Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Differences in proximal and fatty acid profiles, sensory characteristics, texture, colour and muscle cellularity between wild and farmed blackspot seabream (Pagellus bogaraveo)

(2016) Laura Rincón et al.   AQUACULTURE

An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks

(2016) Emma Loughrill et al.   FOOD CHEMISTRY

Short-term consumption of n-3 PUFAs increases murine IL-5 levels, but IL-5 is not the mechanistic link between n-3 fatty acids and changes in B-cell populations

(2016) Heather Teague et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

(2015) J.M. Bastías et al.   Innovative Food Science & Emerging Technologies

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

(2013) Hedayat Hosseini et al.   FOOD CHEMISTRY

Influence of cooking method on the nutrient composition of Spanish light lamb

(2013) M.M. Campo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

(2011) Elmira Arab-Tehrany et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Significance of long-chain polyunsaturated fatty acids (PUFAs) for the development and behaviour of children

(2009) Jan Philipp Schuchardt et al.   EUROPEAN JOURNAL OF PEDIATRICS

Seasonal investigation of trace element contents in commercially valuable fish species from the Black sea, Turkey

(2009) Durali Mendil et al.   FOOD AND CHEMICAL TOXICOLOGY

Benefit-risk ratio of food fish intake as the source of essential fatty acids vs. heavy metals: A case study of Siberian grayling from the Yenisei River

(2008) Michail I. Gladyshev et al.   FOOD CHEMISTRY

Evaluating nutritional quality of pacific fish species from fatty acid signatures

(2008) Minh Dieu Huynh et al.   FOOD CHEMISTRY

The effect of cooking methods on mineral and vitamin contents of African catfish

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Maillard reaction products consumption: Magnesium bioavailability and bone mineralization in rats

(2007) Cristina Delgado-Andrade et al.   FOOD CHEMISTRY

Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)

(2007) Tatiana Saldanha 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