Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish

Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish

(2019) Kiczorowska et al.   Nutrients

Fatty Acid Profile and Cardiometabolic Markers in Relation with Diet Type and Omega-3 Supplementation in Spanish Vegetarians

(2019) Ana M. Salvador et al.   Nutrients

Preliminary Study on the Determination of ppm-Level Concentration of Histamine in Tuna Fish Using a Dry Extract System for Infrared Coupled with Near-Infrared Spectroscopy

(2019) Suttahatai Pochanagone et al.   ACS Omega

Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

(2018) Mari Merce Cascant et al.   FOOD CHEMISTRY

Handheld NIR device: A non-targeted approach to assess authenticity of fish fillets and patties

(2018) Silvia Grassi et al.   FOOD CHEMISTRY

Proximate composition, lipid utilization and validation of a non-lethal method to determine lipid content in migrating American shad Alosa sapidissima

(2018) S. M. Bayse et al.   JOURNAL OF FISH BIOLOGY

Slaughter yield, proximate composition, and flesh colour of cultivated and wild perch (Perca fluviatilis L.)

(2018) B. Jankowska et al.   CZECH JOURNAL OF ANIMAL SCIENCE

Nutritional value of several commercially important river fish species from the Czech Republic

(2018) Sarvenaz Khalili Tilami et al.   PeerJ

Near Infrared Spectroscopy (NIRS) for the determination of the milk fat fatty acid profile of goats

(2016) N. Núñez-Sánchez et al.   FOOD CHEMISTRY

Comparison of collagen characteristics of sea- and freshwater-rainbow trout skin

(2016) Jun Kyu Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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(2016) Joanna Luczynska et al.   Turkish Journal of Fisheries and Aquatic Sciences

Trace elements inThunnus thynnusfrom Mediterranean Sea and benefit–risk assessment for consumers

(2015) Giuseppa Di Bella et al.   Food Additives & Contaminants Part B-Surveillance

Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy

(2015) Andrea Krähmer et al.   FOOD CHEMISTRY

Detection of Corn Adulteration in Brazilian Coffee (Coffea arabica) by Tocopherol Profiling and Near-Infrared (NIR) Spectroscopy

(2015) Jill K. Winkler-Moser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutrient composition of important fish species in Bangladesh and potential contribution to recommended nutrient intakes

(2015) Jessica R. Bogard et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy

(2015) N. Prieto et al.   MEAT SCIENCE

Body composition in fishes: body size matters

(2014) James E. Breck   AQUACULTURE

The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles

(2014) Magnea G. Karlsdottir et al.   FOOD CHEMISTRY

CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS)

(2014) Grzegorz Tokarczyk et al.   Zywnosc-Nauka, Technologia, Jakosc

Proximate composition and fatty acid profile of edible tissues of Capoeta damascina (Valenciennes, 1842) reared in freshwater and brackish water

(2013) Aziz A. Fallah et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon

(2012) N.B. Tito et al.   FOOD MICROBIOLOGY

Heavy metals content by ICP-OES inSarda sarda,Sardinella auritaandLepidopus caudatusfrom the Strait of Messina (Sicily, Italy)

(2012) Vincenzo Lo Turco et al.   NATURAL PRODUCT RESEARCH

Use of Near-Infrared Spectroscopy for Fast Fraud Detection in Seafood: Application to the Authentication of Wild European Sea Bass (Dicentrarchus labrax)

(2011) Matteo Ottavian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional Value of Seven Freshwater Fish Species From the Brazilian Pantanal

(2010) Manoel Mendes Ramos Filho et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY