Artículos de revistas sobre el tema "Marine foods"
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Elvevoll, E. O., N. K. Sørensen, B. Østerud, R. Ofstad y I. Martinez. "Processing of marine foods". Meat Science 43 (enero de 1996): 265–75. http://dx.doi.org/10.1016/0309-1740(96)00071-x.
Texto completoMontgomery, Janet, Julia Beaumont, Mandy Jay, Katie Keefe, Andrew R. Gledhill, Gordon T. Cook, Stephen J. Dockrill y Nigel D. Melton. "Strategic and sporadic marine consumption at the onset of the Neolithic: increasing temporal resolution in the isotope evidence". Antiquity 87, n.º 338 (22 de noviembre de 2013): 1060–72. http://dx.doi.org/10.1017/s0003598x00049863.
Texto completoYasumoto, Takeshi, Masakazu Fukui, Katsunori Sasaki y Kiminori Sugiyama. "Determinations of Marine Toxins in Foods". Journal of AOAC INTERNATIONAL 78, n.º 2 (1 de marzo de 1995): 574–81. http://dx.doi.org/10.1093/jaoac/78.2.574.
Texto completoLarsen, Rune, Karl-Erik Eilertsen y Edel O. Elvevoll. "Health benefits of marine foods and ingredients". Biotechnology Advances 29, n.º 5 (septiembre de 2011): 508–18. http://dx.doi.org/10.1016/j.biotechadv.2011.05.017.
Texto completoRichards, M. P., R. E. M. Hedges, I. Walton, S. Stoddart y C. Malone. "Neolithic diet at the Brochtorff Circle, Malta". European Journal of Archaeology 4, n.º 2 (2001): 253–62. http://dx.doi.org/10.1179/eja.2001.4.2.253.
Texto completoElbandy, Mohamed. "Anti-Inflammatory Effects of Marine Bioactive Compounds and Their Potential as Functional Food Ingredients in the Prevention and Treatment of Neuroinflammatory Disorders". Molecules 28, n.º 1 (20 de diciembre de 2022): 2. http://dx.doi.org/10.3390/molecules28010002.
Texto completoReid, Rachel EB, Diane Gifford-Gonzalez y Paul L. Koch. "Coyote (Canis latrans) use of marine resources in coastal California: A new behavior relative to their recent ancestors". Holocene 28, n.º 11 (9 de agosto de 2018): 1781–90. http://dx.doi.org/10.1177/0959683618788714.
Texto completoBito, Tomohiro, Yuri Tanioka y Fumio Watanabe. "Characterization of vitamin B12 compounds from marine foods". Fisheries Science 84, n.º 5 (25 de junio de 2018): 747–55. http://dx.doi.org/10.1007/s12562-018-1222-5.
Texto completoO’Brien, Diane M., Kenneth E. Thummel, Lisa R. Bulkow, Zhican Wang, Brittany Corbin, Joseph Klejka, Scarlett E. Hopkins, Bert B. Boyer, Thomas W. Hennessy y Rosalyn Singleton. "Declines in traditional marine food intake and vitamin D levels from the 1960s to present in young Alaska Native women". Public Health Nutrition 20, n.º 10 (28 de julio de 2016): 1738–45. http://dx.doi.org/10.1017/s1368980016001853.
Texto completoMahmud, Niaz, Joinul Islam y Reza Tahergorabi. "Marine Biopolymers: Applications in Food Packaging". Processes 9, n.º 12 (13 de diciembre de 2021): 2245. http://dx.doi.org/10.3390/pr9122245.
Texto completoRichards, M. P. y R. E. M. Hedges. "A Neolithic revolution? New evidence of diet in the British Neolithic". Antiquity 73, n.º 282 (diciembre de 1999): 891–97. http://dx.doi.org/10.1017/s0003598x00065649.
Texto completoChukmasov, Pavel, Andrey Aksenov, Tatiana Sorokina, Yulia Varakina, Nikita Sobolev y Evert Nieboer. "North Pacific Baleen Whales as a Potential Source of Persistent Organic Pollutants (POPs) in the Diet of the Indigenous Peoples of the Eastern Arctic Coasts". Toxics 7, n.º 4 (17 de diciembre de 2019): 65. http://dx.doi.org/10.3390/toxics7040065.
