Andersen, M., Lauridsen, R., Skibsted, L. (2003). Phytochemical Functional Foods: Optimising the use of phenolic compounds in foods Johnson, I,T. (Editor). Woodhead Publishing, Limited, Cambridge, 315-346.
AOAC (2000). Offical Methods of Anaysis (17th ed.), Gaithersburgh, Maryland: Association of Official Analytical Chemists.
Bandarra, N., Batista, I., Nunes, M., Empis, J. e Christie, W. (1997; a). Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus), Journal of Food Science, Vol. 62, No.1, 40-42.
Bandarra, N., Calhau, M., Oliveira, L., Ramos, M., Dias, M., Bártolo, H., Faria, M., Fonseca, M., Gonçalves, J., Batista, I. e Nunes, M. (2004, b). Composição e valor nutricional dos produtos de pesca mais consumidos em Portugal, Publicações avulsas do IPIMAR, Nº 11, 96-97.
Bligh, E. e Dyer, W (1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemical Physics, 37, 911-917.
Borderías, A.J., Sánchez-Alonso, I. e Pérez-Mateos, M. (2005). New applications of fibres in foods: addition to fishery products, Trends in Food Science and Technology, Nº16, pp. 458-465.Candeias, V. (2012). Gorduras alimentares, Divisão de Promoção e Educação para a Saúde, Direção Geral da Saúde.
Caponio, F., Lestingi, A., Summo, C., Bilancia, M. e Laudadio, V. (2004). Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardusW.): influence of sex and length, Journal of Applied Ichthyology, nº20, pp. 530–535.
Cardoso, C., Mendes, R., Vaz-Pires, P. e Nunes, M. (2010). Effect of salt and MTGase on the production of high quality gels from farmed sea bass, Journal of Food Engineering, Nº101, pp. 98-105.
Chaijana, M., Benjakul, S., Visessanguan, W. e Faustman, C. (2005). Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage, nº 93, pp. 607-617.
Dias, Delphine (2012). Benefícios gerais do consumo de peixe, Fileira do Pescado.
Estévez, M., Ramírez, R., Ventanas, S. e Cava, R. (2007). Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté, LWT, nº40, pp. 58-65.
FAO (2001).Quick Freezing of Fish, Ministry of Agriculture, Fisheries and Food, Torry Research Station, Nº27.
Faustman, C., Sun, Q., Mancini, R. e Suman, S. (2010). Myoglobin and lipid oxidation interactions: Mechanistic bases and control, Meat Science, nº 86, pp. 86–94.
Francis, F. J.; Clydesdale, F. M. Food Colorimetry: Theory and Applications; AVI Publishing: Westport, CT, 1975.
Frankel, E. e Meyer, A. (2000). The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants, Journal of the Science of Food and Agriculture, nº 80, pp. 1925 -1941.
Ganhão, R., Estévez, M., Kylli, P., Heinonen, M. e Morcuende, D. (2010, b). Characterization of selected wild mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties, J. Agricultural and Food Chemistry, nº58, pp. 8854-8861.
Ganhão, R., Estévez, M. e Morcuende, D. (2011). Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials, Food Chemistry, pp. 772-778.
Ganhão, R., Morcuende, D. e Estévez, M. (2010, a). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage, Meat Science, pp. 402–409.
García-Arias, M., Pontes, E., García-Linares, M., Garcia-Fernandez, M. e Sanchez-Muniz, F. (2003). Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of diferent cooking and reheating procedures on the proximate and fatty acid compositions, Food Chemistry, nº83, pp. 349-356.
Gray, J. e Monahan, F. (1992). Measurement of lipid oxidation in meat and meat products, Trends Food Science and Technology, nº 12, pp. 315-319.
Hamilton, R., Kalu, C., Prisk, E., Padley, F. e Pierce, H. (1997). Chemistry of free radicals in lipids, Food Chemistry, nº60, pp. 193-199.
Hermes-Lima, M., Willmore, W. G., and Storey, K. B., Quantifi cation of lipid peroxidation in tissue extracts based on Fe(III) xylenol orange complex formation, Free Radic. Biol. Med., 19, 271, 1995.
HunterLab (2008). Insight on color – applications note, Hunter Associates Laboratory, Inc., Vol.8, nº7.
Huss, H.H. (1997). Garantia da qualidade dos produtos da pesca. FAO Documento Técnico sobre as Pescas. Nº 334.
Koleva, I. (2007). New methods for the screening of antioxidants in three Sideritis species, Thesis wageningen University.
Lara, M., Gutierrez, J., Timón, M. e Andrés, A. (2011). Evaluation of two natural extracts (Rosmarinus officinalisL. andMelissa officinalisL.) as antioxidants in cooked pork patties packed in MAP, Meat Science, nº 88, pp. 481–488.
Lepage, G. e Roy, C. (1986). Direct transesterification of all classes of lipids in a one-step reaction, The Journal of Lipid Research, nº 27, pp. 114–120.
Lidon, F. e Silvestre, M. (2007). Indústrias Alimentares – aditivos e tecnologia. Lisboa: Escolar Editora.
Maqsood , S. e Benjakul, S. (2009). Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince, Food Chemistry.
Martin, C., Almeida, V., Ruiz, M., Visentainer, J. E., Matshushita, M., Souza, N. Visentainer, J. (2006). Omega-3 and omega-6 polyunsaturated fatty acids: importance and occurrence in foods, Revista de Nutrição, 19(6):761-770.
Mendes, R., Cardoso, C. e Pestana, C. (2009). Measurement of malondialdehyde in fish: A comparison study between HPLC methods and the traditional spectrophotometric test, Food Chemistry, vol, 112, pp. 1038–1045.
Moure, A., Cruz, J., Franco, D., Domínguez, J., Sineiro, J., Domínguez, H. Núñez, M. e Parajó, C. (2001). Natural antioxidants from residual sources - Review, Food Chemistry, nº 72, pp. 145-171.
Nollet, Leo M. L. e Toldrá, Fidel (2008). Handbook of Muscle Foods Analysis, CRC Press, pp. 51-77, 141-151, 221-235, 400-412, 467-474, 503-509.
Nollet, Leo M. L. e Toldrá, Fidel (2010). Handbook of seafood and seafood products analysis, CRC Press, pp. 69-120, 189-214, 309-326, 395-424.
Nunes, M. L.; Batista, I.; Bandarra, N. M.; Morais, M. G.; Rodrigues, P. O. (2008). Produtos da pesca: valor nutricional e importância para a saúde e bem-estar dos consumidores, publicações avulsas do IPIMAR, 18, 77p.
Osawa, C., Felício, P. e Gonçalves, L. (2005). Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos, Quim. Nova, Vol. 28, No. 4, 655-663.
Ozogul, Y., Ayas, D., Yazgan, H., Ozogul, F., Boga, E. e Ozyurt, G. (2010, a). The capability of rosemary extract in preventing oxidation of fish lipid, International Journal of Food Science and Technology, 45, 1717–1723.
Ozogul, Y., Durmus, M., Balıkcı, E., Ozogul, F., Ayas, D. e Yazgan, H. (2010, b). The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita), International Journal of Food Science and Technology.
Pikul, J., Leszczunski, D. e Kummerow, F. (1989). Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat, Journal of Agricultural and Food Chemistry, nº37, pp. 1309-1313.
Raharjo, S. e Sofos, J. (1993). Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: a review, Meat Science, nº35, pp.145-169.
Ramalho, V. e Jorge, N. (2006). Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos, Quim. Nova, Vol. 29, Nº. 4, pp. 755-760.
Selmi, S., Limam, Z.,Batista, I.,Bandarra, N. e Nunes, M. (2011) Effects of storage temperature and α-tocopherol on oil recovered from sardine mince, International Journal of Refrigeration, nº 34, pp. 1315-1322.
Shahidi, F. e Wanasundara, U. (2002). Methods for Measuring Oxidative - Rancidity in Fats and Oils, Chemistry, Nutrition, and Biotechnology, Second Edition, CRC Press, capitulo 14.
Simopoulos, A. (2000). Symposium: role of poultry products in enriching the human diet with n-3 PUFA: human requirement for n-3 polyunsaturated fatty acids, Poultry science, v.79, p. 961-970.
Stratoudakis, Y. e Silva, A. (2001). A pescaria da sardinha, uma prioridade da investigação, IPIMAR, nº16.
Tokur, B., Korkmaz, K. e Ayas, D. (2006). Comparison of Two Thiobarbituric Acid (TBA) Method for Monitoring Lipid Oxidation in Fish, Journal of Fisheries & Aquatic Sciences, nº 23, pp. 331–334.
Torpy, J.(2006). Eating Fish: Health Benefits and Risks, The Journal of the American Medical Association, Vol. 296, No. 15.
Uauy, R e Valenzuela, A. (2000). Marine oils: the health benefits of n-3 fatty acids, Nutrition, Tarrytown, v.16, n. 7/8, p.1-5.
Vyncke, W. (1975). Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette Seifen Anstrich, 77, 239–240.
Wrolstad, R., Acree, T., Decker, E., Penner, M., Reid, D., Schwartz, S., Shoemaker, C., Smith, D. e Sporns, P. (2005). Handbook of Food Analytical Chemistry: Water, Proteins, Enzjmes, Lipids, and Carbohydrates, John Wiley & Sons, Inc.
Yin, M. e Faustman, C. (1993). The influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: a liposome model, Journal of Agricultural and Food Chemistry, nº41, pp. 853-857.
Zlatanos, S. e Laskaridis, K. (2007). Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris), Food Chemistry 103, 725–728.