Tag: herring
Articles
News
- 04/13/15
- Fish oil supplements and some fatty fish could reduce effectiveness of chemotherapy
- 08/20/12
- High circulating vitamin B6 linked to lower risk of ER+/PR+ breast cancer
- 06/30/12
- High dietary selenium is associated with increased breast cancer survival
- 02/22/12
- Selenium increases effectiveness of Taxol chemotherapy for triple negative breast cancer
- 11/19/11
- Pan frying meat and fish at high temperatures produces carcinogenic compounds
Foods
Studies
- Early life residence, fish consumption and risk of breast cancer
- Increased Plasma Levels of Chemoresistance-Inducing Fatty Acid 16:4(n-3) After Consumption of Fish and Fish Oil
- Health-related lipids components of sardine muscle as affected by photooxidation
- Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products
- Influence of Smoking on Indicatory PCB Congeners Residues Levels in Fish Slices
- Occurrence of Heterocyclic Amines in Cooked Meat Products
- Assessment of trace elements in canned fishes (mackerel, tuna, salmon, sardines and herrings) marketed in Georgia and Alabama (United States of America)
- Comparison of low-temperature processes for oil and coenzyme Q10 extraction from mackerel and herring
- Health benefits and potential risks related to consumption of fish or fish oil
- Dissolved saxitoxin causes transient inhibition of sensorimotor function in larval Pacific herring ( Clupea harengus pallasi )
- Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions