescado.
Leonardo Gadelha Malta de Moura Filho +5 more
doaj +1 more source
Oral Stings Caused by Sperm Bags of Squid [PDF]
Journal of Clinical and Diagnostic Research, 2020 With the increasing global popularity of Japanese delicacies made of raw seafood, such as sashimi and sushi, sufficient attention should be paid to the conditions caused by raw-food consumption. It is recognised that in ingesting raw squid, bacterial or
Toshinori Iwai +4 more
doaj +1 more source