Results 191 to 200 of about 9,025 (227)

Simulation and Synthesis in Medical Imaging: 8th International Workshop, SASHIMI 2023, Held in Conjunction with MICCAI 2023, Vancouver, BC, Canada, October 8, 2023, Proceedings

SASHIMI@MICCAI, 2023

semanticscholar   +1 more source

Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination.

Journal of food microbiology, 2022
Yanyan Zhao, Xiaofeng Kang, Wei Zhou, Jintae Lee, Shuyan Wang, Zhenkun Cui, Hao Zhang, H. Mo, Liangbin Hu   +8 more
semanticscholar   +1 more source

sashimi, n.

2023
openaire   +1 more source

No: 8316 How do you like your sashimi: bizarre tale of a live fish in throat causing upper airway obstruction

Trends in Anaesthesia and Critical Care, 2023
J. Fu, Ahmad Zulkarnain Ahmad Zahedi, Carlos Jinung   +2 more
semanticscholar   +1 more source

Sashimi

Interdisciplinary Studies in Literature and Environment, 2004
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3D Printing of Salmon Sashimi Analogues Using Fish-Derived Food Inks: Printability, Texture, and Nutritional Evaluation

Food and Bioprocess Technology
Jian Song Tan, Wei Long Ng
semanticscholar   +1 more source

Characterization of the mercury-binding proteins in tuna and salmon sashimi: Implications for health risk of mercury in food.

Chemosphere, 2021
Qiying Nong, Hongzhe Dong, Yingqiu Liu, Lihong Liu, B. He, Yongshun Huang, Jie Jiang, Tiangang Luan, Baowei Chen, Li-gang Hu   +9 more
semanticscholar   +1 more source

Sashimi for Health: Protein, Good Fats and Smart Eating

This article examines the nutritional value of six popular sashimi types: Hamachi, Salmon, Maguro, Akagai, Hokkigai, and Shiromi. The analysis focuses on energy, protein, omega-3 fatty acids, and essential vitamins such as vitamin D and vitamin B-12. The study highlights the distinct nutritional profiles of each fish, providing guidance for different ...
openaire   +1 more source

The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers' liking for sliced raw fish (sashimi).

Food Research International, 2022
Soo‐Hyun Lee, C. Lee, Jeongmin Ko, Jae‐Hee Hong   +3 more
semanticscholar   +1 more source

Scientists want to turn fish fins into sashimi

2022
Yusuke Tsuruwaka, Eriko Shimada
openaire   +1 more source