Concepedia

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage

Rubén Domínguez, Mirian Pateiro, Rubén Agregán, José M. Lorenzo

Journal of Food Science and Technology · 2017 · 121 citations · 36 references

References

36

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

Life Sciences, Biochemistry, Zoology +9

Omega-6/Omega-3 Essential Fatty Acid Ratio and Chronic Diseases

Artemis P. Simopoulos · Food Reviews International · 2004 · 516 citations

Agriculture, Nutrition, Nutritional Sciences +15

Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef

B. E. GREENE, T. H. CUMUZE · Journal of Food Science · 1982 · 346 citations

Agriculture, Animal Sciences, Food Science +17

Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

F. Jiménez‐Colmenero · Trends in Food Science & Technology · 2007 · 338 citations

Agriculture, Biochemistry, Food Science +17

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

Rubén Domínguez, María Gómez, Sónia Fonseca et al. · Meat Science · 2014 · 319 citations

Agriculture, Biochemistry, Food Science +16