Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process

Impact of fish species and processing technology on minor fish oil components

(2017) Sybille Merkle et al.   FOOD CONTROL

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cardioprotective mechanism of omega-3 polyunsaturated fatty acids

(2016) Jin Endo et al.   Journal of Cardiology

Seasonal Variations in Lipid Content, Fatty Acid Composition and Nutritional Profiles of Five Freshwater Fish from the Amazon Basin

(2016) Maria Eugênia Petenuci et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Docosahexaenoic acid biosynthesis via fatty acyl elongase and Δ4-desaturase and its modulation by dietary lipid level and fatty acid composition in a marine vertebrate

(2015) Sofia Morais et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

The quality and volatile-profile changes of Longwangmo apricot (Prunus armeniacaL.) kernel oil prepared by different oil-producing processes

(2015) Bo Zhou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

(2015) Lin-min Zhao et al.   FISHERIES SCIENCE

Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

(2015) Estefanía Jiménez-Martín et al.   FOOD AND BIOPRODUCTS PROCESSING

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

(2015) Hong Zhu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production and characterization of crude and refined oils obtained from the co-products of Nile tilapia and hybrid sorubim processing

(2014) Mariana Lara Menegazzo et al.   FOOD CHEMISTRY

Refining of edible oils: a critical appraisal of current and potential technologies

(2014) Chandrasekar Vaisali et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Purification of Alaskan Walleye Pollock (Gadus chalcogrammus) and New Zealand Hoki (Macruronus novaezelandiae) Liver Oil Using Short Path Distillation

(2014) Alex Oliveira et al.   Nutrients

Dietary long chain n-3 polyunsaturated fatty acids prevent allergic sensitization to cow's milk protein in mice

(2013) L. W. J. van den Elsen et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Headspace solid-phase micro extraction coupled to comprehensive two-dimensional with time-of-flight mass spectrometry applied to the evaluation of Nebbiolo-based wine volatile aroma during ageing

(2013) Matteo Bordiga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

(2011) Nuria Rubio-Rodríguez et al.   JOURNAL OF FOOD ENGINEERING

Characterization of the Key Aroma Compounds in Cooked Grey Mullet (Mugil cephalus) by Application of Aroma Extract Dilution Analysis

(2010) Gonca Gul Cayhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production and refinement of oil from carp (Cyprinus carpio) viscera

(2009) Valéria Terra Crexi et al.   FOOD CHEMISTRY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea

(2008) Yesım Özogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE