Lista de obras - Charlotte Jacobsen - Dominio Público Uruguay

Activity of caffeic acid in different fish lipid matrices: A review

Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Additions of caffeic acid, ascorbyl palmitate or γ-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently

article

Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols

artículo científico publicado en 2017

Alkyl chain length impacts the antioxidative effect of lipophilized ferulic acid in fish oil enriched milk

article published in 2015

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

scientific article published on 08 December 2020

Antioxidant Activity of Potato Peel Extracts in a Fish-Rapeseed Oil Mixture and in Oil-in-Water Emulsions

article by Sabeena Farvin Koduvayur Habeebullah et al published 15 June 2010 in Journal of the American Oil Chemists' Society

Antioxidant Activity of Seaweed Extracts: In Vitro Assays, Evaluation in 5 % Fish Oil-in-Water Emulsions and Characterization

Antioxidant Properties and Efficacies of Synthesized Alkyl Caffeates, Ferulates, and Coumarates

artículo científico publicado en 2014

Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine.

artículo científico publicado en 2013

Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5% fish oil-in-water emulsion.

artículo científico publicado en 2013

Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

artículo científico publicado en 2016

Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

article by K.H. Sabeena Farvin et al published December 2010 in Food Chemistry

Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions

Antioxidant efficacies of rutin and rutin esters in bulk oil and oil-in-water emulsion

artículo científico publicado en 2016

Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation

Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

artículo científico publicado en 2014

Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids

Application of Functional Lipids in Foods

Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently

artículo científico publicado en 2007

Assessment of washing with antioxidant on the oxidative stability of fatty fish mince during processing and storage.

artículo científico publicado en 2010

Biofunctionality of Enzymatically Derived Peptides from Codfish (<i>Gadus morhua</i>) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

scientific article published on 27 November 2020

Carotenoids, Phenolic Compounds and Tocopherols Contribute to the Antioxidative Properties of Some Microalgae Species Grown on Industrial Wastewater

artículo científico publicado en 2015

Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise

scholarly article by Ditte B. Hermund et al published December 2015 in Journal of Functional Foods

Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk

article

Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion

artículo científico publicado en 2004

Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

scientific article published on 14 February 2018

Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC–MS Analysis

artículo científico publicado en 2016

Comparison of methods to reduce dioxin and polychlorinated biphenyls contents in fishmeal: extraction and enzymatic treatments.

artículo científico publicado en 2007

Comparison of two methods for extraction of volatiles from marine PL emulsions

Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer

Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise

scientific article published on 30 April 2020

Development of carbohydrate-based nano-microstructures loaded with fish oil by using electrohydrodynamic processing

article

Does feed composition affect oxidation of rainbow trout (Oncorhynchus mykiss) during frozen storage?

artículo científico publicado en 2009

Effect of Ascorbic Acid on Iron Release from the Emulsifier Interface and on the Oxidative Flavor Deterioration in Fish Oil Enriched Mayonnaise

scientific article published on 01 December 1999

Effect of Extraction Temperature on Pressurized Liquid Extraction of Bioactive Compounds from Fucus vesiculosus

artículo científico publicado en 2022

Effect of clove () and seaweed () water extracts pretreatment on lipid oxidation in sun-dried sardines () from Lake Victoria, Tanzania

article

Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt

Effect of structured lipids based on fish oil on the growth and fatty acid composition in rainbow trout (Oncorhynchus mykiss)

article

Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

artículo científico publicado en 2014

Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH.

artículo científico publicado en 2013

Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation.

artículo científico publicado en 2017

Effects of antioxidants on the lipase-catalyzed acidolysis during production of structured lipids

Effects of dietary fatty acids on the production and quality of eggs and larvae of Atlantic cod (Gadus morhuaL.)

article

Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour stability of fish oil enriched milk

article published in 2004

Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids

artículo científico publicado en 2004

Effects of modified DATEMs with different alkyl chain lengths on improving oxidative and physical stability of 70% fish oil-in-water emulsions

artículo científico publicado en 2018

Effects of organic plant oils and role of oxidation on nutrient utilization in juvenile rainbow trout (Oncorhynchus mykiss)

article

Emerging Technologies for the Extraction of Marine Phenolics: Opportunities and Challenges

artículo científico publicado en 2020

Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions

Enhancement of Protein and Pigment Content in Two Chlorella Species Cultivated on Industrial Process Water

Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge

artículo científico publicado en 2010

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

artículo científico publicado en 2020

Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed <i>Eucheuma denticulatum</i> revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients

artículo científico publicado en 2021

Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor

artículo científico publicado en 2005

Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation initiators

scientific article published on 01 February 2019

Extraction of unsaturated fatty acid-rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties.

artículo científico publicado en 2017

Fatty acid composition of herring (Clupea harengus L.): influence of time and place of catch on n-3 PUFA content

article

Fish oil extracted from fish-fillet by-products is weakly linked to the extraction temperatures but strongly linked to the omega-3 content of the raw material

Food enrichment with omega-3 fatty acids

article published in 2013

High-EPA Biomass from Nannochloropsis salina Cultivated in a Flat-Panel Photo-Bioreactor on a Process Water-Enriched Growth Medium

artículo científico publicado en 2016

Homogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions: Lipid Oxidation

article by Mette B. Let et al published March 2007 in Journal of Agricultural and Food Chemistry

Homogenization Pressure and Temperature Affect Protein Partitioning and Oxidative Stability of Emulsions

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

artículo científico publicado en 2007

Human Milk Fat Substitute from Butterfat: Production by Enzymatic Interesterification and Evaluation of Oxidative Stability

article published in 2009

II-24. Sensory evaluation of mayonnaise with fish oil

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

scientific article published on 20 January 2020

Impact of dietary fatty acids on muscle composition, liver lipids, milt composition and sperm performance in European eel.

artículo científico publicado en 2015

Impact of endogenous canola phenolics on the oxidative stability of oil-in-water emulsions

Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: non-enzymatic browning and lipid oxidation

artículo científico publicado en 2013

Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

artículo científico publicado en 2014

Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage

article by Ditte Green-Petersen et al published 3 June 2014 in Journal of Aquatic Food Product Technology

Influence of emulsifier type on lipid oxidation in fish oil-enriched light mayonnaise

Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions

Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions

artículo científico publicado en 2008

Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine

artículo científico publicado en 2019

Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils

Iron-mediated lipid oxidation in 70% fish oil-in-water emulsions: effect of emulsifier type and pH

Lipid Oxidation in Milk, Yoghurt, and Salad Dressing Enriched with Neat Fish Oil or Pre-Emulsified Fish Oil

scholarly article by Mette B. Let et al published September 2007 in Journal of Agricultural and Food Chemistry

Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration

artículo científico publicado en 2001

Lipids and Composition of Fatty Acids of Saccharina latissima Cultivated Year-Round in Integrated Multi-Trophic Aquaculture

artículo científico publicado en 2015

Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions

Maillard reaction and lipid peroxidation contribute to non-enzymatic browning in krill-based products: A model study on proposed mechanisms

Marine ecosystem connectivity mediated by migrant-resident interactions and the concomitant cross-system flux of lipids

artículo científico publicado en 2016

Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification.

artículo científico publicado en 2015

Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy

article

Methods for reducing lipid oxidation in fish-oil-enriched energy bars

Microalgae Nannochloropsis oceanica as a future new natural source of vitamin D3

artículo científico publicado en 2020

Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors

artículo científico publicado en 2004

Moderate exercise of rainbow trout induces only minor differences in fatty acid profile, texture, white muscle fibres and proximate chemical composition of fillets

article

Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

scientific article published on 18 March 2019

Multi-Extraction and Quality of Protein and Carrageenan from Commercial Spinosum (Eucheuma denticulatum)

artículo científico publicado en 2020

Multivariate analysis of 2-DE protein patterns--practical approaches

artículo científico publicado en 2007

New natural antioxidants for protecting omega-3 rich products

New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non-enzymatic browning reactions

Novel sources of omega-3 for food and feed

Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges

article

Oocyte and egg quality indicators in European eel: Lipid droplet coalescence and fatty acid composition

article

Optimization of oxidative stability of omega-3 enriched foods

Organic plant ingredients in the diet of Rainbow trout (Oncorhynchus mykiss): Impact on fish muscle composition and oxidative stability

article

Oxidation and oxidative stability in emulsions

Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration

artículo científico publicado en 2001

Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

Oxidative Stability and Shelf Life of Food Emulsions

Oxidative Stability of Dispersions Prepared from Purified Marine Phospholipid and the Role of α-Tocopherol

scientific article published on 07 December 2012

Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants.

