Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis

Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition

Cesarettin Alasalvar, K.D.A. Taylor, Elena Zubcov et al. · Food Chemistry · 2002 · 475 citations · Full text

Life Sciences, Marine Sciences, Zoology +13

Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage

Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan et al. · Food Chemistry · 2005 · 252 citations

Life Sciences, Biochemistry, Physiology +14

Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study

Yeşim Özoğul, Fatih Özoğul, Sibel Alagöz · Food Chemistry · 2006 · 250 citations

Life Sciences, Fisheries, Food Science +13

A novel technique for rapid evaluation of fish freshness using colorimetric sensor array

Xingyi Huang, Junwei Xin, Jiewen Zhao · Journal of Food Engineering · 2011 · 183 citations

Agriculture, Food Science, Aquaculture +12

Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats

Cleiton Antônio Nunes · Food Research International · 2013 · 175 citations · Full text

Agriculture, Chemistry, Food Science +16