Search research articles
Contact Us
Filters
Showing results (11-20 of 97) with videos related to
Page
of 10
Sort By:
Food Chemistry
|
September 4, 2018
Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids - Role of oil origin, added tocopherols and lipolytic activity
Cecilia Tullberg, Gerd Vegarud, Ingrid Undeland
Journal of Agricultural and Food Chemistry
|
October 4, 2007
Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle
Karin Larsson, Annette Almgren, Ingrid Undeland
Scientific Reports
|
March 2, 2022
Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage
Mursalin Sajib, Markus Langeland, Ingrid Undeland
Food Chemistry
|
May 14, 2021
Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones
Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
Ultrasonics Sonochemistry
|
October 22, 2025
Unveiling the efficiency of pulsed electric field and ultrasonication in enhancing collagen susceptibility to enzymatic hydrolysis
Elahe Sharifi, Ingrid Undeland, Mehdi Abdollahi
Food Chemistry
|
February 10, 2020
Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions
Haizhou Wu, Semhar Ghirmai, Ingrid Undeland
Journal of Agricultural and Food Chemistry
|
February 3, 2005
Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidation
Rong Li, Mark P Richards, Ingrid Undeland
Food Chemistry
|
August 21, 2022
Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination
Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi
Comprehensive Reviews in Food Science and Food Safety
|
January 26, 2022
Lipid oxidation and antioxidant delivery systems in muscle food
Haizhou Wu, Mark P Richards, Ingrid Undeland
Journal of Agricultural and Food Chemistry
|
August 15, 2009
Removal of lipids, dioxins, and polychlorinated biphenyls during production of protein isolates from baltic herring ( Clupea harengus ) using pH-shift processes
Sofia K Marmon, Per Liljelind, Ingrid Undeland
Page
of 10
Search research articles
Search
Showing results (11-20 of 97) with videos related to
Sort By:
Page
of 10
Food Chemistry
|
September 4, 2018
Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids - Role of oil origin, added tocopherols and lipolytic activity
Cecilia Tullberg, Gerd Vegarud, Ingrid Undeland
Journal of Agricultural and Food Chemistry
|
October 4, 2007
Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle
Karin Larsson, Annette Almgren, Ingrid Undeland
Scientific Reports
|
March 2, 2022
Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage
Mursalin Sajib, Markus Langeland, Ingrid Undeland
Food Chemistry
|
May 14, 2021
Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones
Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
Ultrasonics Sonochemistry
|
October 22, 2025
Unveiling the efficiency of pulsed electric field and ultrasonication in enhancing collagen susceptibility to enzymatic hydrolysis
Elahe Sharifi, Ingrid Undeland, Mehdi Abdollahi
Food Chemistry
|
February 10, 2020
Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions
Haizhou Wu, Semhar Ghirmai, Ingrid Undeland
Journal of Agricultural and Food Chemistry
|
February 3, 2005
Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidation
Rong Li, Mark P Richards, Ingrid Undeland
Food Chemistry
|
August 21, 2022
Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination
Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi
Comprehensive Reviews in Food Science and Food Safety
|
January 26, 2022
Lipid oxidation and antioxidant delivery systems in muscle food
Haizhou Wu, Mark P Richards, Ingrid Undeland
Journal of Agricultural and Food Chemistry
|
August 15, 2009
Removal of lipids, dioxins, and polychlorinated biphenyls during production of protein isolates from baltic herring ( Clupea harengus ) using pH-shift processes
Sofia K Marmon, Per Liljelind, Ingrid Undeland
Page
of 10