The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis )

Biological Implications of Lipid Oxidation Products

(2017) Samantha A. Vieira et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis)

(2016) José M. Miranda et al.   FOOD CONTROL

Assessing risks and benefits of consuming fish muscle and liver: Novel statistical tools

(2015) Carlos Cardoso et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of hazards and benefits associated with the consumption of six fish species from the Portuguese coast

(2013) C. Afonso et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Risk characterization for polycyclic aromatic hydrocarbons and toxic metals associated with fish consumption

(2013) Maria Maddalena Storelli et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparative chemical composition of different muscle zones in angler (Lophius piscatorius)

(2012) Ricardo Prego et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

(2011) Tomáš Komprda   Journal of Functional Foods

Proximate and fatty acids composition of the muscles and viscera of Asian catfish (Pangasius bocourti)

(2010) Pornpisanu Thammapat et al.   FOOD CHEMISTRY

Fatty acids distribution in different tissues of wild and reared Seriola dumerili

(2010) Wafa Gam Haouas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Contamination levels of lead, cadmium and mercury in imported and domestic lobsters and large crab species consumed in France: Differences between white and brown meat

(2010) Laurent Noël et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Lipid and mineral distribution in different zones of farmed and wild blackspot seabream (Pagellus bogaraveo)

(2009) Victoria Álvarez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Total Arsenic Content in Seafood Consumed in Portugal

(2009) Patrícia Anacleto et al.   Journal of Aquatic Food Product Technology

The use of water and ice with bactericide to prevent onboard and onshore spoilage of refrigerated megrim (Lepidorhombus whiffiagonis)

(2008) Laura Pastoriza et al.   FOOD CHEMISTRY

Total and organic mercury, selenium and α-tocopherol in some deep-water fish species

(2008) Cláudia Afonso et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fast determination of arsenic, selenium, nickel and vanadium in fish and shellfish by electrothermal atomic absorption spectrometry following ultrasound-assisted extraction

(2007) Isela Lavilla et al.   FOOD CHEMISTRY