High-added-value compounds recovery from supercritical fluid extraction-defatted European sea bass (Dicentrarchus labrax) viscera by lactic acid bacteria (L. plantarum and L. casei) assisted fermentation.
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| Title: | High-added-value compounds recovery from supercritical fluid extraction-defatted European sea bass (Dicentrarchus labrax) viscera by lactic acid bacteria (L. plantarum and L. casei) assisted fermentation. |
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| Authors: | Liu Y; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain., Castagnini JM; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain. Electronic address: juan.castagnini@uv.es., Berrada H; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain; Alternative methods for the determination of toxic effects and risk assessment of contaminants and mixtures (RISKTOX), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain., Barba FJ; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain. |
| Source: | Food chemistry [Food Chem] 2025 May 01; Vol. 473, pp. 143085. Date of Electronic Publication: 2025 Jan 25. |
| Publication Type: | Journal Article; Evaluation Study |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 39994932 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: High-added-value compounds recovery from supercritical fluid extraction-defatted European sea bass (Dicentrarchus labrax) viscera by lactic acid bacteria (L. plantarum and L. casei) assisted fermentation. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Liu+Y%22">Liu Y</searchLink>; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain.<br /><searchLink fieldCode="AU" term="%22Castagnini+JM%22">Castagnini JM</searchLink>; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain. Electronic address: juan.castagnini@uv.es.<br /><searchLink fieldCode="AU" term="%22Berrada+H%22">Berrada H</searchLink>; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain; Alternative methods for the determination of toxic effects and risk assessment of contaminants and mixtures (RISKTOX), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain.<br /><searchLink fieldCode="AU" term="%22Barba+FJ%22">Barba FJ</searchLink>; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 May 01; Vol. 473, pp. 143085. <i>Date of Electronic Publication: </i>2025 Jan 25. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article; Evaluation Study – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=39994932 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2025.143085 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 143085 Titles: – TitleFull: High-added-value compounds recovery from supercritical fluid extraction-defatted European sea bass (Dicentrarchus labrax) viscera by lactic acid bacteria (L. plantarum and L. casei) assisted fermentation. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Liu Y – PersonEntity: Name: NameFull: Castagnini JM – PersonEntity: Name: NameFull: Berrada H – PersonEntity: Name: NameFull: Barba FJ IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 05 Text: 2025 May 01 Type: published Y: 2025 Identifiers: – Type: issn-electronic Value: 1873-7072 Numbering: – Type: volume Value: 473 Titles: – TitleFull: Food chemistry Type: main |
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