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

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

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

Consumption of long-chain n-3 PUFA, α-linolenic acid and fish is associated with the prevalence of chronic kidney disease

(2011) Bamini Gopinath et al.   BRITISH JOURNAL OF NUTRITION

Omega-3 Polyunsaturated Fatty Acids in the Treatment of Kidney Disease

(2010) Robert G. Fassett et al.   AMERICAN JOURNAL OF KIDNEY DISEASES

n-6 and n-3 Fatty Acids and Atherosclerosis

(2010) Richard J. Deckelbaum   ARTERIOSCLEROSIS THROMBOSIS AND VASCULAR BIOLOGY

Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

(2010) Diana Ansorena et al.   JOURNAL OF FOOD SCIENCE

Omega-3 Fatty Acid Supplementation in Advanced Kidney Disease

(2010) Allon N. Friedman   SEMINARS IN DIALYSIS

Omega-3 and Renal Function in Older Adults

(2009) Lauretani F. et al.   CURRENT PHARMACEUTICAL DESIGN

Nutritional Fatty Acid Quality of Raw and Cooked Farmed and Wild Sea Bream (Sparus aurata)

(2009) Amira Mnari Bhouri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Plasma Polyunsaturated Fatty Acids and the Decline of Renal Function

(2008) F. Lauretani et al.   CLINICAL CHEMISTRY

The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases

(2008) Artemis P. Simopoulos   EXPERIMENTAL BIOLOGY AND MEDICINE

The effect of cooking methods on mineral and vitamin contents of African catfish

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758)

(2008) Yalçin Kaya et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Feasibility Study of Erythrocyte Long-Chain Omega-3 Polyunsaturated Fatty Acid Content and Mortality Risk in Hemodialysis Patients

(2008) Allon N. Friedman et al.   JOURNAL OF RENAL NUTRITION