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  • 1-10 ل  179 نتائج ل ""Sardines""

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Subject : chemistry
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Academic Journal

Effects of Pecan Nut (Carya illinoiensis) and Roselle Flower (Hibiscus sabdariffa) as Antioxidant and Antimicrobial Agents for Sardines (Sardina pilchardus)

Subjects: Farmacologia; Fisiologia; Química

  • Source: Articles publicats en revistes (Bioquímica i Fisiologia)

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Arsenic Poisoning due to High Consumption of Canned Sardines in Jeddah, Saudi Arabia

Subjects: toxicosis; chemistry.chemical_element; Arsenic poisoning

  • Source: Cureus

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Evaluation of Heavy Metal Contents and Potential Human Health Risk Assessment of Selected Canned Sardines Fish Sold in Yenagoa, Nigeria

Subjects: Tolerable daily intake; Cadmium; Sardine

  • Source: Archives of Ecotoxicology. 3:39-43

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Essential and toxic elements in sardines and tuna on the Colombian market

Subjects: chemistry.chemical_element; Food Contamination; Colombia

  • Source: Food Additives & Contaminants: Part B. 14:206-218

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Data on metals, nonmetal, and metalloid in the samples of the canned tuna and canned sardines sold in Brazil

Subjects: Metalloid; Science (General); Computer applications to medicine. Medical informatics

  • Source: Data in BriefData in Brief, Vol 35, Iss, Pp 106865-(2021)

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Academic Journal

Effects of different slipping methods on the mortality of sardine, Sardina pilchardus, after purse-seine capture off the Portuguese Southern coast (Algarve).

Subjects: *SARDINES; *FISH mortality; *FISHERIES

  • Source: PLoS ONE. 5/31/2018, Vol. 13 Issue 6, p1-21. 21p.

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Effects of Pecan Nut (Carya illinoiensis) and Roselle Flower (Hibiscus sabdariffa) as Antioxidant and Antimicrobial Agents for Sardines (Sardina pilchardus)

Subjects: Nut; Farmacologia; Preservative

  • Source: Molecules, Vol 24, Iss 1, p 85 (2018)UPCommons. Portal del coneixement obert de la UPCUniversitat Politècnica de Catalunya (UPC)Dipòsit Digital de la UBUniversidad de

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Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times

Subjects: Taste; Combined treatment; biology

  • Source: Journal of Food Science and Technology. 60:835-844

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Seasonal Changes in Free Amino Acid and Fatty Acid Compositions of Sardines, Sardina pilchardus (Walbaum, 1792): Implications for Nutrition

Subjects: Health (social science); Phenylalanine; Plant Science

  • Source: FoodsVolume 9Issue 7Foods, Vol 9, Iss 867, p 867 (2020)

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Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)

Subjects: Preservative; Monoterpene; Flavour

  • Source: Food control 73 (2017): 1265–1274. doi:10.1016/j.foodcont.2016.10.046info:cnr-pdr/source/autori:Alfonzo, Antonio; Martorana, Alessandra; Guarrasi, Valeria; Barbera, Marcella; Gaglio, Raimondo;

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  • 1-10 ل  179 نتائج ل ""Sardines""