Microcystins (MCs) are common cyanotoxins produced by harmful cyanobacterial blooms
(HCBs) and severely threaten human and ecosystems health. Biodegradation is an efficient …

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall
flavor quality of fish products and impeding the sale of fresh fish. This review extensively …

The majority of all biologically caused taste-and-odor outbreaks in drinking water
characterized worldwide are caused by microbial production of ()-geosmin [()-(4S, 4aS, 8aR) …

Problems due to the taste and odor in drinking water are common in treatment facilities
around the world. Taste and odor are perceived by the public as the primary indicators of the …

More stringent regulations on drinking water quality as well as an increased focus on
emerging contaminants has favored the development of alternative technologies to the …

In western societies, clean and safe drinking water is often taken for granted, but there are
threats to drinking water resources that should not be underestimated. Contamination of …

Off-flavours in fish products generated from recirculating aquaculture systems (RAS) are a
major problem in the fish farming industry affecting the market demand and prices. A …

The long-term removal of 34 trace organic micropollutants (< 1 μg L–1) was evaluated and
modeled in drinking water biological filters with sand media from a full-scale plant. The …

Current knowledge on the physical, chemical and biological mechanisms involved in the
removal of biogenic taste and odour (T&O) compounds by granular and biological activated …

Harmful cyanobacterial blooms (HCBs) frequently occur in eutrophic freshwater ecosystems
worldwide. Microcystins (MCs) are considered to be the most prominent and toxic …