The Effect of Thermal Treatment Method on Fatty Acid Composition in Northern Pike (Esox lucius) Fillets

The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR

(2016) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

Effect of heat treatment on the n-3/n-6 ratio and content of polyunsaturated fatty acids in fish tissues

(2015) Ivana Schneedorferová et al.   FOOD CHEMISTRY

Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region

(2014) Margaret R. Neff et al.   FOOD CHEMISTRY

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

(2014) Isabel Castro-González et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)

(2013) Gülgün F. Ünal Şengör et al.   Journal of Aquatic Food Product Technology

Estimation of northern pike population sizes via mark-recapture monitoring

(2012) A. KUPARINEN et al.   FISHERIES MANAGEMENT AND ECOLOGY

Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)

(2011) Beyza Ersoy   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A Review on Fish Lipid: Composition and Changes During Cooking Methods

(2011) Y. Moradi et al.   Journal of Aquatic Food Product Technology

Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids

(2010) Rebecca Wall et al.   NUTRITION REVIEWS

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

Fatty acid composition of wild and cultured northern pike (Esox lucius)

(2007) B. Jankowska et al.   JOURNAL OF APPLIED ICHTHYOLOGY