Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils

Detection of tropomyosin and determination of proteins in crustacean oils

(2013) Birthe Vang et al.   FOOD CHEMISTRY

Influence of marine n-3 polyunsaturated fatty acids on immune function and a systematic review of their effects on clinical outcomes in rheumatoid arthritis

(2012) Elizabeth A. Miles et al.   BRITISH JOURNAL OF NUTRITION

Oxidative Stability of Dispersions Prepared from Purified Marine Phospholipid and the Role of α-Tocopherol

(2012) F. S. Henna Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Incorporation of EPA and DHA into plasma phospholipids in response to different omega-3 fatty acid formulations - a comparative bioavailability study of fish oil vs. krill oil

(2011) Jan Schuchardt et al.   Lipids in Health and Disease

Metabolic Effects of Krill Oil are Essentially Similar to Those of Fish Oil but at Lower Dose of EPA and DHA, in Healthy Volunteers

(2010) Stine M. Ulven et al.   LIPIDS

Krill for Human Consumption: Nutritional Value and Potential Health Benefits

(2008) Janet C. Tou et al.   NUTRITION REVIEWS