ArticleFoods (Basel, Switzerland)2020
Seasonal Changes in Free Amino Acid and Fatty Acid Compositions of Sardines,
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed, 54 citations in OpenAlex.
- Comparative Analysis of Selected Biochemical Markers Involved in Antioxidative, Immune Responses, and Thyroid Function in Wistar Rats Fed Diets Containing Baked Sprats.Molecules (Basel, Switzerland) · 2026Article
- Article
- Impact of Thermal Processing on the Protein Digestibility of Sardines and Sprats.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Insights of Biochemical and Sensory Characterization inFoods (Basel, Switzerland) · 2025Article
- Optimization of the Encapsulation of Lemuru Fish Protein Hydrolysate by Spray-Drying Using Response Surface Methodology.Food technology and biotechnology · 2025Article
- Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals.Frontiers in nutrition · 2025Article
- Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties.Ultrasonics sonochemistry · 2024Review
- Microbiological profile and prevalence of histamine-producing bacteria in fresh sardines stored at different temperatures.Veterinary world · 2024Article
- Biopreservation of Fresh Sardines (Foods (Basel, Switzerland) · 2024Article
- Valorization of fish from the Adriatic Sea: nutritional properties and shelf life prolongation ofFrontiers in nutrition · 2024Article
- Effect of different salt additions on the taste and flavor-related compounds in chicken soup.Frontiers in nutrition · 2024Article
- Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Antioxidants (Basel, Switzerland) · 2023Article
- Differences and Similarities in Lipid Composition, Nutritional Value, and Bioactive Potential of Four EdibleFoods (Basel, Switzerland) · 2023Article
- Ascaridoid parasites in European sardine throughout the annual cycle: Variability in parasitic load according to host stock features.International journal for parasitology. Parasites and wildlife · 2023Article
- Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines (Biomolecules · 2023Article
- Eating more sardines instead of fish oil supplementation: Beyond omega-3 polyunsaturated fatty acids, a matrix of nutrients with cardiovascular benefits.Frontiers in nutrition · 2023Review
- Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract.Gels (Basel, Switzerland) · 2022Article
- Nutritional Quality of the European Spiny LobsterFoods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to clarify the seasonal variation in the proximate composition of the free amino acid (AA) and fatty acid (FA) profiles of the European sardine (
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Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.