Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
closedAccess | | 2012 | Activity of caffeic acid in different fish lipid matrices: A review | Medina, Isabel CSIC ORCID ; Undeland, Ingrid; Larsson, Karin; Storre, Ivar; Rustad, Turid; Jacobsen, Charlotte; Kristinová, Vera; Gallardo, José Manuel CSIC | artículo |
closedAccess | | 2015 | Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk | Alemán, Mercedes; Bou, Ricard CSIC ORCID; Guardiola, F.; Durand, Eric Y.; Villeneuve, P.; Jacobsen, Charlotte; Sørensen, A. | artículo |
openAccess | | 1-oct-2023 | Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products | Amft, 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, Karin | artículo |
openAccess | | 21-ago-2023 | Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing | Rahmani Manglano, Nor E.; Guadix, Emilia M.; Yesiltas, Betül; Prieto López, Cristina CSIC ORCID ; Lagaron, José M.; Jacobsen, Charlotte; García Moreno, Pedro J | artículo |
closedAccess | | 2008 | Preventing lipid oxidation in seafood | Jacobsen, Charlotte; Undeland, Ingrid; Storre, Ivar; Hedges, Nicholas D.; Medina, Isabel CSIC ORCID | capítulo de libro |
closedAccess | | 2004 | Preventing 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, Ivar | comunicación de congreso |