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Journal Abstract Search

140 related items for PubMed ID: 9438988

  • 1. Oxidative stability of docosahexaenoic acid-containing oils in the form of phospholipids, triacylglycerols, and ethyl esters.
    Song JH, Inoue Y, Miyazawa T.
    Biosci Biotechnol Biochem; 1997 Dec; 61(12):2085-8. PubMed ID: 9438988
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  • 5. Docosahexaenoic acid supplementation during pregnancy as phospholipids did not improve the incorporation of this fatty acid into rat fetal brain compared with the triglyceride form.
    Gázquez A, Hernández-Albaladejo I, Larqué E.
    Nutr Res; 2017 Jan; 37():78-86. PubMed ID: 28215317
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  • 6. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters.
    Homma R, Suzuki K, Cui L, McClements DJ, Decker EA.
    J Agric Food Chem; 2015 Nov 25; 63(46):10161-9. PubMed ID: 26506263
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  • 7. Tissue accretion and milk content of docosahexaenoic acid in female rats after supplementation with different docosahexaenoic acid sources.
    Valenzuela A, Nieto S, Sanhueza J, Nuñez MJ, Ferrer C.
    Ann Nutr Metab; 2005 Nov 25; 49(5):325-32. PubMed ID: 16088098
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  • 8. Effects of dietary docosahexaenoic acid connecting phospholipids on the learning ability and fatty acid composition of the brain.
    Hiratsuka S, Koizumi K, Ooba T, Yokogoshi H.
    J Nutr Sci Vitaminol (Tokyo); 2009 Aug 25; 55(4):374-80. PubMed ID: 19763040
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  • 11. In Vivo Absorption and Lymphatic Bioavailability of Docosahexaenoic Acid from Microalgal Oil According to Its Physical and Chemical Form of Vectorization.
    Couëdelo L, Lennon S, Abrous H, Chamekh I, Bouju C, Griffon H, Vaysse C, Larvol L, Breton G.
    Nutrients; 2024 Mar 30; 16(7):. PubMed ID: 38613047
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  • 13. Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols.
    Warner K.
    J Agric Food Chem; 2005 Dec 28; 53(26):9906-10. PubMed ID: 16366673
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  • 14. Effect of droplet size on the oxidative stability of soybean oil TAG and fish oil TAG in oil-in-water emulsion.
    Azuma G, Kimura N, Hosokawa M, Miyashita K.
    J Oleo Sci; 2009 Dec 28; 58(6):329-38. PubMed ID: 19430195
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  • 15. Intestinal bioavailability of n-3 long-chain polyunsaturated fatty acids influenced by the supramolecular form of phospholipids.
    Sehl A, Couëdelo L, Vaysse C, Cansell M.
    Food Funct; 2020 Feb 26; 11(2):1721-1728. PubMed ID: 32040103
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  • 16. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions.
    Frankel EN, Satué-Gracia T, Meyer AS, German JB.
    J Agric Food Chem; 2002 Mar 27; 50(7):2094-9. PubMed ID: 11902962
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