Eating jellyfish: safety, chemical and sensory properties

Comparison of Vibrio parahaemolyticus isolates from aquatic products and clinical by antibiotic susceptibility, virulence, and molecular characterisation

(2017) Tengfei Xie et al.   FOOD CONTROL

Mediterranean countries' food consumption and sourcing patterns:An Ecological Footprint viewpoint

(2017) Alessandro Galli et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Evaluation of reduction of Fraser incubation by 24h in the EN ISO 11290-1 standard on detection and diversity of Listeria species

(2016) Nathalie Gnanou Besse et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A novel splenic B1 regulatory cell subset suppresses allergic disease through phosphatidylinositol 3-kinase–Akt pathway activation

(2016) Takashi Matsushita et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Jellyfish fisheries in the Americas: origin, state of the art, and perspectives on new fishing grounds

(2016) Lucas Brotz et al.   REVIEWS IN FISH BIOLOGY AND FISHERIES

Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

(2015) Conrado Carrascosa et al.   Journal of Aquatic Food Product Technology

Jellyfish mesoglea as a matrix for the synthesis of extremely high content silver dendrites

(2015) Ya-Nan Chen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Seafood Allergy, Toxicity, and Intolerance: A Review

(2015) Ljerka Prester   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Characterization of Bycatch in the Cannonball Jellyfish Fishery in the Coastal Waters off Georgia

(2015) James West Page   Marine and Coastal Fisheries

Pentaplex PCR As Screening Assay for Jellyfish Species Identification in Food Products

(2014) Andrea Armani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice

(2013) Conrado Carrascosa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Testing a Spanish-version of the Food Neophobia Scale

(2012) V. Fernández-Ruiz et al.   FOOD QUALITY AND PREFERENCE

Accumulation and toxicity of aluminium-contaminated food in the freshwater crayfish, Pacifastacus leniusculus

(2011) Katie Woodburn et al.   AQUATIC TOXICOLOGY

Food neophobia and willingness to try non-traditional foods for Koreans

(2011) Ja Young Choe et al.   FOOD QUALITY AND PREFERENCE

Dietary exposure to aluminium of the Hong Kong population

(2010) Waiky W.K. Wong et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Production of the Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptide from Hydrolysates of Jellyfish (Rhopilema esculentum) Collagen

(2010) Yongliang Zhuang et al.   Food and Bioprocess Technology

Anaphylaxis provoked by ingestion of marshmallows containing fish gelatin

(2009) Annette Kuehn et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Composition and In Vitro Antioxidant Effects of JellyfishCatostylus tagifrom Sado Estuary (SW Portugal)

(2009) Zilda Braga Morais et al.   Journal of Aquatic Food Product Technology

Isolation and Biochemical Characterisation of a Novel Collagen from Catostylus tagi

(2009) M. T. Calejo et al.   JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION

The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples

(2008) Elene P. Nardi et al.   FOOD CHEMISTRY

The Impact ofSalinicoccus roseusand Heat Treatment of Salt on the Shelf Life of Cured Sciaenids (Johnius dussumieriDussumieri's Croaker)

(2008) Mothadaka Mukteswar Prasad et al.   Journal of Aquatic Food Product Technology