Papers mentioning scallop or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Vacuum frying, as an advanced food processing technology, offers potential advantages in quality preservation for meat products by operating at reduced temperatures and minimizing... Read full abstract on PubMed →
In this study, the systematic investigation focused on how varying power levels of ultrasonic (US) pretreatment, when integrated with electrohydrodynamic (EHD) drying, influence th... Read full abstract on PubMed →
This study investigated the effects of sous vide (SV) cooking at different temperatures (50, 60, and 70 °C) and for a time duration of 10, 30, 60, 120, and 240 min on the quality o... Read full abstract on PubMed →
This study investigated the impact of electron beam irradiation (EBI) on the flavor attributes of scallop adductor muscle during refrigerated storage. Four-dimensional data-indepen... Read full abstract on PubMed →
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatograph... Read full abstract on PubMed →
Puget Sound (Washington, USA) is a large estuary, known for its profitable shellfish aquaculture industry. However, in the past decade, scientists have observed strong acidificatio... Read full abstract on PubMed →
Domoic acid (DA) is a well-known phycotoxin that causes amnesic shellfish poisoning (ASP) and is mainly produced by diatom species belonging to the genus Pseudo-nitzschia. An annua... Read full abstract on PubMed →
The effects of the toxic dinoflagellate Alexandrium catenella were investigated on growth, survival, and histopathology in larvae and spat of the Tehuelche scallop Aequipecten tehu... Read full abstract on PubMed →
Placopecten magellanicus (Gmelin, 1791), a deep-sea Atlantic scallop, holds significant commercial value as a benthic marine bivalve along the northwest Atlantic coast. Recognizing... Read full abstract on PubMed →
The king scallop, Pecten maximus is a highly valuable seafood in Europe. Over the last few years, its culture has been threatened by toxic microalgae during harmful algal blooms, i... Read full abstract on PubMed →
Okadaic acid (OA), dinophysistoxin-1 (DTX-1), and dinophysistoxin-2 (DTX-2) are the main diarrheic shellfish poisons (DSPs). Detection methods to achieve simultaneous detection of... Read full abstract on PubMed →
Domoic acid (DA), the phycotoxin responsible for amnesic shellfish poisoning (ASP), is an excitatory amino acid naturally produced by at least twenty-eight species of the bloom-for... Read full abstract on PubMed →
Seven cruises were carried out in a bay scallop (Argopecten irradians) farming area and its surrounding waters, North Yellow Sea, from March to November 2017 to study the dynamics... Read full abstract on PubMed →
OBJECTIVE: To report a case of occupational asthma and urticaria due to the queen scallop (Chlamys opercularis) and king scallop (Pectin maximus). BACKGROUND: A 40-year-old female... Read full abstract on PubMed →
Multi-dimensional characterization was conducted to assess post-boiling quality variations among five <i>Boletus</i> species, with the aim of identifying the most suitable variety... Read full abstract on PubMed →
Carbonyl compounds generated through lipid peroxidation and Maillard-type reactions are relevant markers of food quality and safety due to their potential toxicity and prevalence i... Read full abstract on PubMed →
MonoTrap<sup>TM</sup> was introduced in 2009 as a novel miniaturized configuration for sorptive sampling. The method for the characterization of volatile organic compound (VOC) emi... Read full abstract on PubMed →
Volatile accumulation during tomato ripening greatly affects the fruit flavor. In this study, four accessions from each of the three tomato subgroups (BIG, <i>S. lycopersicum</i>,... Read full abstract on PubMed →
Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled w... Read full abstract on PubMed →
OBJECTIVE: The suppression of body odour following the use of shampoos or soaps containing the anti-fungal agent miconazole nitrate (MCZ) has been recognized anecdotally. To determ... 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.