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Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ejlt.200900173openalex-snapshot
Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon
inferredcites →https://doi.org/10.1007/pl00005508openalex-snapshot
Application of 13C NMR to the selection of the thermal processing conditions of canned fatty fish
inferredcites →https://doi.org/10.1007/s11694-019-00347-6openalex-snapshot
Determination of the quality of liquid smoked tilapia fillets based on physicochemical analysis
inferredcites →https://doi.org/10.1016/j.foodchem.2004.01.016openalex-snapshot
Proximate composition, cholesterol and fatty acids profile of canned sardines (Sardinella brasiliensis) in soybean oil and tomato sauce
inferredcites →https://doi.org/10.1016/j.foodchem.2004.11.050openalex-snapshot
Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats
inferredcites →https://doi.org/10.1016/j.foodchem.2006.03.013openalex-snapshot
Effects of canning on total mercury, protein, lipid, and moisture content in troll-caught albacore tuna (Thunnus alalunga)
inferredcites →https://doi.org/10.1016/j.foodchem.2007.01.072openalex-snapshot
Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.foodchem.2009.07.037openalex-snapshot
Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)
inferredcites →https://doi.org/10.1016/j.foodchem.2011.07.003openalex-snapshot
Variations in proximate composition and fatty acid profiles of Baltic sprat (Sprattus sprattus balticus)
inferredcites →https://doi.org/10.1016/j.foodchem.2013.10.012openalex-snapshot
Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)
inferredcites →https://doi.org/10.1016/j.foodcont.2018.04.056openalex-snapshot
Histological discrimination of fresh and frozen/thawed fish meat: European hake (Merluccius merluccius) as a possible model for white meat fish species
inferredcites →https://doi.org/10.1016/j.foodres.2020.109601openalex-snapshot
Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage
inferredcites →https://doi.org/10.1016/j.heliyon.2019.e02964openalex-snapshot
Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking
inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.04.002openalex-snapshot
Kinetics of salmon quality changes during thermal processing
inferredcites →https://doi.org/10.1016/j.livsci.2009.07.002openalex-snapshot
Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review
inferredcites →https://doi.org/10.1016/j.lwt.2009.08.023openalex-snapshot
Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage
inferredcites →https://doi.org/10.1016/s0048-9697(00)00863-9openalex-snapshot
Phenolic antioxidants in wood smoke
inferredcites →https://doi.org/10.1016/s0308-8146(01)00320-xopenalex-snapshot
Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids
inferredcites →https://doi.org/10.1021/jf000389+openalex-snapshot
Effects of Season and Processing on Oil Content and Fatty Acids of Baltic Herring (Clupea harengus membras)
inferredcites →https://doi.org/10.1021/jf00093a047openalex-snapshot
Changes in flesh lipids and fill oils of albacore (Thunnus alalunga) during canning and storage
inferredcites →https://doi.org/10.1021/jf070686fopenalex-snapshot
Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss)
inferredcites →https://doi.org/10.1021/jf60202a021openalex-snapshot
Comparisons of methods for calculating retentions of nutrients in cooked foods
inferredcites →https://doi.org/10.1021/jf970587+openalex-snapshot
Effect of Packing Media on the Oxidation of Canned Tuna Lipids. Antioxidant Effectiveness of Extra Virgin Olive Oil
inferredcites →https://doi.org/10.1038/srep09750openalex-snapshot
Dietary ω3 fatty acid exerts anti-allergic effect through the conversion to 17,18-epoxyeicosatetraenoic acid in the gut
inferredcites →https://doi.org/10.1046/j.1365-2621.1997.00131.xopenalex-snapshot
Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil
inferredcites →https://doi.org/10.1080/10498850.2011.571808openalex-snapshot
Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
inferredcites →https://doi.org/10.1080/10498850.2011.582232openalex-snapshot
Lipid Changes During Long-Term Storage of Canned Sprat
inferredcites →https://doi.org/10.1080/10498850.2013.813100openalex-snapshot
Comparison of Sensory and Cardioprotective Properties of Olive-Pomace Enriched and Conventional Gilthead Sea Bream (Sparus aurata): The Effect of Grilling
inferredcites →https://doi.org/10.1111/1750-3841.13367openalex-snapshot
Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods
inferredcites →https://doi.org/10.1111/ijfs.12028openalex-snapshot
Effect of heating fatty fish: B altic herring ( C lupea harengus membras), E uropean sprat ( S prattus sprattus) and rainbow trout ( O ncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids
