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There are 28319 results for: content related to: EFFECTS OF DOCOSAHEXAENOIC ACID POSITIONAL DISTRIBUTION ON THE OXIDATIVE STABILITY OF MODEL TRIACYLGLYCEROL IN WATER EMULSION

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    Online Only Supplement — Book of Abstracts of the 10th Euro Fed Lipid Congress, Cracow, Poland 23–26 September 2012

    European Journal of Lipid Science and Technology

    Volume 114, Issue S1, 2012,

    Version of Record online : 5 DEC 2012, DOI: 10.1002/ejlt.201290034

  2. Oxidative stability and microstructure of 5% fish-oil-enriched granola bars added natural antioxidants derived from brown alga Fucus vesiculosus

    European Journal of Lipid Science and Technology

    Volume 119, Issue 4, April 2017, Ayşe Karadağ, Ditte B. Hermund, Louise Helene Søgaard Jensen, Ulf Andersen, Rósa Jónsdóttir, Hordur G. Kristinsson, Cesarettin Alasalvar and Charlotte Jacobsen

    Version of Record online : 2 SEP 2016, DOI: 10.1002/ejlt.201500578

  3. Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review

    European Journal of Lipid Science and Technology

    Volume 117, Issue 11, November 2015, Pages: 1853–1866, Charlotte Jacobsen

    Version of Record online : 29 SEP 2015, DOI: 10.1002/ejlt.201500137

  4. Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 821–827, Fung Sieng Henna Lu and Mohammad Hani Norziah

    Version of Record online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02205.x

  5. Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA-enriched Fish Oil on Accelerated Oxidative Storage

    Journal of Food Science

    Volume 68, Issue 7, September 2003, Pages: 2169–2177, H. Lee, S.A. Kizito, S.J. Weese, M.C. Craig-Schmidt, Y. Lee, C.-I. Wei and H. An

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb05742.x

  6. Oxidative stability of fish oil-enriched mayonnaise-based salads

    European Journal of Lipid Science and Technology

    Volume 112, Issue 4, April 2010, Pages: 476–487, Ann-Dorit Moltke Sørensen, Nina Skall Nielsen and Charlotte Jacobsen

    Version of Record online : 21 APR 2010, DOI: 10.1002/ejlt.200900180

  7. Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

    European Journal of Lipid Science and Technology

    Volume 115, Issue 8, August 2013, Pages: 874–889, Nina Skall Nielsen, Anna Frisenfeldt Horn and Charlotte Jacobsen

    Version of Record online : 10 JUN 2013, DOI: 10.1002/ejlt.201200303

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    Mechanisms of accumulation of arachidonate in phosphatidylinositol in yellowtail

    European Journal of Biochemistry

    Volume 270, Issue 7, April 2003, Pages: 1466–1473, Tamotsu Tanaka, Dai Iwawaki, Masahiro Sakamoto, Yoshimichi Takai, Jun-ichi Morishige, Kaoru Murakami and Kiyoshi Satouchi

    Version of Record online : 5 MAR 2003, DOI: 10.1046/j.1432-1033.2003.03512.x

  9. Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro-encapsulated shrimp oil

    European Journal of Lipid Science and Technology

    Volume 117, Issue 4, April 2015, Pages: 450–459, Sirima Takeungwongtrakul, Soottawat Benjakul and Aran H-kittikun

    Version of Record online : 12 NOV 2014, DOI: 10.1002/ejlt.201400235

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    Long-chain acyl-coenzyme A synthetase from rat brain microsomes

    European Journal of Biochemistry

    Volume 145, Issue 1, November 1984, Pages: 21–29, T. Sanjeeva REDDY, Howard SPRECHER and Nicolas G. BAZAN

    Version of Record online : 3 MAR 2005, DOI: 10.1111/j.1432-1033.1984.tb08517.x

  11. Quality Characteristics of Refined Squid (Todarodes pacificus) Oil as an Alternative Resource for Omega-3 Fatty Acids

    Journal of Food Processing and Preservation

    Volume 41, Issue 2, April 2017, Joung-Hyun Park

    Version of Record online : 29 APR 2016, DOI: 10.1111/jfpp.12780

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    Docosahexaenoic acid provides protection from impairment of learning ability in Alzheimer's disease model rats

    Journal of Neurochemistry

    Volume 81, Issue 5, June 2002, Pages: 1084–1091, Michio Hashimoto, Shahdat Hossain, Toshio Shimada, Kozo Sugioka, Hiroshi Yamasaki, Yoshimi Fujii, Yutaka Ishibashi, Jun-Ichiro Oka and Osamu Shido

    Version of Record online : 21 MAY 2002, DOI: 10.1046/j.1471-4159.2002.00905.x

  13. Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: Nutritional and sensory quality

    European Journal of Lipid Science and Technology

    Volume 119, Issue 5, May 2017, Els Vossen, Katleen Raes, Danny Van Mullem and Stefaan De Smet

    Version of Record online : 3 NOV 2016, DOI: 10.1002/ejlt.201600144

  14. Effects of Eicosapentaenoic Acid and Docosahexaenoic Acid Diet Supplement on Tolerance to the Cardiotoxicity of Epirubicin and to Ischaemia Reperfusion in the Isolated Rat Heart

    Pharmacology & Toxicology

    Volume 79, Issue 2, August 1996, Pages: 65–72, Jan Schjøtt, Heidi Brurok, Per Jynge and Kristian S. Bjerve

    Version of Record online : 25 MAR 2009, DOI: 10.1111/j.1600-0773.1996.tb00244.x

  15. Antioxidant efficacies of rutin and rutin esters in bulk oil and oil-in-water emulsion

    European Journal of Lipid Science and Technology

    Volume 119, Issue 4, April 2017, Bena-Marie Lue, Ann-Dorit Moltke Sørensen, Charlotte Jacobsen, Zheng Guo and Xuebing Xu

    Version of Record online : 24 AUG 2016, DOI: 10.1002/ejlt.201600049

  16. Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part B)

    Journal of Food Science

    Volume 69, Issue 5, June 2004, Pages: C356–C362, D. Djordjevic, D.J. McClements and E.A. Decker

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb10697.x

  17. N-3 fatty acids for human nutrition: stability considerations

    European Journal of Lipid Science and Technology

    Volume 104, Issue 12, December 2002, Pages: 825–836, Afaf Kamal-Eldin and Nedyalka V. Yanishlieva

    Version of Record online : 5 DEC 2002, DOI: 10.1002/1438-9312(200212)104:12<825::AID-EJLT825>3.0.CO;2-N

  18. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

    European Journal of Lipid Science and Technology

    Betül Yesiltas, Pedro J. García-Moreno, Ann-Dorit M. Sørensen and Charlotte Jacobsen

    Version of Record online : 7 AUG 2017, DOI: 10.1002/ejlt.201600484

  19. Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste Perception

    Journal of Food Science

    Volume 67, Issue 6, August 2002, Pages: 2352–2356, T. Koriyama, T. Kohata, K. Watanabe and H. Abe

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09553.x

  20. Oxidative stability of pullulan electrospun fibers containing fish oil: Effect of oil content and natural antioxidants addition

    European Journal of Lipid Science and Technology

    Pedro J. García-Moreno, Cecilie Damberg, Ioannis S. Chronakis and Charlotte Jacobsen

    Version of Record online : 1 AUG 2017, DOI: 10.1002/ejlt.201600305