المؤلفون: Ann-Dorit Moltke Sørensen, Haizhou Wu, Grethe Hyldig, Niels Bøknæs, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen

المصدر: Marine Drugs, Vol 21, Iss 11, p 591 (2023)

مصطلحات موضوعية: fish, by-products, rest raw material, Duralox MANC-213, rosemary extract, valorization, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1660-3397/21/11/591; https://doaj.org/toc/1660-3397

URL الوصول: https://doaj.org/article/08e8dca8c676460f81aae041731fdea4

المؤلفون: Betül Yesiltas, Pedro J. García-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen

المصدر: Antioxidants, Vol 12, Iss 8, p 1622 (2023)

مصطلحات موضوعية: protein hydrolysate, ultrafiltration, emulsifying peptides, oil-in-water emulsions, antioxidant activity, sensory profile, Therapeutics. Pharmacology, RM1-950

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3921/12/8/1622; https://doaj.org/toc/2076-3921

URL الوصول: https://doaj.org/article/699ef0ec5a744611b8f8945e1eb58295

المؤلفون: Petra Ložnjak Švarc, Marzia Rahimi, Jesper Tønnesen, Dennis Dan Corell, Paul Michael Petersen, Grethe Hyldig, Jette Jakobsen

المصدر: Foods, Vol 11, Iss 5, p 726 (2022)

مصطلحات موضوعية: novel food, UVB exposure, pork rind, processing, stability, storage, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/5/726; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/afe3e0a696c944b4a1979978aabb83c9

المؤلفون: Andy Horsewell, Louise Helene Søgaard Jensen, Grethe Hyldig, Ulf Andersen, Ditte Green-Petersen, Nina Skall Nielsen, Anna Frisenfeldt Horn, Charlotte Jacobsen

المصدر: Agriculture, Vol 2, Iss 4, Pp 359-375 (2012)

مصطلحات موضوعية: omega-3 fatty acids, delivery emulsion, whey protein isolate, sodium caseinate, milk phospholipids, peroxide value, volatile oxidation products, sensory evaluation, confocal laser scanning microscopy, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.mdpi.com/2077-0472/2/4/359; https://doaj.org/toc/2077-0472

URL الوصول: https://doaj.org/article/b3ac0dfa9b104e38993575eaad830aff

المؤلفون: Davis Chaula, Charlotte Jacobsen, Henry S. Laswai, Bernard Elias Chove, Anders Dalsgaard, Robinson Mdegela, Grethe Hyldig

المصدر: Food Science & Nutrition, Vol 11, Iss 6, Pp 3040-3047 (2023)

مصطلحات موضوعية: fatty acid profile, Lake Victoria, omega‐3 fatty acids, Rastrineobola argentea, Nutrition. Foods and food supply, TX341-641

Relation: https://doi.org/10.1002/fsn3.3284; https://doaj.org/toc/2048-7177; https://doaj.org/article/d1ec41dfc74f44e2a3e368685477abc3

الاتاحة: https://doi.org/10.1002/fsn3.3284
https://doaj.org/article/d1ec41dfc74f44e2a3e368685477abc3

المؤلفون: Raju Podduturi, Mikael Agerlin Petersen, Martin Vestergaard, Grethe Hyldig, Niels O. G. Jorgensen

مصطلحات موضوعية: Pikeperch production in RAS, Off-flavor, Geosmin removal, Depuration

Relation: https://zenodo.org/communities/rasopta; https://doi.org/10.1016/j.aquaculture.2020.735754; oai:zenodo.org:6307856

الاتاحة: https://doi.org/10.1016/j.aquaculture.2020.735754

المؤلفون: Cecilie Bay Wirenfeldt, Jonas Steenholdt Sørensen, Katharina Johanna Kreissig, Grethe Hyldig, Susan Løvstad Holdt, Lisbeth Truelstrup Hansen

المصدر: Wirenfeldt, C B, Sørensen, J S, Kreissig, K J, Hyldig, G, Holdt, S L & Hansen, L T 2022, ' Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp ( Saccharina latissima ) ', Frontiers in Food Science and Technology, vol. 2, 1030229 . https://doi.org/10.3389/frfst.2022.1030229

مصطلحات موضوعية: Physicochemical, Sensory, Microbiota, Chemical composition, Best practice, Nutrients, Processing, SDG 2 - Zero Hunger, Storage trial

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eec2eb2232422ca53f7636ca355a43b2
https://orbit.dtu.dk/en/publications/b2688353-99c6-435f-be62-942404bfe833

المؤلفون: Eunice Konadu Asamoah, Francis K. E. Nunoo, Samuel Addo, Josephine Owusuwaa Nyarko, Stanley Akwesi Acquah, Grethe Hyldig

المصدر: SSRN Electronic Journal.