artículo científico publicado en 2016

Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients

artículo científico publicado en 2012

Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

scientific article published on 14 July 2012

Oxidative flavour deterioration of fish oil enriched milk

article by Mette B. Let et al published September 2003 in European Journal of Lipid Science and Technology

Oxidative stability and microstructure of 5% fish-oil-enriched granola bars added natural antioxidants derived from brown algaFucus vesiculosus

artículo científico publicado en 2016

Oxidative stability and non-enzymatic browning reactions in Antarctic krill oil (Euphausia superba)

Oxidative stability during storage of fish oil from filleting by-products of rainbow trout (Oncorhynchus mykiss) is largely independent of the processing and production temperature

article by Philipp J. Honold et al published 28 September 2015 in European Journal of Lipid Science and Technology

Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid

article published in 2004

Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH

Oxidative stability of cod liver oil in the presence of herring roe phospholipids

scientific article published on 07 November 2019

Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerols

Oxidative stability of fish oil enriched drinking yoghurt

Oxidative stability of fish oil-enriched mayonnaise-based salads

Oxidative stability of marine phospholipids in the liposomal form and their applications

artículo científico publicado en 2010

Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid

Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid

Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid

Oxidative stability of structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn2-position – as bulk lipids and in milk drinks

Oxidative stability of structured lipids produced from sunflower oil and caprylic acid

Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: Effect of dextran and glucose syrup as main encapsulating materials

artículo científico publicado en 2019

Partitioning of Selected Antioxidants in Mayonnaise

artículo científico publicado en 1999

Peptides: Production, bioactivity, functionality, and applications.

artículo científico publicado en 2017

Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast

artículo científico publicado en 2012

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe.

artículo científico publicado en 2017

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates.

artículo científico publicado en 2016

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

artículo científico publicado en 2017

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

article by K.H. Sabeena Farvin et al published April 2012 in Food Chemistry

Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise

Preface

Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor

Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants

artículo científico publicado en 2005

Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss)

artículo científico publicado en 2007

Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions

artículo científico publicado en 2020

Purification and deodorization of structured lipids by short path distillation

Rational Engineering of Hydratase from Lactobacillus Acidophilus Reveals Critical Residues Directing Substrate Specificity and Regioselectivity

Rational Engineering of Hydratase from Lactobacillus acidophilus Reveals Critical Residues Directing Substrate Specificity and Regioselectivity

scientific article published on 20 November 2019

Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions

Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics

artículo científico publicado en 2024

Sensory impact of lipid oxidation in complex food systems

Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperature and oil quality

article by Mette B Let et al published February 2005 in International Dairy Journal

Small-Angle Neutron Scattering Study of High Fat Fish Oil-In-Water Emulsion Stabilized with Sodium Caseinate and Phosphatidylcholine

scientific article published on 28 February 2020

Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review

article

Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed

scientific article published on 23 January 2019

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS.

artículo científico publicado en 2017

Supplementation of docosahexaenoic acid (DHA), vitamin D3 and uridine in combination with six weeks of cognitive and motor training in prepubescent children: a pilot study

scientific article published on 17 April 2017

The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk

article by Ann-Dorit Moltke Sørensen et al published April 2012 in European Journal of Lipid Science and Technology

The choice of homogenisation equipment affects lipid oxidation in emulsions

scientific article published on 07 March 2012

The effect of farmed trout on cardiovascular risk markers in healthy men.

artículo científico publicado en 2010

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

The effect of thermal treatment on the quality changes of Antartic krill meal during the manufacturing process: High processing temperatures decrease product quality

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

artículo científico publicado en 2021

UV treatment of fishmeal: a method to remove dioxins?

artículo científico publicado en 2005

Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food.

artículo científico publicado en 2018

Variation in growth, yield and protein concentration in Saccharina latissima (Laminariales, Phaeophyceae) cultivated with different wave and current exposures in the Faroe Islands

Lista de obras de Charlotte Jacobsen

Activity of caffeic acid in different fish lipid matrices: A review

Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Additions of caffeic acid, ascorbyl palmitate or γ-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently

Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols

Alkyl chain length impacts the antioxidative effect of lipophilized ferulic acid in fish oil enriched milk

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

Antioxidant Activity of Potato Peel Extracts in a Fish-Rapeseed Oil Mixture and in Oil-in-Water Emulsions

Antioxidant Activity of Seaweed Extracts: In Vitro Assays, Evaluation in 5 % Fish Oil-in-Water Emulsions and Characterization

Antioxidant Properties and Efficacies of Synthesized Alkyl Caffeates, Ferulates, and Coumarates

Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine.

Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5% fish oil-in-water emulsion.

Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions

Antioxidant efficacies of rutin and rutin esters in bulk oil and oil-in-water emulsion

Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation

Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids

Application of Functional Lipids in Foods

Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently

Assessment of washing with antioxidant on the oxidative stability of fatty fish mince during processing and storage.

Biofunctionality of Enzymatically Derived Peptides from Codfish (<i>Gadus morhua</i>) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

Carotenoids, Phenolic Compounds and Tocopherols Contribute to the Antioxidative Properties of Some Microalgae Species Grown on Industrial Wastewater

Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise

Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk

Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion

Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC–MS Analysis

Comparison of methods to reduce dioxin and polychlorinated biphenyls contents in fishmeal: extraction and enzymatic treatments.

Comparison of two methods for extraction of volatiles from marine PL emulsions

Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer

Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise

Development of carbohydrate-based nano-microstructures loaded with fish oil by using electrohydrodynamic processing

Does feed composition affect oxidation of rainbow trout (Oncorhynchus mykiss) during frozen storage?

Effect of Ascorbic Acid on Iron Release from the Emulsifier Interface and on the Oxidative Flavor Deterioration in Fish Oil Enriched Mayonnaise

Effect of Extraction Temperature on Pressurized Liquid Extraction of Bioactive Compounds from Fucus vesiculosus

Effect of clove () and seaweed () water extracts pretreatment on lipid oxidation in sun-dried sardines () from Lake Victoria, Tanzania

Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt

Effect of structured lipids based on fish oil on the growth and fatty acid composition in rainbow trout (Oncorhynchus mykiss)

Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH.

Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation.

Effects of antioxidants on the lipase-catalyzed acidolysis during production of structured lipids

Effects of dietary fatty acids on the production and quality of eggs and larvae of Atlantic cod (Gadus morhuaL.)

Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour stability of fish oil enriched milk

Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids

Effects of modified DATEMs with different alkyl chain lengths on improving oxidative and physical stability of 70% fish oil-in-water emulsions

Effects of organic plant oils and role of oxidation on nutrient utilization in juvenile rainbow trout (Oncorhynchus mykiss)

Emerging Technologies for the Extraction of Marine Phenolics: Opportunities and Challenges

Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions

Enhancement of Protein and Pigment Content in Two Chlorella Species Cultivated on Industrial Process Water

Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed <i>Eucheuma denticulatum</i> revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients

Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor

Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation initiators

Extraction of unsaturated fatty acid-rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties.

Fatty acid composition of herring (Clupea harengus L.): influence of time and place of catch on n-3 PUFA content

Fish oil extracted from fish-fillet by-products is weakly linked to the extraction temperatures but strongly linked to the omega-3 content of the raw material

Food enrichment with omega-3 fatty acids

High-EPA Biomass from Nannochloropsis salina Cultivated in a Flat-Panel Photo-Bioreactor on a Process Water-Enriched Growth Medium

Homogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions: Lipid Oxidation

Homogenization Pressure and Temperature Affect Protein Partitioning and Oxidative Stability of Emulsions

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

Human Milk Fat Substitute from Butterfat: Production by Enzymatic Interesterification and Evaluation of Oxidative Stability

II-24. Sensory evaluation of mayonnaise with fish oil

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Impact of dietary fatty acids on muscle composition, liver lipids, milt composition and sperm performance in European eel.

Impact of endogenous canola phenolics on the oxidative stability of oil-in-water emulsions

Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: non-enzymatic browning and lipid oxidation

Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage

Influence of emulsifier type on lipid oxidation in fish oil-enriched light mayonnaise

Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions

Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions