Characterization of lipid profiling in three parts (muscle, head and viscera) of tilapia (Oreochromis niloticus) using lipidomics with UPLC-ESI-Q-TOF-MS

Ultrasound-Assisted One-Phase Solvent Extraction Coupled with Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry for Efficient Profiling of Egg Yolk Lipids

(2020) Ya Xie et al.   FOOD CHEMISTRY

A comprehensive study of lipid profiles of round scad (Decapterus maruadsi) based on lipidomic with UPLC-Q-Exactive Orbitrap-MS

(2020) Chen He et al.   FOOD RESEARCH INTERNATIONAL

Fish consumption and multiple health outcomes: Umbrella review

(2020) Ni Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evidence on oleic acid and EPA + DHA role in retinal antioxidant defense, leukocyte adhesion, and vascular permeability: Insight from hyperlipidemic rat model

(2020) Sadashivaiah Bettadahalli et al.   Journal of Functional Foods

High Sn-2 Docosahexaenoic Acid Lipids for Brain Benefits, and Their Enzymatic Syntheses: A Review

(2020) Jun Jin et al.   Engineering

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

(2020) Tong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of seasonal variations on fatty acid composition and nutritional profiles of siluriformes fish species from the amazon basin

(2020) Antonio Fábio Lopes de Souza et al.   FOOD RESEARCH INTERNATIONAL

Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria

(2020) Pei Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

(2020) Peiyu Wei et al.   FOOD CHEMISTRY

Assessment of phospholipid fatty acid profiles for discrimination of salmonids cultured in freshwater and seawater

(2020) Cui Han et al.   FOOD CONTROL

Bioavailability of docosahexaenoic acid 22:6(n-3) from enantiopure triacylglycerols and their regioisomeric counterpart in rats

(2019) Kaisa M Linderborg et al.   FOOD CHEMISTRY

A cheminformatics approach to characterize metabolomes in stable-isotope-labeled organisms

(2019) Hiroshi Tsugawa et al.   NATURE METHODS

Fatty Acid Profiles of Triacylglycerols and Phospholipids of Sea-Cage Cultured Trachinotus blochii : A Comparative Study of Head, Viscera, Skin, Bone, and Muscle

(2019) Chen He et al.   JOURNAL OF FOOD SCIENCE

Improving Lipidomic Coverage Using UPLC-ESI-Q-TOF-MS for Marine Shellfish by Optimizing the Mobile Phase and Resuspension Solvents

(2019) Yu-Ying Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Lipid Profile Analysis of Four Fish Species by UPLC-Q-TOF-MS

(2019) xuesong wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enrichment of brain docosahexaenoic acid (DHA) is highly dependent upon the molecular carrier of dietary DHA: Lysophosphatidylcholine is more efficient than either phosphatidylcholine or triacylglycerol

(2019) Dhavamani Sugasini et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Health benefits of dietary marine DHA/EPA-enriched glycerophospholipids

(2019) Tian-Tian Zhang et al.   PROGRESS IN LIPID RESEARCH

Fatty acid profiles and cholesterol content of Five species of pacu-pevas from the pantanal region of Mato Grosso, Brazil

(2019) Danielli Medeiros Melo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage

(2019) Jun Cao et al.   FOOD CHEMISTRY

Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates

(2019) Ashutosh Kumar Hemker et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

(2018) Alaa El-Din Ahmed Bekhit et al.   FOOD CHEMISTRY

Evaluation of triacylglycerol composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage

(2018) Cong Sun et al.   FOOD CHEMISTRY

Dietary oils modify lipid molecules and nutritional value of fillet in Nile tilapia: A deep lipidomics analysis

(2018) Yan Liu et al.   FOOD CHEMISTRY

Profile and distribution of fatty acids in edible parts of commonly consumed marine fishes in Chile

(2018) Miguel Ángel Rincón-Cervera et al.   FOOD CHEMISTRY

Determination of free fatty acids in beer

(2017) Elisabetta Bravi et al.   FOOD CHEMISTRY

Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography

(2016) Tânia Gonçalves Albuquerque et al.   FOOD CHEMISTRY

MALDI-TOF MS to monitor the kinetics of phospholipase A2-digestion of oxidized phospholipids

(2016) Jenny Schröter et al.   METHODS

The Evidence for Saturated Fat and for Sugar Related to Coronary Heart Disease

(2016) James J. DiNicolantonio et al.   PROGRESS IN CARDIOVASCULAR DISEASES

Long-chain omega-3 fatty acids and the brain: a review of the independent and shared effects of EPA, DPA and DHA

(2015) Simon C. Dyall   Frontiers in Aging Neuroscience

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

(2013) M.C. Michalski et al.   PROGRESS IN LIPID RESEARCH

Predictable Effects of Dietary Lipid Sources on the Fatty Acids Compositions of Four 1-Year-Old Wild Freshwater Fish from Poyang Lake

(2012) Lin Lei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Qualitative characterization of the rat liver mitochondrial lipidome using LC–MS profiling and high energy collisional dissociation (HCD) all ion fragmentation

(2012) Susan S. Bird et al.   Metabolomics