Thunnus (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Thunnus" in Spanish language version.

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7sciencedirect.com

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6informaworld.com

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3fao.org

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1rae.es

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1diariodenavarra.es

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1wiley.com

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1igfa.org

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1iucnredlist.org

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1asm.org

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1royalsocietypublishing.org

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asm.org

aem.asm.org

Yoshinaga DH y Frank HA. 1982. Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Applied and Environmental Microbiology 44 (2): 447-452.

diariodenavarra.es

Atún, un pez vitaminado. Diario de Navarra.es.

fao.org

Collette, Bruce B.; Nauen, Cornelia E. (1983). Fao Species Catalogue. Vol. 2 Scombrids of the World: An Annotated and Illustrated Catalogue of Tunas, Mackerels, Bonitos, and Related Species Known to Date (en inglés). UNDP/FAO. p. 92.
Departamento de Pesca y Acuicultura. Organización de las Naciones Unidas para la Agricultura y la Alimentación. Atlas de las capturas de atún y marlin.
Departamento de Pesca y Acuicultura. Organización de las Naciones Unidas para la Agricultura y la Alimentación. Colecciones de estadísticas de pesca. Capturas nominales mundiales del atún.

igfa.org

«Tuna, bluefin (Thunnus thynnus) - All-Tackle World Records». igfa.org (en inglés). Consultado el 5 de enero de 2023.

informaworld.com

Wheeler SC y Morrissey MT. 2003. Quantification and Distribution of Lipid, Moisture, and Fatty Acids of West Coast Albacore Tuna (Thunnus alalunga). Journal of Aquatic Food Product Technology 12 (2): 3 -16.
Rasmusen RS y Morrissey MT. 2006. Effect of Seasonality, Location, and Size on Lipid Content in North Pacific Troll-Caught Albacore Tuna.(Thunnus alalunga). Journal of Aquatic Food Product Technology 15(2): 73-86.
Al Bulushi I, Poole S, Deeth HC y Dykes GA. 2009. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation — A Review. Critical Reviews in Food Science and Nutrition, 49 (4): 369–377
Kim SH, Wei Ch, Clemens RA y An H. 2004. Review: Histamine Accumulation in Seafoods and Its Control to Prevent Outbreaks of Scombroid Poisoning. Journal of Aquatic Food Product Technology 13 (4): 81-100.
Blanco SL, González JC y Vietes JM. 2008. Mercury, cadmium and lead levels in samples of the main traded fish and shellfish species in Galicia, Spain. Food Additives and Contaminants: Part B. 1 (1): 15-21.
Morrisey MT, Rasmusen R y Okada T. 2004. Mercury Content in Pacific Troll-Caught Albacore Tuna (Thunnus alalunga).Journal of Aquatic Food Product Technology 13 (4): 41-52.

iucnredlist.org

Unión Internacional para la Conservación de la Naturaleza (UICN). Lista Roja de Especies Amenazadas de la UICN.

lasrecetasdemj.com

«Las Recetas de MJ». Las Recetas de MJ. Consultado el 31 de julio de 2024.

rae.es

lema.rae.es

«tuna». Diccionario de americanismos. Consultado el 5 de enero de 2022.

royalsocietypublishing.org

rsbl.royalsocietypublishing.org

Lowenstein JH, Burger J, Jeitner CW, Amato G, Kolokotronis SO y Gochfeld M, 2010.DNA barcodes reveal species-specific mercury levels in tuna sushi that pose a health risk to consumers. Biology Letters.

scielo.org.ve

Castro I, Montaño S y Pérez-Gil F. 2001. Ácidos grasos del atún de diferentes zonas pesqueras del Pacífico mexicano, en aceite y agua. Archivos Laninoamaricanos de Nutrición 51 (4): 407-413.

sciencedirect.com

Dickson KA. 1996. Locomotor muscle of high-performance fishes: What do comparisons of tunas with ectothermic sister taxa reveal?. Comparative Biochemistry and Physiology Part A: Physiology 113 (1): 39-49.
Sirot V, Oseredczuk M, Bemrah-Aouachria N, Volatier JL y Leblanc JC. 2008. Lipid and fatty acid composition of fish and seafood consumed in France: CALIPSO study. Journal of Food Composition and Analysis 21(1): 8–16
Chen HC, Kung HF, Chen WC, Lin WF, Hwang DF, Lee YC y Tsai YH. 2008.Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning. Food Chemistry 106 (2): 612-618.
Guizani N, Al-Busaidy MA, Al-Belushi IM, Mothershaw A y Rahman MS. 2005. The effect of storage temperature on histamine production and the freshness of yellowfin tuna (Thunnus albacares).Food Research International 38 (2): 215-222.
Emborg J, Laursen BG y Dalgaard P. 2005. Significant histamine formation in tuna (Thunnus albacares) at 2 °C—effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria. International Journal of Food Microbiology 101 (3): 263-279.
Lehanea L y Olley J. 2000. Histamine fish poisoning revisited.International Journal of Food Microbiology 58 (1-2) 1–37
Balshaw S, Edwards JW, Ross KE y Daughtry BJ. 2008. Mercury distribution in the muscular tissue of farmed southern bluefin tuna (Thunnus maccoyii) is inversely related to the lipid content of tissues.Food Chemistry 111 (3): 616-621.

web.archive.org

Anta M, Bravo JM, Fernández S, Goffaux S y García-Castrillo L. 2001. Escombrointoxicación por consumo de bonito. Emergencias 13 (2): 132-135.

wiley.com

www3.interscience.wiley.com

Brown WD. 1962. The concentration of myoglobin and hemoglobin in tuna flesh. Journal of Food Science 27 (1): 26-28.