Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

Comparative effect of carnosic acid, BHT and α-tocopherol on the stability of squalene under heating and UV irradiation

(2011) Hua Wang et al.   FOOD RESEARCH INTERNATIONAL

Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)

(2011) Beyza Ersoy   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Total antioxidant capacities of raw and cooked meats

(2011) Arda Serpen et al.   MEAT SCIENCE

Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods

(2010) Sadettin Turhan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle

(2010) Mahmood Naseri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Kinetics of Lipid Oxidation and Degradation of Flaxseed Oil Containing Crawfish (Procambarus clarkii) Astaxanthin

(2010) Jianing Pu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Antioxidant activity of Maillard reaction products

(2009) Ryszard Amarowicz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

(2009) Danaé Larsen et al.   FOOD CHEMISTRY

Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

(2008) Sylvie Eymard et al.   FOOD CHEMISTRY

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY