Health and seafood consumption patterns among women aged 45-69 years. A Norwegian seafood consumption studyTRONDSEN, T; BRAATEN, T; LUND, E et al.Food quality and preference. 2004, Vol 15, Num 2, pp 117-128, issn 0950-3293, 12 p.Article

Iodine content of cooked and processed fish in TurkeyERKAN, Nuray.International journal of food science & technology. 2011, Vol 46, Num 8, pp 1734-1738, issn 0950-5423, 5 p.Article

Buying seafood: Understanding barriers to purchase across consumption segmentsBIRCH, D; LAWLEY, M.Food quality and preference. 2012, Vol 26, Num 1, pp 12-21, issn 0950-3293, 10 p.Article

A Model for Communication of Sensory Quality in the Seafood Processing ChainGREEN-PETERSEN, Ditte; NIELSEN, Jette; HYLDIG, Grethe et al.Critical reviews in food science and nutrition. 2012, Vol 52, Num 4-6, pp 443-447, issn 1040-8398, 5 p.Article

Enhancement of bromophenol levels in aquacultured silver seabream (Sparus sarba)WING CHI JOYCE MA; HAU YIN CHUNG; ANG, Put O et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 6, pp 2133-2139, issn 0021-8561, 7 p.Article

Dietary exposure to total and toxic arsenic in Belgium: Importance of arsenic speciation in North Sea fish : ArsenicBAEYENS, Willy; YUE GAO; DE GALAN, Sandra et al.Molecular nutrition & food research (Print). 2009, Vol 53, Num 5, pp 558-565, issn 1613-4125, 8 p.Article

The role of proteomics in the study of the influence of climate change on seafood productsPINEIRO, C; CANAS, B; CARRERA, M et al.Food research international. 2010, Vol 43, Num 7, pp 1791-1802, issn 0963-9969, 12 p.Article

Migration of BADGE (bisphenol A diglycidyl-ether) and BFDGE (bisphenol F diglycidyl-ether) in canned seafoodCABADO, Ana G; ALDEA, Susana; PORRO, Corina et al.Food and chemical toxicology. 2008, Vol 46, Num 5, pp 1674-1680, issn 0278-6915, 7 p.Article

Organoarsenical species contents in cooked seafoodDEVESA, V; SUNER, M. A; ALGORA, S et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 22, pp 8813-8819, issn 0021-8561, 7 p.Article

As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposureMORGANO, Marcelo A; RABONATO, Luana C; MILANI, Raquel F et al.Food control. 2014, Vol 36, pp 24-29, issn 0956-7135, 6 p.Article

Ethical Issues in Aquaculture ProductionGRIGORAKIS, Kriton.Journal of agricultural and environmental ethics. 2010, Vol 23, Num 4, pp 345-370, issn 1187-7863, 26 p.Article

Essential and toxic elements in seafood available in poland from different geographical regionsKWOCZEK, Magdalena; SZEFER, Piotr; HAC, Eugeniusz et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 8, pp 3015-3024, issn 0021-8561, 10 p.Article

Odour active aroma compounds of sea fig (Microcosmus sulcatus)SENGER-EMONNOT, Perrine; ROCHARD, Sophie; PELLEGRIN, Florent et al.Food chemistry. 2006, Vol 97, Num 3, pp 465-471, issn 0308-8146, 7 p.Article

Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood PairingTAMURA, Takayuki; TANIGUCHI, Kiyoshi; SUZUKI, Yumiko et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 18, pp 8550-8556, issn 0021-8561, 7 p.Article

Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood productsHERRANZ, Beatriz; TOVAR, Clara A; SOLO-DE-ZALDIVAR, Beatriz et al.Food hydrocolloids. 2012, Vol 27, Num 1, pp 145-153, issn 0268-005X, 9 p.Article

Intention to consume seafood : the importance of habitHONKANEN, Pirjo; OLSEN, Svein Ottar; VERPLANKEN, Bas et al.Appetite (Print). 2005, Vol 45, Num 2, pp 161-168, issn 0195-6663, 8 p.Article

Labelling accuracy in Tasmanian seafood: An investigation using DNA barcodingLAMENDIN, Richard; MILLER, Karen; WARD, Robert D et al.Food control. 2015, Vol 47, pp 436-443, issn 0956-7135, 8 p.Article

Seafood science and technology : conservation of desirabilityBREMNER, H. A.Food Australia. 2009, Vol 61, Num 5, pp 183-190, issn 1032-5298, 8 p.Article

Considerazioni igienico-sanitarie su prodotti ittici consumati crudi = Hygienic-sanitary evaluations about typically raw-eaten seafoodsNORMANNO, G; DAMBROSIO, A; QUAGLIA, N. C et al.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 429, pp 961-964, issn 0019-901X, 4 p.Article

Analyzing for Histamine in SeafoodMERMELSTEIN, Neil H.Food technology (Chicago). 2010, Vol 64, Num 2, pp 66-70, issn 0015-6639, 5 p.Article

Magneto-controlled electrochemical immunoassay of brevetoxin B in seafood based on guanine-functionalized graphene nanoribbonsJUAN TANG; LI HOU; DIANPING TANG et al.Biosensors & bioelectronics. 2012, Vol 38, Num 1, pp 86-93, issn 0956-5663, 8 p.Article

Use of a continuous leaching method to assess the oral bioaccessibility of trace elements in seafoodLEUFROY, Axelle; NOËL, Laurent; BEAUCHEMIN, Diane et al.Food chemistry. 2012, Vol 135, Num 2, pp 623-633, issn 0308-8146, 11 p.Article

Butyltins compounds in molluscs from Chinese Bohai coastal watersRUIQIANG YANG; QUNFANG ZHOU; JIYAN LIU et al.Food chemistry. 2006, Vol 97, Num 4, pp 637-643, issn 0308-8146, 7 p.Article

Consumption of seafood: the influence of overweight and health beliefsTRONDSEN, T; BRAATEN, T; LUND, E et al.Food quality and preference. 2004, Vol 15, Num 4, pp 361-374, issn 0950-3293, 14 p.Article

Carnobacterium spp. in seafood packaged in modified atmosphereFRANZETTI, L; SCARPELLINI, M; MORA, D et al.Annals of microbiology. 2003, Vol 53, Num 2, pp 189-198, issn 1590-4261, 10 p.Article