has been cited by the following article(s):
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[1]
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Cardiovascular Diseases and Marine Oils: A Focus on Omega-3 Polyunsaturated Fatty Acids and Polar Lipids
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Marine Drugs,
2023 |
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[2]
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The effect of frozen storage on the quality of Atlantic Salmon
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Jeddawi, P Dawson - Journal of Food Science and …,
2022 |
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[3]
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Cardio-protective properties and health benefits of fish lipid bioactives; the effects of thermal processing
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Marine Drugs,
2022 |
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[4]
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The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics
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2021 |
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[5]
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Structural Elucidation of Irish Ale Bioactive Polar Lipids with Antithrombotic Properties
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2020 |
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[6]
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Analdete Nelsa Boio Marvão
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2019 |
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[7]
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The potential role of dietary platelet-activating factor inhibitors in cancer prevention and treatment
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2019 |
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[8]
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In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract
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2019 |
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[9]
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Bioprospecting for antithrombotic polar lipids from salmon, herring, and boarfish by-products
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2019 |
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[10]
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Effect of freezing on the shelf life of salmon
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International Journal of Food Science,
2018 |
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[11]
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Structural Elucidation of Irish Organic Farmed Salmon (Salmo salar) Polar Lipids with Antithrombotic Activities
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Marine Drugs,
2018 |
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[12]
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Phospholipids of goat and sheep origin: Structural and functional studies
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Small Ruminant Research,
2018 |
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[13]
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The Anti-inflammatory Properties of Food Polar Lipids
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Bioactive Molecules in Food,
2018 |
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[14]
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Functional Components of Fish
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J Food Sci Nutr,
2016 |
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[15]
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Fish Phospholipids: Dietary Components with Anti-Atherogenic Potentiality
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Ann Nutr Disord & Ther,
2014 |
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[16]
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Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage
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European Journal of Lipid Science and Technology,
2014 |
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[17]
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Novel functional fish feed and fish against cardiovascular diseases
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2013 |
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[1]
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Effect of Freezing on the Shelf Life of Salmon
International Journal of Food Science,
2018
DOI:10.1155/2018/1686121
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[2]
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Effects of temperature and time of freezing on lipid oxidation in anchovy (
Engraulis encrasicholus
) during frozen storage
European Journal of Lipid Science and Technology,
2014
DOI:10.1002/ejlt.201300450
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