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Jette Jakobsen

Showing results (1-10 of 88) with videos related to

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JBMR Plus|February 8, 2021
Natural Vitamin D in Food: To What Degree Does 25-Hydroxyvitamin D Contribute to the Vitamin D Activity in Food?Jette Jakobsen, Tue Christensen
Food Chemistry|November 23, 2013
Stability of vitamin D in foodstuffs during cookingJette Jakobsen, Pia Knuthsen
Food Chemistry|March 18, 2018
Stability of vitamin D<sub>3</sub> and vitamin D<sub>2</sub> in oil, fish and mushrooms after household cookingPetra Ložnjak, Jette Jakobsen
Journal of Agricultural and Food Chemistry|August 29, 2015
Dose-Response Effect of Sunlight on Vitamin D2 Production in Agaricus bisporus MushroomsPaul Urbain, Jette Jakobsen
Food Chemistry|August 26, 2015
Analysis of vitamin K1 in fruits and vegetables using accelerated solvent extraction and liquid chromatography tandem mass spectrometry with atmospheric pressure chemical ionizationRie Bak Jäpelt, Jette Jakobsen
Frontiers in Plant Science|May 30, 2013
Vitamin D in plants: a review of occurrence, analysis, and biosynthesisRie B Jäpelt, Jette Jakobsen
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|June 22, 2016
Impact on Vitamin D2, Vitamin D4 and Agaritine in Agaricus bisporus Mushrooms after Artificial and Natural Solar UV Light ExposurePaul Urbain, Juan Valverde, Jette Jakobsen
The Proceedings of the Nutrition Society|March 17, 2004
Geographical differences in vitamin D status, with particular reference to European countriesLars Ovesen, Rikke Andersen, Jette Jakobsen
Annals of Nutrition & Metabolism|May 14, 2003
Food contents and biological activity of 25-hydroxyvitamin D: a vitamin D metabolite to be reckoned with?Lars Ovesen, Christine Brot, Jette Jakobsen
Foods (Basel, Switzerland)|December 24, 2021
Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in CheeseMarie Bagge Jensen, Andrius Daugintis, Jette Jakobsen
Pageof 9

Showing results (1-10 of 88) with videos related to

Sort By:
Pageof 9
JBMR Plus|February 8, 2021
Natural Vitamin D in Food: To What Degree Does 25-Hydroxyvitamin D Contribute to the Vitamin D Activity in Food?Jette Jakobsen, Tue Christensen
Food Chemistry|November 23, 2013
Stability of vitamin D in foodstuffs during cookingJette Jakobsen, Pia Knuthsen
Food Chemistry|March 18, 2018
Stability of vitamin D<sub>3</sub> and vitamin D<sub>2</sub> in oil, fish and mushrooms after household cookingPetra Ložnjak, Jette Jakobsen
Journal of Agricultural and Food Chemistry|August 29, 2015
Dose-Response Effect of Sunlight on Vitamin D2 Production in Agaricus bisporus MushroomsPaul Urbain, Jette Jakobsen
Food Chemistry|August 26, 2015
Analysis of vitamin K1 in fruits and vegetables using accelerated solvent extraction and liquid chromatography tandem mass spectrometry with atmospheric pressure chemical ionizationRie Bak Jäpelt, Jette Jakobsen
Frontiers in Plant Science|May 30, 2013
Vitamin D in plants: a review of occurrence, analysis, and biosynthesisRie B Jäpelt, Jette Jakobsen
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|June 22, 2016
Impact on Vitamin D2, Vitamin D4 and Agaritine in Agaricus bisporus Mushrooms after Artificial and Natural Solar UV Light ExposurePaul Urbain, Juan Valverde, Jette Jakobsen
The Proceedings of the Nutrition Society|March 17, 2004
Geographical differences in vitamin D status, with particular reference to European countriesLars Ovesen, Rikke Andersen, Jette Jakobsen
Annals of Nutrition & Metabolism|May 14, 2003
Food contents and biological activity of 25-hydroxyvitamin D: a vitamin D metabolite to be reckoned with?Lars Ovesen, Christine Brot, Jette Jakobsen
Foods (Basel, Switzerland)|December 24, 2021
Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in CheeseMarie Bagge Jensen, Andrius Daugintis, Jette Jakobsen
Pageof 9