Oxidative stability of fish oil-enriched mayonnaise-based salads von Sørensen, Ann-Dorit Moltke, Nielsen, Nina Skall, Jacobsen, Charlotte

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Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays von Lue, Bena-Marie, Nielsen, Nina Skall, Jacobsen, Charlotte, Hellgren, Lars, Guo, Zheng, Xu, Xuebing

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The choice of homogenisation equipment affects lipid oxidation in emulsions von Horn, Anna Frisenfeldt, Nielsen, Nina Skall, Jensen, Louise Søgaard, Horsewell, Andy, Jacobsen, Charlotte

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Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH von Horn, Anna Frisenfeldt, Nielsen, Nina Skall, Andersen, Ulf, Søgaard, Louise Helene, Horsewell, Andy, Jacobsen, Charlotte

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Oxidative stability of fish oil enriched drinking yoghurt von Skall Nielsen, Nina, Debnath, Dipesh, Jacobsen, Charlotte

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Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor von Nielsen, Nina Skall, Yang, Tiankui, Xu, Xuebing, Jacobsen, Charlotte

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Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions von Sørensen, Ann-Dorit Moltke, Nielsen, Nina Skall, Yang, Zhiyong, Xu, Xuebing, Jacobsen, Charlotte

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Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure von Horn, Anna Frisenfeldt, Green-Petersen, Ditte, Nielsen, Nina Skall, Andersen, Ulf, Hyldig, Grethe, Jensen, Louise Helene Søgaard, Horsewell, Andy, Jacobsen, Charlotte

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Methods for reducing lipid oxidation in fish-oil-enriched energy bars von Nielsen, Nina Skall, Jacobsen, Charlotte

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Antioxidant activity of yoghurt peptides: Part 1- in vitro assays and evaluation in ω-3 enriched milk von Sabeena Farvin, K.H., Baron, Caroline P., Nielsen, Nina Skall, Jacobsen, Charlotte

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Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation von Jacobsen, Charlotte, Let, Mette Bruni, Nielsen, Nina Skall, Meyer, Anne S.

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Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions von Sabeena Farvin, K.H., Baron, Caroline P., Nielsen, Nina Skall, Otte, Jeanette, Jacobsen, Charlotte

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RETARDATION OF LIPID OXIDATION IN FISH OIL‐ENRICHED FISH PÂTÉ– COMBINATION EFFECTS von NIELSEN, NINA SKALL, JACOBSEN, CHARLOTTE

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Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions von Nielsen, Nina Skall, Horn, Anna Frisenfeldt, Jacobsen, Charlotte

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Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid von TIMM-HEINRICH, Maike, XUEBING XU, NIELSEN, Nina Skall, JACOBSEN, Charlotte

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Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid von Timm-Heinrich, Maike, Xu, Xuebing, Skall Nielsen, Nina, Jacobsen, Charlotte

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Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH von Horn, Anna Frisenfeldt, Wulff, Tune, Nielsen, Nina Skall, Jacobsen, Charlotte

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Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid von Jacobsen, Charlotte, Xu, Xuebing, Skall Nielsen, Nina, Timm-Heinrich, Maike

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Additions of caffeic acid, ascorbyl palmitate or γ-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently von Horn, Anna Frisenfeldt, Nielsen, Nina Skall, Jacobsen, Charlotte

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Antioxidant Activity of Potato Peel Extracts in a Fish-Rapeseed Oil Mixture and in Oil-in-Water Emulsions von Koduvayur Habeebullah, Sabeena Farvin, Nielsen, Nina Skall, Jacobsen, Charlotte

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