Papers mentioning oyster or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
OBJECTIVES: Aquaculture seafood production exists on every inhabited continent. Small-scale, bivalve shellfish farming is a growing industry on the East Coast of the United States.... Read full abstract on PubMed →
Oyster enzymatic hydrolysates (OEHs) derived from marine sources possess intensely unpleasant flavors, which severely limit their acceptance by consumers. Herein, V-type starches (... Read full abstract on PubMed →
This study aimed to determine the prevalence of V. parahaemolyticus in oysters from the northwestern coast of Mexico and to identify the serotypes, virulence factors, and antibioti... Read full abstract on PubMed →
In this study, GC-IMS was used to analyze the volatile component and flavor profiles of <i>Crassostrea gigas</i> individuals of different ploidy and gender. Principal component ana... Read full abstract on PubMed →
In recent years, annual cases of gastroenteritis have been reported in the world at high rates, suggesting an association with the consumption of shellfish with enteric viruses in... Read full abstract on PubMed →
Persistence of wild Pacific oyster, Magallana gigas, also known as Crassostrea gigas, has been increasingly reported across Northern European waters in recent years. While reproduc... Read full abstract on PubMed →
Shifting environmental conditions are known to be important triggers of oyster diseases. The mechanism(s) behind these synergistic effects (interplay between host, environment and... Read full abstract on PubMed →
The Pacific oyster, Crassostrea gigas, is becoming a valuable model for investigating antiviral defense in the Lophotrochozoa superphylum. In the past five years, improvements to l... Read full abstract on PubMed →
This study investigated the level of norovirus contamination in oysters collected at a lagoon receiving urban drainage from Hue City for 17 months (August 2015-December 2016). We a... Read full abstract on PubMed →
Over 10 years ago, research scientists in the federal department of Fisheries and Oceans Canada (DFO) were alerted to the presence of high levels of cadmium, a toxic metal, in the... Read full abstract on PubMed →
Health effects of non-occupational lifetime exposure to cadmium (Cd) are of growing concern worldwide. This overview provides some context for the current situation in coastal Brit... Read full abstract on PubMed →
In the 1990s, Norwalk-like viruses (NLVs) were identified in patient specimens as the primary pathogen associated with shellfish-borne gastroenteritis in the United States. Identif... Read full abstract on PubMed →
The application of <i>Perinereis aibuhitensis</i> is limited by the poor flavor of its hydrolysate. Thus, we aimed to optimize the preparation conditions of <i>P. aibuhitensis</i>... Read full abstract on PubMed →
Abstract This study employed HS-SPME-GC-MS, HS-GC-IMS, E-nose, and E-tongue techniques, combined with GC-based fatty acid analysis, to systematically characterize the volatile flav... Read full abstract on PubMed →
<b>Background and Objective:</b> The global population is struggling with significant health challenges, among which overweight and obesity stand out. Currently, 61% of adults and... Read full abstract on PubMed →
Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice... Read full abstract on PubMed →
<i>Chinemys reevesii</i>, a special economic aquaculture species in China, is valued highly for its medicinal and nutritional benefits. However, the muscle of farmed <i>C. reevesii... Read full abstract on PubMed →
<h4>Background</h4>Pre-prepared dishes contain fats/oils, high protein, and complex seasonings, making sterol detection difficult due to multiple components and matrix interference... Read full abstract on PubMed →
This study primarily investigated the effects of cold plasma generated by dielectric barrier discharge (DBD-CP) pre-treatment on the physicochemical properties, microbial community... Read full abstract on PubMed →
Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through... 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.