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Journal of Agricultural and Food Chemistry|January 21, 2014
Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsionsPedro J García-Moreno, Anna Frisenfeldt Horn, Charlotte JacobsenFoods (Basel, Switzerland)|October 14, 2022
Starfish (<i>Asterias rubens</i>) as a New Source of Marine Lipids: Effect of Season, Size and Oil Extraction MethodsAnn-Dorit Moltke Sørensen, Adane Tilahun Getachew, Charlotte JacobsenMarine Drugs|November 26, 2024
<i>Nannochloropsis oceanica</i> as a Source of Bioactive Compounds: Mapping the Effects of Cultivation Conditions on Biomass Productivity and Composition Using Response Surface MethodologyEmil Gundersen, Jette Jakobsen, Susan Løvstad Holdt, et al.Food Chemistry|March 28, 2020
Microalgae Nannochloropsis oceanica as a future new natural source of vitamin D<sub>3</sub>Anita Ljubic, Charlotte Jacobsen, Susan L Holdt, et al.Food Research International (Ottawa, Ont.)|January 8, 2025
The use of green technologies for processing lupin seeds (Lupinus angustifolius L.): Extraction of non-polar and polar compounds for concentrated-protein flour productionGrazielle Náthia-Neves, Adane Tilahun Getachew, Sakhi Ghelichi, et al.Marine Drugs|July 18, 2015
Lipids and Composition of Fatty Acids of Saccharina latissima Cultivated Year-Round in Integrated Multi-Trophic AquacultureGonçalo S Marinho, Susan L Holdt, Charlotte Jacobsen, et al.Journal of Agricultural and Food Chemistry|January 22, 2004
Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsionGudipati Venkateshwarlu, Mette B Let, Anne S Meyer, et al.Journal of Agricultural and Food Chemistry|March 20, 2004
Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavorsGudipati Venkateshwarlu, Mette B Let, Anne S Meyer, et al.Food Chemistry|June 18, 2013
Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pHAnna Frisenfeldt Horn, Tune Wulff, Nina Skall Nielsen, et al.Journal of the Science of Food and Agriculture|August 4, 2017
Extraction of unsaturated fatty acid-rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial propertiesSakhi Ghelichi, Bahareh Shabanpour, Parastoo Pourashouri, et al.Pageof 12