Literature DB >> 8302886

Variability of the composition of fish oils: significance for the diet.

C F Moffat1, A S McGill.   

Abstract

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Year:  1993        PMID： 8302886     DOI： 10.1079/pns19930085

Source DB:  PubMed          Journal:  Proc Nutr Soc        ISSN： 0029-6651            Impact factor:   6.297


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  4 in total

1.  Lipid, protein, and calorie content of different Atlantic and Mediterranean fish, shellfish, and molluscs commonly eaten in the south of Spain.

Authors:  F Soriguer; S Serna; E Valverde; J Hernando; A Martín-Reyes; M Soriguer; A Pareja; F Tinahones; I Esteva
Journal:  Eur J Epidemiol       Date:  1997-06       Impact factor: 8.082

2.  Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards.

Authors:  Pilar Gómez-Cortés; Gavin L Sacks; J Thomas Brenna
Journal:  Food Chem       Date:  2014-11-08       Impact factor: 7.514

3.  Assessment of the quality, oxidative status and dietary energy value of lipids used in non-ruminant animal nutrition.

Authors:  Alexandra L Wealleans; Karen Bierinckx; Erwin Witters; Mauro di Benedetto; Julian Wiseman
Journal:  J Sci Food Agric       Date:  2021-02-19       Impact factor: 3.638

Review 4.  A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids.

Authors:  Mateusz Cholewski; Monika Tomczykowa; Michał Tomczyk
Journal:  Nutrients       Date:  2018-11-04       Impact factor: 5.717
  4 in total

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