All Outputs (43)

Impact of the partial replacement of fish meal with a chloroplast rich fraction on the growth and selected nutrient profile of zebrafish (Danio rerio) (2019)
Journal Article
Gedi, M. . A., Magee, K., Darwish, R., Eakpetch, P., Young, I., & Gray, D. (2019). Impact of the partial replacement of fish meal with a chloroplast rich fraction on the growth and selected nutrient profile of zebrafish (Danio rerio). Food and Function, 10(2), 733-745. https://doi.org/10.1039/c8fo02109k

In recent years increasing aquaculture production combined with a high variance in availability and cost of fishmeal and fish oil commodities, has led to a need to identify alternative source materials for protein and the polyunsaturated fatty acids... Read More about Impact of the partial replacement of fish meal with a chloroplast rich fraction on the growth and selected nutrient profile of zebrafish (Danio rerio).

Tapping into synchrotron and benchtop circular dichroism spectroscopy for expanding studies of complex polysaccharides and their interactions in anoxic archaeological wood (2019)
Journal Article
Phillips-Jones, M. K., & Harding, S. E. (2019). Tapping into synchrotron and benchtop circular dichroism spectroscopy for expanding studies of complex polysaccharides and their interactions in anoxic archaeological wood. Heritage, 2(1), 121-134. https://doi.org/10.3390/heritage2010009

Circular dichroism (CD) (and synchrotron circular dichroism (SCD)) spectroscopy is a rapid, highly sensitive technique used to investigate structural conformational changes in biomolecules in response to interactions with ligands in solution and in f... Read More about Tapping into synchrotron and benchtop circular dichroism spectroscopy for expanding studies of complex polysaccharides and their interactions in anoxic archaeological wood.

Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus) (2019)
Journal Article
Zhang, N., Ayed, C., Wang, W., & Liu, Y. (2019). Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus). Journal of Agricultural and Food Chemistry, https://doi.org/10.1021/acs.jafc.8b06047

To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and addition tests... Read More about Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus).