Results 71 to 80 of about 12,947 (216)

EVALUATION OF FISH RESOURCE STATUS AS RAW MATERIALS FOR SMOKED FISH IN PROMOTING COASTAL TOURISM IN PRIGI BAY, TRENGGALEK, INDONESIA [PDF]

Geo Journal of Tourism and Geosites
Prigi Bay presents a variety of appealing tourism attractions, including pristine sandy beaches, mangrove ecosystems, and turtle conservation efforts, hence providing a substantial chance to draw both domestic and foreign visitors.
Pudji PURWANTI , Dwi SOFIATI, Candra Adi INTYAS, Mochammad FATTAH , Asyifa ANANDYA, Vika Annisa QURRATA, Katon Ageng PAMUNGKAS, Bagas FIRMANSYAH   +7 more
doaj   +1 more source

Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products. [PDF]

Foods, 2022
Sonego E, Bhattarai B, Duedahl-Olesen L.
europepmc   +1 more source

FTSJ3‐Mediated 2′‐O‐Methylation of HSPA5 mRNA Stabilizes BOP1 via SUMOylation to Drive DRP1‐Dependent Mitochondrial Fission and Fatty Acid Oxidation in Lung Squamous Cell Carcinoma

Advanced Science, EarlyView.
The RNA methyltransferase FTSJ3 drives lung squamous cell carcinoma progression by catalyzing 2′‐O‐methylation of HSPA5 mRNA, which stabilizes BOP1 through SUMOylation and activates DRP1/SREBP1‐mediated mitochondrial fission and fatty acid oxidation. Targeting this axis with liposomal siRNA potently suppresses tumor growth and metastasis ABSTRACT Lung ...
Qin Hu, Jiaheng Lin, Yifei Zhu, Ying Liu, Guoren Zhou   +4 more
wiley   +1 more source

Ethnic fermented and preserved fish products of India and Nepal

Journal of Ethnic Foods, 2016
The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun ...
Namrata Thapa
doaj   +1 more source

Use of Food Spoilage and Safety Predictor for an "A Priori" Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products. [PDF]

Foods, 2022
Racioppo A, Campaniello D, Sinigaglia M, Bevilacqua A, Speranza B, Corbo MR.   +5 more
europepmc   +1 more source

A General High‐Throughput Mucus Microrheology Platform for Quantitative and Scalable Mucus Phenotyping

Advanced Science, EarlyView.
High‐throughput Differential Dynamic Microscopy measures frequency‐resolved mechanical fingerprints from 3 to 10 μL$\umu{\rm L}$ mucus samples using only a few minutes of operator attention per sample. This automated analysis enables scalable mucus phenotyping for translational research by distinguishing mechanical heterogeneity among donors, disease ...
Feng Ling, Ayşe Tuğçe Şahin, Bernardo Miller Naranjo, Stefano Aime, Doris Roth, Anna Pukaluk, Niels Tepho, Romina Augustin, Benedetta Zampa, Andrea S. Vendrame, Mark‐Christian Klassen, Ellen Emken, Marion Kiechle, Mircea Gabriel Stoleriu, Pontus Mertsch, Ruth Olmer, Yohannes Tesfaigzi, Oliver Lieleg, Janna C. Nawroth   +18 more
wiley   +1 more source

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques. [PDF]

Food Sci Nutr, 2021
Zhou Y, Chen S, Wang X, Zhang H.
europepmc   +1 more source

Temporal‐Targeted Accelerated 40 Hz tACS Enhances Cognitive Function and Network Integration in Alzheimer's Disease: A Randomized Clinical Trial

Advanced Science, EarlyView.
Bilateral temporal accelerated 40‐Hz tACS improves cognitive function in patients with Alzheimer's disease. Resting‐state fNIRS identifies treatment‐related increases in frontotemporoparietal functional connectivity, which are associated with cognitive improvement. ABSTRACT The temporal lobes are key hubs for memory and cognition.
Rong Guo, Xingxing Li, Chenjun Zou, Chao Zheng, Xiaohong Wu, Xuechao Lu, Jiaying Yan, Junfang Zhang, Xiaoyan Luo, Shiwei Ye, Dongsheng Zhou   +10 more
wiley   +1 more source

Influence of red mangrove (Rhizophora mangle) wood age on polycyclic aromatic hydrocarbons (PAHs) and heavy metal accumulation in smoked atlantic chub mackerel (Scomber colias)

Scientific African
Smoking is a widely used method of fish preservation that can enhance flavour but may also introduce harmful contaminants, including polycyclic aromatic hydrocarbons (PAHs) and heavy metals.
Kwadwo Boakye Boadu, Sylvia Bordoh, Michael Ayim, Caleb Arku, Ofori Attah Nkansah, Rogerson Anokye, Michael Ansong, Kwasi Adu Obirikorang, Richeal Akuorkor Turkson   +8 more
doaj   +1 more source

PEMANFAATAN TEPUNG SAGU (Metroxylon Sp.) SEBAGAI BAHAN PENGISI SOSIS TEMPE : KAJIAN ORGANOLEPTIK DAN NILAI GIZI (Utilization Of Sago Flour (Metroxylon Sp.) As Tempe Sausage Fillers Substances: Appearance Assessment And Nutritional Values)

Jurnal Teknologi Pangan, 2017
ABSTRAK Tujuan penelitian adalah untuk mempelajari komposisi tempe segar, tepung sagu dan ikan asap yang dapat digunakan dalam pembuatan produk sosis tempe dan mengetahui kandungan gizi (kadar air, kadar abu, kadar lemak, kadar protein dan kadar serat ...
Djukrana Wahab, Ansharullah reka pangan, Abdu Rahman Baco, Asfianty rekapangan   +3 more
doaj   +1 more source