Results 41 to 50 of about 210,659 (280)
Foods, 2021 An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study.
Si-Lu Wang +5 more
doaj +1 more source
Choosing the best model in the presence of zero trade: a fish product analysis [PDF]
, 2012 The purpose of the paper is to test the hypothesis that food safety (chemical) standards act as barriers to international seafood imports. We use zero-accounting gravity models to test the hypothesis that food safety (chemical) standards act as barriers ...
Hite, D., Tran, N., Wilson, N.
core
Advanced Science, EarlyView.This study realizes superior gas sensing performance via Yb2O3/ZnO heterojunction design, achieving highly sensitive/selective trimethylamine detection at room temperature while elucidating the intrinsic sensing mechanism. This innovation is applied to reliable real‐time fish freshness monitoring, paving a feasible way for translating advanced material
Junxi Cheng +5 more
wiley +1 more source
Disparities between sustainability of country-level seafood production and consumption.
PLoS ONEEnsuring the sustainability of seafood is increasingly important for supporting food security and stable livelihoods in the face of a growing human population.
Kayla M Blincow +2 more
doaj +1 more source
Foods, 2023 The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers’ preferences and purchase desires.
Xuhui Huang +5 more
doaj +1 more source
Trade and Management: Exclusive Economic Zones and the Changing Japanese Surimi Market [PDF]
, 1994 The United States' increasing competitive advantage in international seafood trade in Alaska walleye pollock. Theragra chalcogramma, has contributed to higher prices for surimi-based goods and structural changes in seafood production and trade in Japan ...
Queirolo, Lewis E., Sproul, John T.
core
Advanced Science, EarlyView.Biomass‐ and solid waste‐derived sustainable single‐atom catalysts (Sus‐SACs) provide a cost‐effective and renewable approach to catalyst design. This review summarizes precursor selection, including AI‐assisted screening, synthesis strategies with emphasis on ultrafast methods, and advanced characterization techniques.
Hongzhe He +8 more
wiley +1 more source
Foods, 2021 Phlorotannins are polyphenolic compounds produced via polymerization of phloroglucinol, and these compounds have varying molecular weights (up to 650 kDa).
Bertoka Fajar Surya Perwira Negara +3 more
doaj +1 more source
Effect Differences of Omega‐3 Fatty Acids From Plant Oil and Fish Oil on Human Health
AgriFood: Journal of Agricultural Products for Food, EarlyView.Omega‐3 fatty acids in plant oil is no less than fish oil on human health. ALA in plant oil takes directly healthy effects without conversion to DHA and EPA. Plant oil can be substitutes for fish oil to support partial ω‐3 fatty acids. For people who cannot afford fish oil, plant oil is also good for public health.
Mengxue Fang +3 more
wiley +1 more source
Optimization of the Formula of Potato Steamed Bread
Shipin gongye ke-ji, 2022 In order to develop staple foods containing high content mashed potato, the optimal formula of potato steamed bread with 50% mashed potato was explored.
Geng CAO +3 more
doaj +1 more source