Amira M, Hanene J, Madiha D, Imen B, Hammami M and Chaouch A, 2010. Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata). International Journal of Food Science and Technology 45, 113–123.
Ansorena D, Guembe A, Tatianamendiz A and Astiasran I, 2010. Effect of fish and oil nature on frying process and nutritional product quality. Journal of Food Science and Technology 75 (2), H62-H67.
AOAC, 2005. "Official methods of Analysis, 18th edition. Association of official Analytical Chemists". Gaithersburg, Maryland (USA).
Bligh, E G and Dyer, W J, 1959. A rapid method for total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37:911-917.
Delaram M and Jafari F, 2011. The Effect of Fennel on the Pre-Menstrual Syndrome. Knowledge and Health 6(1), 1-6.
Bilgin S, Izci L, Gunlu A and Bolat Y, 2010. Effects of pan frying with different oils on some of the chemical components, quality parameters and cholesterol levels of rainbow trout (Oncorhynchus mykiss). African Journal of Biotechnology 9(39): 6573-6577.
Castro-gonzalez I, Rodriguez AG, Romo Z, 2015. Effect of six different cooking techniques in the nutritioal composition of twe fish species previously selected as optimal for renal patiens diet. International Journal of Food Science and Technology 52(7), 4196-4205.
Domiszewski ZB, 2011. Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophithalmus). Acta Scientiarum Polonorum of Technology and Aliment 10(3), 359-373.
Ersoy B, 2011. Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla Anguilla), International Journal of Food Science and Technology 46, 522–527.
Ersoy B and Ozeren, A, 2009. The effect of cooking methods on mineral and vitamin contents of African catfish. Food Chemistry 115, 419–422.
Faudale, M., Viladlmat, F., Bastida, J., Poli, F., Codina, C. 2008. Antioxidant Activity and Phenolic Composition of Wild, Edible, and Medicinal Fennel from Different Mediterranean Countries. Journal of agricultural and food chemistry , 56, 1912–1920.
Garcia-Ariasa MT, Alvarez PE, Garcıa-Linaresa MC, Garcıa MC and Sanchez-Munizb FJ, 2003. Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry 83, 349–356.
Kenar M, Ozogul F and Kuley E, 2010. Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets. International Journal of Food Science and Technology 45, 2366–2372.
Kouba A, mihoubi NB, Abdelmouleh A and Bouain A, 2012. Comparsion of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle. Food Science and Biotechnology 21(5): 1243-1250.
Larsen D, Quek SY and Eyres L, 2010. Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha). Food Chemistry, 119: 785–790.
Nikoo MR, Rahimabadi EZ and Salehifar E, 2010. Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso, Beluga) Fillets. Journal of Aquatic Food Product Technology 19:120–129.
Ozogul Y, Ozyurt G, Boga, EK, 2009. Effects of cooking and reheating methods on the fatty acid profile of sea breamtreated with rosemary extract. Journal of Food Science and Agricultural 89: 1481–1489.
Ozyurt G, Okutuk A and Polat A, 2011. Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage. Journal of Consumer Protection and Food Safety 6, 167–174.
Saldanha T and Bragagnolo N, 2008. Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi). Food Chemistry 106, 619–627.
Tanimoto Sh, kitabayashi K, Fukusima Ch, Sugiyama S and Hashimoto T, 2015. Effect of storage period befor reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiate. Food Science and Technology, 12562-015-0921-4.
Weber J, Bochi, VC, Ribeiro CP, Victorio AM and Emanuelli T, 2008. Effect of different cooking methods on the oxidation. proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry, 106, 140–146.