Quality traits of raw and cooked cupped oysters

Sous vide cook-chill mussel ( Mytilus galloprovincialis ): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

(2018) Tiziana Bongiorno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extra virgin olive oil: More than a healthy fat

(2018) Elena M. Yubero-Serrano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

In vitro bioaccessibility of the marine biotoxins okadaic acid, dinophysistoxin-2 and their 7- O -acyl fatty acid ester derivatives in raw and steamed shellfish

(2017) Diana Manita et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of Culinary Methods on Nutritional Characteristics of the Edible Shellfish Noah’s Ark (Arca noae L., 1758) from Tunisian Coasts

(2017) Feriel Ghribi et al.   Journal of Aquatic Food Product Technology

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

(2017) José M. Bastías et al.   PLoS One

French consumers’ perceptions of nutrition and health claims: A psychosocial-anthropological approach

(2016) Estelle Masson et al.   APPETITE

Effect of heat treatment on the n-3/n-6 ratio and content of polyunsaturated fatty acids in fish tissues

(2015) Ivana Schneedorferová et al.   FOOD CHEMISTRY

The effects of processing technologies and preparation on the final quality of fish products

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of Lipid Classes and Fatty Acid Profiles of Lipids From Raw, Steamed, and High-Pressure-Treated New Zealand Greenshell Mussel Meat of Different Genders

(2014) Meng Zhou et al.   JOURNAL OF SHELLFISH RESEARCH

Biochemical and elemental composition of the offshore-cultivated oysters Ostrea edulis and Crassostrea gigas

(2013) B. Pogoda et al.   AQUACULTURE

Quantifying effects of convenience and product packaging on consumer preferences and market share of seafood products: The case of oysters

(2012) Simone Mueller Loose et al.   FOOD QUALITY AND PREFERENCE

Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

(2012) Aida Koubaa et al.   FOOD SCIENCE AND BIOTECHNOLOGY