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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccessEJLipidSciTech_2023_125_2300067.pdf.jpg1-oct-2023Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation productsAmft, Jonas; Meissner, Philipp M.; Steffen-Heins, Anja; Hasler, Mario; Stöckmann, Heiko; Meynier, Anne; Birault, Lucie; Velasco, Joaquín CSIC ORCID ; Vermoesen, Ann; Perez-Portabella, Ines; Prió, Blanca; Porcellana, Tito; Forte, Emanuele; Yesiltas, Betül; Merkx, Donny; Hennebelle, Marie; Wang, Jianli; van Duynhoven, John; Losada-Barreiro, Sonia; Bravo-Diaz, Carlos; Bernal, Claudio; Abramovič, Helena; Manzanos, María J.; Martínez-Yusta, Andrea; Nieva-Echevarría, Bárbara; Guillén, María D.; Frühwirth, Sarah; Pignitter, Marc; Wołosiak, Rafał; Derewiaka, Dorota; Costa, Marlene; Paiva-Martins, Fátima; Jacobsen, Charlotte; Schwarz, Karinartículo
openAccessFood Chemistry2023-Rahmani.pdf.jpg21-ago-2023Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressingRahmani Manglano, Nor E.; Guadix, Emilia M.; Yesiltas, Betül; Prieto López, Cristina CSIC ORCID ; Lagaron, José M.; Jacobsen, Charlotte; García Moreno, Pedro Jartículo
closedAccessaccesoRestringido.pdf.jpg2008Preventing lipid oxidation in seafoodJacobsen, Charlotte; Undeland, Ingrid; Storre, Ivar; Hedges, Nicholas D.; Medina, Isabel CSIC ORCID capítulo de libro
closedAccessaccesoRestringido.pdf.jpg2004Preventing seafood lipid oxidation and texture softening to maintain healthy components and quality of seafood (lipidtext a seafoodplus project)Jacobsen, Charlotte; Undeland, Ingrid; Jessen, Flemming; Taylor, Richard; Medina, Isabel CSIC ORCID ; Rustad, Turid; Jónsdóttir, Rosa; Hedges, Nicholas D.; Næs, Tormod; Storre, Ivarcomunicación de congreso
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