Found: 104
Select item for more details and to access through your institution.
The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions.
- Published in:
- Colloids & Interfaces, 2023, v. 7, n. 3, p. 60, doi. 10.3390/colloids7030060
- By:
- Publication type:
- Article
Exploring the possibility of predicting long‐term oxidative stability in prototype skincare formulations using various lipid oxidation initiators.
- Published in:
- International Journal of Cosmetic Science, 2019, v. 41, n. 1, p. 89, doi. 10.1111/ics.12515
- By:
- Publication type:
- Article
Odour Detection Threshold Determination of Volatile Compounds in Topical Skin Formulations.
- Published in:
- European Journal of Lipid Science & Technology, 2018, v. 120, n. 5, p. 1, doi. 10.1002/ejlt.201700231
- By:
- Publication type:
- Article
Storage Conditions Affect Oxidative Stability and Nutritional Composition of Freeze-Dried Nannochloropsis salina.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 12, p. n/a, doi. 10.1002/ejlt.201600477
- By:
- Publication type:
- Article
Oxidative stability of pullulan electrospun fibers containing fish oil: Effect of oil content and natural antioxidants addition.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 12, p. n/a, doi. 10.1002/ejlt.201600305
- By:
- Publication type:
- Article
Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 11, p. n/a, doi. 10.1002/ejlt.201600484
- By:
- Publication type:
- Article
Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 6, p. n/a, doi. 10.1002/ejlt.201600276
- By:
- Publication type:
- Article
Improving oxidative stability of liquid fish oil supplements for pets.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 6, p. n/a, doi. 10.1002/ejlt.201600492
- By:
- Publication type:
- Article
Oxidative stability and microstructure of 5% fish-oil-enriched granola bars added natural antioxidants derived from brown alga Fucus vesiculosus.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 4, p. n/a, doi. 10.1002/ejlt.201500578
- By:
- Publication type:
- Article
Antioxidant efficacies of rutin and rutin esters in bulk oil and oil-in-water emulsion.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 4, p. n/a, doi. 10.1002/ejlt.201600049
- By:
- Publication type:
- Article
Antioxidant effect of water and acetone extracts of Fucus vesiculosus on oxidative stability of skin care emulsions.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 3, p. n/a, doi. 10.1002/ejlt.201600072
- By:
- Publication type:
- Article
Quality changes of Antarctic krill powder during long term storage.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 3, p. n/a, doi. 10.1002/ejlt.201600085
- By:
- Publication type:
- 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.
- Published in:
- European Journal of Lipid Science & Technology, 2016, v. 118, n. 6, p. 874, doi. 10.1002/ejlt.201500343
- By:
- Publication type:
- Article
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.
- Published in:
- European Journal of Lipid Science & Technology, 2016, v. 118, n. 6, p. 967, doi. 10.1002/ejlt.201500344
- By:
- Publication type:
- Article
Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 11, p. 1853, doi. 10.1002/ejlt.201500137
- By:
- Publication type:
- Article
New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non-enzymatic browning reactions.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 8, p. 1214, doi. 10.1002/ejlt.201400512
- By:
- Publication type:
- Article
The effect of thermal treatment on the quality changes of Antartic krill meal during the manufacturing process: High processing temperatures decrease product quality.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 4, p. 411, doi. 10.1002/ejlt.201400280
- By:
- Publication type:
- Article
Maillard reaction and lipid peroxidation contribute to non-enzymatic browning in krill-based products: A model study on proposed mechanisms.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 4, p. 421, doi. 10.1002/ejlt.201400281
- By:
- Publication type:
- Article
Novel sources of omega-3 for food and feed.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 12, p. 1347, doi. 10.1002/ejlt.201300410
- By:
- Publication type:
- Article
Organic plant ingredients in the diet of Rainbow trout ( O ncorhynchus mykiss): Impact on fish muscle composition and oxidative stability.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 12, p. 1367, doi. 10.1002/ejlt.201300157
- By:
- Publication type:
- Article
Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 12, p. 1357, doi. 10.1002/ejlt.201300141
- By:
- Publication type:
- Article
Effect of emulsifier type, p H and iron on oxidative stability of 5% fish oil-in-water emulsions.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 8, p. 874, doi. 10.1002/ejlt.201200303
- By:
- Publication type:
- Article
Impact of endogenous canola phenolics on the oxidative stability of oil-in-water emulsions.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 5, p. 501, doi. 10.1002/ejlt.201200354
- By:
- Publication type:
- Article
Comparison of two methods for extraction of volatiles from marine PL emulsions.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 2, p. 246, doi. 10.1002/ejlt.201200128
- By:
- Publication type:
- Article
The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk.
- Published in:
- European Journal of Lipid Science & Technology, 2012, v. 114, n. 4, p. 434, doi. 10.1002/ejlt.201100354
- By:
- Publication type:
- Article
Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions.
- Published in:
- European Journal of Lipid Science & Technology, 2012, v. 114, n. 2, p. 134, doi. 10.1002/ejlt.201100002
- By:
- Publication type:
- Article
Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH.
- Published in:
- European Journal of Lipid Science & Technology, 2011, v. 113, n. 10, p. 1243, doi. 10.1002/ejlt.201100070
- By:
- Publication type:
- Article
Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies.
