Concentration of C20-22n-3 polyunsaturated fatty acids fromSardinella longicepsand fatty acid stabilization

Quality of farmed and wild sea bass lipids studied by 1H NMR: Usefulness of this technique for differentiation on a qualitative and a quantitative basis

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Inhibition of fish oil oxidation and the radical scavenging activity of New Zealand seaweed extracts

(2012) Sophie Kindleysides et al.   FOOD CHEMISTRY

Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage

(2011) Hua Wang et al.   FOOD CHEMISTRY

Comparative Antioxidant Activity of Edible Japanese Brown Seaweeds

(2010) M.K. Widjaja-Adhi Airanthi et al.   JOURNAL OF FOOD SCIENCE

Synergism between NSAIDs in the orofacial formalin test in mice

(2009) H.F. Miranda et al.   PHARMACOLOGY BIOCHEMISTRY AND BEHAVIOR

1H NMR spectroscopy as tool to follow changes in the fatty acids of fish oils

(2008) Catrin E. Tyl et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Selective enrichment of n−3 polyunsaturated fatty acids with C18–C20 acyl chain length from sardine oil using Pseudomonas fluorescens MTCC 2421 lipase

(2008) Kajal Chakraborty et al.   FOOD CHEMISTRY

Characterization of Cod Liver Oil by Spectroscopic Techniques. New Approaches for the Determination of Compositional Parameters, Acyl Groups, and Cholesterol from1H Nuclear Magnetic Resonance and Fourier Transform Infrared Spectral Data

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Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil

(2007) E. Marinova et al.   FOOD CHEMISTRY