Sustainability aspects and nutritional composition of fish: evaluation of wild and cultivated fish species consumed in the Netherlands

Consumption of predefined ‘Nordic’ dietary items in ten European countries – an investigation in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort

(2014) Nina Roswall et al.   PUBLIC HEALTH NUTRITION

Food sustainability: problems, perspectives and solutions

(2013) Tara Garnett   PROCEEDINGS OF THE NUTRITION SOCIETY

Issues of Fish Consumption for Cardiovascular Disease Risk Reduction

(2013) Susan Raatz et al.   Nutrients

The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes

(2012) Durk Nijdam et al.   FOOD POLICY

Fatty acid, cholesterol and fat-soluble vitamin composition of wild and captive freshwater crayfish (Astacus leptodactylus)

(2012) A. Gül Harlioğlu et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products

(2012) Claudia Strobel et al.   Lipids in Health and Disease

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

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

Long-Chain Omega-3 Oils–An Update on Sustainable Sources

(2010) Peter D. Nichols et al.   Nutrients

Fish-farm impact on metazoan meiofauna in the Mediterranean Sea: Analysis of regional vs. habitat effects

(2009) Simone Mirto et al.   MARINE ENVIRONMENTAL RESEARCH

Feeding aquaculture in an era of finite resources

(2009) R. L. Naylor et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA