Foods | Feature Papers in Section “Foods of Marine Origin”

1. “Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review”
by Silvia Lomartire and Ana M. M. Gonçalves
Foods 2022, 11(17), 2654; https://doi.org/10.3390/foods11172654
Full text available online: https://www.mdpi.com/2304-8158/11/17/2654

2. “Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)”
by Ella Aitta, Alexis Marsol-Vall, Annelie Damerau and Baoru Yang
Foods 2021, 10(8), 1811; https://doi.org/10.3390/foods10081811
Full text available online: https://www.mdpi.com/2304-8158/10/8/1811

3. “Fish Liver Discards as a Source of Long-Chain Omega-3 Polyunsaturated Fatty Acids”
by Charlotte Jacobsen, Simone Andrea Warncke, Sussie Hjorth Hansen and Ann-Dorit Moltke Sørensen
Foods 2022, 11(7), 905; https://doi.org/10.3390/foods11070905
Full text available online: https://www.mdpi.com/2304-8158/11/7/905

4. “Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis”
by Francesca Biandolino, Isabella Parlapiano, Giuseppe Denti, Veronica Di Nardo and Ermelinda Prato
Foods 2021, 10(2), 416; https://doi.org/10.3390/foods10020416
Full text available online: https://www.mdpi.com/2304-8158/10/2/416

5. “The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking”
by Hong Xiao, Nannan Li, Longtao Yan and Yong Xue
Foods 2021, 10(7), 1646; https://doi.org/10.3390/foods10071646
Full text available online: https://www.mdpi.com/2304-8158/10/7/1646

6. “The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines”
by Zuzana Reblová, Santiago P. Aubourg and Jan Pokorný
Foods 2022, 11(13), 1987; https://doi.org/10.3390/foods11131987
Full text available online: https://www.mdpi.com/2304-8158/11/13/1987

7. “Application of Fourier Transform Infrared (FT-IR) Spectroscopy, Multispectral Imaging (MSI) and Electronic Nose (E-Nose) for the Rapid Evaluation of the Microbiological Quality of Gilthead Sea Bream Fillets”
by Maria Govari, Paschalitsa Tryfinopoulou, Efstathios Z. Panagou and George-John E. Nychas
Foods 2022, 11(15), 2356; https://doi.org/10.3390/foods11152356
Full text available online: https://www.mdpi.com/2304-8158/11/15/2356

8. “Improving the Thermal and Oxidative Stability of Food-Grade Phycocyanin from Arthrospira platensis by Addition of Saccharides and Sugar Alcohols”
by Yan Huo, Xiaoyu Hou, Youzhi Yu, Xiaobin Wen, Yi Ding, Yeguang Li and Zhongjie Wang
Foods 2022, 11(12), 1752; https://doi.org/10.3390/foods11121752
Full text available online: https://www.mdpi.com/2304-8158/11/12/1752

9. “Starfish (Asterias rubens) as a New Source of Marine Lipids: Effect of Season, Size and Oil Extraction Methods”
by Ann-Dorit Moltke Sørensen, Adane Tilahun Getachew and Charlotte Jacobsen
Foods 2022, 11(19), 2998; https://doi.org/10.3390/foods11192998
Full text available online: https://www.mdpi.com/2304-8158/11/19/2998

10. “Vibrio vulnificus and Vibrio parahaemolyticus in Oysters under Low Tidal Range Conditions: Is Seawater Analysis Useful for Risk Assessment?”
by Corinne Audemard, Tal Ben-Horin, Howard I. Kator and Kimberly S. Reece
Foods 2022, 11(24), 4065; https://doi.org/10.3390/foods11244065
Full text available online: https://www.mdpi.com/2304-8158/11/24/4065