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Marine Drugs|September 27, 2024
pH-Dependent Extraction of Antioxidant Peptides from Red Seaweed Palmaria palmata: A Sequential ApproachSakhi Ghelichi, Ann-Dorit Moltke Sørensen, Grazielle Náthia-Neves, et al.
Food Chemistry|November 20, 2025
Fabrication and characterization of high internal phase Pickering emulsions (HIPPEs) of ω-3 algal oil stabilized with seaweed-derived particlesSakhi Ghelichi, Behdad Shokrollahi Yancheshmeh, Marie Karen Tracy Hong Lin, et al.
Critical Reviews in Food Science and Nutrition|October 12, 2017
Peptides: Production, bioactivity, functionality, and applicationsMona Hajfathalian, Sakhi Ghelichi, Pedro J García-Moreno, et al.
Food Chemistry|August 3, 2017
Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roeSakhi Ghelichi, Ann-Dorit Moltke Sørensen, Pedro J García-Moreno, et al.
Antioxidants (Basel, Switzerland)|January 28, 2026
Metal-Chelating Macroalgal Extract as a Marine Antioxidant for Stabilizing DHA NanoemulsionsSakhi Ghelichi, Behdad Shokrollahi Yancheshmeh, Mona Hajfathalian, et al.
Comprehensive Reviews in Food Science and Food Safety|March 7, 2023
Oxidation and oxidative stability in emulsionsSakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, et al.
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