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An authentication survey on retail seafood products sold on the Bulgarian market underlines the need for upgrading the traceability system. <i>Foods 12(5)</i>: 1070. <a href=\"https://dx.doi.org/10.3390/foods12051070\" target=\"_blank\">https://dx.doi.org/10.3390/foods12051070</a>","StandardTitle":"An authentication survey on retail seafood products sold on the Bulgarian market underlines the need for upgrading the traceability system","AuthorsString":"Tinacci, L. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":391276,"RR":"<b>Goutzourelas, N.; Kevrekidis, D.P.; Barda, S.; Malea, P.; Trachana, V.; Savvidi, S.; Kevrekidou, A.; Assimopoulou, A.N.; Goutas, A.; Liu, M.; Lin, X.K.; Kollatos, N.; Amoutzias, G.D.; Stagos, D.</b> (2023). Antioxidant activity and inhibition of liver cancer cells' growth of extracts from 14 marine macroalgae species of the Mediterranean Sea. <i>Foods 12(6)</i>: 1310. <a href=\"https://dx.doi.org/10.3390/foods12061310\" target=\"_blank\">https://dx.doi.org/10.3390/foods12061310</a>","StandardTitle":"Antioxidant activity and inhibition of liver cancer cells' growth of extracts from 14 marine macroalgae species of the Mediterranean Sea","AuthorsString":"Goutzourelas, N. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":362789,"RR":"<b>Pecoraro, C.; Crobe, V.; Ferrari, A.; Piattoni, F.; Sandionigi, A.; Andrews, A.J.; Cariani, A.; Tinti, F.</b> (2020). Canning processes reduce the DNA-based traceability of commercial tropical tunas. <i>Foods 9(10)</i>: 1372. <a href=\"https://dx.doi.org/10.3390/foods9101372\" target=\"_blank\">https://dx.doi.org/10.3390/foods9101372</a>","StandardTitle":"Canning processes reduce the DNA-based traceability of commercial tropical tunas","AuthorsString":"Pecoraro, C. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":353044,"RR":"<b>Mutic, J.; Jovanovic, V.; Jacxsens, L.; Tondeleir, J.; Ristivojevic, P.; Djurdjić, S.; Rajkovic, A.; Velickovic, T.C.</b> (2021). Chemical content of five molluscan bivalve species collected from South Korea: multivariate study and safety evaluation. <i>Foods 10(11)</i>: 2690. <a href=\"https://dx.doi.org/10.3390/foods10112690\" target=\"_blank\">https://dx.doi.org/10.3390/foods10112690</a>","StandardTitle":"Chemical content of five molluscan bivalve species collected from South Korea: multivariate study and safety evaluation","AuthorsString":"Mutic, J. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":347859,"RR":"<b>Tramice, A.; Trifuoggi, M.; Ahmad, M.F.; Lam, S.S.; Iodice, C.; Velotto, G.; Giarra, A.; Inglese, S.; Cupo, A.; Guerriero, G.; Tommonaro, G.</b> (2021). Comparative fatty acid profiling of edible fishes in Kuala Terengganu, Malaysia. <i>Foods 10(10)</i>: 2456. <a href=\"https://dx.doi.org/10.3390/foods10102456\" target=\"_blank\">https://dx.doi.org/10.3390/foods10102456</a>","StandardTitle":"Comparative fatty acid profiling of edible fishes in Kuala Terengganu, Malaysia","AuthorsString":"Tramice, A. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":347574,"RR":"<b>Quintrel, M.; Jilberto, F.; Sepúlveda, M.; Marín, M.E.; Véliz, D.; Araneda, C.; Larraín, M.A.</b> (2021). Development and validation of a multi-locus PCR-HRM method for species identification in <i>Mytilus</i> genus with food authenticity purposes. <i>Foods 10(8)</i>: 1684. <a href=\"https://dx.doi.org/10.3390/foods10081684\" target=\"_blank\">https://dx.doi.org/10.3390/foods10081684</a>","StandardTitle":"Development and validation of a multi-locus PCR-HRM method for species identification in <i>Mytilus</i> genus with food authenticity purposes","AuthorsString":"Quintrel, M. