Papers mentioning salmon or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the... Read full abstract on PubMed →
PURPOSE: Some species of fish and seafood are high in trimethylamine N-oxide (TMAO), which accumulates in muscle where it protects against pressure and cold. Trimethylamine (TMA),... Read full abstract on PubMed →
The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (<i>Lateolabrax maculatus</i>).... Read full abstract on PubMed →
The influence of the type of smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on the levels of polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydro... Read full abstract on PubMed →
Probabilistic topic modelling is frequently used in machine learning and statistical analysis for extracting latent information from complex datasets. Despite being closely associa... Read full abstract on PubMed →
Vacuum-packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron-beam irradiation on odor active compounds of salmon by two t... Read full abstract on PubMed →
Imprinting is a specific form of long-term memory of a cue acquired during a sensitive phase of development. To ensure that organisms memorize the right cue, the learning process m... Read full abstract on PubMed →
Motile cilia are actively beating hair-like structures that cover the surface of multiple epithelia. The flow that ciliary beating generates is utilized for diverse functions and d... Read full abstract on PubMed →
In this study the effect of the cultivar on the volatile profile of five different banana varieties was evaluated and determined by dynamic headspace solid-phase microextraction (d... Read full abstract on PubMed →
The main goal of this research was to identify key aroma compounds involved in the dried fruits (prune and dried fig) aroma of musts. An odoriferous zone (OZ) was detected by gas c... 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 →
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 →
shelf life. Our results showed, the mean of films thickness, mechanical properties (elastic modulus (EM) and tensile strength (TS) analysis) and WVP in different treatments were ra... Read full abstract on PubMed →
The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of t... Read full abstract on PubMed →
In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extr... Read full abstract on PubMed →
First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety,... Read full abstract on PubMed →
The inclusion of vegetal raw materials in feed for fish farming has increased the risk of mycotoxin occurrence in feed, as well as in edible tissues from fish fed with contaminated... Read full abstract on PubMed →
Volatiles are good leading pointers towards their antecedents and hence the quality of the item can be established. Low levels of aroma volatile synthesis in immature stages of the... Read full abstract on PubMed →
<h4>Introduction</h4>Enhancing paediatric asthma diagnosis is crucial. Molecular analysis of exhaled breath is a rapidly evolving field aimed at harnessing established and innovati... Read full abstract on PubMed →
Subcutaneous adipose tissues (SAT) are critical determinants of duck meat flavor and texture. Investigating metabolic differences in SAT deposition facilitates targeted breeding st... 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.