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Aysha Khonji, Hawra Abdulhussain, Fajer Hamadi, Mariam Alsafwan, Mariam Al-Mannai & Afnan Freije. (2023) Analysis of EPA + DHA and omega3/omega6 ratio in 17 edible wild fish species in Bahrain. Arab Journal of Basic and Applied Sciences 30:1, pages 452-461.
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Foteini F. Parlapani, Aikaterini Kelepouri, Pier Psofakis, Despoina Kokioumi, Lambros E. Kokokiris, Ioannis T. Karapanagiotidis & Ioannis S. Boziaris. (2021) Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus). Journal of Aquatic Food Product Technology 30:5, pages 517-525.
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Ermelinda Prato, Giovanni Fanelli, Isabella Parlapiano & Francesca Biandolino. (2020) Bioactive fatty acids in seafood from Ionian Sea and relation to dietary recommendations. International Journal of Food Sciences and Nutrition 71:6, pages 693-705.
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Hind Mkadem & Amar Kaanane. (2019) Recovery and Characterization of Fish Oil from By-products of Sardine (Sardina pilchardus) in the Canning Process. Journal of Aquatic Food Product Technology 28:10, pages 1037-1050.
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Kriton Grigorakis. (2017) Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species. Critical Reviews in Food Science and Nutrition 57:14, pages 2956-2969.
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Deniz Ayas, Yesim Ozogul, İlyas Ozogul & Yilmaz Uçar. (2012) The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea. International Journal of Food Sciences and Nutrition 63:4, pages 440-445.
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