Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions von García-Moreno, Pedro J, Horn, Anna Frisenfeldt, Jacobsen, Charlotte

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Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates von García-Moreno, Pedro J., Guadix, Antonio, Guadix, Emilia M., Jacobsen, Charlotte

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Oxidation and oxidative stability in emulsions von Ghelichi, Sakhi, Hajfathalian, Mona, Yesiltas, Betül, Sørensen, Ann‐Dorit Moltke, García‐Moreno, Pedro J., Jacobsen, Charlotte

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AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides von Olsen, Tobias Hegelund, Yesiltas, Betül, Marin, Frederikke Isa, Pertseva, Margarita, García-Moreno, Pedro J., Gregersen, Simon, Overgaard, Michael Toft, Jacobsen, Charlotte, Lund, Ole, Hansen, Egon Bech, Marcatili, Paolo

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Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams von García-Moreno, Pedro J., Gregersen, Simon, Nedamani, Elham R., Olsen, Tobias H., Marcatili, Paolo, Overgaard, Michael T., Andersen, Mogens L., Hansen, Egon B., Jacobsen, Charlotte

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Biodiesel production from mixtures of waste fish oil, palm oil and waste frying oil: Optimization of fuel properties von de Almeida, Vanessa F., García-Moreno, Pedro J., Guadix, Antonio, Guadix, Emilia M.

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Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe von Ghelichi, Sakhi, Sørensen, Ann-Dorit Moltke, García-Moreno, Pedro J., Hajfathalian, Mona, Jacobsen, Charlotte

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Temporal analysis for dropout prediction using self-regulated learning strategies in self-paced MOOCs von Moreno-Marcos, Pedro Manuel, Muñoz-Merino, Pedro J., Maldonado-Mahauad, Jorge, Pérez-Sanagustín, Mar, Alario-Hoyos, Carlos, Delgado Kloos, Carlos

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Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials von García-Moreno, Pedro J., Pelayo, Andres, Yu, Sen, Busolo, María, Lagaron, Jose M., Chronakis, Ioannis S., Jacobsen, Charlotte

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Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions von Yesiltas, Betül, García-Moreno, Pedro J., Gregersen, Simon, Olsen, Tobias H., Jones, Nykola C., Hoffmann, Søren V., Marcatili, Paolo, Overgaard, Michael T., Hansen, Egon B., Jacobsen, Charlotte

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Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis von García‐Moreno, Pedro J, Pérez‐Gálvez, Raúl, Espejo‐Carpio, F Javier, Ruiz‐Quesada, Cristina, Pérez‐Morilla, Ana I, Martínez‐Agustín, Olga, Guadix, Antonio, Guadix, Emilia M

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Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions von Padial-Domínguez, Marta, Espejo-Carpio, F. Javier, García-Moreno, Pedro J., Jacobsen, Charlotte, Guadix, Emilia M.

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Endothelial to mesenchymal transition is common in atherosclerotic lesions and is associated with plaque instability von Evrard, Solene M., Lecce, Laura, Michelis, Katherine C., Nomura-Kitabayashi, Aya, Pandey, Gaurav, Purushothaman, K-Raman, d’Escamard, Valentina, Li, Jennifer R., Hadri, Lahouaria, Fujitani, Kenji, Moreno, Pedro R., Benard, Ludovic, Rimmele, Pauline, Cohain, Ariella, Mecham, Brigham, Randolph, Gwendalyn J., Nabel, Elizabeth G., Hajjar, Roger, Fuster, Valentin, Boehm, Manfred, Kovacic, Jason C.

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Data-driven early diagnosis of Chronic Kidney Disease: development and evaluation of an explainable AI model von Moreno-Sanchez, Pedro A.

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Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil von Miguel, Gabriela A., Jacobsen, Charlotte, Prieto, Cristina, Kempen, Paul J., Lagaron, Jose M., Chronakis, Ioannis S., García-Moreno, Pedro J.

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Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-wate... von Yesiltas, Betül, Sørensen, Ann-Dorit M., García-Moreno, Pedro J., Anankanbil, Sampson, Guo, Zheng, Jacobsen, Charlotte

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Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying von Rahmani-Manglano, Nor E., Tirado-Delgado, Manuel, García-Moreno, Pedro J., Guadix, Antonio, Guadix, Emilia M.

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Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing von Rahmani-Manglano, Nor E., Guadix, Emilia M., Yesiltas, Betül, Prieto, Cristina, Lagaron, Jose M., Jacobsen, Charlotte, García-Moreno, Pedro J.

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Prediction in MOOCs: A Review and Future Research Directions von Moreno-Marcos, Pedro Manuel, Alario-Hoyos, Carlos, Munoz-Merino, Pedro J., Kloos, Carlos Delgado

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Anticoagulation, Bleeding, Mortality, and Pathology in Hospitalized Patients With COVID-19 von Nadkarni, Girish N., Lala, Anuradha, Bagiella, Emilia, Chang, Helena L., Moreno, Pedro R., Pujadas, Elisabet, Arvind, Varun, Bose, Sonali, Charney, Alexander W., Chen, Martin D., Cordon-Cardo, Carlos, Dunn, Andrew S., Farkouh, Michael E., Glicksberg, Benjamin S., Kia, Arash, Kohli-Seth, Roopa, Levin, Matthew A., Timsina, Prem, Zhao, Shan, Fayad, Zahi A., Fuster, Valentin

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