Papers mentioning squid or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study established a biological fermentation process using <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> to deodorize squid cartilage homogenate. The optim... Read full abstract on PubMed →
This study compared and analyzed the similarities and differences in odor and taste between Japanese flying squid and Equatorial, Indian Ocean, and Peruvian squid. Headspace gas ch... Read full abstract on PubMed →
Comprehensive lipid and volatile compound analyses were performed with squids collected from four varied geographical locations to discriminate the regional characteristics. A tota... Read full abstract on PubMed →
The production of the aquaculture industry has increased to be equal to that of the world fisheries in recent years. However, aquaculture production faces threats such as infectiou... Read full abstract on PubMed →
Squid (Loligo sp.) is one of the marine fishery commodities that abundant in resources and valuable economically in Indonesia. To increase the economic value of food, processing ac... Read full abstract on PubMed →
Chitosan was prepared by alkaline N-deacetylation of β-chitin from squid pens, and N-carboxyethylated derivatives (N-CECS) with different degrees of substitution (DS) were synthesi... Read full abstract on PubMed →
Mantle meat from the Japanese common squid (Todarodes pacificus) browns more than other squid meats during air-drying. The factors contributing to the browning of Japanese common s... Read full abstract on PubMed →
The effect of domestic pan-frying and grilling on Cd, Cr, Cu, Fe, Hg, Ni, Pb and Zn content of popular small Mediterranean finfish and shellfish was studied. The species selected -... Read full abstract on PubMed →
Combined effects of marine silages enriched with Lactobacillus sakei 5-4 were evaluated on growth performance, immune activity and disease resistance of Pacific red snapper (Lutjan... Read full abstract on PubMed →
Two chitosanases (CHSA1 and CHSA2) were purified from the culture supernatant of Acinetobacter calcoaceticus TKU024 with squid pen as the sole carbon/nitrogen source. The molecular... Read full abstract on PubMed →
Reports on the occurrence and intake assessment of mercury for Korean seafood are currently not available. This is the first report to estimate the intake of methyl (Me-Hg) and tot... Read full abstract on PubMed →
Cadmium (Cd) levels were determined in 70 samples of mantle tissue and 70 whole individual squid (Loligo opalescens; commercially known as California squid). Samples were collected... Read full abstract on PubMed →
Food allergies affect approximately 3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that o... Read full abstract on PubMed →
We used nystatin-patch techniques to characterize the responses of squid olfactory receptor neurons to the attractive odorant, L-glutamate, and to study mixture interactions betwee... Read full abstract on PubMed →
Squid is rich in polyunsaturated fatty acids (PUFAs), especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which exert various human health benefits. Pan-fried sq... 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 →
Chromatographic characterization and the GC-MS evaluation of the black pigmented ink of Loligo duvauceli in the present study have yielded an array of bioactive compounds with pote... Read full abstract on PubMed →
The evaluation of the wide variety of allelochemicals present in allelopathic plants allows the detection of safer bioherbicides with new mechanisms of action. This study tested tw... Read full abstract on PubMed →
<h4>Background</h4>Cellulose is the major part of lignocellulosic biomass. It can be hydrolyzed into glucose units via specific enzymes called cellulases that have been applied in... Read full abstract on PubMed →
Tomato pomace, composed of peels and seeds, is often discarded or used as animal feed. However, it contains valuable phytochemicals, including lycopene. Lycopene, a natural pigment... 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.