Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods

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

Analysis of the Color Developed during Carbonization of Grilled Fish by Kinetics and Computer Imaging

(2014) Yvan Llave et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Modeling of fish boiling under microwave irradiation

(2014) Shixiong Liu et al.   JOURNAL OF FOOD ENGINEERING

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 heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

(2012) Zdzislaw Domiszewski   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

(2012) JINJIE ZHANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

Total antioxidant capacities of raw and cooked meats

(2011) Arda Serpen et al.   MEAT SCIENCE

Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods

(2010) Sadettin Turhan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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

Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

(2009) Danaé Larsen et al.   FOOD CHEMISTRY

Convection and radiation combined surface heat transfer coefficient in baking ovens

(2009) Melike Sakin et al.   JOURNAL OF FOOD ENGINEERING

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

Evaluating nutritional quality of pacific fish species from fatty acid signatures

(2008) Minh Dieu Huynh et al.   FOOD CHEMISTRY

Fish, ω-3 Polyunsaturated Fatty Acids, and Mortality From Cardiovascular Diseases in a Nationwide Community-Based Cohort of Japanese Men and Women

(2008) Kazumasa Yamagishi et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

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