Creating Benefits from Omega-3 Functional Foods and Nutraceuticals

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
Citations h5-index & Ranking

Journals Menu

"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):

Google Scholar
CrossRef

[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

[1]	A Review on Recent Advances in the Applications of Boron-Doped Diamond Electrochemical Sensors in Food Analysis Critical Reviews in Analytical Chemistry, 2022 DOI:10.1080/10408347.2020.1828028

[2]	Oil and Oilseed Processing 2021 DOI:10.1002/9781119575313.ch11

[3]	Intake of ω-6 Polyunsaturated Fatty Acid-Rich Vegetable Oils and Risk of Lifestyle Diseases Advances in Nutrition, 2020 DOI:10.1093/advances/nmaa072

[4]	Intake of ω-6 Polyunsaturated Fatty Acid-Rich Vegetable Oils and Risk of Lifestyle Diseases Advances in Nutrition, 2020 DOI:10.1093/advances/nmaa072

[5]	Matrix Extension Validation of AOCS Ce 2c-11 for Omega-3 Polyunsaturated Fatty Acids in Conventional Foods and Dietary Supplements Containing Added Marine Oil Journal of the American Oil Chemists' Society, 2019 DOI:10.1002/aocs.12194

[6]	Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity Natural Product Communications, 2018 DOI:10.1177/1934578X1801300836

[7]	Dynamic interactions of n-3 and n-6 fatty acid nutrients Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA), 2017 DOI:10.1016/j.plefa.2017.01.012

[8]	Highly unsaturated fatty acids (HUFA) mediate and monitor food’s impact on health Prostaglandins & Other Lipid Mediators, 2017 DOI:10.1016/j.prostaglandins.2017.05.002

[9]	Benefit–Risk Assessment of Fish Oil in Preventing Cardiovascular Disease Drug Safety, 2016 DOI:10.1007/s40264-016-0438-5

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies