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

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

True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)

(2012) A. Badiani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health benefits of marine foods and ingredients

(2011) Rune Larsen et al.   BIOTECHNOLOGY ADVANCES

Effect of Dietary Fat and Omega-3 Fatty Acids on Urinary Eicosanoids and Sex Hormone Concentrations in Postmenopausal Women: A Randomized Controlled Feeding Trial

(2011) Lindsay R. Young et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

n-3 Omega fatty acids: a review of current knowledge

(2010) Ugur Gogus et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications

(2010) António Marques et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Amino Acid and Vitamin Composition of Raw and Cooked Horse Mackerel

(2009) Nuray Erkan et al.   Food Analytical Methods

Compositional Characteristics of Materials Recovered from Whole Gutted Silver Carp (Hypophthalmichthys molitrix) Using Isoelectric Solubilization/Precipitation

(2009) Latif Taskaya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing and characterisation of low cost Balistid fish Sufflamen capistratus liver oil for edible purpose

(2008) G. Immanuel et al.   FOOD CHEMISTRY

Evaluating nutritional quality of pacific fish species from fatty acid signatures

(2008) Minh Dieu Huynh et al.   FOOD CHEMISTRY

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

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

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