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The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value

Jae-Seok Lee, Ji-Min Park, Ae-Jung Kim

Asian J Beauty Cosmetol. 2022;20(2):273-284. Published online 2022 June 29 DOI: https://doi.org/10.20402/ajbc.2022.0035

The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value

Jae-Seok Lee, Ji-Min Park, Ae-Jung Kim

Asian Journal of Beauty and Cosmetology. 2022;20(2):273-284

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Fish and seafood: Nutritional Value

A. Ariño, J.A. Beltrán, A. Herrera, P. Roncalés

Encyclopedia of Human Nutrition. 2013;254-261

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Nutritional Functional Value and Therapeutic Utilization of Amaranth

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Nutritional Value of Amaranth. 2020;

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Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria

Ling Guan, Kyeung Hee Cho, Jong-Hoon Lee

Food Microbiology. 2011;28(1):101-113

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Preparing, Safe Handling and Nutritional Value of Blue Crab: A Seafood Delicacy

Donald E. Sweat, Razieh Farzad

EDIS. 2022;2022(2):

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Statement on the benefits of fish/seafood consumption compared to the risks of methylmercury in fish/seafood

EFSA Journal. 2015;13(1):3982

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Functional Value of Amaranth as Applied to Sports Nutrition

Torregrosa-García Antonio, López-Román F. Javier

Nutritional Value of Amaranth. 2020;

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Sensory evaluation of salted trans fat-free french fries vs. salted trans fat french fries

Peter L. Bordi, Jennifer H. Stokols, Danielle M. Hack, Michele D. Rager, S. William Hessert

Journal of Foodservice. 2007;18(5):198-205

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Physalis peruviana Linnaeus, an Update on its Functional Properties and Beneficial Effects in Human Health

Luis Puente, Diego Nocetti, Alejandra Espinosa

Wild Fruits: Composition, Nutritional Value and Products. 2019;447-463

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Amino Acids: Carriers of Nutritional and Biological Value Foods

Fanny Ribarova

Food Processing for Increased Quality and Consumption. 2018;287-311

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