Texto completoLee, Min-Kyeong, Bonggi Lee y Choon Young Kim. "Natural Extracts That Stimulate Adipocyte Browning and Their Underlying Mechanisms". Antioxidants 10, n.º 2 (17 de febrero de 2021): 308. http://dx.doi.org/10.3390/antiox10020308.
Texto completoTae-Hwan Yoon, Yongbum Cho y BONG-GYU PARK. "Developing the Jagalchi Marine Tour Complexes - Focusing on Foods -". Culinary Science & Hospitality Research 14, n.º 2 (junio de 2008): 293–302. http://dx.doi.org/10.20878/cshr.2008.14.2.023.
Texto completoTae-Hwan Yoon, Yongbum Cho y BONG-GYU PARK. "Developing the Jagalchi Marine Tour Complexes - Focusing on Foods -". Culinary Science & Hospitality Research 14, n.º 2 (junio de 2008): 293–302. http://dx.doi.org/10.20878/cshr.2008.14.2.023023023.
Texto completoFreitas, Ana C., Dina Rodrigues, Teresa A. P. Rocha-Santos, Ana M. P. Gomes y Armando C. Duarte. "Marine biotechnology advances towards applications in new functional foods". Biotechnology Advances 30, n.º 6 (noviembre de 2012): 1506–15. http://dx.doi.org/10.1016/j.biotechadv.2012.03.006.
Texto completoZhang, Chen, Xifeng Li y Se-kwon Kim. "Application of marine biomaterials for nutraceuticals and functional foods". Food Science and Biotechnology 21, n.º 3 (junio de 2012): 625–31. http://dx.doi.org/10.1007/s10068-012-0081-6.
Texto completoLoizzo, Monica Rosa y Ana Sanches Silva. "Natural Antioxidants: Innovative Extraction and Application in Foods". Foods 10, n.º 5 (25 de abril de 2021): 937. http://dx.doi.org/10.3390/foods10050937.
Texto completoEllis, Derek V. "Wetlands or Aquatic Ape? Availability of Food Resources". Nutrition and Health 9, n.º 3 (julio de 1993): 205–17. http://dx.doi.org/10.1177/026010609300900306.
Texto completoPeighambardoust, Seyed Hadi, Zohreh Karami, Mirian Pateiro y José M. Lorenzo. "A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications". Biomolecules 11, n.º 5 (23 de abril de 2021): 631. http://dx.doi.org/10.3390/biom11050631.
Texto completoPateiro, Mirian, Rubén Domínguez, Theodoros Varzakas, Paulo E. S. Munekata, Elena Movilla Fierro y José M. Lorenzo. "Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food". Marine Drugs 19, n.º 5 (21 de abril de 2021): 233. http://dx.doi.org/10.3390/md19050233.
Texto completoThiruneelakandan, G., VJ Sesuraj, V. Babu, V. Senthilkumar, K. Kathiresan, R. Sivakami y SA Anthoni. "Efficacy of Preserving Sea Foods Using Marine Lactobacillus". Science, Technology and Arts Research Journal 2, n.º 4 (13 de enero de 2014): 10. http://dx.doi.org/10.4314/star.v2i4.3.
Texto completoOsada, Kyoichi, Takehiro Kodama, Li Cui, Koji Yamada y Michihiro Sugano. "Levels and formation of oxidized cholesterols in processed marine foods". Journal of Agricultural and Food Chemistry 41, n.º 11 (noviembre de 1993): 1893–98. http://dx.doi.org/10.1021/jf00035a016.
Texto completoKadam, S. U. y P. Prabhasankar. "Marine foods as functional ingredients in bakery and pasta products". Food Research International 43, n.º 8 (octubre de 2010): 1975–80. http://dx.doi.org/10.1016/j.foodres.2010.06.007.
Texto completoGotoh, Naohiro, Daisuke Mashimo, Tomiko Oka, Kaori Sekiguchi, Mikiko Tange, Hiroyuki Watanabe, Noriko Noguchi y Shun Wada. "Analyses of marine-derived tocopherol in processed foods containing fish". Food Chemistry 129, n.º 2 (noviembre de 2011): 279–83. http://dx.doi.org/10.1016/j.foodchem.2011.04.041.
Texto completoKeegan, William F. y Michael J. DeNiro. "Stable Carbon- and Nitrogen-Isotope Ratios of Bone Collagen Used to Study Coral-Reef and Terrestrial Components of Prehistoric Bahamian Diet". American Antiquity 53, n.º 2 (abril de 1988): 320–36. http://dx.doi.org/10.2307/281022.
Texto completoDudarev, Alexey, Valery Chupakhin, Sergey Vlasov y Sveta Yamin-Pasternak. "Traditional Diet and Environmental Contaminants in Coastal Chukotka III: Metals". International Journal of Environmental Research and Public Health 16, n.º 5 (27 de febrero de 2019): 699. http://dx.doi.org/10.3390/ijerph16050699.
Texto completoCabral, Eduarda M., Márcia Oliveira, Julie R. M. Mondala, James Curtin, Brijesh K. Tiwari y Marco Garcia-Vaquero. "Antimicrobials from Seaweeds for Food Applications". Marine Drugs 19, n.º 4 (11 de abril de 2021): 211. http://dx.doi.org/10.3390/md19040211.
Texto completoWiller, David F., James P. W. Robinson, Grace T. Patterson y Karen Luyckx. "Maximising sustainable nutrient production from coupled fisheries-aquaculture systems". PLOS Sustainability and Transformation 1, n.º 3 (1 de marzo de 2022): e0000005. http://dx.doi.org/10.1371/journal.pstr.0000005.
Texto completoKunikita, Dai, Igor Shevkomud, Kunio Yoshida, Shizuo Onuki, Toshiro Yamahara y Hiroyuki Matsuzaki. "Dating Charred Remains on Pottery and Analyzing Food Habits in the Early Neolithic Period in Northeast Asia". Radiocarbon 55, n.º 3 (2013): 1334–40. http://dx.doi.org/10.1017/s0033822200048244.
Texto completoMarín-García, Pablo-Jesús, Nuria Planas y Lola Llobat. "Toxoplasma gondii in Foods: Prevalence, Control, and Safety". Foods 11, n.º 16 (22 de agosto de 2022): 2542. http://dx.doi.org/10.3390/foods11162542.
Texto completoLehnherr, Igor. "Methylmercury biogeochemistry: a review with special reference to Arctic aquatic ecosystems". Environmental Reviews 22, n.º 3 (septiembre de 2014): 229–43. http://dx.doi.org/10.1139/er-2013-0059.
Texto completoChakniramol, Sukwasa, Andreas Wierschem, Man-Gi Cho y Khawaja Muhammad Imran Bashir. "Physiological and Clinical Aspects of Bioactive Peptides from Marine Animals". Antioxidants 11, n.º 5 (22 de mayo de 2022): 1021. http://dx.doi.org/10.3390/antiox11051021.
Texto completoBalkir, Pinar, Kemal Kemahlıoğlu y Ufuk Yücel. "Bilgisayarlı Görüntüleme Sistemi: Gıda Endüstrisinde Kullanımı ve Uygulamaları". Turkish Journal of Agriculture - Food Science and Technology 7, n.º 7 (18 de julio de 2019): 989. http://dx.doi.org/10.24925/turjaf.v7i7.989-999.2474.
Texto completoPruteanu, Lavinia Lorena, David Stanley Bailey, Andrei Cristian Grădinaru y Lorentz Jäntschi. "The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae". Antioxidants 12, n.º 4 (2 de abril de 2023): 860. http://dx.doi.org/10.3390/antiox12040860.
Texto completoDewapriya, Pradeep y Se-kwon Kim. "Marine microorganisms: An emerging avenue in modern nutraceuticals and functional foods". Food Research International 56 (febrero de 2014): 115–25. http://dx.doi.org/10.1016/j.foodres.2013.12.022.
Texto completoSaito, Hiroaki. "Useful fatty acids in marine lipids as ingredient of functional foods". Journal of Lipid Nutrition 22, n.º 1 (2013): 45–52. http://dx.doi.org/10.4010/jln.22.45.
Texto completoWang, Teng, Changhu Xue, Tiantian Zhang y Yuming Wang. "The improvements of functional ingredients from marine foods in lipid metabolism". Trends in Food Science & Technology 81 (noviembre de 2018): 74–89. http://dx.doi.org/10.1016/j.tifs.2018.09.004.
