Results 191 to 200 of about 9,183 (205)

Chicken sashimi can cause a more severe phenotype Guillain-Barré syndrome

Journal of Neurological Sciences
W. Shiraishi, Yukiko Inamori, Yuta Honkawa, Yusuke Nakazawa   +3 more
semanticscholar   +1 more source

PARASITOSES COM POTENCIAL ZOONÓTICO ADQUIRIDAS PELO CONSUMO DE PEIXE CRU (Sashimi, Sushi, Ceviche): Biologia parasitária, Clínica e Patologia

F. Santos, Dionatas Meneguetti
semanticscholar   +1 more source

Comparative study of air-blast and cell-alive system (CAS) freezing on the quality of thawed masu salmon (Oncorhynchus masou) sashimi

Journal of Food Composition and Analysis
Faria Afrin, Yumeng Lin, Toshiaki Hirai, Y. Ito, A. Shah, Youling L. Xiong, Chunhong Yuan, Zhuolin Wang   +7 more
semanticscholar   +1 more source

Evaluation of ready to eat sashimi in northern Portugal restaurants

Food Control, 2015
S Miguéis, Alexandra Sofia Esteves
exaly  

Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat

International Journal of Environmental Research and Public Health, 2012
Ki Sun Yoon
exaly  

Authentication of sushi and sashimi products from northeastern Pará, coastal Amazon, by DNA barcoding reveals commercial frauds and potential threats to human health and environment

Food Control
Nicolly Santa Brígida, Í. Lutz, T. Martins, Paula Santana, A. Barbosa, Iracilda Sampaio, M. Vallinoto, G. Evangelista-Gomes   +7 more
semanticscholar   +1 more source

Development of performance objectives for Listeria monocytogenes contaminated salmon (Salmo salar) intended used as sushi and sashimi based on analyses of naturally contaminated samples

International Journal of Food Microbiology, 2014
Olaug Taran Skjerdal
exaly  

Simulation and Synthesis in Medical Imaging: 10th International Workshop, SASHIMI 2025, Held in Conjunction with MICCAI 2025, Daejeon, South Korea, September 23, 2025, Proceedings

SASHIMI@MICCAI 2025

semanticscholar   +1 more source

Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath

Food Chemistry, 2012
exaly  

Arsenic-Containing Lipids Are Natural Constituents of Sashimi Tuna

Environmental Science & Technology, 2010
Mojtaba S Taleshi, Walter Goessler, Georg Raber   +2 more
exaly