Papers mentioning fish or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
. OG exhibited minimum inhibitory concentrations (MIC) of 2, 0.75, and 0.375 mg/mL and minimum bactericidal concentrations (MBC) of 3, 4, and 3 mg/mL against these bacteria, respec... Read full abstract on PubMed →
was used as a starter culture alongside food-grade protease to assess their combined impact on the safety and flavor of soy fish paste and soy fish skin paste. The findings reveale... Read full abstract on PubMed →
Growing concern about food quality and safety has driven the search for natural food additives. Furthermore, maqui leaf residue (MLR), recovered from infusions that have long been... Read full abstract on PubMed →
) products predominantly involve low-value-added processing, while high-value-added products like fish floss remain underdeveloped. This study utilized mackerel dorsal muscle treat... Read full abstract on PubMed →
strains (TJC19 and TJC21. These strains with the RDAR phenotype likely contribute to their strong biofilm-forming capacity. Our findings highlight BEOI's potential as a natural ant... Read full abstract on PubMed →
L. essential oil can serve as an effective natural preservative to enhance the quality and prolong the shelf life of refrigerated fish fillets. Read full abstract on PubMed →
Research background: is a medicinal and edible species of the Solanaceae family and is rich in phenolic compounds. Phenolic compounds, the secondary metabolites, are synthesised an... Read full abstract on PubMed →
essential oil (ZEO) as the primary raw materials. The effect of the addition of inulin, GSE, and ZEO on water vapor permeability (WVP), tensile strength (TS), and elongation at bre... Read full abstract on PubMed →
Long-chain polyunsaturated fatty acids (LCPUFA) are of interest due to their potential health properties and have a significant role in reducing the risk of various chronic disease... Read full abstract on PubMed →
on S. aureus. Antioxidant activity increased significantly with increasing concentration of F. gummosa essential oil (P < 0.05). The film containing 1.5% essential oil had the high... Read full abstract on PubMed →
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.... Read full abstract on PubMed →
(2.05-9.04 mm) were obtained by double-layered films. GLE can be successfully incorporated into the active layer of a double-layer film to improve its characteristics while signifi... Read full abstract on PubMed →
), as animal residue rich in proteins, for the production of valuable protein hydrolysates with a high fraction of valuable free amino acids, which could offer potential applicatio... Read full abstract on PubMed →
< 0.05). GL-CDs had a negligible impact on film microstructure, while GL-CDs interacted with gelatin or chitosan, as determined by FTIR. The release of GL-CDs from blend films was... Read full abstract on PubMed →
Our understanding of the role of secondary metabolites in microbial communities is challenged by intrinsic limitations of culturing bacteria under laboratory conditions and hence c... Read full abstract on PubMed →
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation produc... Read full abstract on PubMed →
Harmful algal blooms kill fish populations worldwide, as exemplified by the haptophyte microalga Prymnesium parvum.The suspected causative agents are prymnesins, categorized as A-,... Read full abstract on PubMed →
In this study, the effects of sea buckthorn oil (SBO), fish oil (FO) and an enzymatically synthesized structured lipid (SL) on serum, short-chain fatty acids (SCFAs) and intestinal... Read full abstract on PubMed →
) gene's transcriptomic level was also significantly increased. Furthermore, the dietary supplementation of LEO, SP, or their combination improved the histological structures of th... Read full abstract on PubMed →
Preservation of fish as diet ingredient is challenging in many tropical regions due to poor socioeconomic conditions and lack of freezing facilities. So, alternative preservation t... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.