Effect of HPMC–Anthocyanin Packaging Color and Oxygen Permeability on Salmon Oil Preservation

Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract

(2012) Muhammad Javeed Akhtar et al.   CARBOHYDRATE POLYMERS

Preparation and Characterization of Novel Micro- and Nanocomposite Hydrogels Containing Cellulosic Fibrils

(2011) Fauze A. Aouada et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Astaxanthin limits fish oil-related oxidative insult in the anterior forebrain of Wistar rats: Putative anxiolytic effects?

(2011) Rita Mattei et al.   PHARMACOLOGY BIOCHEMISTRY AND BEHAVIOR

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

(2010) B. Giménez et al.   FOOD CHEMISTRY

Control of salmon oil photo-oxidation during storage in HPMC packaging film: Influence of film colour

(2009) Muhammad Javeed Akhtar et al.   FOOD CHEMISTRY

Bioavailability of Anthocyanins from Purple Carrot Juice: Effects of Acylation and Plant Matrix

(2009) Craig S. Charron et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin

(2009) Nabila Belhaj et al.   PROCESS BIOCHEMISTRY

Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability

(2007) S. Drusch et al.   FOOD CHEMISTRY