Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)

By M. Gladyshev, N. Sushchik, G. Gubanenko, S. M. Demirchieva, G. Kalachova. 2006

189 citations recorded by the source corpus.

Subfields: Aquatic Science, Global and Planetary Change, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b7032d26ad580706f2ae7781a00018207c2c5e81

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. A. Ruíz-Rodríguez
2. A. Ocaña
3. F. R. Marín
4. C. Soler‐Rivas
5. G. Gubanenko
6. S. M. Demirchieva
7. G. Kalachova

Citations in the corpus

• Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species (2007, result): “These results are in a good agreement with those in our previous study, where it was demonstrated that the daily required quantity of the two essential x3 PUFAs was contained in 167 g of boiled humpback salmon (Oncorhynchus gorbuscha), but in 233 g of fried humpback (Gladyshev et al., 2006).”
• Effect of domestic processing on bioactive compounds (2008, background): “Only a modest reduction of PUFAs contents was reported by Gladyshev et al. (2006) when fillets of humpback salmon were subjected to frying.”