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":361883,"RR":"<b>Schmid, B.; Navalho, S.; Schulze, P.S.C.; Van de Walle, S.; Van Royen, G.; Schüler, L.M.; Maia, I.B.; Bastos, C.R.V.; Baune, M.-C.; Januschewski, E.; Coelho, A.; Pereira, H.; Varela, J.; Navalho, J.; Rodrigues, A.M.C.</b> (2022). Drying microalgae using an industrial solar dryer: a biomass quality assessment. <i>Foods 11(13)</i>: 1873. <a href=\"https://dx.doi.org/10.3390/foods11131873\" target=\"_blank\">https://dx.doi.org/10.3390/foods11131873</a>","StandardTitle":"Drying microalgae using an industrial solar dryer: a biomass quality assessment","AuthorsString":"Schmid, B. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":353330,"RR":"<b>De Cock, A.; De Troyer, N.; Eurie, M.A.F.; Arevalo, I.G.; Van Echelpoel, W.; Jacxsens, L.; Luca, S.; Du Laing, G.; Tack, F.; Dominguez-Granda, L.; Goethals, P.L.M.</b> (2021). From mangrove to fork: metal presence in the Guayas Estuary (Ecuador) and commercial mangrove crabs. <i>Foods 10(8)</i>: 1880. <a href=\"https://dx.doi.org/10.3390/foods10081880\" target=\"_blank\">https://dx.doi.org/10.3390/foods10081880</a>","StandardTitle":"From mangrove to fork: metal presence in the Guayas Estuary (Ecuador) and commercial mangrove crabs","AuthorsString":"De Cock, A. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":382775,"RR":"<b>Battistini, R.; Masotti, C.; Bianchi, D.M.; Decastelli, L.; Garcia-Vozmediano, A.; Maurella, C.; Fauconnier, M.L.; Paparella, A.; Serracca, L.</b> (2023). In vivo evaluation of the potential of thyme and lemon hydrolates as processing aids to reduce norovirus concentration during oyster depuration. <i>Foods 12(21)</i>: 3976. <a href=\"https://dx.doi.org/10.3390/foods12213976\" target=\"_blank\">https://dx.doi.org/10.3390/foods12213976</a>","StandardTitle":"In vivo evaluation of the potential of thyme and lemon hydrolates as processing aids to reduce norovirus concentration during oyster depuration","AuthorsString":"Battistini, R. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":352992,"RR":"<b>Bahari, A.; Moelants, K.; Kloeck, M.; Wallecan, J.; Mangiante, G.; Mazoyer, J.; Hendrickx, M.; Grauwet, T.</b> (2021). Mechanical disintegration and particle size sieving of <i>Chondrus crispus</i> (Irish Moss) gametophytes and their effect on carrageenan and phycoerythrin extraction. <i>Foods 10(12)</i>: 2928. <a href=\"https://dx.doi.org/10.3390/foods10122928\" target=\"_blank\">https://dx.doi.org/10.3390/foods10122928</a>","StandardTitle":"Mechanical disintegration and particle size sieving of <i>Chondrus crispus</i> (Irish Moss) gametophytes and their effect on carrageenan and phycoerythrin extraction","AuthorsString":"Bahari, A. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":353460,"RR":"<b>Verspreet, J.; Soetemans, L.; Gargan, C.; Hayes, M.; Bastiaens, L.</b> (2021). Nutritional profiling and preliminary bioactivity screening of five micro-algae strains cultivated in Northwest Europe. <i>Foods 10(7)</i>: 1516. <a href=\"https://dx.doi.org/10.3390/foods10071516\" target=\"_blank\">https://dx.doi.org/10.3390/foods10071516</a>","StandardTitle":"Nutritional profiling and preliminary bioactivity screening of five micro-algae strains cultivated in Northwest Europe","AuthorsString":"Verspreet, J. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":367767,"RR":"<b>Prandi, B.; Boukid, F.; Van De Walle, S.; Cutroneo, S.; Comaposada, J.; Van Royen, G.; Sforza, S.; Tedeschi, T.; Castellari, M.