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

Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

(2015) Mercedes Alemán et al.   FOOD CHEMISTRY

Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise

(2015) Ditte B. Hermund et al.   Journal of Functional Foods

Alkyl chain length impacts the antioxidative effect of lipophilized ferulic acid in fish oil enriched milk

(2015) Ann-Dorit Moltke Sørensen et al.   Journal of Functional Foods

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

(2014) Agni Kumar Santhanam et al.   DRYING TECHNOLOGY

Homogenization Pressure and Temperature Affect Protein Partitioning and Oxidative Stability of Emulsions

(2013) Anna F. Horn et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Marine omega-3 fatty acids and coronary heart disease

(2012) Philip C. Calder et al.   CURRENT OPINION IN CARDIOLOGY

The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk

(2012) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The choice of homogenisation equipment affects lipid oxidation in emulsions

(2012) Anna Frisenfeldt Horn et al.   FOOD CHEMISTRY

Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions

(2011) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

RETARDATION OF LIPID OXIDATION IN FISH OIL-ENRICHED FISH PÂTÉ- COMBINATION EFFECTS

(2011) NINA SKALL NIELSEN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations

(2011) Marcela Boroski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters

(2010) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

(2010) Like Mao et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

(2009) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Additions of caffeic acid, ascorbyl palmitate or γ-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently

(2008) Anna Frisenfeldt Horn et al.   FOOD CHEMISTRY

Methods for reducing lipid oxidation in fish-oil-enriched energy bars

(2008) Nina Skall Nielsen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

(2007) Charlotte Jacobsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY