F. Caprino

Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)

Giovanni M. Turchini, T. Mentasti, Livar Frøyland et al. · Aquaculture · 2003 · 200 citations

Animal Physiology, Nutrition, Lipid Analysis +11

The Health Benefit of Seafood

F. Valfrè, F. Caprino, Giovanni M. Turchini · Veterinary Research Communications · 2003 · 98 citations

Nutrition, Food Function, Dietary Exposure +7

Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

F. Caprino, V.M. Moretti, F. Bellagamba et al. · Analytica Chimica Acta · 2008 · 89 citations

Food Chemistry, Aquatic Food System, Volatile Compounds +4

Determination of astaxanthin stereoisomers and colour attributes in flesh of rainbow trout (<i>Oncorhynchus mykiss</i>) as a tool to distinguish the dietary pigmentation source

V.M. Moretti, T. Mentasti, F. Bellagamba et al. · Food Additives & Contaminants · 2006 · 77 citations · Full text

Rainbow Trout, Dietary Pigmentation Source, Optical Isomers +18

Authentication of Farmed and Wild Turbot (<i>Psetta maxima</i>) by Fatty Acid and Isotopic Analyses Combined with Chemometrics

M.L. Busetto, V.M. Moretti, José Manuel Moreno‐Rojas et al. · Journal of Agricultural and Food Chemistry · 2008 · 72 citations