Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

Antibacterial effect of 460 nm light-emitting diode in combination with riboflavin against Listeria monocytogenes on smoked salmon

(2018) Sherrill Wesley Josewin et al.   FOOD CONTROL

Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “ Petrovská klobása ”

(2018) Snežana Škaljac et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi

(2018) Suat Moi Puah et al.   JOURNAL OF FOOD SCIENCE

Contamination and Prevalence of Histamine in Canned Tuna from Iran: A Systematic Review, Meta-Analysis, and Health Risk Assessment

(2018) JAMAL RAHMANI et al.   JOURNAL OF FOOD PROTECTION

Heavy metals and PAHs in canned fish supplies on the Serbian market

(2017) Nikolina J. Novakov et al.   Food Additives & Contaminants Part B-Surveillance

Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market

(2017) Piotr Kulawik et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)

(2017) M.M. Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of PAH Residues and Amounts of Phenols in Fish Smoked with Woods Traditionally Used in French Guiana

(2016) Cécile C. Remy et al.   JOURNAL OF ETHNOBIOLOGY

Analysis of PAH Residues and Amounts of Phenols in Fish Smoked with Woods Traditionally Used in French Guiana

(2016) Cécile C. Remy et al.   JOURNAL OF ETHNOBIOLOGY

Kounis syndrome following canned tuna fish ingestion

(2016) Luisa De Gennaro et al.   ACTA CLINICA BELGICA

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding

(2016) Susann Fellendorf et al.   Food Science & Nutrition

Food safety aspects on ethnic foods: toxicological and microbial risks

(2015) Vincenzina Fusco et al.   Current Opinion in Food Science

Some Like It Raw: An Unwanted Result of a Sushi Meal

(2014) Yosho Fukita et al.   GASTROENTEROLOGY

Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

(2013) D.K. Essumang et al.   FOOD AND CHEMICAL TOXICOLOGY

Nitrosamines in seafood and study on the effects of storage in refrigerator

(2013) R. C. Bhangare et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The Tale of Sushi: History and Regulations

(2012) Cindy Hsin-I Feng   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets

(2011) Salim Sharifian et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sources of positive and negative emotions in food experience

(2007) Pieter M.A. Desmet et al.   APPETITE