The quality of eggs (organic and nutraceutical vs. conventional) and their technological properties

Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours

(2013) Zhen Ma et al.   JOURNAL OF FOOD ENGINEERING

Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life

(2012) Danielle Swanson et al.   Advances in Nutrition

Effect of an organic and conventional rearing system on the mineral content of hen eggs

(2011) K. Küçükyılmaz et al.   FOOD CHEMISTRY

The influence of cheese type and fat extraction method on the content of conjugated linoleic acid

(2010) Jacek Domagała et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Functional and organic eggs as an alternative to conventional production: a conjoint analysis of consumers' preferences

(2010) Francisco J Mesías et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of nutraceutical egg products with omega-3-rich oils

(2010) Nissan Kassis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Feeding Fish Oil and Linseed Oil to Laying Hens to Increase the n-3 PUFA in Egg Yolk

(2009) G. Kralik et al.   ACTA VETERINARIA BRNO

Fatty acid composition of certified organic, conventional and omega-3 eggs

(2009) Samir Samman et al.   FOOD CHEMISTRY

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

(2009) A. Laca et al.   JOURNAL OF FOOD ENGINEERING

Trace mineral content of conventional, organic and courtyard eggs analysed by inductively coupled plasma mass spectrometry (ICP-MS)

(2008) I GIANNENAS et al.   FOOD CHEMISTRY

Thixotropic Behavior of Salad Dressings Stabilized with Modified Starch, Pectin, and Gellan Gum. Influence of Temperature

(2008) M. J. Hernández et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Preserving functional properties of hen’s egg yolk during freeze-drying

(2008) Thomas Jaekel et al.   JOURNAL OF FOOD ENGINEERING

Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids

(2008) Walber Arantes da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A market study on the quality characteristics of eggs from different housing systems

(2007) A. Hidalgo et al.   FOOD CHEMISTRY