Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Bioactive fatty acids in seafood from Ionian Sea and relation to dietary recommendations

(2020) Ermelinda Prato et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea

(2019) Francesca Biandolino et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus)

(2019) S. Bejaoui et al.   GRASAS Y ACEITES

Quality traits of raw and cooked cupped oysters

(2019) A. Felici et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Can Different Body Tissues of Two Sea Cucumbers Supply a Fair Amount of Omega 3 for Health Benefit?

(2019) Francesca Biandolino et al.   Journal of Aquatic Food Product Technology

Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison

(2019) Niki Alexi et al.   FOOD CHEMISTRY

Bioactive fatty acids of three commercial scallop species

(2018) Ermelinda Prato et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Saturated Fatty Acid Intake Is Associated with Total Mortality in a Nationwide Cohort Study

(2018) Pan Zhuang et al.   JOURNAL OF NUTRITION

Proximate, fatty acids and metals in edible marine bivalves from Italian market: Beneficial and risk for consumers health

(2018) E. Prato et al.   SCIENCE OF THE TOTAL ENVIRONMENT

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

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

(2016) Artemis Simopoulos   Nutrients

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

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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 baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality

(2012) Anastasios Zotos et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

(2012) JINJIE ZHANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life

(2012) Danielle Swanson et al.   Advances in Nutrition

Health benefits of marine foods and ingredients

(2011) Rune Larsen et al.   BIOTECHNOLOGY ADVANCES

Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea

(2011) Ermelinda Prato et al.   FOOD CHEMISTRY

A Review on Fish Lipid: Composition and Changes During Cooking Methods

(2011) Y. Moradi et al.   Journal of Aquatic Food Product Technology

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

(2011) Harun Uran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients

(2010) Patty W. Siri-Tarino et al.   Current Atherosclerosis Reports

Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

(2010) Diana Ansorena et al.   JOURNAL OF FOOD SCIENCE

Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

(2010) Dariush Mozaffarian et al.   PLOS MEDICINE

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

(2008) A.U. Türkkan et al.   FOOD AND BIOPRODUCTS PROCESSING

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