</b> (2023). Protein quality and protein digestibility of vegetable creams reformulated with microalgae inclusion. <i>Foods 12(12)</i>: 2395. <a href=\"https://dx.doi.org/10.3390/foods12122395\" target=\"_blank\">https://dx.doi.org/10.3390/foods12122395</a>","StandardTitle":"Protein quality and protein digestibility of vegetable creams reformulated with microalgae inclusion","AuthorsString":"Prandi, B. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":354033,"RR":"<b>Sampantamit, T.; Ho, L.; Lachat, C.; Hanley-Cook, G.; Goethals, P.</b> (2021). The contribution of Thai fisheries to sustainable seafood consumption: national trends and future projections. <i>Foods 10(4)</i>: 880. <a href=\"https://dx.doi.org/10.3390/foods10040880\" target=\"_blank\">https://dx.doi.org/10.3390/foods10040880</a>","StandardTitle":"The contribution of Thai fisheries to sustainable seafood consumption: national trends and future projections","AuthorsString":"Sampantamit, T. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":417539,"RR":"<b>Mutic, T.; Mutic, J.; Ilic, M.; Jovanovic, V.; Acimovic, J.; Andjelkovic, B.; Stanic-Vucinic, D.; de Guzman, M.K.; Andjelkovic, M.; Turkalj, M.; Velickovic, T.C.</b> (2024). The Global Spread of Microplastics: Contamination in Mussels, Clams, and Crustaceans from World Markets. <i>Foods 13(23)</i>. <a href=\"https://dx.doi.org/10.3390/foods13233793\" target=\"_blank\">https://dx.doi.org/10.3390/foods13233793</a>","StandardTitle":"The Global Spread of Microplastics: Contamination in Mussels, Clams, and Crustaceans from World Markets","AuthorsString":"Mutic, T. <i>et al.</i>","BibLvlCode":"AS"},{"BRefID":353052,"RR":"<b>Van Hecke, T.; De Smet, S.</b> (2021). The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish. <i>Foods 10(11)</i>: 2832. <a href=\"https://dx.doi.org/10.3390/foods10112832\" target=\"_blank\">https://dx.doi.org/10.3390/foods10112832</a>","StandardTitle":"The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish","AuthorsString":"Van Hecke, T.; De Smet, S.","BibLvlCode":"AS"},{"BRefID":391558,"RR":"<b>Demets, R.; Van Broekhoven, S.; Gheysen, L.; Van Loey, A.; Foubert, I.</b> (2022). The potential of <i>Phaeodactylum</i> as a natural source of antioxidants for fish oil stabilization. <i>Foods 11(10)</i>: 1461. <a href=\"https://dx.doi.org/10.3390/foods11101461\" target=\"_blank\">https://dx.doi.org/10.3390/foods11101461</a>","StandardTitle":"The potential of <i>Phaeodactylum</i> as a natural source of antioxidants for fish oil stabilization","AuthorsString":"Demets, R. <i>et al.</i>","BibLvlCode":"AS"}],"BEntOpen":null,"BEntPrivate":null,"availability":null,"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":null,"MONpubls":null,"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":null,"doi":null,"publs":[{"PublID":17584,"PublName":"MDPI","InsID":null,"PersID":null,"INBOID":null,"OrderNr":1}],"serparttypes":["A"],"monauthors":null,"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":260355,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"}],"urls":[{"URL":"http://www.mdpi.com/journal/foods","externalID":null,"URLTypeCode":null,"URLID":123288,"URLTypID":22,"URLType":"Journal home page","URLPrefix":null},{"URL":"https://doaj.org/toc/6d59bbfecab14d41bb99c9955df30a7b","externalID":null,"URLTypeCode":"DOAJ","URLID":125961,"URLTypID":48,"URLType":"DOAJ","URLPrefix":"https://doaj.org/"}],"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"T'Jampens, Roeland, R.","newSesDate":{"date":"2016-10-07 15:17:03.940000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"Bouchti, Zohra, Z.","updSesDate":{"date":"2024-01-08 13:37:49.063000","timezone_type":3,"timezone":"Europe/Brussels"}}}