Papers mentioning shark or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Hákarl, the traditional Icelandic product obtained from the fermentation of Greenland shark (Somniosus microcephalus), represents a unique food item from both cultural and microbio... Read full abstract on PubMed →
<i>Aquilaria</i> spp. are a highly valuable plant species found in the Chinese herbal medicine and agarwood fragrance supplement industries for fumigation, combustion and perfume.... Read full abstract on PubMed →
<i>Bacillus</i> species have played a significant role in food safety and production throughout history. While some of these species have been widely used in culinary applications... Read full abstract on PubMed →
Squalene (SQE) is a key triterpene used in pharmaceuticals, nutraceuticals and cosmetics. Although olive pomace (OP) is a sustainable source of SQE, conventional hexane extraction... Read full abstract on PubMed →
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil... Read full abstract on PubMed →
Pepsin soluble collagen (PSC) was extracted from blue shark (Prionace glauca) skin and was used for chitosan-collagen composite coating to investigate coating effects on fresh red... Read full abstract on PubMed →
Squalene is a terpenoid found in human skin surface lipids (SSLs) and foods that possesses beneficial properties. However, since oxidation of squalene causes various complications,... Read full abstract on PubMed →
Hákarl is produced by curing of the Greenland shark (Somniosus microcephalus) flesh, which before fermentation is toxic due to the high content of trimethylamine (TMA) or trimethyl... Read full abstract on PubMed →
Polythene degradation leads to the production of various by-products depending upon the type of degradation process. The polythene degradation products (PEDP) in the culture supern... Read full abstract on PubMed →
The hammerhead shark possesses a unique head morphology that is thought to facilitate enhanced olfactory performance. The olfactory chambers, located at the distal ends of the ceph... Read full abstract on PubMed →
Sample preparation continues being a key factor to obtain fast and reliable quantification of Hg species. Assisted procedures enhance the efficiency and reduce the extraction time;... Read full abstract on PubMed →
Squalene and its hydrogenated derivate squalane are widely used in the pharmaceutical and cosmetic fields. The two compounds are mainly produced from the liver oil of deep sea shar... Read full abstract on PubMed →
The direction of an odor signal source can be estimated from bilateral differences in signal intensity and/or arrival time. The best-known examples of the use of arrival time diffe... Read full abstract on PubMed →
Scientific investigation of lipids in Elasmobranchs has been conducted mainly on shark species. Because rays seem to be neglected, this study was performed to examine the complete... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of l-cystine produced with a genetically modified strain... Read full abstract on PubMed →
New approach methodologies (NAMs) are gaining increasing attention within the scientific community as strategies to reduce the use of animal testing. Their integration into regulat... Read full abstract on PubMed →
Phytotherapy has been promoted for the treatment of liver diseases in dogs. The interest in identifying the antioxidant/hepatoprotective potential of various plants is increasing.... Read full abstract on PubMed →
This study was focused on the anaerobic digestion of residual biomass from the production of penicillin and l-cystine. The biogas potential tests of individual substrates and their... Read full abstract on PubMed →
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking.... Read full abstract on PubMed →
Although cysteine desulphydrase activity has been purified and characterized from Saccharomyces cerevisiae, the gene encoding this activity in vivo has never been defined. We show... 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.