Results 41 to 50 of about 3,449 (171)
Cancer Science, Volume 117, Issue 6, Page 1580-1593, June 2026.The RNA‐binding protein FXR1 promotes hepatocellular carcinoma (HCC) progression by driving alternative splicing of MK5 to generate an oncogenic isoform, MK5‐L, which activates the Wnt/β‐catenin pathway. Targeting FXR1 with an antisense oligonucleotide suppresses tumor growth in vivo, revealing a promising therapeutic strategy for HCC.
Yutong Li +6 more
wiley +1 more source
Clinical Case Reports, Volume 14, Issue 5, May 2026.ABSTRACT Anisakiasis is a parasitic infection caused by ingestion of raw or undercooked seafood containing Anisakis larvae. Although gastric involvement is common, colonic anisakiasis is rare and may be asymptomatic, making diagnosis difficult without endoscopic evaluation.
Masashi Omori +9 more
wiley +1 more source
Análise Higiênico - Sanitária de Sushi e Sashimi comercializados em estabelecimento na cidade de Maringá - Pr [PDF]
, 2019 Artigo apresentado ao curso de graduação em Biomedicina da UniCesumar – Centro Universitário de Maringá como requisito parcial para a obtenção do título de bacharel em Biomedicina, sob a orientação do Profª. Drª. Sara Macente Boni.The consumption of fish,
Frigo, Giovana +1 more
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The catch of the day: The shortcomings of promoting sustainable seafood consumption in Peru
Conservation Science and Practice, Volume 8, Issue 5, May 2026.This study investigates the meaning and application of “catch of the day” in Peru by analyzing 233 news articles and genetically testing 43 fish samples from restaurants. Results show that media frequently use the term as a vague marketing phrase, while genetic testing reveals a 60% mislabeling rate. These findings suggest that “catch of the day” lacks
Daniella Biffi +2 more
wiley +1 more source
Investigation of the preference of marlin Kajikia audax sashimi with different lipid contents through sensory evaluation [PDF]
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.
Kawashima, Tokifusa +28 more
core +1 more source
Efek Antimikroba Wasabi Terhadap Salmon Mentah Dalam Sajian Sashimi di Restoran Jepang di Kota Medan
, 2017 Background. Sashimi, a delicacy made of thinly cut fresh raw ingredients, is one of Japan's most popular foods. As a raw ready-to-eat dish, sashimi has the potential to cause foodborne illnesses due to pathogenic bacteria present in it. Wasabi, a type of
Siregar, Arifin M.
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, 2019 The scale, uncompensated own-quantity flexibility and uncompensated cross-quantity flexibility of the tuna sashimi market in Tokyo, Japan.
Fu-Sung Chiang (7305740) +4 more
core +1 more source
Модель разработки программного обеспечения Sashimi Waterfall как инструмент стабильности проектной деятельности современной IT-организации в Республике Беларусь [PDF]
, 2022 В современных реалиях классические методологии разработки программных продуктов (по типу Waterfall) теряют актуальность по ряду причин, вследствие чего важным является поиск и адаптация гибридных моделей, одной из которых является Waterfall Sashimi, для ...
Стрельченя, П. В. +1 more
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, 2016 Summary of MeHg concentrations in hair, categorized by age and types of fish intake, including fresh fish and sashimi intake.
You-Wen Hsu (3169563) +3 more
core +1 more source
Prevalence of Staphylococcus aureus and Salmonella enterica in ready-to-eat sushi and sashimi
, 2017 Staphylococcus aureus food poisoning and Salmonellosis outbreaks have been associated with two popular ready-to-eat items: sushi and sashimi. Thus this study aims to determine the prevalence of S. aureus and S.
Husna Zayadi
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