- Published in:
- European Journal of Lipid Science & Technology, 2011, v. 113, n. 4, p. 513, doi. 10.1002/ejlt.201000438
- By:
- Publication type:
- Article
Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour stability of fish oil enriched milk.
- Published in:
- European Journal of Lipid Science & Technology, 2004, v. 106, n. 3, p. 170, doi. 10.1002/ejlt.200300901
- By:
- Publication type:
- Article
Oxidative flavour deterioration of fish oil enriched milk.
- Published in:
- European Journal of Lipid Science & Technology, 2003, v. 105, n. 9, p. 518, doi. 10.1002/ejlt.200300821
- By:
- Publication type:
- Article
Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid.
- Published in:
- European Journal of Lipid Science & Technology, 2003, v. 105, n. 8, p. 459, doi. 10.1002/ejlt.200300795
- By:
- Publication type:
- Article
Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid.
- Published in:
- European Journal of Lipid Science & Technology, 2003, v. 105, n. 8, p. 449, doi. 10.1002/ejlt.200300796
- By:
- Publication type:
- Article
Oxidative stability of structured lipids produced from sunflower oil and caprylic acid.
- Published in:
- European Journal of Lipid Science & Technology, 2003, v. 105, n. 8, p. 436, doi. 10.1002/ejlt.200300794
- By:
- Publication type:
- Article
Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions.
- Published in:
- European Journal of Lipid Science & Technology, 2002, v. 104, n. 12, p. 808, doi. 10.1002/1438-9312(200212)104:12<808::AID-EJLT808>3.0.CO;2-J
- By:
- Publication type:
- Article
Purification and deodorization of structured lipids by short path distillation.
- Published in:
- European Journal of Lipid Science & Technology, 2002, v. 104, n. 11, p. 745, doi. 10.1002/1438-9312(200211)104:11<745::AID-EJLT745>3.0.CO;2-N
- By:
- Publication type:
- Article
Narrative Therapy in CAMHS: Creating Multistoried Treatments.
- Published in:
- Journal of Systemic Therapies, 2014, v. 33, n. 1, p. 89, doi. 10.1521/jsyt.2014.33.1.89
- By:
- Publication type:
- Article
Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy.
- Published in:
- European Food Research & Technology, 2000, v. 211, n. 6, p. 381, doi. 10.1007/s002170000199
- By:
- Publication type:
- Article
Forage fish quality: seasonal lipid dynamics of herring (Clupea harengus L.) and sprat (Sprattus sprattus L.) in the Baltic Sea.
- Published in:
- ICES Journal of Marine Science / Journal du Conseil, 2014, v. 71, n. 1, p. 56, doi. 10.1093/icesjms/fst106
- By:
- Publication type:
- Article
Lipid Oxidation and Antioxidants in Food and Nutrition.
- Published in:
- European Journal of Lipid Science & Technology, 2019, v. 121, n. 9, p. N.PAG, doi. 10.1002/ejlt.201900298
- By:
- Publication type:
- Article
Two‐Step Direct Transesterification as a Rapid Method for the Analysis of Fatty Acids in Microalgae Biomass.
- Published in:
- European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201700409
- By:
- Publication type:
- Article
Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise.
- Published in:
- European Journal of Lipid Science & Technology, 2019, v. 121, n. 4, p. N.PAG, doi. 10.1002/ejlt.201800396
- By:
- Publication type:
- Article
Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel ( Scomber scombrus): Effect on Lipid and Protein Oxidation.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 2, p. 352, doi. 10.1007/s11947-015-1630-9
- By:
- Publication type:
- Article
Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge.
- Published in:
- Annals of the New York Academy of Sciences, 2010, v. 1190, n. 1, p. 141, doi. 10.1111/j.1749-6632.2009.05263.x
- By:
- Publication type:
- Article
RETARDATION OF LIPID OXIDATION IN FISH OIL-ENRICHED FISH PÂTÉ- COMBINATION EFFECTS.
- Published in:
- Journal of Food Biochemistry, 2013, v. 37, n. 1, p. 88, doi. 10.1111/j.1745-4514.2011.00605.x
- By:
- Publication type:
- Article
Processing of brewing by-products to give food ingredient streams.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 3, p. 545, doi. 10.1007/s00217-018-03224-6
- By:
- Publication type:
- Article
Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 571, doi. 10.1007/s00217-015-2567-y
- By:
- Publication type:
- Article
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.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 4, p. 1407, doi. 10.1002/jsfa.8608
- By:
- Publication type:
- Article
Fatty acid composition of herring ( Clupea harengus L.): influence of time and place of catch on n-3 PUFA content.
- Published in:
- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 4, p. 710, doi. 10.1002/jsfa.2776
- By:
- Publication type:
- Article
pH-Dependent Extraction of Antioxidant Peptides from Red Seaweed Palmaria palmata : A Sequential Approach.
- Published in:
- Marine Drugs, 2024, v. 22, n. 9, p. 413, doi. 10.3390/md22090413
- By:
- Publication type:
- Article
Effect of Post-Extraction Ultrasonication on Compositional Features and Antioxidant Activities of Enzymatic/Alkaline Extracts of Palmaria palmata.
- Published in:
- Marine Drugs, 2024, v. 22, n. 4, p. 179, doi. 10.3390/md22040179
- By:
- Publication type:
- Article