The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Seasonal Changes in Lipid Composition of Sardine ( Sardina pilchardus )
Abstract
Sardine ( Sardina pilchardus ) lipids have important nutritional characteristics because of their high level of ω3 fatty acids. Studies of the lipid composition of this pelagic species, studies were carried out monthly during one year. Total lipids ranged between 1.2% and 18.4% (w/w). The nonpolar lipids were dominant, mainly composed of triacylglycerols and highest in the fatty season. Phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were the principal polar lipids. They were both high in ω3 polyenoic fatty acids mainly 20:5ω3 and 22:6ω3. PC and PE were isolated and their fatty acid profiles determined; PE was higher in 22:6ω3 than PC.
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A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
Bligh, E. G., & Dyer, W. J. (1959) · Canadian Journal of Biochemistry and Physiology · doi:10.1139/o59-099 · Cited by 54,751
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Bergé, J.-P., & Barnathan, G. (2005) · Advances in Biochemical Engineering/Biotechnology · doi:10.1007/b135782 · Cited by 401
Randomized trial of weight-loss-diets for young adults varying in fish and fish oil content
Thorsdottir, I., Tomasson, H., Gunnarsdottir, I., Gisladottir, E., Kiely, M., Parra, M. D., Bandarra, N. M., Schaafsma, G., & Martinéz, J. A. (2007) · International Journal of Obesity · doi:10.1038/sj.ijo.0803643 · Cited by 262
Self-citationFerreira, I., Falcato, F., Bandarra, N., & Rauter, A. P. (2022) · Molecules · doi:10.3390/molecules27051677 · Cited by 120
Self-citationInclusion of fish or fish oil in weight-loss diets for young adults: Effects on blood lipids
Gunnarsdottir, I., Tomasson, H., Kiely, M., Martinéz, J. A., Bandarra, N. M., Morais, M. G., & Thorsdottir, I. (2008) · International Journal of Obesity · doi:10.1038/ijo.2008.64 · Cited by 79
Matos, J., Cardoso, C. L., Falé, P., Afonso, C. M., & Bandarra, N. M. (2020) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14278 · Cited by 66
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Metadata
- Authors
- BANDARRA, N. M., BATISTA, I., NUNES, M. L., EMPIS, J. M., & CHRISTIE, W. W.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1997-01
- Volume
- 62
- Issue
- 1
- Pages
- 40-42
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2060495697
- Cited by
- 286
- References
- 1
- FWCI
- 3.48
- Type
- journal article
- Language
- en
- Open access
- closed
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- BANDARRA, N. M., BATISTA, I., NUNES, M. L., EMPIS, J. M., & CHRISTIE, W. W. (1997). Seasonal Changes in Lipid Composition of Sardine ( Sardina pilchardus ). Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1997.tb04364.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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