Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus)

In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract

(2019) Alexandros Tsoupras et al.   Marine Drugs

Sodium Orthovanadate Changes Fatty Acid Composition and Increased Expression of Stearoyl-Coenzyme A Desaturase in THP-1 Macrophages

(2019) Jan Korbecki et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Tropical Vegetable Oils Do Not Alter Growth Performance in African Catfish through a High n‐6 Polyunsaturated Fatty Acids Biosynthesis Capacity

(2019) Aboubacar Sourabié et al.   LIPIDS

Effects of feeding frequency on fry and fingerlings of African catfish Clarias gariepinus

(2019) V.T. Okomoda et al.   AQUACULTURE

Dietary EPA and DHA prevent changes in white adipose tissue omega-3 PUFA and oxylipin content associated with a Fads2 deficiency

(2018) Ousseynou Sarr et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Omega-3 fatty acids and leukocyte-endothelium adhesion: Novel anti-atherosclerotic actions

(2018) Ella J. Baker et al.   MOLECULAR ASPECTS OF MEDICINE

Marine n−3 Fatty Acids and Prevention of Cardiovascular Disease and Cancer

(2018) JoAnn E. Manson et al.   NEW ENGLAND JOURNAL OF MEDICINE

The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis )

(2017) Roberta G. Barbosa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Effect of Thermal Treatment Method on Fatty Acid Composition in Northern Pike (Esox lucius) Fillets

(2017) Renata Pietrzak-Fiećko 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

Anti-inflammatory effects of omega 3 and omega 6 polyunsaturated fatty acids in cardiovascular disease and metabolic syndrome

(2016) Esther Tortosa-Caparrós et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR

(2016) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

Technological Advances that Led to Growth of Shrimp, Salmon, and Tilapia Farming

(2016) Ganesh Kumar et al.   Reviews in Fisheries Science & Aquaculture

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

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

(2015) Nader Karimian-Khosroshahi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Dietary ω3 fatty acid exerts anti-allergic effect through the conversion to 17,18-epoxyeicosatetraenoic acid in the gut

(2015) Jun Kunisawa et al.   Scientific Reports

Comparison of Sensory and Cardioprotective Properties of Olive-Pomace Enriched and Conventional Gilthead Sea Bream (Sparus aurata): The Effect of Grilling

(2014) Eleni Sioriki et al.   Journal of Aquatic Food Product Technology

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

(2014) Isabel Castro-González et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Thermal Inactivation of Microorganisms

(2013) J. P. P. M. Smelt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance

(2013) Sara Costa et al.   FOOD AND CHEMICAL TOXICOLOGY

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

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

(2012) Zdzislaw Domiszewski   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Differential Anti-Cancer Effects of Purified EPA and DHA and Possible Mechanisms Involved

(2011) S. Serini et al.   CURRENT MEDICINAL CHEMISTRY

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

(2011) Jan T. Rosnes et al.   Food and Bioprocess Technology

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

Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

(2011) D. Skipnes et al.   Journal of Aquatic Food Product Technology

Structural Stability of Myosin Rod from Silver Carp as Affected by Season

(2011) Chunhong Yuan et al.   JOURNAL OF FOOD SCIENCE

The impact of elevated water ammonia concentration on physiology, growth and feed intake of African catfish (Clarias gariepinus)

(2010) Edward Schram et al.   AQUACULTURE

Effects of different dietary lipid sources in the diet for Pangasius hypophthalmus (Sauvage, 1878) juvenile on growth performance, nutrient utilization, body indices and muscle and liver fatty acid composition

(2010) R. ASDARI et al.   AQUACULTURE NUTRITION

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

Nutritional Fatty Acid Quality of Raw and Cooked Farmed and Wild Sea Bream (Sparus aurata)

(2009) Amira Mnari Bhouri et al.   JOURNAL OF AGRICULTURAL AND 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