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For: Bower CK, Hietala KA, Oliveira ACM, Wu TH. Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha). J Food Sci 2009;74:C248-57. [PMID: 19397710 DOI: 10.1111/j.1750-3841.2009.01099.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Number Cited by Other Article(s)
1
Unsaturated Fatty Acids and Their Immunomodulatory Properties. BIOLOGY 2023;12:biology12020279. [PMID: 36829556 PMCID: PMC9953405 DOI: 10.3390/biology12020279] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/07/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023]
2
Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus). ACTA VET BRNO 2021. [DOI: 10.2754/avb202190010117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
3
Tsoupras A, O'Keeffe E, Lordan R, Redfern S, Zabetakis I. Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products. Foods 2019;8:foods8090416. [PMID: 31540159 PMCID: PMC6769463 DOI: 10.3390/foods8090416] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/10/2019] [Accepted: 09/12/2019] [Indexed: 12/19/2022]  Open
4
Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass. Food Res Int 2017;97:51-61. [DOI: 10.1016/j.foodres.2017.03.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 03/14/2017] [Accepted: 03/19/2017] [Indexed: 01/15/2023]
5
Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/β-cyclodextrin complexes. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
6
Hădărugă DI, Ünlüsayin M, Gruia AT, Birău Mitroi C, Rusu G, Hădărugă NG. Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin. Beilstein J Org Chem 2016;12:179-91. [PMID: 26977177 PMCID: PMC4778528 DOI: 10.3762/bjoc.12.20] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Accepted: 01/20/2016] [Indexed: 11/23/2022]  Open
7
Oliveira A, Himelbloom B, Montazeri N, Davenport M, Biceroglu H, Brenner K, Thomas S, Crapo C. Development and Characterization of Fish Sausages Supplemented with Salmon Oil. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12126] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
8
SIMSEK A, KILIC B. Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
9
Tammineni N, Ünlü G, Rasco B, Powers J, Sablani S, Nindo C. Trout-Skin Gelatin-Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod-Liver Oil Model Food. J Food Sci 2012;77:E342-7. [DOI: 10.1111/j.1750-3841.2012.02964.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
10
BOWER CINDY, HIETALA KATIE, DELACA THEODORE. BACTERIAL PRESERVATION OF PINK SALMON USING POTATOES AS A CARBOHYDRATE SOURCE. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00535.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
11
Bower C, Hietala K. Stabilizing smoked salmon (Oncorhynchus gorbuscha) tissue after extraction of oil. J Food Sci 2010;75:C241-5. [PMID: 20492273 DOI: 10.1111/j.1750-3841.2010.01521.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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