Results 191 to 200 of about 19,263 (234)

Seafood procurement auctions in the presence of origin falsification: Price-only auction versus scoring auction. [PDF]

PLoS One
Piao S, Guo J.
europepmc   +1 more source

Profiling and Association of Microbiota and Volatile Compounds in Commercial Fermented Shrimp Pastes (<i>Terasi</i>). [PDF]

Foods
Surya R, Ervina E, Petsong K, Nugroho D.
europepmc   +1 more source

Heavy Metal Contamination in Edible Species from Quintero-Puchuncaví Bay: Risks Associated with the Icon Industrial Complex in Central Chile. [PDF]

Toxics
Curaz-Leiva S, Díaz MJ, Sola I, Ruiz J, Pérez M, González-Labra D, Paredes-Ocaranza B, Lobos MG, Lavergne C, Klarian SA, Molina V, Sáez CA.   +11 more
europepmc   +1 more source

Chitosan-Based Active Packaging for Shrimp Preservation: Development, Functionalization, and Industrial Prospects. [PDF]

Foods
Kumar A, Hailu GG, Mitra A, Ali S, Baghel S, Wang Z, Liu Y, Xia W, Yin Y, Liu S, Wei S.   +10 more
europepmc   +1 more source

A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges. [PDF]

Food Sci Nutr
Raza A, Abdullah HM, Wasiq M, Butt MU, Afzaal M, Singh A, Panigrahi R, Shah MA.   +7 more
europepmc   +1 more source

Conventional Chromatographic Techniques and Biosensors for Mercury Speciation in Seafood: A Systematic Review. [PDF]

Foods
Abouelenein D, Henares M, Fuentes A, Fernández-Segovia I, M Barat J, Loeschner K, Duedahl-Olesen L, Gómez-Gómez M, Griol A, J Sloth J.   +9 more
europepmc   +1 more source

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Vibrio parahaemolyticus: A concern of seafood safety

Food Microbiology, 2007
Vibrio parahaemolyticus is a human pathogen that is widely distributed in the marine environments. This organism is frequently isolated from a variety of raw seafoods, particularly shellfish. Consumption of raw or undercooked seafood contaminated with V.
Yi-Cheng, Su, Chengchu, Liu
openaire   +4 more sources

Significance of Antioxidants for Seafood Safety and Human Health [PDF]

Journal of Agricultural and Food Chemistry, 2013
The demand for high-quality seafood products is constantly growing worldwide. Nevertheless, seafood is susceptible to rapid rancidity mainly due to lipid oxidation and microbiological spoilage. Thus, treatment with antioxidants offers a preservation technique that can prolong the shelf life of seafood.
Kulawik P., Özogul F., Glew R., Özogul Y.   +3 more
openaire   +5 more sources