Jacobsen, Charlotte.
Charlotte Munch Jacobsen investigadora
VIAF ID: 2146285386615370298 (Personal)
Permalink: http://viaf.org/viaf/2146285386615370298
Preferred Forms
- 100 0 _ ‡a Charlotte Munch Jacobsen ‡c investigadora
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- 100 1 _ ‡a Jacobsen, Charlotte
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- 100 1 _ ‡a Jacobsen, Charlotte
- 100 1 _ ‡a Jacobsen, Charlotte
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4xx's: Alternate Name Forms (6)
Works
Title | Sources |
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Food enrichment with omega-3 fatty acids | |
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 | |
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 | |
Lipids and Composition of Fatty Acids of Saccharina latissima Cultivated Year-Round in Integrated Multi-Trophic Aquaculture | |
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 | |
Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy | |
Méthodologies de criblage des peptides chélateurs de métaux dans les hydrolysats de protéines pour leurs propriétés antioxydantes. | |
Microalgae Nannochloropsis oceanica as a future new natural source of vitamin D3 | |
Moderate exercise of rainbow trout induces only minor differences in fatty acid profile, texture, white muscle fibres and proximate chemical composition of fillets | |
Multi-Extraction and Quality of Protein and Carrageenan from Commercial Spinosum (Eucheuma denticulatum) | |
Multivariate analysis of 2-DE protein patterns--practical approaches | |
New natural antioxidants for protecting omega-3 rich products | |
Novel sources of omega-3 for food and feed | |
Omega-3 delivery systems : production, physical characterization and oxidative stability | |
Oocyte and egg quality indicators in European eel: Lipid droplet coalescence and fatty acid composition | |
Organic plant ingredients in the diet of Rainbow trout | |
Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration | |
Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions | |
Oxidative stability and microstructure of 5% fish-oil-enriched granola bars added natural antioxidants derived from brown algaFucus vesiculosus | |
Oxidative stability and non-enzymatic browning reactions in Antarctic krill oil (Euphausia superba) | |
Oxidative stability and shelf life of foods containing oils and fats | |
Oxidative stability during storage of fish oil from filleting by-products of rainbow trout | |
Oxidative stability of marine phospholipids in the liposomal form and their applications | |
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 | |
Partitioning of Selected Antioxidants in Mayonnaise | |
Peptides: Production, bioactivity, functionality, and applications. | |
Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast | |
Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe. | |
Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation | |
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 | |
Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss) | |
Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions | |
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 | |
Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions | |
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 | |
Small-Angle Neutron Scattering Study of High Fat Fish Oil-In-Water Emulsion Stabilized with Sodium Caseinate and Phosphatidylcholine | |
Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review | |
Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed | |
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. | |
The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions | |
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 | |
Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food. | |
UV treatment of fishmeal: a method to remove dioxins? | |
Variation in growth, yield and protein concentration in Saccharina latissima (Laminariales, Phaeophyceae) cultivated with different wave and current exposures in the Faroe Islands | |
Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions | |
মুখবন্ধ |