261 related articles for article (PubMed ID: 14759155)
21. Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions.
Sørensen AD; Haahr AM; Becker EM; Skibsted LH; Bergenståhl B; Nilsson L; Jacobsen C
J Agric Food Chem; 2008 Mar; 56(5):1740-50. PubMed ID: 18271542
[TBL] [Abstract][Full Text] [Related]
22. Effects of a medium chain triglyceride oil mixture and alpha-lipoic acid diet on body composition, antioxidant status, and plasma lipid levels in the Golden Syrian hamster.
Wollin SD; Wang Y; Kubow S; Jones PJ
J Nutr Biochem; 2004 Jul; 15(7):402-10. PubMed ID: 15219925
[TBL] [Abstract][Full Text] [Related]
23. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
Salminen H; Herrmann K; Weiss J
Meat Sci; 2013 Mar; 93(3):659-67. PubMed ID: 23273478
[TBL] [Abstract][Full Text] [Related]
24. Two-dimensional electrophoretic analyses of cod (Gadus morhua, L.) whole muscle proteins, water-soluble fraction and surimi. Effect of the addition of CaCl2 and MgCl2 during the washing procedure.
Martinez I; Solberg C; Lauritzen K; Ofstad R
Appl Theor Electrophor; 1992; 2(6):201-6. PubMed ID: 1567921
[TBL] [Abstract][Full Text] [Related]
25. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
Faraji H; McClements DJ; Decker EA
J Agric Food Chem; 2004 Jul; 52(14):4558-64. PubMed ID: 15237967
[TBL] [Abstract][Full Text] [Related]
26. Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage.
Turan H; Sönmez G
Int J Food Sci Nutr; 2007 Nov; 58(7):557-66. PubMed ID: 17852470
[TBL] [Abstract][Full Text] [Related]
27. Antioxidative activities of Ginkgo biloba extract on oil/water emulsion system prepared from an enzymatically modified lipid containing alpha-linolenic acid.
Yang D; Gan LJ; Shin JA; Kim S; Hong ST; Park SH; Lee JH; Lee KT
J Food Sci; 2013 Jan; 78(1):C43-9. PubMed ID: 23278764
[TBL] [Abstract][Full Text] [Related]
28. Antioxidant coating of micronsize droplets for prevention of lipid peroxidation in oil-in-water emulsion.
Lomova MV; Sukhorukov GB; Antipina MN
ACS Appl Mater Interfaces; 2010 Dec; 2(12):3669-76. PubMed ID: 21073184
[TBL] [Abstract][Full Text] [Related]
29. Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork.
Huang Y; He Z; Li H; Li F; Wu Z
Meat Sci; 2012 Jun; 91(2):137-41. PubMed ID: 22317893
[TBL] [Abstract][Full Text] [Related]
30. Microencapsulation of fish oil by spray granulation and fluid bed film coating.
Anwar SH; Weissbrodt J; Kunz B
J Food Sci; 2010 Aug; 75(6):E359-71. PubMed ID: 20722921
[TBL] [Abstract][Full Text] [Related]
31. Chemical properties of surimi seafood nutrified with ω-3 rich oils.
Pietrowski BN; Tahergorabi R; Matak KE; Tou JC; Jaczynski J
Food Chem; 2011 Dec; 129(3):912-9. PubMed ID: 25212318
[TBL] [Abstract][Full Text] [Related]
32. Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish.
Tahergorabi R; Beamer SK; Matak KE; Jaczynski J
Food Chem; 2013 Aug; 139(1-4):777-85. PubMed ID: 23561173
[TBL] [Abstract][Full Text] [Related]
33. Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.
Cardoso C; Mendes R; Pedro S; Vaz-Pires P; Nunes ML
Food Sci Technol Int; 2010 Feb; 16(1):31-42. PubMed ID: 21339119
[TBL] [Abstract][Full Text] [Related]
34. Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process.
Undeland I; Hall G; Wendin K; Gangby I; Rutgersson A
J Agric Food Chem; 2005 Jul; 53(14):5625-34. PubMed ID: 15998125
[TBL] [Abstract][Full Text] [Related]
35. Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel.
Lv Y; Sun X; Jia H; Hao R; Jan M; Xu X; Li S; Dong X; Pan J
Food Chem; 2023 Oct; 423():136352. PubMed ID: 37182492
[TBL] [Abstract][Full Text] [Related]
36. Effect of fish oil supplementation on plasma oxidant/antioxidant status in rats.
Erdogan H; Fadillioglu E; Ozgocmen S; Sogut S; Ozyurt B; Akyol O; Ardicoglu O
Prostaglandins Leukot Essent Fatty Acids; 2004 Sep; 71(3):149-52. PubMed ID: 15253883
[TBL] [Abstract][Full Text] [Related]
37. Effects of different dietary amounts of LCPUFA n3 and vitamin B6 on lipid composition and antioxidant defences in rat kidney.
Maranesi M; Bochicchio D; Zambonin L; Tolomelli B; Cabrini L
J Nutr Biochem; 2004 Jul; 15(7):396-401. PubMed ID: 15219924
[TBL] [Abstract][Full Text] [Related]
38. Effects of North Sea oil and alkylphenols on biomarker responses in juvenile Atlantic cod (Gadus morhua).
Sturve J; Hasselberg L; Fälth H; Celander M; Förlin L
Aquat Toxicol; 2006 Jun; 78 Suppl 1():S73-8. PubMed ID: 16621063
[TBL] [Abstract][Full Text] [Related]
39. Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha).
Bower CK; Hietala KA; Oliveira AC; Wu TH
J Food Sci; 2009 Apr; 74(3):C248-57. PubMed ID: 19397710
[TBL] [Abstract][Full Text] [Related]
40. Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently.
Let MB; Jacobsen C; Meyer AS
J Agric Food Chem; 2007 Mar; 55(6):2369-75. PubMed ID: 17319681
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]