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8b53c447656bc701f1a98be34a1461d4
https://doi.org/10.2139/ssrn.4038012

المؤلفون: Eunice K. Asamoah, Francis K.E. Nunoo, Samuel Addo, Josephine O. Nyarko, Stanley A. Acquah, Grethe Hyldig

المصدر: Radiation Physics and Chemistry. 201:110458

مصطلحات موضوعية: Radiation

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b72ffa1e606388a023d579faba822a47
https://doi.org/10.1016/j.radphyschem.2022.110458

المؤلفون: Karin Wendin, Grethe Hyldig, Eva Honnens de Lichtenberg Broge, Wender L.P. Bredie

المصدر: Journal of Sensory Studies. 36

مصطلحات موضوعية: Perception, media_common.quotation_subject, Test method, Psychology, Sensory Systems, Food Science, media_common, Developmental psychology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::905cc1da2df053577caa7b8c1076d02b
https://doi.org/10.1111/joss.12706

المؤلفون: Ann-Dorit Moltke Sørensen, Ole Mejlholm, Haizhou Wu, Grethe Hyldig, Ingrid Undeland, Charlotte Jacobsen, Niels Bøknæs

المصدر: Technical University of Denmark Orbit

مصطلحات موضوعية: Antioxidant, Chemistry, medicine.medical_treatment, medicine, STREAMS, Oxidative phosphorylation, Food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77fb13b406ed977ad457b13ff0af999d
https://doi.org/10.21748/am21.567

المؤلفون: Anders Dalsgaard, Bernard E. Chove, Robinson Mdegela, Henry Laswai, Grethe Hyldig, Davis Chaula

المصدر: Journal of Aquatic Food Product Technology. 28:165-176

مصطلحات موضوعية: chemistry.chemical_classification, biology, Sardine, food and beverages, Fatty acid, Aquatic Science, biology.organism_classification, eye diseases, Oxidative damage, chemistry, Lipid oxidation, Freshwater fish, Fish , lipids (amino acids, peptides, and proteins), sense organs, Food science, human activities, Long chain, Food Science, Polyunsaturated fatty acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::bc70ae3e01da62db1a3c970c6595df65
https://doi.org/10.1080/10498850.2019.1570992

المؤلفون: Shuk Yee Heung, Ditte Baun Hermund, Charlotte Jacobsen, Grethe Hyldig, Peter Blenkiron, Ann-Dorit Molke Soerensen, Birgitte Raagaard Thomsen, Richard Taylor

المصدر: Thomsen, B R, Taylor, R, Hermund, D B, Sørensen, A-D M, Heung, S Y, Hyldig, G, Blenkiron, P & Jacobsen, C 2019, ' Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation-initiators ', International Journal of Cosmetic Science, vol. 41, no. 1, pp. 89-98 . https://doi.org/10.1111/ics.12515

مصطلحات موضوعية: Aging, Skin Cream, Pharmaceutical Science, chemistry.chemical_element, Dermatology, Oxidative phosphorylation, 030226 pharmacology & pharmacy, Oxygen, Gas Chromatography-Mass Spectrometry, law.invention, Chemical kinetics, 030207 dermatology & venereal diseases, 03 medical and health sciences, 0302 clinical medicine, Colloid and Surface Chemistry, Lipid oxidation, law, Drug Discovery, Organic chemistry, Peroxide value, Clark electrode, Volatile Oxidation Products, Chemistry, Emulsions and Formulation stability, Oxidants, Ascorbic acid, Peroxide Values, Lipids, Kinetics, Oxygraph, Chemistry (miscellaneous), Physical stability, Oxidation-Reduction

