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Sabine Sampels, PhD studied Food Chemistry at Rheinische Friedrich Wilhlems Universität, Bonn, Germany and received her PhD at the Department of Food Science, Swedish University of Agricultural Sciences. After her Dissertation she worked at different Institutes in Sweden and Norway with quality of fish and fish products and the effect of dietary fatty acid composition on human health. Currently she has a position as a researcher at the University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture with the quality safety and shelf life of fish and fish products, novel ingredients in fish products to increase nutritional value and effects of fish consumption on human health.
Dr. Sabine's research interest includes fish and fish products assessment, aquaculture and effects of consumption of fish on human health.
|Opinion Article: J Fisheries Livest Prod 2014,2:119
|Short Communication: J Fisheries Livest Prod 2013, 1:1
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