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International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 2, 2013-03 ,pp. : 147-154

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Fatty acid content of serum lipid fractions and blood lipids in normolipidaemic volunteers fed two types of cheese having different fat compositions: a pilot study

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International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 2, 2013-03 ,pp. : 185-193

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Erratum to `Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers' [Int J Food Sci Nutr (2013) 64(2): 147-154]

By Bò Cristian Del  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 5, 2013-08 ,pp. : 660-660

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Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition

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Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 145-150

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Lipid classes, fatty acid composition and triacylglycerol molecular species in crude coffee beans harvested in Brazil

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