Papers mentioning krill or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Developing reduced-salt shrimp sauce has become an inevitable trend, while increases the risk of spoilage during its storage. The current quality control criteria for shrimp sauce... Read full abstract on PubMed →
In this study, the molecular sensory science method was used to characterize the key odorants in three kinds of Sichuan hotpot oil via HS-SPME and GC-MS methods. Aroma extract dilu... Read full abstract on PubMed →
This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metab... Read full abstract on PubMed →
Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physi... Read full abstract on PubMed →
Under suboptimal storage conditions, the conversion of trimethylamine oxide (TMAO) into undesirable metabolites seriously impairs the edible quality, safety, and market value of aq... Read full abstract on PubMed →
For the good acceptance and preference of heated shrimp, characteristic flavor composition analysis was necessary. The sensory evaluation, electronic tongue, electronic nose, and g... Read full abstract on PubMed →
This study aims to investigate the effects of replacing different proportions of fishmeal with Antarctic krill (AK) on the growth performance, body composition and nonspecific immu... Read full abstract on PubMed →
Baleen whales face the challenge of finding patchily distributed food in the open ocean. Their relatively well-developed olfactory structures suggest that they could identify the s... Read full abstract on PubMed →
Antarctic krill (Euphausia superba) are rich in unsaturated lipids that are susceptible to oxidation even under frozen storage. In this study, Antarctic krill was treated with dand... Read full abstract on PubMed →
Plasma concentrations of metabolites along the choline oxidation and tryptophan degradation pathways have been linked to lifestyle diseases and dietary habits. This study aimed to... Read full abstract on PubMed →
BACKGROUND: The ability of Antarctic krill, Euphausia superba (Dana, 1852), to thrive in a cold environment comes from its capacity to synthesize cold-adapted enzymes. Its trypsin,... Read full abstract on PubMed →
BACKGROUND: Although the efficacy of standard fish oil has been the subject of research in arthritis, the effect of krill oil in this disease has yet to be investigated. The object... Read full abstract on PubMed →
Dietary (n-3) long-chain PUFA [(n-3) LCPUFA] ameliorate several metabolic risk factors for cardiovascular diseases, although the mechanisms of these beneficial effects are not full... Read full abstract on PubMed →
BACKGROUND: Krill, which morphologically resembles small shrimp, represents small ocean crustaceans and has been used for human consumption in Japan and some other countries. The m... Read full abstract on PubMed →
The marine crustacean krill (order Euphausiacea) has not been a traditional food in the human diet. Public acceptance of krill for human consumption will depend partly on its nutri... Read full abstract on PubMed →
The oxidative stabilities of brown and white rice flours from two varieties, Baromi2 and Samkwang, were assessed under conditions of thermal oxidation at 60 °C and fluorescent ligh... Read full abstract on PubMed →
Cyanobacteria provide an economical, feasible, and environmentally friendly solution for heavy metal removal. In addition, plasma can facilitate the removal of heavy metals across... Read full abstract on PubMed →
Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during... Read full abstract on PubMed →
This study compared flavor alterations in high-oleic peanuts (<i>Huayu 6317</i>) and their normal-oleic parent (<i>Huayu 23</i>) under raw, boiled, deep-fried, and roasted conditio... Read full abstract on PubMed →
<i>Moringa oleifera</i> is known for its diverse therapeutic properties, including anticancer effects attributed to its rich phytochemical profile; yet, its poor solubility and sta... Read full abstract on PubMed →
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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.