Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Creating Benefits from Omega-3 Functional Foods and Nutraceuticals"
written by Catharine Clark, Bill Lands,
published by Food and Nutrition Sciences, Vol.6 No.17, 2015
has been cited by the following article(s):
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[1] Oils and Oilseeds in the Nutraceutical and Functional Food Industries
2021
[2] Intake of ω-6 Polyunsaturated Fatty Acid-Rich Vegetable Oils and Risk of Lifestyle Diseases
2020
[3] A Review on Recent Advances in the Applications of Boron-Doped Diamond Electrochemical Sensors in Food Analysis
2020
[4] Major, minor and trace elements composition of Amazonian foodstuffs and its contribution to dietary intake
2020
[5] Characterization of tomato sauce enriched with purslane (Portulaca oleracea) leaves.
2020
[6] Algal Multipurpose Benefit
2019
[7] Matrix Extension Validation of AOCS Ce 2c‐11 for Omega‐3 Polyunsaturated Fatty Acids in Conventional Foods and Dietary Supplements Containing Added Marine …
2019
[8] Combined assisted extraction techniques as green sample pre-treatments in food analysis
2019
[9] Daugiafunkcių nutraceutikų su prebiotikais ir probiotikais technologijos vystymas Technology of multifunctional nutraceuticals with prebiotics and probiotics
Master's Thesis, 2019
[10] Daugiafunkcių nutraceutikų su prebiotikais ir probiotikais technologijos vystymas
2019
[11] Development and analysis of multinut spread for children aged between 7-9 years
2018
[12] Secondary metabolites, dietary fiber and conjugated fatty acids as functional food ingredients against overweight and obesity
2018
[13] Development and analysis of multi-nut spread for children aged between 7-9 years
2018
[14] Dynamic interactions of n-3 and n-6 fatty acid nutrients
Prostaglandins, Leukotrienes and Essential Fatty Acids, 2017
[15] Highly unsaturated fatty acids (HUFA) mediate and monitor food's impact on health
Prostaglandins & Other Lipid Mediators, 2017
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