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Improving Future Fish Consumption in Central Europe – Czech Case Study on Developing Local Freshwater Fish Products for Kindergarten (Preschool Children)

https://doi.org/10.2139/ssrn.4833106
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Outgoing claims: the papers this work cites, builds on, or argues with.

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Processed animal products with emphasis on polyunsaturated fatty acid content
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Effectiveness of teacher modeling to encourage food acceptance in preschool children
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Listeria monocytogenes: health risk and a challenge for food processing establishments
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Trends in import and export of fishery products in the Czech Republic during 2010–2015
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On the psychological effects of food color
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Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs
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Sensory evaluation of a novel vegetable in school age children
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Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective
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Omega-3 index in the Czech Republic: No difference between urban and rural populations
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Assessment of estimated daily intake of nitrite by average consumption of processed foods in Korea
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The effect of food shape on children’s implicit and explicit emotional response
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Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review
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Assessing the sustainability of natural and artificial food colorants
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Portuguese traditional sausages: different types, nutritional composition, and novel trends
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Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain
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Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage
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A high ratio of dietary n-6/n-3 polyunsaturated fatty acids is associated with increased risk of prostate cancer
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Global survey of the omega-3 fatty acids, docosahexaenoic acid and eicosapentaenoic acid in the blood stream of healthy adults
inferredcites →https://doi.org/10.1016/j.plipres.2020.101064openalex-extracted
Are fish what they eat? A fatty acid’s perspective
inferredcites →https://doi.org/10.1016/j.tifs.2021.02.054openalex-extracted
Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses
inferredcites →https://doi.org/10.1016/j.tourman.2021.104479openalex-extracted
Not eating is a loss: How familiarity influences local food consumption
inferredcites →https://doi.org/10.1016/s0140-6736(18)31788-4openalex-extracted
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
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Global, regional, and national consumption of animal-source foods between 1990 and 2018: findings from the Global Dietary Database
inferredcites →https://doi.org/10.1017/s0954422416000238openalex-extracted
Nutrition, infection and stunting: the roles of deficiencies of individual nutrients and foods, and of inflammation, as determinants of reduced linear growth of children
inferredcites →https://doi.org/10.1021/jf1017862openalex-extracted
Berry Marinades Enhance Oxidative Stability of Herring Fillets
inferredcites →https://doi.org/10.1038/s41586-021-03917-1openalex-extracted
Aquatic foods to nourish nations
inferredcites →https://doi.org/10.1038/s43016-023-00795-wopenalex-extracted
Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts
inferredcites →https://doi.org/10.1038/srep21892openalex-extracted
Impact of sustainable feeds on omega-3 long-chain fatty acid levels in farmed Atlantic salmon, 2006–2015
inferredcites →https://doi.org/10.1080/02652030802101885openalex-extracted
Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006
inferredcites →https://doi.org/10.1080/10408390902911108openalex-extracted
Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products
inferredcites →https://doi.org/10.1080/10942912.2022.2030751openalex-extracted
Essential fatty acids composition and oxidative stability of frozen minced carp meat
inferredcites →https://doi.org/10.1093/jn/nxy025openalex-extracted
Unhealthy Dietary Patterns Established in Infancy Track to Mid-Childhood: The EU Childhood Obesity Project
inferredcites →https://doi.org/10.1111/1541-4337.12092openalex-extracted
Listeria monocytogenes in Aquatic Food Products—A Review
inferredcites →https://doi.org/10.1111/1541-4337.12883openalex-extracted
Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish
inferredcites →https://doi.org/10.1111/1541-4337.12917openalex-extracted
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate
inferredcites →https://doi.org/10.1111/jfpp.13589openalex-extracted
Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)
inferredcites →https://doi.org/10.1111/joss.12224openalex-extracted
School children preferences for fish formulations: The impact of child and parental food neophobia
inferredcites →https://doi.org/10.1111/obr.12340openalex-extracted
Sensory influences on food intake control: moving beyond palatability
inferredcites →https://doi.org/10.1111/raq.12760openalex-extracted
Biomass losses and circularity along local farm‐to‐fork: A review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe
inferredcites →https://doi.org/10.1146/annurev.nutr.17.1.237openalex-extracted
TASTE PREFERENCES AND FOOD INTAKE
inferredcites →https://doi.org/10.1161/01.cir.0000038493.65177.94openalex-extracted
Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease
inferredcites →https://doi.org/10.1186/1479-5868-4-30openalex-extracted
Cognitive development and children's perceptions of fruit and vegetables; a qualitative study
inferredcites →https://doi.org/10.1533/9780857095718.1.154openalex-extracted
Sensory and quality properties of packaged seafood
inferredcites →https://doi.org/10.2903/j.efsa.2009.1051openalex-extracted
Guidance of the Scientific Committee on Transparency in the Scientific Aspects of Risk Assessments carried out by EFSA. Part 2: General Principles
inferredcites →https://doi.org/10.3389/fsufs.2021.720595openalex-extracted
Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation
inferredcites →https://doi.org/10.3390/nu12071985openalex-extracted
Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis
inferredcites →https://doi.org/10.4060/cc0461enopenalex-extracted
The State of World Fisheries and Aquaculture 2022
inferredcites →https://doi.org/10.54694/stat.2021.14openalex-extracted
Food Consumption and Availability in Czechia in the Years 1993–2019
inferredcites →https://doi.org/10.70675/8f4154b4zae6dz4fedzb6b7zfc3b75abffcfopenalex-extracted
Consequence of salt, sugar and fat content modifications in foods on children's preference and intake
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