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High-EPA Biomass from Nannochloropsis salina Cultivated in a Flat-Panel Photo-Bioreactor on a Process Water-Enriched Growth MediumHomogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface.Lipids and Composition of Fatty Acids of Saccharina latissima Cultivated Year-Round in Integrated Multi-Trophic Aquaculture.Carotenoids, Phenolic Compounds and Tocopherols Contribute to the Antioxidative Properties of Some Microalgae Species Grown on Industrial Wastewater.Marine ecosystem connectivity mediated by migrant-resident interactions and the concomitant cross-system flux of lipidsOxidative stability of marine phospholipids in the liposomal form and their applications.Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification.Comparison of methods to reduce dioxin and polychlorinated biphenyls contents in fishmeal: extraction and enzymatic treatments.The effect of farmed trout on cardiovascular risk markers in healthy men.Assessment of washing with antioxidant on the oxidative stability of fatty fish mince during processing and storage.Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge.Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration.Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration.Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: non-enzymatic browning and lipid oxidation.Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast.Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH.Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids.Does feed composition affect oxidation of rainbow trout (Oncorhynchus mykiss) during frozen storage?Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine.Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants.Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants.Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor.UV treatment of fishmeal: a method to remove dioxins?Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions.Impact of dietary fatty acids on muscle composition, liver lipids, milt composition and sperm performance in European eel.Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation.Peptides: Production, bioactivity, functionality, and applications.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.Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe.Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS.Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently.Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food.Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates.Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions.Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5% fish oil-in-water emulsion.Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluationHomogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions: Lipid OxidationLipid Oxidation in Milk, Yoghurt, and Salad Dressing Enriched with Neat Fish Oil or Pre-Emulsified Fish Oil
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P50
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Charlotte Jacobsen
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Charlotte Munch Jacobsen
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Charlotte Munch Jacobsen
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Charlotte Munch Jacobsen
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Charlotte Munch Jacobsen
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Charlotte Munch Jacobsen
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Charlotte Munch Jacobsen
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Charlotte Munch Jacobsen
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Charlotte Munch Jacobsen
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P244
P1053
C-3678-2008
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lccn-no2013111271