inferredcites →https://doi.org/10.1111/j.1745-4549.2002.tb00484.xopenalex-snapshot
EFFECTS OF RETORTING AND STORAGE ON LIQUID MASS TRANSFER IN CANNED SKIPJACK (KATSUWONAS PELAMIS) MUSCLE
inferredcites →https://doi.org/10.1111/j.1745-4549.2008.00189.xopenalex-snapshot
THE INFLUENCE OF LOCAL CANNING PROCESS AND STORAGE ON PELAGIC FISH FROM TUNISIA: FATTY ACID PROFILES AND QUALITY INDICATORS
inferredcites →https://doi.org/10.1111/j.1750-3841.2006.00246.xopenalex-snapshot
Quality Changes of Salmon ( Oncorhynchus gorbuscha ) Muscle during Thermal Processing
inferredcites →https://doi.org/10.1139/er-2015-0029openalex-snapshot
Production, distribution, and abundance of long-chain omega-3 polyunsaturated fatty acids: a fundamental dichotomy between freshwater and terrestrial ecosystems
inferredcites →https://doi.org/10.1139/o59-099openalex-snapshot
A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
inferredcites →https://doi.org/10.1159/000484645openalex-snapshot
The Most Hidden of All the Hidden Hungers: The Global Deficiency in DHA and EPA and What to do About It
inferredcites →https://doi.org/10.1201/9781420031997openalex-snapshot
Chemical and Functional Properties of Food Lipids
inferredcites →https://doi.org/10.1201/b10272-23openalex-snapshot
Lipid–Protein and Lipid–Saccharide Interactions
inferredcites →https://doi.org/10.14674/ijfs-1414openalex-snapshot
LIPID AUTOXIDATION OF FISH, LARD, CORN AND LINSEED OILS BY ISOTHERMAL CALORIMETRY
inferredcites →https://doi.org/10.15193/zntj/2011/78/119-131openalex-snapshot
CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS)
inferredcites →https://doi.org/10.1590/s1516-93322004000100019openalex-snapshot
Food lipids: Chemistry, nutrition and biotechnology
inferredcites →https://doi.org/10.2174/092986711796957310openalex-snapshot
Differential Anti-Cancer Effects of Purified EPA and DHA and Possible Mechanisms Involved
inferredcites →https://doi.org/10.22092/ijfs.2018.117675openalex-snapshot
Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)
inferredcites →https://doi.org/10.2903/j.efsa.2010.1874openalex-snapshot
Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity
inferredcites →https://doi.org/10.3390/antiox7080096openalex-snapshot
Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods
inferredcites →https://doi.org/10.3390/nu11071448openalex-snapshot
Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish
inferredcites →https://doi.org/10.3750/aip2001.31.1.06openalex-snapshot
Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring
inferredcites →https://doi.org/10.3989/gya.1995.v46.i2.906openalex-snapshot
Effect of oil and brine canning and storage on Little Tunny (Euthynnus alleteratus) lipids
inferredcites →https://doi.org/10.4172/2155-9600.1000159openalex-snapshot
A Cost Analysis of EPA and DHA in Fish, Supplements, and Foods
inferredcites →https://doi.org/10.4172/2157-7110.1000754openalex-snapshot
Effect of Smoking on the Oxidation Parameters and the Total Phenolic Compounds of Two Freshwater Fishes: Clarias Gariepinus and Cyprinus Carpio
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4785996openalex-extracted
The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets
inferred← citeshttps://doi.org/10.1002/vms3.71158openalex-snapshot
Nanotechnology‐Based Immunostimulants in Aquaculture: Mechanisms, Advances and Practical Applications
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113314openalex-snapshot
Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107482openalex-snapshot
Retention of omega-3 fatty acids (DHA and EPA) and cooking yield in fish cooked using wet-heat methods: Steaming vs. bake-in-foil
inferred← citeshttps://doi.org/10.1155/2022/1218347openalex-snapshot
Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat
inferred← citeshttps://doi.org/10.3390/app16010013openalex-snapshot
Comparative Study of Lipid Quality from Edible Insect Powders and Selected Cereal Flours Under Storage Conditions
inferred← citeshttps://doi.org/10.3390/coatings14121506openalex-snapshot
Effect of Graphene and Graphene Oxide Addition to Polyethylene Film on Lipid Quality of African Catfish (Clarias gariepinus) Fillets During Refrigerated Storage
inferred← citeshttps://doi.org/10.3390/foods11142023openalex-snapshot
Loss of Eicosapentaenoic Acid (EPA) after Retort Sterilization of the EPA-BCAA Fortified Complete Nutrition Drink
inferred← citeshttps://doi.org/10.3390/md24060204openalex-snapshot
Systematic Review of Fatty Acid Composition and the Influence of Coating Media on Fatty Acid Profiles in Canned Fish
inferred← citeshttps://doi.org/10.3390/molecules30204103openalex-snapshot
Sodium Benzoate and Potassium Sorbate Inhibit Proteolysis and Promote Lipid Oxidation in Atlantic Herring Marinades Produced on an Industrial Scale
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