Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation
The feasibility of enriching fish cakes with long chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs) as a source of high […]
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Predicting the concentration of verotoxin-producing Escherichia coli during processing and storage of fermented raw-meat sausages
A model to predict the population density of verotoxigenic Escherichia coli (VTEC) throughout the elaboration and storage of fermented raw-meat sausages (FRMS)
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Inorganic arsenic in seafood: Does the extraction method matter?
Nine different extraction methods were evaluated for three seafood samples to test whether the concentration of inorganic arsenic (iAs) determined
Inorganic arsenic in seafood: Does the extraction method matter? Nánar »
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Hydride generation ICP-MS as a simple method for determination of inorganic arsenic in rice for routine biomonitoring
The inorganic arsenic (iAs) concentration was measured in 44 rice product samples, covering a wide range, using both hydride generation
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Speciation without chromatography using selective hydride generation: inorganic arsenic in rice and samples of marine origin
Because of the toxicity of inorganic arsenic (iAs), only iAs needs to be monitored in food and feedstuff. This demands
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The effect of the 'Gait keeper' mutation in the DMRT3 gene on gaiting ability in Icelandic horses
A nonsense mutation in DMRT3 (‘Gait keeper’ mutation) has a predominant effect on gaiting ability in horses, being permissive for the ability
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Microbial community structures of novel Icelandic hot spring systems revealed by PhyloChip G3 analysis
Microbial community profiles of recently formed hot spring systems ranging in temperatures from 57°C to 100°C and pH values from
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Pioneer microbial communities of the Fimmvörðuháls lava flow, Eyjafjallajökull, Iceland
Little is understood regarding the phylogeny and metabolic capabilities of the earliest colonists of volcanic rocks, yet these data are
Pioneer microbial communities of the Fimmvörðuháls lava flow, Eyjafjallajökull, Iceland Nánar »
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Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)
Lipid decomposition of saithe (Pollachius virens) light and dark muscles was monitored during frozen storage at −25 °C of raw (up to
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Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles
Lipid deterioration of two lean fish species, saithe (Pollachius virens) and hoki (Macruronus novaezelandiae), during frozen storage at −20 and