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PUBMED FOR HANDHELDS

Journal Abstract Search

153 related items for PubMed ID: 11513650

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  • 4. Omega-3 Long-Chain Polyunsaturated Fatty Acid Content and Oxidation State of Fish Oil Supplements in New Zealand.
    Bannenberg G, Mallon C, Edwards H, Yeadon D, Yan K, Johnson H, Ismail A.
    Sci Rep; 2017 May 03; 7(1):1488. PubMed ID: 28469193
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  • 6. Oxidative stability and consumer acceptance of fish oil fortified nutrition bars.
    Hughes BH, Muzzy HM, Laliberte LC, Grenier HS, Perkins LB, Skonberg DI.
    J Food Sci; 2012 Sep 03; 77(9):S329-34. PubMed ID: 22957916
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  • 7. Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil.
    Bhale SD, Xu Z, Prinyawiwatkul W, King JM, Godber JS.
    J Food Sci; 2007 Nov 03; 72(9):C504-8. PubMed ID: 18034711
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  • 8. Quantification of eicosapentaenoic and docosahexaenoic acid geometrical isomers formed during fish oil deodorization by gas-liquid chromatography.
    Fournier V, Destaillats F, Hug B, Golay PA, Joffre F, Juanéda P, Sémon E, Dionisi F, Lambelet P, Sébédio JL, Berdeaux O.
    J Chromatogr A; 2007 Jun 22; 1154(1-2):353-9. PubMed ID: 17449039
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  • 9. Oxidation of fish oil supplements in Australia.
    Heller M, Gemming L, Tung C, Grant R.
    Int J Food Sci Nutr; 2019 Aug 22; 70(5):540-550. PubMed ID: 30626234
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  • 10. Australian and New Zealand Fish Oil Products in 2016 Meet Label Omega-3 Claims and Are Not Oxidized.
    Nichols PD, Dogan L, Sinclair A.
    Nutrients; 2016 Nov 05; 8(11):. PubMed ID: 27827947
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  • 12. Analysis of EPA and DHA in the viscera of marine fish using gas chromatography.
    Zhang DY, Xu XL, Shen XY, Mei Y, Xu HY.
    Pak J Pharm Sci; 2016 Mar 05; 29(2):497-502. PubMed ID: 27087076
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  • 13. Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproducts.
    Aidos I, Masbernat-Martinez S, Luten JB, Boom RM, Van Der Padt A.
    J Agric Food Chem; 2002 May 08; 50(10):2818-24. PubMed ID: 11982405
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  • 16. Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.
    Cheung LK, Tomita H, Takemori T.
    J Food Sci; 2016 Aug 08; 81(8):C1899-907. PubMed ID: 27305642
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  • 18. Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking.
    Solomando JC, Antequera T, Perez-Palacios T.
    Meat Sci; 2020 Apr 08; 162():108031. PubMed ID: 31864039
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