Search Results

Ugly Food:Overlooked and undercooked

by Wharton, Tim, Horsey, Richard
Published 2016

Comparison of Peptide Composition and in Vitro Antioxidant Activity of Different Hydrolysates of Turbot Meat

by Xiaofeng LI, Lu ZHANG, Tianxin MA, Zuohua XIE, Jinlin LI, Zongcai TU
Published 2023

Dietary lysophosphatidylcholine regulates diacylglycerol, cardiolipin and free fatty acid contents in the fillet of turbot

by Houguo Xu, Xing Luo, Yuliang Wei, Mengqing Liang
Published in Food Chemistry: X (2022)

Determination of Freshness of Fish by Colorimetric Array Sensor Based on Anodic Aluminum Oxide Flake

by Xiuying LIU, Fei XIA, Jiayan WANG, Xue GAO, Xiaofei SUN, Xuepeng LI, Jianrong LI, Xiaohua GUO, Jianyang YU
Published 2022

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

by Xiu-Ping Dong, De-Yang Li, Ying Huang, Qiong Wu, Wen-Tao Liu, Lei Qin, Da-Yong Zhou, Sangeeta Prakash, Chen-xu Yu
Published in International Journal of Food Properties (2018)

Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing

by De-Yang Li, Ying Huang, Ke-Xin Wang, Xiu-Ping Dong, Da Yu, Li-Hong Ge, Da-Yong Zhou, Chen-Xu Yu
Published in International Journal of Food Properties (2018)

Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation

by Wesley Malcorps, Richard W. Newton, Matthew Sprague, Brett D. Glencross, David C. Little
Published in Frontiers in Sustainable Food Systems (2021)

Result analysis and dietary risk assessment on the risk monitoring data of malachite green and nitrofurans in three kinds of fish in Shanghai

by Xusheng ZHANG, Shenghao YU, Yiqi LI, Lujing ZHANG, Shaojie PENG
Published 2020

Table_1_Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation.XLSX

by Wesley Malcorps (11585023), Richard W. Newton (11585026), Matthew Sprague (2888981), Brett D. Glencross (8601531), David C. Little (1369893)
Published 2021

Table_1_Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation.XLSX

by Wesley Malcorps, Richard W. Newton, Matthew Sprague, Brett D. Glencross, David C. Little
Published 2021

Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies

by Xia, Kexin, Xu, Wei, Huang, Linlin, Song, Yukun, Zhu, Bei-Wei, Tan, Mingqian
Published in Journal of Food Processing and Preservation (2017)

Effects of oxygen concentration and body weight on maximum feed intake, growth and hematological parameters of Nile tilapia, Oreochromis niloticus

by Tran Duy, A., Schrama, J.W., van Dam, A.A., Verreth, J.A.J.
Published in Aquaculture (2008)

Development and assessment of blockchain‐IoT‐based traceability system for frozen aquatic product

by Zhang, Yongjun, Liu, Yanfeng, Jiong, Zhang, Zhang, Xiaoshan, Li, Baotian, Chen, Enxiu
Published in Journal of Food Process Engineering (2021)