Measuring Primary Lipid Oxidation in Food Products Enriched with Colored Microalgae

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

(2018) Lore Gheysen et al.   FOOD CHEMISTRY

Biological Implications of Lipid Oxidation Products

(2017) Samantha A. Vieira et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Determination of Lipid Hydroperoxides in Marine Diatoms by the FOX2 Assay

(2015) Ida Orefice et al.   Marine Drugs

The Role of Oxygen in Lipid Oxidation Reactions: A Review

(2015) David R. Johnson et al.   Annual Review of Food Science and Technology

Ion charge density governs selectivity in the formation of metal–Xylenol Orange (M–XO) complexes

(2014) Oliver John V. Belleza et al.   INORGANIC CHEMISTRY COMMUNICATIONS

Heterotrophic growth of microalgae: metabolic aspects

(2014) Daniela Morales-Sánchez et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Stability of Omega-3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega-3 LC-PUFA Oils

(2013) Eline Ryckebosch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biodiesel from microalgae: A critical evaluation from laboratory to large scale production

(2012) I. Rawat et al.   APPLIED ENERGY

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

(2012) Blanca Barriuso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Simple Method for Measuring the Peroxide Value in a Colored Lipid

(2011) Naohiro Gotoh et al.   Food Analytical Methods

Optimization of an Analytical Procedure for Extraction of Lipids from Microalgae

(2011) Eline Ryckebosch et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Comparison of digestion methods for ICP-MS determination of trace elements in fish tissues

(2009) Shailini Ashoka et al.   ANALYTICA CHIMICA ACTA

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation

(2009) M. C. Dobarganes et al.   GRASAS Y ACEITES

Determination of hydroperoxides in foods and biological samples by the ferrous oxidation–xylenol orange method: A review of the factors that influence the method’s performance

(2008) Ricard Bou et al.   ANALYTICAL BIOCHEMISTRY