1. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes;Alejandre;Meat Science,2017
2. Development of omega 3 fatty acids enriched stable functional foods: challenges and options;Anbudhasan;International Journal of Innovative Research and Review,2014
3. Associations of omega-3 fatty acid supplement use with cardiovascular disease risks;Aung;JAMA Cardiology,2018
4. Functional foods enriched with marine microalga Nannochloropsis oculata as a source of omega-3 fatty acids;Babuskin;Food Technology and Biotechnology,2014
5. Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass;Babuskin;Journal of Food Science and Technology,2015