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74 results on '"Shellfish analysis"'

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1. "... the most delicious fish ..."—toward a zooarchaeology of the green sea urchin, Strongylocentrotus droebachiensis, on the coastal Northeast of North America.

2. Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts.

3. Determination of Nanoparticles and Elements in Blue Mussels ( Mytilus edulis ) along the Norwegian Coastline.

4. RuSiNPs@N,S-GQDs as self-enhanced anodic electrochemiluminescent immunobeacons for the highly sensitive quantitation of okadaic acid in shellfish.

5. Assessment of potentially toxic element contamination in commercially harvested invertebrates from the Beibu Gulf, China.

6. Investigation of isomerization and oxidation of astaxanthin in ready-to-eat Litopenaeus vannamei during accelerated storage.

7. Assessing methods for detecting Alexandrium catenella (Dinophyceae) and paralytic shellfish toxins in Southeast Alaska.

8. In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps.

9. Glycogen and zinc-enriched ferritin as bioavailable nanoparticulate nutrients released from gastrointestinal digestion of pacific oyster (Crassostrea gigas).

10. The impact of climate change on Omega-3 long-chain polyunsaturated fatty acids in bivalves.

11. Effect of the farming site and harvest time on the nutritional, elemental and volatile profile of mussels: A comprehensive analysis of the PDO 'Cozza di Scardovari'.

12. Simultaneous monitoring of multiple prohibited drugs in various aquatic products.

13. Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition.

14. Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing.

15. Elucidation of high-pressure processing toward microbial inhibition, physicochemical properties, collagen fiber and muscle structure of blood clam edible portion.

16. Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms.

17. Spatiotemporal distribution of lipophilic shellfish toxins in plankton and shellfish in the offshore regions of Shandong province, China.

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

19. Occurrence, accumulation, ecological risk, and source identification of potentially toxic elements in multimedia in a subtropical bay, Southeast China.

20. Rapid and sensitive detection of domoic acid in shellfish using a magnetic bead-based competitive ELISA with a high-affinity peptide as a molecular binder.

21. Preparation of a colorimetric hydrogel indicator reinforced with modified aramid nanofiber employing natural anthocyanin to monitor shrimp freshness.

22. Geographical traceability of flavor compounds in Chinese mitten crab (Eriocheir sinensis): Implications for quality differentiation, authenticity assessment, and mechanism research.

23. Development of metabolomic biomarkers to discriminate the geographical origin of Korean and Russian snow crabs using CE-TOF/MS.

24. A smartphone-assisted sensing hydrogels based on UCNPs@SiO 2 -phenol red nanoprobes for detecting the pH of aquatic products.

25. Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1 H-NMR spectroscopy.

26. Effect of baking on the structure and bioavailability of protein-binding zinc from oyster (Crassoetrea hongkongensis).

27. Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp ( Metapenaeus dobsonii) during cooking and freezing cycle.

28. Amine response smartphone-based portable and intelligent polyvinyl alcohol films for real-time detection of shrimp freshness.

29. Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures.

30. Molecular mechanism of color deepening of ready-to-eat shrimp during storage.

31. Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity.

32. Controlled Spread of a Ag Layer from the Core to the Tip along the Branches of AuAg Nanostars for Improved SERS Detection of Okadaic Acid in Shellfish.

33. Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas).

34. Metabolomic insights into the effects of seasonal shifts on the dynamic variation of non-volatile compounds of abalone (Haliotis discus hannai).

35. Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the prediction of shelf life.

36. Effects of Glycosylation Combined with Phosphate Treatment on the Allergenicity and Structure of Tropomyosin in Litopenaeus vannamei .

37. Development of a Quick and Highly Sensitive Amplified Luminescent Proximity Homogeneous Assay for Detection of Saxitoxin in Shellfish.

38. Spatial distribution of lipophilic shellfish toxins in seawater and sediment in the Bohai Sea and the Yellow Sea, China.

39. Toward Sensitive and Reliable Immunoassays of Marine Biotoxins: From Rational Design to Food Analysis.

40. Occurrence of microplastics in the Haima cold seep area of the South China Sea.

41. Structural and Compositional Changes in Two Marine Shell Traditional Chinese Medicines: A Comparative Analysis Pre- and Post-Calcination.

42. Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation.

43. Abundance of microplastics at and near a shellfish aquaculture farm: An eastern oyster (Crassostrea virginica) transplant study.

44. Levels and spatial profile of per- and polyfluoroalkyl substances in edible shrimp products from Japan and neighboring countries; a potential source of dietary exposure to humans.

45. Nanozyme-assisted molecularly imprinted polymer-based indirect competitive ELISA for the detection of marine biotoxin.

46. Insights into pollution characteristics and human health risks of plasticizer phthalate esters in shellfish species.

47. Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook-drying processes: a comparative study.

48. Exploring Release, Isomerization, and Absorption of Cypermethrin in Pacific Oysters ( Crassostrea gigas ) with Different Processing Methods during In Vivo Digestion: Insights from a Gastrointestinal Tract Quantitative Tracing Method.

49. Temperature effects on plasmalogen profile and quality characteristics in Pacific oyster (Crassostrea gigas) during depuration.

50. Applications of high-intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality.

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