Peer-Reviewed Research Database

Shrimp — 640 papers

Papers mentioning shrimp or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the shrimp research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

Dalian Polytechnic University

Centre National de la Recherche Scientifique

Tianjin University of Science and Technology

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2026 aroma analysis

Atmospheric cold plasma as a preservation strategy for red shrimp surimi-based products: Effects on bacterial communities, volatile compounds, and freshness during refrigerated storage.

Microbial spoilage is a major contributor to seafood quality deterioration, posing major challenges to freshness preservation. In this study, we investigated how atmospheric cold p... Read full abstract on PubMed →

PMID: 41192082 DOI: 10.1016/j.ijfoodmicro.2025.111504

2024 gc ms

Effects of 'bask in sunlight and dewed at night' on the formation of fermented flavor in shrimp paste after maturation.

The purpose of the study was to illustrate the roles of three primary indexes, namely sunlight, ventilation and stirring, in the 'bask in sunlight and dewed at night' technique on... Read full abstract on PubMed →

PMID: 38744137 DOI: 10.1016/j.foodchem.2024.139546

2023 Genes unrelated

Genomics of Shrimp Allergens and Beyond.

Allergy to shellfishes, including mollusks and crustaceans, is a growing health concern worldwide. Crustacean shellfish is one of the "Big Eight" allergens designated by the U.S. F... Read full abstract on PubMed →

PMID: 38136967 DOI: 10.3390/genes14122145 Full text on PMC

2022 Archives of microbiology other

Infection with Decapod iridescent virus 1: an emerging disease in shrimp culture.

For the last 3 decades the shrimp industries has been plagued by many destructive diseases, which have resulted in severe production and economic losses to many aquaculture countri... Read full abstract on PubMed →

PMID: 36319873 DOI: 10.1007/s00203-022-03289-8 Full text on PMC

2022 gc ms

The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography-ion mobility spectrometry and gas chromatography- mass spectrometry.

Aroma is critical to the commercial acceptance of the hot-air-dried shrimp. The purpose of this study was to investigate the effect of phospholipid species with different fatty aci... Read full abstract on PubMed →

PMID: 36461413 DOI: 10.1016/j.foodres.2022.112191

2020 Journal of investigational allergology & clinical immunology unrelated

Shellfish Allergy: Unmet Needs in Diagnosis and Treatment.

Seafood is a major cause of food allergy and anaphylaxis worldwide. Shellfish is included among the "big eight" food groups, which are responsible for more than 90% of all cases of... Read full abstract on PubMed →

PMID: 32694101 DOI: 10.18176/jiaci.0565

2020 Environmental pollution (Barking, Essex : 1987) unrelated

Sustainable and eco-friendly strategies for shrimp shell valorization.

Among the seafood used globally, shellfish consumption is in great demand. The utilization of these shellfish such as prawn/shrimp has opened a new market for the utilization of th... Read full abstract on PubMed →

PMID: 33254615 DOI: 10.1016/j.envpol.2020.115656

2020 aeda

Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC-MS.

The objective of the study was to determine the similarities of aroma attributes in hot-air-dried whole shrimp (HDWS) and its different parts using sensory analysis and gas chromat... Read full abstract on PubMed →

PMID: 33233151 DOI: 10.1016/j.foodres.2020.109517

2018 FEMS microbiology ecology unrelated

A meta-analysis reveals universal gut bacterial signatures for diagnosing the incidence of shrimp disease.

Increasing evidence indicates that dysbiosis in the gut microbiota contributes to disease pathogenesis. However, whether certain taxa are universally indicative of diverse shrimp d... Read full abstract on PubMed →

PMID: 30124839 DOI: 10.1093/femsec/fiy147

2017 Allergy unrelated

Shellfish allergens: tropomyosin and beyond.

IgE-mediated shellfish allergy constitutes an important cause of food-related adverse reactions. Shellfish are classified into mollusks and crustaceans, the latter belonging to the... Read full abstract on PubMed →

PMID: 28027402 DOI: 10.1111/all.13115

2016 Applied microbiology and biotechnology pharmacology

Advances, challenges, and directions in shrimp disease control: the guidelines from an ecological perspective.

High-density aquaculture has led to increasing occurrences of diseases in shrimp. Thus, it is imperative to establish effective and quantitative strategies for preventing and predi... Read full abstract on PubMed →

PMID: 27333908 DOI: 10.1007/s00253-016-7679-1

2012 Journal of invertebrate pathology unrelated

Transboundary movement of shrimp viruses in crustaceans and their products: a special risk?

Shrimp and shrimp products form the most valuable internationally traded fisheries commodity, and the volumes are huge, estimated to be about 3.6 million tonnes. However, despite t... Read full abstract on PubMed →

PMID: 22434004 DOI: 10.1016/j.jip.2012.01.012

2010 The Journal of allergy and clinical immunology other

Greater epitope recognition of shrimp allergens by children than by adults suggests that shrimp sensitization decreases with age.

BACKGROUND: Shellfish allergy is a long-lasting disorder typically affecting adults. Despite its high prevalence, there is limited information about allergenic shrimp proteins and... Read full abstract on PubMed →

PMID: 20471069 DOI: 10.1016/j.jaci.2010.03.010

2003 Marine biotechnology (New York, N.Y.) unrelated

Seafood allergy and allergens: a review.

Seafoods are composed of diverse sea organisms and humans are allergic to many of them. Tropomyosin is a major allergen in many shellfish, especially crustacea and mollusks. Intere... Read full abstract on PubMed →

PMID: 14719162 DOI: 10.1007/s10126-002-0082-1

2025 Food Science & Nutrition other

Effects of Carboxymethyl Chitosan/Pectin Coating Containing Free and Nanoliposome <i>Mentha piperita</i> Essential Oil on the Shelf Life of Shrimp During Ice Storage

essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In additio... Read full abstract on PubMed →

PMID: 40270938 DOI: fsn3.70184

2024 Frontiers in Nutrition other

Editorial: Meat packaging and preservation: application of green nanoparticles and other bio-preservatives

At the outset of this Research Topic, we had written an overview where we were looking original research, review, short communication, case report, and any perspective articles rel... Read full abstract on PubMed →

PMID: 39574524 DOI: fnut.2024.1507181

2023 Food Chemistry X sensory panel

New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes

) was investigated. The minimum value of TVB-N (Total volatile basic nitrogen), TBARS (Thiobarbituric acid reactive substances), PV (peroxide value), TMA-N (Trimethylamine-nitrogen... Read full abstract on PubMed →

PMID: 37780336 DOI: j.fochx.2023.100801

2023 Foods other

Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (Amaranthus tricolor L.) Juice, and Bergamot Essential Oil

Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the... Read full abstract on PubMed →

PMID: 37509872 DOI: foods12142779

2023 Molecules aroma analysis

Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with Lactobacillus fermuntum

fermentation decreased the intensities of volatile compounds related to unsaturated fatty acid oxidation or amino acid deamination. By contrast, much more pleasant flavors related... Read full abstract on PubMed →

PMID: 37175194 DOI: molecules28093761

2022 Foods other

Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate a... Read full abstract on PubMed →

PMID: 35053933 DOI: foods11020202

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.