Papers mentioning common carp or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Polycyclic aromatic hydrocarbons (PAHs) can enter water bodies and bioaccumulate in fish, leading to biomagnification; therefore, their monitoring is necessary. Passive sampling is... Read full abstract on PubMed →
This study evaluated the effects of dietary supplementation with Bacillus coagulans and/or the brown macroalga Dictyota dichotoma on growth, blood biochemical indices, immune respo... Read full abstract on PubMed →
4-Hydroxy-2-nonenal (HNE), a reactive compound produced during the peroxidation of polyunsaturated fatty acids, is implicated in numerous diseases and the degradation of food quali... Read full abstract on PubMed →
In the context of the ten-year fishing ban on the Yangtze River, illegal poaching for profit persists. To support the enforcement of this ban and protect the river's ecosystem, an... Read full abstract on PubMed →
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of... Read full abstract on PubMed →
Lipid oxidation significantly contributes to muscle deterioration, with heme protein oxidation playing a crucial role in this process. This study investigated the inhibition of hem... Read full abstract on PubMed →
In the study, effects of S. officinalis essential oil on growth performance, health and antioxidant activity in C. carpio were investigated. The fish (13 ± 0.21 g) were fed with di... Read full abstract on PubMed →
Fenghuang Dancong tea (FHDC), a famous oolong tea originating from Guangdong Province in China, is known for its rich and unique fragrance. Nevertheless, the identification of the... Read full abstract on PubMed →
ABSTRACT The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive constituents of Dianho... Read full abstract on PubMed →
Dietary supplementation of fish with β-glucans has been commonly associated with immunomodulation and generally accepted as beneficial for fish health. However, to date the exact m... Read full abstract on PubMed →
The use of herbal essential oils in aquafeeds is an important approach to maintain the fish health status. The origanum essential oil (OEO), extracted from Origanum vulgare, was in... Read full abstract on PubMed →
The effect of carp feeding with n-3 PUFA-enriched feed (Schizochytrium sp. meal or salmon oil) on nutritional quality indicators (proximal composition, fatty acid profile of fat) a... Read full abstract on PubMed →
Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the inf... Read full abstract on PubMed →
The present study investigated the effect of cinnamon essential oil on the quality of vacuum-packaged common carp (Cyprinus carpio) fillets stored at 4±1°C in terms of sensory scor... Read full abstract on PubMed →
Common carp (Cyprinus carpio) is, globally, one of the most important farmed fish species. We have analyzed carp from a natural pond-production system in South Bohemia. Ongrowing f... Read full abstract on PubMed →
Collagen isolated from byproducts of common carp was hydrolyzed with alcalase enzyme to obtain peptide fractions. The resulting >30 kDa (PF1), 10−30 kDa (PF2), 3−10 kDa (PF3) and <... Read full abstract on PubMed →
3-[N-ethyl-N-(4-sulfophenyl)amino]methylbenzene sulphonic acid (m,p-ESBSA) is an impurity commonly contained in Brilliant Blue FCF (Food Blue No.1: B1) and Fast Green FCF (Food Gre... Read full abstract on PubMed →
Cellulose-based functionalized fabrics are emerging as promising air purification filter materials. However, limitations such as poor moisture resistance, low strength, and heat se... Read full abstract on PubMed →
This study utilized GC-MS, GC-IMS, E-nose, and E-tongue to analyze the flavor characteristics of Guangchenpi (GCP) from five core producing areas aged 5 to 40 years. Key findings i... Read full abstract on PubMed →
Semi-volatile organic compounds (SVOCs) are modern chemical substances that are present in large quantities in indoor environments. Understanding the emission of SVOCs from buildin... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.