Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis

Fish oil sensory properties can be predicted using key oxidative volatiles

(2012) Jenna C. Sullivan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME–GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

(2011) Sara Panseri et al.   FOOD CHEMISTRY

n−3 LC-PUFA-enriched dairy products are able to reduce cardiovascular risk factors: A double-blind, cross-over study

(2010) Christine Dawczynski et al.   CLINICAL NUTRITION

Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads

(2009) Raluca I. Alexa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Profiles of volatile compounds in milk containing fish oil analyzed by HS-SPME-GC/MS

(2008) Diego Jimenez-Alvarez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Fatty acid composition and volatile compounds of selected marine oils and meals

(2008) Ioannis Giogios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of level of dietary n-3 polyunsaturated fatty acid supplementation on systemic and tissue fatty acid concentrations and on selected reproductive variables in cattle

(2008) S. Childs et al.   THERIOGENOLOGY