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3 articles related to "Smoked Fish"

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Articles

Original Research

Published on 15 Apr 2025

Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life

in Nutrition and Food Science Technology

Molly B. Ahern
Sven Genschick
Abraham Muluku
Ogan I. Mba
Shakuntala H. Thilsted

Frontiers in Nutrition

doi 10.3389/fnut.2025.1536097

4,143 views
1 citation

Original Research

Published on 05 May 2023

Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes

in Sustainable Food Processing

Yu-Tsung Cheng
Ping-Hsiu Huang
Wen-Chien Lu
Sheng-Che Chu
Pei-Ming Wang
Wen-Chien Ko
Po-Hsien Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1153862

2,978 views
9 citations

Original Research

Published on 20 Dec 2021

Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C

in Food Microbiology

Lucilla Iacumin
Giorgia Cappellari
Michela Pellegrini
Marco Basso
Giuseppe Comi

Frontiers in Microbiology

doi 10.3389/fmicb.2021.796655

5,341 views
20 citations