相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Mineral Content of Food Supplements of Plant Origin, by Energy Dispersive X-ray Fluorescence: A Risk Assessment
F. H. Reboredo et al.
EXPOSURE AND HEALTH (2020)
Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish
Yoshihiro Ochiai et al.
FISHERIES SCIENCE (2020)
Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional value
Vera Barbosa et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Farmed fish as a functional food: Perception of fish fortification and the influence of origin - Insights from Portugal
Ana Ramalho Ribeiro et al.
AQUACULTURE (2019)
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages
Rossana Sidari et al.
FOOD REVIEWS INTERNATIONAL (2019)
12th IFDC 2017 special issue - Iodine, selenium and iron contents in Portuguese key foods as consumed
Ines Delgado et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)
Helena Oliveira et al.
FOODS (2019)
Impact of fish growing conditions and cooking methods on selenium species in swordfish and salmon fillets
David Vicente-Zurdo et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants
M. Madalena C. Sobral et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Effects of steaming on contaminants of emerging concern levels in seafood
Vera Barbosa et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets
Ricardo N. Alves et al.
FOOD CHEMISTRY (2018)
Natural fortification fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium
Ana Ramalho Ribeiro et al.
FOOD RESEARCH INTERNATIONAL (2017)
Application of chemometric methods for multi-elemental characterization of fruit juices and nectars analysed in the Portuguese Total Diet Studies pilot study
Ines Coelho et al.
JOURNAL OF CHEMOMETRICS (2017)
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets
Jose M. Bastias et al.
PLOS ONE (2017)
Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)
Nader Karimian-Khosroshahi et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
Dietary macroalgae is a natural and effective tool to fortify gilthead seabream fillets with iodine: Effects on growth, sensory quality and nutritional value
Ana Ramalho Ribeiro et al.
AQUACULTURE (2015)
Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)
J. Matos et al.
ENVIRONMENTAL RESEARCH (2015)
Key properties of iodine-, iron- and zinc- fortified fish cracker: effects of ambient shelf storage on iodine retention and quality indicators
Siwaporn Pinkaew et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)
Hedayat Hosseini et al.
FOOD CHEMISTRY (2014)
Risk-benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies
Ana Luisa Maulvault et al.
FOOD CONTROL (2013)
True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)
A. Badiani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Biofortification: Progress toward a more nourishing future
Amy Saltzman et al.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT (2013)
Effects of different cooking methods on the mineral contents of wild and farmed sea bream (Sparus aurata)
Amira Mnari B et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839)
Ana Luisa Maulvault et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Selenium Content of Raw and Cooked Marine Species Consumed in Portugal
Carla T. Martins et al.
FOOD ANALYTICAL METHODS (2011)
Iodine content of cooked and processed fish in Turkey
Nuray Erkan
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
The effect of cooking methods on mineral and vitamin contents of African catfish
Beyza Ersoy et al.
FOOD CHEMISTRY (2009)
Time course deposition of conjugated linoleic acid in market size rainbow trout (Oncorhynchus mykiss) muscle
A. Ramos et al.
AQUACULTURE (2008)
Physicochemical characterization of muscle proteins from different regions of mackerel (Rastrelliger kanagurta)
Mukund Mohan et al.
FOOD CHEMISTRY (2008)
Kinetics of salmon quality changes during thermal processing
Fanbin Kong et al.
JOURNAL OF FOOD ENGINEERING (2007)
Functional foods: Benefits, concerns and challenges-a position paper from the American Council on Science and Health
CM Hasler
JOURNAL OF NUTRITION (2002)
Heme and nonheme iron content of animal products commonly consumed in Thailand
R Kongkachuichai et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002)
Food-based strategies to meet the challenges of micronutrient malnutrition in the developing world
K Tontisirin et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2002)
分享论文
