The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

Mahesh Kharat, Zheyuan Du, Guodong Zhang et al. · Journal of Agricultural and Food Chemistry · 2016 · 674 citations

Pharmacy, Chemistry, Food Science +16

Consumption of the Putative Chemopreventive Agent Curcumin by Cancer Patients: Assessment of Curcumin Levels in the Colorectum and their Pharmacodynamic Consequences

Giuseppe Garcea, David P. Berry, Donald J. L. Jones et al. · Cancer Epidemiology Biomarkers & Prevention · 2005 · 487 citations · Full text

Medicine, Oncology, Pharmacology +17

Jellyfish fisheries in southeast Asia

Makoto Omori, Eiji Nakano · Hydrobiologia · 2001 · 171 citations

Natural Resources, Fisheries, Zoology +14

Jellyfish as food

Y‐H. Peggy Hsieh, Fui-Ming Leong, Jack Rudloe · Hydrobiologia · 2001 · 171 citations

Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin

Camila Benedetti Penha, Edinéia Bonin, Alex Fiori da Silva et al. · LWT · 2016 · 162 citations · Full text

Agriculture, Food Science, Microbiology +14