Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, ( Oreochromis Niloticus ), fish muscles

Fatty acid composition analyses of commercially important fish species from the Pearl River Estuary, China

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Quality of Lipid Fractions in Deep-Fried Foods from Street Vendors in Chile

(2018) Marcos Flores et al.   JOURNAL OF FOOD QUALITY

Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

(2018) S. Sampels et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

(2015) Nader Karimian-Khosroshahi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Proposal of a Nutritional Quality Index (NQI) to Evaluate the Nutritional Supplementation of Sportspeople

(2015) Alba Palacin-Arce et al.   PLoS One

Consumption of Fried Foods and Risk of Heart Failure in the Physicians' Health Study

(2015) L. Djousse et al.   Journal of the American Heart Association

Fatty acid alterations in oils and fats during heating and frying*

(2014) Ludger Brühl   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Optimization of the GC method for routine analysis of the fatty acid profile in several food samples

(2010) Marinko Petrović et al.   FOOD CHEMISTRY