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38 results for salmon.

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Keyword    salmon

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Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil
by Karolina Oliveira Gomes, Flávia Bianca Amaral Alves, Ana Carolina Almeida de Oliveira Ferreira, Calliandra Maria de Souza Silva, Izabel Cristina Rodrigues da Silva and Daniela Castilho Orsi
Journal of Food and Nutrition Research. 2020, 8(11), 687-692. DOI: 10.12691/jfnr-8-11-10
Pub. Date: November 27, 2020Views: 6383Downloads: 10170
foodborne pathogens food hygiene Salmonella S. aureus ready-to-eat foods sashimi sushi
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Anti-aging and Anti-oxidation – Salmon Sperm as a Substitute for Nucleotide Sources
by Chen-Meng Kuan, Kai-Wen Kan, Jia-Haur Chen, Young-Hao Lin and Yung-Hsiang Lin
Journal of Food and Nutrition Research. 2019, 7(9), 652-655. DOI: 10.12691/jfnr-7-9-5
Pub. Date: September 20, 2019Views: 10633Downloads: 11773
salmon sperm anti-oxidant anti-aging nucleotide supplement cell viability
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Cinnamaldehyde/Lactic Acid Spray Wash Treatment for Meat Safety and Byproduct Quality Assurance
by Wilbert Long III, Majher I. Sarker and Cheng-Kung Liu
American Journal of Food Science and Technology. 2018, 6(6), 280-289. DOI: 10.12691/ajfst-6-6-8
Pub. Date: December 07, 2018Views: 23064Downloads: 22984
meat safety salmonella E.coli Enterobacteriaceae hides decontamination
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Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster) Snacks and Their Quality Characteristics
by Woo Young JUNG, Jin Gi MIN, Hong Hee LEE, Myoung Kyo PARK and Won Kyung LEE
Journal of Food and Nutrition Research. 2018, 6(5), 306-312. DOI: 10.12691/jfnr-6-5-5
Pub. Date: May 12, 2018Views: 14026Downloads: 13238
fish by-product snack salmon conger eel
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Total and Thermo-Tolerant Coliforms,Salmonellaspp.,Escherichia coli,Pseudomonasspp and Listeriamonocytogenesin Broilers Chicken Meat Processing Chain in Southern Brazil
by Denise Oliveira Pacheco, Jacqueline Valle de Bairros, Luciana Diéguez Ferreira Passos, Márcia Rúbia Duarte Buchweitz, Kelly Lameiro Rodrigues, Elizabete Helbig and Eliezer Avila Gandra
Journal of Food and Nutrition Research. 2017, 5(11), 867-873. DOI: 10.12691/jfnr-5-11-11
Pub. Date: November 20, 2017Views: 15904Downloads: 15122
pathogenic microorganisms chicken industrial hygienic Listeria monocytogenes
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Modeling the Effect of Inoculum Size on the Thermal Inactivation of SalmonellaTyphimurium to Elimination in Ground Chicken Thigh Meat
by Thomas P. Oscar
American Journal of Food Science and Technology. 2017, 5(4), 135-142. DOI: 10.12691/ajfst-5-4-3
Pub. Date: August 01, 2017Views: 19944Downloads: 19285
ground chicken Salmonella Typhimurium thermal inactivation neural network modeling inoculum size validation
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Effect of Magnetic Flux Density on the Population of Salmonella Species in River Njoro Water
by Thirika Anne Mwende and Onyango Lawrence Omondi
International Journal of Physics. 2017, 5(4), 135-140. DOI: 10.12691/ijp-5-4-5
Pub. Date: July 22, 2017Views: 22216Downloads: 21445
salmonella magnetic flux densities membrane filtration magnetic field
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Assessment of Aerobic Plate Counts,Staphylococcus aureus,Escherichia coli andSalmonella in Meat Sold by Street Vendors in the Eastern Cape Province, South Africa
by B.E. Mazizi, V. Muchenje, M. Makepe and G. Mutero
Journal of Food and Nutrition Research. 2017, 5(6), 436-442. DOI: 10.12691/jfnr-5-6-11
Pub. Date: June 03, 2017Views: 16987Downloads: 15434
meat street vendors hygiene Staphylococcus aureus Escherichia coli and Salmonella
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Prevalence, invA Gene Detection and Antimicrobial Resistance Profiles of Salmonella spp. Isolated from Milk, Beef and Chicken Meat
by Shyam Sundar Shaha, Shamima Nasrin Shadia, Md. Tajul Islam, Shuvo Biswas, Shawon Chandra Sill, Biswas Subrahmonium Shuvo, Md. Rezaul Alam, Mst. Nasrin Banu, Sabuj Biswas, Partha Pratim Ghosh, Taslima Akter, Md. Mosharraf Hossen, Md. Al Nasir and Himangsu Sarker
American Journal of Microbiological Research. 2025, 13(5), 109-116. DOI: 10.12691/ajmr-13-5-2
Pub. Date: October 19, 2025Views: 229Downloads: 490
Antimicrobial resistance invA gene MDR prevalence Salmonella
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Inhibitory Effect of Blueberry, Curcumin, Prebiotic, and Probiotic on N-Nitrosamine Formation in Cooked Meat Products by Gastrointestinal Simulation
by Hafsa Sena Sargın Mızrak and Ayhan Dağ
Journal of Food and Nutrition Research. 2025, 13(2), 77-86. DOI: 10.12691/jfnr-13-2-4
Pub. Date: February 18, 2025Views: 1655Downloads: 6222
beef chicken salmon NDMA NDEA supplements digestion
Abstract Full Text PDF (574 KB) Full Text HTML Full Text ePUB (900 KB)
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