Baked oyster is a popular seafood dish around the world. The present study investigated the
effect of various concentrations of a green-tea extract (GTE) marinade on the safety and …

Traditional oyster juice is a by-product of dried oyster through stew of whole oyster, leading
to few umami components from oyster. In this study, cooperative enzymolysis of alcalase …

The traceability of geographic origin is essential for guaranteeing the quality, safety, and
protection of oyster brands. However, the current outcomes of traceability lack credibility as …

Microplastics have been an emerging threat to filtering species and the ingestion and
impacts of microplastics on oysters are a cause for concern. However, much remains …

This study analyzed the nutritional components of the siphon of Panopea japonica (P.
japonica) from the Sea of Japan, including water, ash, crude lipid, glycogen, protein, amino …

Oyster aquaculture helps mitigate coastal eutrophication by assimilating organic nitrogen for
biomass and by denitrification in both the oyster digestive tract and sediment below. Efforts …

Simple Summary A new interspecific backcross ([(Crassostrea hongkongensis♀× C.
gigas♂)♂× C. hongkongensis♀]) variety was bred by the South China Sea Institute of …

Oysters are of the most economically important bivalves worldwide. It has high nutritional
value and is regarded as a good source of proteins, lipids, glycogen, and amino acids. C …

Saccostrea cucullata, a species of bivalve mollusk native to the Persian Gulf, is highly prized
for its nutritional richness and rapid growth, making it a valuable species for aquaculture …