Results 11 to 20 of about 9,183 (205)

Visible and near-infrared hyperspectral imaging as an intelligent tool for parasite detection in sashimi

LWT - Food Science and Technology, 2023
Guangjun Qiu
exaly   +2 more sources

Transcriptome assemblies for two drug-type cannabis chemotypes by long-read RNA sequencing. [PDF]

Plant Genome
Abstract Cannabis sativa has undergone over 10,000 years of domestication, resulting in extensive genetic and phenotypic diversity among cultivated chemotypes. Increased medical and recreational use of specialized metabolites accumulating in cannabis glandular trichomes—primarily the cannabinoids ∆9‐tetrahydrocannabinol (THC) and cannabidiol (CBD)—has ...
Berkowitz O, Jost R, Ng S, Bacic A, Whelan J, Lewsey MG.   +5 more
europepmc   +2 more sources

A study on Kudoa septempunctata infection from sashimi and sushi of olive flounder Paralichthys olivaceus in Busan, South Korea

Fisheries and Aquatic Sciences, 2021
Kudoa septempunctata has been reported as a new parasite in aquacultured olive flounder Paralichthys olivaceus, and also as a causative agent of food poisoning in humans. This paper investigated the
Hee-soo Koo, Ji-young Park, Gyung-hye Sung, Eun-hee Park, Pyeong-tae Ku, Mi-ok Lee   +5 more
doaj   +1 more source

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

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

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

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, Bob Mandinyenya, Sashimi Wieprecht, Marco Heurich   +3 more
doaj   +1 more source

Sashimi plots: Quantitative visualization of RNA sequencing read alignments [PDF]

, 2013
We introduce Sashimi plots, a quantitative multi-sample visualization of mRNA sequencing reads aligned to gene annotations. Sashimi plots are made using alignments (stored in the SAM/BAM format) and gene model annotations (in GFF format), which can be ...
Airoldi, Edoardo M., Burge, Christopher B., Katz, Yarden, Mesirov, Jill P., Schwartz, Schraga, Silterra, Jacob, Wang, Eric T., Wong, Bang   +7 more
core   +1 more source

Assessment of salmon sashimi processing conditions for Listeria monocytogenes cross-contamination and effectiveness of CLPSO-BP neural network model constructed for predicting microbial transfer

LWT - Food Science and Technology
Ziwen Zhou, Chengkang Zhang
exaly   +2 more sources

Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy

Italian Journal of Food Safety, 2014
Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood alone or in combination with rice. Eating sushi and sashimi has become popular in many countries even outside Japan.
Daniele Muscolino, Filippo Giarratana, Chiara Beninati, Agata Tornambene, Antonio Panebianco, Graziella Ziino   +5 more
doaj   +1 more source