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Articles

Proximate Composition and Nutritional Profile of the Black Sea Anchovy (Engraulis encrasicholus) Whole Fish, Fillets, and By-Products

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Laura Gasco, Gabriele Acuti, Paolo Bani, Antonella Dalle Zotte, Pier Paolo Danieli, Anna De Angelis, Riccardo Fortina, Rosaria Marino, Giuliana Parisi, Giovanni Piccolo, Luciano Pinotti, Aldo Prandini, Achille Schiavone, Genciana Terova, Francesca Tulli & Alessandra Roncarati. (2020) Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition. Italian Journal of Animal Science 19:1, pages 360-372.
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Tengku Mohamad Tengku-Rozaina, Wong Shu Jeng & Mat Amin Amiza. (2018) Nutritional Composition and Thermal Properties of Goldstripe Sardinella (Sardinella gibbosa) Fillets and By-Products. Journal of Aquatic Food Product Technology 27:6, pages 667-679.
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Mohamed Abdellhady Ibrahim, Abdelrahman Said Talab, Abdelrahman Shaban Abouzied & Sayed Mekawy Ibrahim. (2022) Production and quality evaluation of spiced anchovy fish sauce. The Egyptian Journal of Aquatic Research 48:4, pages 401-408.
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Eleonora Iaccheri, Chiara Cevoli, Leonardo Franceschelli, Marco Tartagni, Luigi Ragni & Annachiara Berardinelli. (2022) Radio-frequency and optical techniques for evaluating anchovy freshness. Biosystems Engineering 223, pages 159-168.
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Jose Edgar Zapata Montoya & Angie Franco Sanchez. 2022. Hydrolases. Hydrolases.
I Widiastuti, Herpandi, Y Oktavia & D A Putri. (2022) The Effect of Low Salt Concentration on The Quality of Dry Salted Anchovy: A Case Study of Sungsang Village, South Sumatera, Indonesia. IOP Conference Series: Earth and Environmental Science 995:1, pages 012026.
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Özen Yusuf Öğretmen. (2022) The effect of migration on fatty acid, amino acid, and proximate compositions of the Black Sea anchovy (Engraulis encrasicolus, Linne 1758) from Turkey, Georgia, and Abkhazia. Journal of Food Composition and Analysis 105, pages 104197.
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Mirian Pateiro, Rubén Domínguez, Paulo Eduardo Sichetti Munekata, Noemí Echegaray, Rubén Agregán & José M. Lorenzo. 2022. Food Lipids. Food Lipids 51 68 .
Mirian Pateiro, Rubén Domínguez, Theodoros Varzakas, Paulo E. S. Munekata, Elena Movilla Fierro & José M. Lorenzo. (2021) Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food. Marine Drugs 19:5, pages 233.
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Baris Karsli. (2021) Determination of metal content in anchovy (Engraulis encrasicolus) from Turkey, Georgia and Abkhazia coasts of the Black Sea: Evaluation of potential risks associated with human consumption. Marine Pollution Bulletin 165, pages 112108.
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Elif Tuğçe Aksun Tümerkan. 2021. Valorization of Agri-Food Wastes and By-Products. Valorization of Agri-Food Wastes and By-Products 561 578 .
Serpil Tural, Sadettin Turhan & Fatih Öz. (2020) Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils. Ege Journal of Fisheries and Aquatic Sciences 37:4, pages 379-387.
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Volkan Arif Yılmaz & İlkay Koca. (2020) Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method. International Journal of Gastronomy and Food Science 22, pages 100281.
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Kubra Yilmaz, Sadettin Turhan, Furkan Turker Saricaoglu & Serpil Tural. (2020) Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties. Food Packaging and Shelf Life 24, pages 100483.
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Mirian Pateiro, Paulo E. S. Munekata, Rubén Domínguez, Min Wang, Francisco J. Barba, Roberto Bermúdez & José M. Lorenzo. (2020) Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata). Marine Drugs 18:2, pages 101.
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Antonino Scurria, Claudia Lino, Rosa Pitonzo, Mario Pagliaro, Giuseppe Avellone & Rosaria Ciriminna. (2020) Vitamin D3 in fish oil extracted with limonene from anchovy leftovers. Chemical Data Collections 25, pages 100311.
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Daniel Franco, Paulo E. S. Munekata, Rubén Agregán, Roberto Bermúdez, María López-Pedrouso, Mirian Pateiro & José M. Lorenzo. (2020) Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues. Antioxidants 9:2, pages 90.
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P T Chan, P Matanjun, R Shapawi, C Budiman & J Shya Lee. (2019) Chemical composition of the fillet, fins, bones and viscera of hybrid grouper (Epinephelus lanceolatus x Epinephelus fuscoguttatus). Journal of Physics: Conference Series 1358:1, pages 012008.
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Andrea Brenes-Soto, Ellen S. Dierenfeld, Guido Bosch, Wouter H. Hendriks & Geert P.J. Janssens. (2019) Gaining insights in the nutritional metabolism of amphibians: analyzing body nutrient profiles of the African clawed frog, Xenopus laevis . PeerJ 7, pages e7365.
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Habiba Derouiche Ben Maiz, Emilia M. Guadix, Antonio Guadix, Mohamed Gargouri & Francisco Javier Espejo‐Carpio. (2018) Valorisation of tuna viscera by endogenous enzymatic treatment. International Journal of Food Science & Technology 54:4, pages 1100-1108.
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Katerina Sofoulaki, Ioanna Kalantzi, Athanasios Machias, Spiros A. Pergantis & Manolis Tsapakis. (2019) Metals in sardine and anchovy from Greek coastal areas: Public health risk and nutritional benefits assessment. Food and Chemical Toxicology 123, pages 113-124.
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V. Venugopal. 2019. Bioactive Molecules in Food. Bioactive Molecules in Food 1397 1440 .
M.A. Mazorra-Manzano, J.C. Ramírez-Suárez, J.M. Moreno-Hernández & R. Pacheco-Aguilar. 2018. Proteins in Food Processing. Proteins in Food Processing 445 475 .
V. Venugopal. 2017. Sweeteners. Sweeteners 1 45 .
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