Effects of culinary treatments on the lipid nutritional quality of fish and shellfish

The impact of climate change on Omega-3 long-chain polyunsaturated fatty acids in bivalves

(2023) Karsoon Tan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bioactivity of polysaccharides derived from bivalves

(2023) Karsoon Tan et al.   International Journal of Biological Macromolecules

Climate change and n-3 LC-PUFA availability

(2022) Karsoon Tan et al.   PROGRESS IN LIPID RESEARCH

Carotenoid content and composition: A special focus on commercially important fish and shellfish

(2022) Karsoon Tan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Associations of Fish Consumption With Risk of Cardiovascular Disease and Mortality Among Individuals With or Without Vascular Disease From 58 Countries

(2021) Deepa Mohan et al.   JAMA Internal Medicine

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

(2021) Francesca Biandolino et al.   Foods

Lipid nutritional quality of marine and freshwater bivalves and their aquaculture potential

(2021) Karsoon Tan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fish Consumption and Coronary Heart Disease: A Meta-Analysis

(2020) Bo Zhang et al.   Nutrients

Effect of cooking with interesterified margarine in the chemical composition of fish

(2019) Bruna Mergulhão de BRITO et al.   Food Science and Technology

Quality traits of raw and cooked cupped oysters

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

Bivalves as future source of sustainable natural omega-3 polyunsaturated fatty acids

(2019) Karsoon Tan et al.   FOOD CHEMISTRY

Fish consumption and risk of stroke, coronary heart disease, and cardiovascular mortality in a Dutch population with low fish intake

(2018) L. M. Hengeveld et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Omega-3 fatty acids in coronary heart disease: Recent updates and future perspectives

(2018) Thekkuttuparambil Ananthanarayanan Ajith et al.   CLINICAL AND EXPERIMENTAL PHARMACOLOGY AND PHYSIOLOGY

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

(2018) Poh Yee Choo et al.   SCIENCEASIA

The distribution of 4-hydroxy-hexenal and 4-hydroxy-nonenal in different vegetable oils and their formation from fatty acid methyl esters

(2018) Lukai Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fish Consumption and Stroke Risk: A Meta-Analysis of Prospective Cohort Studies

(2018) Wei Zhao et al.   Journal of Stroke & Cerebrovascular Diseases

Global, regional, and national age-sex-specific mortality for 282 causes of death in 195 countries and territories, 1980–2017: a systematic analysis for the Global Burden of Disease Study 2017

(2018) Gregory A Roth et al.   LANCET

Fish consumption and risk of myocardial infarction: a systematic review and dose-response meta-analysis suggests a regional difference

(2018) Ahmad Jayedi et al.   NUTRITION RESEARCH

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

Global survey of the omega-3 fatty acids, docosahexaenoic acid and eicosapentaenoic acid in the blood stream of healthy adults

(2016) Ken D. Stark et al.   PROGRESS IN LIPID RESEARCH

Fish, Long-Chain n-3 PUFA and Incidence of Elevated Blood Pressure: A Meta-Analysis of Prospective Cohort Studies

(2016) Bo Yang et al.   Nutrients

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

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Global, regional, and national consumption levels of dietary fats and oils in 1990 and 2010: a systematic analysis including 266 country-specific nutrition surveys

(2014) R. Micha et al.   BMJ-British Medical Journal

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

Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

(2012) Aida Koubaa et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Fish consumption and CHD mortality: an updated meta-analysis of seventeen cohort studies

(2011) Jusheng Zheng et al.   PUBLIC HEALTH NUTRITION

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

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

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