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40cedc9cb318215d76cc8fa18af42dd9
https://doi.org/10.1111/ics.12515

المؤلفون: Charlotte Jacobsen, Richard Taylor, Birgitte Raagaard Thomsen, Grethe Hyldig, Peter Blenkiron

المصدر: Thomsen, B R, Taylor, R, Hyldig, G, Blenkiron, P & Jacobsen, C 2018, ' Lipid Oxidation and Degradation Products in Raw Materials: Low-Fat Topical Skin-Care Formulations ', J A O C S, vol. 95, no. 7, pp. 853-864 . https://doi.org/10.1002/aocs.12087

مصطلحات موضوعية: 0301 basic medicine, Skin care, 030109 nutrition & dietetics, Chemistry, General Chemical Engineering, Skincare products, Organic Chemistry, Raw material quality, 04 agricultural and veterinary sciences, Raw material, 040401 food science, Lipid oxidation, 03 medical and health sciences, 0404 agricultural biotechnology, Degradation (geology), Food science, GC-MS, Gas chromatography–mass spectrometry

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcdfa6faa0df0b88719494e357e2ea0a
https://doi.org/10.1002/aocs.12087

المؤلفون: Birgitte Raagaard Thomsen, Anna Frisenfeldt Horn, Charlotte Jacobsen, Grethe Hyldig, Peter Blenkiron, Richard Taylor

المصدر: Journal of the American Oil Chemists' Society. 94:1287-1300

مصطلحات موضوعية: Skin care, chemistry.chemical_compound, 0404 agricultural biotechnology, Chromatography, Lipid oxidation, Chemistry, General Chemical Engineering, Pentanal, Organic Chemistry, 04 agricultural and veterinary sciences, Peroxide value, 040401 food science, Heptanal

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::88fcd19aa5ce62a6a28bd1121ef1ee70
https://doi.org/10.1007/s11746-017-3034-7

المؤلفون: Charlotte Jacobsen, Alyssa Marie Soria Caindec, Sampson Anankanbil, Zheng Guo, Grethe Hyldig, Ann-Dorit Moltke Sørensen, Betül Yesiltas, Pedro J. García-Moreno

المصدر: Yesiltas, B, Garcia-Moreno, P J, Sørensen, A-D M, Soria Caindec, A M, Hyldig, G, Anankanbil, S, Guo, Z & Jacobsen, C 2021, ' Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability ', Food Chemistry, vol. 341, no. Part 2, 128141 . https://doi.org/10.1016/j.foodchem.2020.128141

مصطلحات موضوعية: Hexanal, Antioxidants, Analytical Chemistry, Diglycerides, chemistry.chemical_compound, Caffeic Acids, Fish Oils, Lipid oxidation, Caffeic acid, Humans, Peroxide value, Food science, Tartrates, Aldehydes, Volatile Organic Compounds, Viscosity, Caseins, Water, General Medicine, Fish oil, chemistry, Food Storage, Taste, Emulsion, Odorants, Tartaric acid, DATEM, Emulsions, Condiments, Oxidation-Reduction, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9973d10af3d2c354449552c01403e95f
https://pubmed.ncbi.nlm.nih.gov/33039737

المؤلفون: Josephine O. Nyarko, Francis K. E. Nunoo, Grethe Hyldig, Samuel Addo, Eunice Konadu Asamoah

المصدر: Food Control. 121:107576

مصطلحات موضوعية: biology, Dietary exposure, Kiln, 010401 analytical chemistry, Mackerel, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 01 natural sciences, 0104 chemical sciences, Toxicology, chemistry.chemical_compound, 0404 agricultural biotechnology, Celtis mildbraedii, chemistry, Barracuda, Environmental science, media_common.cataloged_instance, Fish , Pyrene, European union, Food Science, Biotechnology, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5b7d7269e455b1a3cc2579fccc233cfd
https://doi.org/10.1016/j.foodcont.2020.107576

المؤلفون: Anne Dahl Lassen, Nanna Louise Riis, Russell Keast, Isabella E Hartley, Ellen Trolle, Kirsten Schroll Bjoernsbo, Ulla Toft, Grethe Hyldig

المصدر: Food Quality and Preference. 87:104059

مصطلحات موضوعية: chemistry.chemical_classification, 0303 health sciences, Taste, Nutrition and Dietetics, 030309 nutrition & dietetics, business.industry, digestive, oral, and skin physiology, Salt reduction, Salt (chemistry), 04 agricultural and veterinary sciences, Cluster rct, 040401 food science, law.invention, 03 medical and health sciences, 0404 agricultural biotechnology, Randomized controlled trial, chemistry, law, Long period, Medicine, Food science, Salt intake, business, Food Science, Low sodium

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::23a9401855d87730478b91f06150e936
https://doi.org/10.1016/j.foodqual.2020.104059

المؤلفون: Charlotte Jacobsen, Anders Dalsgaard, H. S. Laswai, Bernard E. Chove, Davis Chaula, Grethe Hyldig, Robinson H. Mdegela

المصدر: Chaula, D, Laswai, H, Chove, B, Dalsgaard, A, Mdegela, R, Jacobsen, C & Hyldig, G 2019, ' Effect of clove ( Syzygium aromaticum ) and seaweed ( Kappaphycus alvarezii ) water extracts pretreatment on lipid oxidation in sun-dried sardines ( Rastrineobola argentea ) from Lake Victoria, Tanzania ', Food Science and Nutrition, vol. 7, no. 4, pp. 1406-1416 . https://doi.org/10.1002/fsn3.975
Food Science & Nutrition, 7(4):1406-1416
Food Science & Nutrition
Chaula, D, Laswai, H, Chove, B, Dalsgaard, A, Mdegela, R, Jacobsen, C & Hyldig, G 2019, ' Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii ) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea ) from Lake Victoria, Tanzania ', Food Science & Nutrition, vol. 7, no. 4, pp. 1406-1416 . https://doi.org/10.1002/fsn3.975

مصطلحات موضوعية: 030309 nutrition & dietetics, DPPH, omega‐3 fatty acids, Lake Victoria, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Kappaphycus alvarezii, Lipid oxidation, Algae, lipid oxidation, Rastrineobola argentea, Peroxide value, Food science, volatile compounds, Original Research, chemistry.chemical_classification, 0303 health sciences, biology, omega-3 fatty acids, Chemistry, Sardine, Fatty acid, red seaweed, clove extracts, antioxidants, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Syzygium, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7f67d84ce31de021479f73bde118b31
https://curis.ku.dk/ws/files/223195731/Chaula_et_al_2019_Food_Science_Nutrition.pdf

المؤلفون: Per B. Brockhoff, Grethe Hyldig, Barbara Vad Andersen

المصدر: Andersen, B V, Brockhoff, P & Hyldig, G 2019, ' The importance of liking of appearance,-odour,-taste and-texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction. ', Food Quality and Preference, vol. 71, pp. 228-232 . https://doi.org/10.1016/j.foodqual.2018.07.005
Andersen, B V, Brockhoff, P B & Hyldig, G 2019, ' The importance of liking of appearance,-odour,-taste and-texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction ', Food Quality and Preference, vol. 71, pp. 228-232 . https://doi.org/10.1016/j.foodqual.2018.07.005

مصطلحات موضوعية: 0303 health sciences, Taste, Sensory, Nutrition and Dietetics, Modality (human–computer interaction), Overall liking, 030309 nutrition & dietetics, Fruit drinks, Modality, Sensory system, 04 agricultural and veterinary sciences, Texture (music), 040401 food science, Slopes, Developmental psychology, 03 medical and health sciences, 0404 agricultural biotechnology, Stimulus modality, Sensory Satisfaction, Steep slope, Food quality, Psychology, Consumer study, psychological phenomena and processes, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b178430d3a2f934e24fe06cfd3cc01b
https://pure.au.dk/portal/da/publications/the-importance-of-liking-of-appearance-odour-taste-and-texture-in-the-evaluation-of-overall-liking-a-comparison-with-the-evaluation-of-sensory-satisfaction(9e8a4999-4c76-4fa5-92e5-0010d9e4228c).html