Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes

(2010) Venkateshwarlu Gudipati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

(2009) M.A. Ayadi et al.   FOOD AND CHEMICAL TOXICOLOGY

Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils

(2009) Danielle Hack et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation

(2009) S. Martini et al.   JOURNAL OF DAIRY SCIENCE

Increasing omega fatty acid content in cow's milk through diet manipulation: Effect on milk flavor

(2009) K.A.S. Nelson et al.   JOURNAL OF DAIRY SCIENCE

Calcium salts of polyunsaturated fatty acids deliver more essential fatty acids to the lactating dairy cow

(2009) M.L. Theurer et al.   JOURNAL OF DAIRY SCIENCE

Towards Establishing Dietary Reference Intakes for Eicosapentaenoic and Docosahexaenoic Acids

(2009) William S. Harris et al.   JOURNAL OF NUTRITION

Unsaturated lipid peroxidation-derived aldehydes activate autophagy in vascular smooth-muscle cells

(2008) Bradford G. Hill et al.   BIOCHEMICAL JOURNAL

Polyunsaturated fatty acid–cholesterol interactions: Domain formation in membranes

(2008) Stephen R. Wassall et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

The Role of n-3 PUFAs in Preventing the Arrhythmic Risk in Patients with Idiopathic Dilated Cardiomyopathy

(2008) Savina Nodari et al.   CARDIOVASCULAR DRUGS AND THERAPY

Glycerolipid Metabolism and Signaling in Health and Disease

(2008) Marc Prentki et al.   ENDOCRINE REVIEWS

Oxidative Stability of Egg and Soy Lecithin as Affected by Transition Metal Ions and pH in Emulsion

(2008) Guang Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enrichment of Anhydrous Milk Fat in Polyunsaturated Fatty Acid Residues from Linseed and Rapeseed Oils through Enzymatic Interesterification

(2008) Mario Aguedo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

(2008) Marly S. Katsuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Seafood (wild and farmed) for the elderly: Contribution to the dietary intakes of iodine, selenium, DHA and vitamins B12 and D

(2008) J. M. Bourre et al.   Journal of Nutrition Health & Aging

Role of Long-chain Polyunsaturated Fatty Acids in the First Year of Life

(2008) Carlo Agostoni   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

n-3 Fatty Acids: Food or Supplements?

(2008) Penny M. Kris-Etherton et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Possibilities of Fisherman’s Friend Type Lozenges Fortification with Omega-3 LC PUFA by Addition of Microencapsulated Fish Oil

(2008) Wojciech Kolanowski et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Irradiation effects on meat flavor: A review

(2008) M.S. Brewer   MEAT SCIENCE

Gender differences in the n-3 fatty acid content of tissues

(2008) Caroline E. Childs et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Regulation of brain polyunsaturated fatty acid uptake and turnover

(2008) Chuck T. Chen et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Biomagnification of organic pollutants in benthic and pelagic marine food chains from the Baltic Sea

(2008) Erick Nfon et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Oxidative Stress and Chronic Kidney Disease

(2008) Scott A. Brown   VETERINARY CLINICS OF NORTH AMERICA-SMALL ANIMAL PRACTICE

Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil

(2007) Wilailuk Chaiyasit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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