Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: Nutritional and sensory quality

Impact of different omega-3 polyunsaturated fatty acid (n-3 PUFA) sources (flaxseed, Isochrysis galbana, fish oil and DHA Gold) on n-3 LC-PUFA enrichment (efficiency) in the egg yolk

(2015) Charlotte Lemahieu et al.   Journal of Functional Foods

Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: a systematic review

(2012) Javier Aranceta et al.   BRITISH JOURNAL OF NUTRITION

Effect of intake of linoleic acid and α-linolenic acid levels on conversion into long-chain polyunsaturated fatty acids in backfat and in intramuscular fat of growing pigs

(2012) W. Smink et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Microalgal biofactories: a promising approach towards sustainable omega-3 fatty acid production

(2012) T Adarme-Vega et al.   Microbial Cell Factories

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

(2012) Danielle Swanson et al.   Advances in Nutrition

Short-term docosapentaenoic acid (22 : 5 n-3) supplementation increases tissue docosapentaenoic acid, DHA and EPA concentrations in rats

(2009) Gunveen Kaur et al.   BRITISH JOURNAL OF NUTRITION

Production of Docosahexaenoic Acid (DHA) Enriched Bacon

(2009) William Jon Meadus et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

(2009) M. Musella et al.   JOURNAL OF ANIMAL SCIENCE

Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids

(2009) C. Rymer et al.   POULTRY SCIENCE

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Fish, human health and marine ecosystem health: policies in collision

(2008) E. J Brunner et al.   INTERNATIONAL JOURNAL OF EPIDEMIOLOGY

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets

(2008) C. Santos et al.   MEAT SCIENCE

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

(2007) E. Soto et al.   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE