Papers mentioning turbot or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The spoilage of refrigerated aquatic products by resilient psychrotrophic bacteria like Hafnia alvei poses a major challenge to the food industry, necessitating green preservation... Read full abstract on PubMed →
The edible and sensory quality of fermented fish products, particularly the formation of garlic clove-structured muscle flakes (GCMF), play critical roles in consumer acceptance an... Read full abstract on PubMed →
To investigate the effect of cold plasma activated water (PAW) on pickled aquatic products, PAW was utilized to substitute salt water in the curing and processing of semi-dried gol... Read full abstract on PubMed →
Aquatic products are an important part of the human diet, but they are easily contaminated by <i>Pseudomonas</i> spp., which leads to food deterioration and economic loss. In this... Read full abstract on PubMed →
Unlabelled Image. Read full abstract on PubMed →
In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium... Read full abstract on PubMed →
The effects of modified atmosphere packaging (MAP) in combination with superchilling (-1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of t... Read full abstract on PubMed →
Quorum sensing (QS) is a cell-to-cell communication mechanism through which microbial cells communicate and regulate their wide variety of biological activities. N-acyl homoserine... Read full abstract on PubMed →
BACKGROUND: A procedure based on headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS)was developed for the study of the volatile profile... Read full abstract on PubMed →
Polybromodiphenyl ethers (PBDEs) are one of the many toxic chemicals present in the environment and in the food we eat every day, being fish one of the main sources of persistent o... Read full abstract on PubMed →
31P-NMR and (1)H-NMR were used to monitor changes of several compounds with high-energy bonds and metabolites prior to and after the initiation of motility of turbot spermatozoa (P... 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 →
In order to investigate the relationship between oxidation and sheep lipids and flavor, this study used hydroxyl radical system, headspace solid phase microextraction and gas-phase... Read full abstract on PubMed →
Lipid oxidation and water migration are important factors in the quality changes of aquatic products. This study investigated the relationship between water migration and lipid oxi... Read full abstract on PubMed →
BACKGROUND: Sclerotium rolfsii is a soil-borne phytopathogenic fungus that causes diseases in economically important crops. Eradication of the fungus is hampered by its wide range... Read full abstract on PubMed →
BACKGROUND: Trimethylamine N-oxide (TMAO) is a gut- and food-derived molecule. Elevated TMAO concentrations have been associated with an increased risk of cardiovascular disease (C... Read full abstract on PubMed →
Trimethylaminuria (TMAU) is a rare metabolic syndrome caused by the accumulation of trimethylamine in the body, causing odor emissions similar to rotten fish in affected patients.... Read full abstract on PubMed →
Recent studies have shown that a pro-inflammatory diet and dysbiosis, especially a high level of trimethylamine-N-oxide (TMAO), are associated with various adverse health condition... Read full abstract on PubMed →
BACKGROUND: Trimethylamine N-oxide (TMAO) is a metabolite that has attracted attention due to its positive association with several chronic non-communicable diseases such as insuli... Read full abstract on PubMed →
Trimethylamine-N-oxide (TMAO) is generated in a microbial-mammalian co-metabolic pathway mainly from the digestion of meat-containing food and dietary quaternary amines such as pho... 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.