Texto completoPark, Eun-Jin, Kyoung-Ho Kim, Guy C. J. Abell, Min-Soo Kim, Seong Woon Roh y Jin-Woo Bae. "Metagenomic Analysis of the Viral Communities in Fermented Foods". Applied and Environmental Microbiology 77, n.º 4 (23 de diciembre de 2010): 1284–91. http://dx.doi.org/10.1128/aem.01859-10.
Texto completoChoi, Hyuck. "Analysis of Functional Foods Research Derived from Marine Resources: Focusing on Raw Materials for Pet food". Journal of Chitin and Chitosan 27, n.º 1 (30 de marzo de 2022): 10–15. http://dx.doi.org/10.17642/jcc.27.1.2.
Texto completoPereira, Leonel y João Cotas. "Therapeutic Potential of Polyphenols and Other Micronutrients of Marine Origin". Marine Drugs 21, n.º 6 (26 de mayo de 2023): 323. http://dx.doi.org/10.3390/md21060323.
Texto completoUcak, Ilknur, Maliha Afreen, Domenico Montesano, Celia Carrillo, Igor Tomasevic, Jesus Simal-Gandara y Francisco J. Barba. "Functional and Bioactive Properties of Peptides Derived from Marine Side Streams". Marine Drugs 19, n.º 2 (29 de enero de 2021): 71. http://dx.doi.org/10.3390/md19020071.
Texto completoBotella-Martínez, Carmen, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Casilda Navarro Rodríguez de Vera, Juana Fernández-López y Manuel Viuda-Martos. "Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review". Biomolecules 13, n.º 5 (30 de abril de 2023): 778. http://dx.doi.org/10.3390/biom13050778.
Texto completoPickard, Catriona y Clive Bonsall. "Reassessing Neolithic Diets in Western Scotland". Humans 2, n.º 4 (20 de noviembre de 2022): 226–50. http://dx.doi.org/10.3390/humans2040015.
Texto completoRyman, Tove K., Melissa A. Austin, Scarlett Hopkins, Jacques Philip, Diane O'Brien, Kenneth Thummel y Bert B. Boyer. "Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people". Public Health Nutrition 17, n.º 3 (4 de enero de 2013): 510–18. http://dx.doi.org/10.1017/s1368980012005411.
Texto completoQin, Man, Yanyan Guo y Kexiang Wang. "Strategic Flexibility, Institutional Pressure, and Proenvironmental Behavior among Sea Food Enterprises: Mediating Effect Based on Paradoxical Cognition". Mathematical Problems in Engineering 2022 (7 de septiembre de 2022): 1–11. http://dx.doi.org/10.1155/2022/3919546.
Texto completoQuitério, Eva, Cristina Soares, Ricardo Ferraz, Cristina Delerue-Matos y Clara Grosso. "Marine Health-Promoting Compounds: Recent Trends for Their Characterization and Human Applications". Foods 10, n.º 12 (14 de diciembre de 2021): 3100. http://dx.doi.org/10.3390/foods10123100.
Texto completoGalasso, Christian, Antonio Gentile, Ida Orefice, Adrianna Ianora, Antonino Bruno, Douglas M. Noonan, Clementina Sansone, Adriana Albini y Christophe Brunet. "Microalgal Derivatives as Potential Nutraceutical and Food Supplements for Human Health: A Focus on Cancer Prevention and Interception". Nutrients 11, n.º 6 (29 de mayo de 2019): 1226. http://dx.doi.org/10.3390/nu11061226.
Texto completoTuarita, Mirna y Selfia Martha Nara. "FORTIFIKASI ENBAL DENGAN TEPUNG IKAN LAYANG SEBAGAI PANGAN FUNGSIONAL KHAS KEPULAUAN KEI, MALUKU TENGGARA". Marinade 5, n.º 01 (30 de abril de 2022): 1–9. http://dx.doi.org/10.31629/marinade.v5i01.4271.
Texto completoChoy, Kyungcheol, Sarah H. Nash, Courtney Hill, Andrea Bersamin, Scarlett E. Hopkins, Bert B. Boyer y Diane M. O'Brien. "The Nitrogen Isotope Ratio Is a Biomarker of Yup'ik Traditional Food Intake and Reflects Dietary Seasonality in Segmental Hair Analyses". Journal of Nutrition 149, n.º 11 (3 de julio de 2019): 1960–66. http://dx.doi.org/10.1093/jn/nxz144.
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