Tag: sardine

Sardine: Young herring or other small fish that are members of the herring family. A good source of omega-3 fatty acids.

Foods

- herring and sardines

Studies

Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations Cite
Utri Z, Głąbska D. Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations. Foods. MDPI AG; 2020; 9:1482 10.3390/foods9101482
Levels of perfluorinated compounds in raw and cooked Mediterranean finfish and shellfish Cite
Vassiliadou I, Costopoulou D, Kalogeropoulos N, Karavoltsos S, Sakellari A, Zafeiraki E, et al. Levels of perfluorinated compounds in raw and cooked Mediterranean finfish and shellfish. Chemosphere. Elsevier BV; 2015; 127:117-126 10.1016/j.chemosphere.2014.12.081
Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish Cite
Essumang D, Dodoo D, Adjei J. Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish. Food and Chemical Toxicology. Elsevier BV; 2013; 58:86-94 10.1016/j.fct.2013.04.014
Health-related lipids components of sardine muscle as affected by photooxidation Cite
Cardenia V, Rodriguez-Estrada MT, Baldacci E, Lercker G. Health-related lipids components of sardine muscle as affected by photooxidation. Food and Chemical Toxicology. Elsevier BV; 2013; 57:32-38 10.1016/j.fct.2013.02.053
Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products Cite
Essumang D, Dodoo D, Adjei J. Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products. Journal of Food Composition and Analysis. Elsevier BV; 2012; 27:128-138 10.1016/j.jfca.2012.04.007
Occurrence of heterocyclic amines in cooked meat products Cite
Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS. Occurrence of heterocyclic amines in cooked meat products. Meat Science. Elsevier BV; 2012; 90:739-746 10.1016/j.meatsci.2011.11.005
Health benefits and potential risks related to consumption of fish or fish oil Cite
Sidhu KS. Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology. Elsevier BV; 2003; 38:336-344 10.1016/j.yrtph.2003.07.002
Formation ofN-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 Cite
Sen NP, Seaman SW, Baddoo PA, Burgess C, Weber D. Formation ofN-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. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2001; 49:2096-2103 10.1021/jf0011384