Jacobsen C - Search Results

1

Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.

Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C. Venkateshwarlu G, et al. Among authors: jacobsen c. J Agric Food Chem. 2004 Jan 28;52(2):311-7. doi: 10.1021/jf034833v. J Agric Food Chem. 2004. PMID: 14733514

2

Partitioning of selected antioxidants in mayonnaise.

Jacobsen C, Schwarz K, Stöckmann H, Meyer AS, Adler-Nissen J. Jacobsen C, et al. J Agric Food Chem. 1999 Sep;47(9):3601-10. doi: 10.1021/jf990097c. J Agric Food Chem. 1999. PMID: 10552692

3

Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise.

Jacobsen C, Adler-Nissen J, Meyer AS. Jacobsen C, et al. J Agric Food Chem. 1999 Dec;47(12):4917-26. doi: 10.1021/jf990241u. J Agric Food Chem. 1999. PMID: 10606552

4

Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration.

Jacobsen C, Hartvigsen K, Thomsen MK, Hansen LF, Lund P, Skibsted LH, Hølmer G, Adler-Nissen J, Meyer AS. Jacobsen C, et al. J Agric Food Chem. 2001 Feb;49(2):1009-19. doi: 10.1021/jf000729r. J Agric Food Chem. 2001. PMID: 11262064

5

Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration.

Jacobsen C, Timm M, Meyer AS. Jacobsen C, et al. J Agric Food Chem. 2001 Aug;49(8):3947-56. doi: 10.1021/jf001253e. J Agric Food Chem. 2001. PMID: 11513694

6

Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.

Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C. Venkateshwarlu G, et al. Among authors: jacobsen c. J Agric Food Chem. 2004 Mar 24;52(6):1635-41. doi: 10.1021/jf0351321. J Agric Food Chem. 2004. PMID: 15030223

7

Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids.

Nielsen NS, Petersen A, Meyer AS, Timm-Heinrich M, Jacobsen C. Nielsen NS, et al. Among authors: jacobsen c. J Agric Food Chem. 2004 Dec 15;52(25):7690-9. doi: 10.1021/jf0492316. J Agric Food Chem. 2004. PMID: 15675821

8

Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants.

Let MB, Jacobsen C, Pham KA, Meyer AS. Let MB, et al. Among authors: jacobsen c. J Agric Food Chem. 2005 Jun 29;53(13):5429-37. doi: 10.1021/jf047960f. J Agric Food Chem. 2005. PMID: 15969529

9

Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor.

Rønne TH, Yang T, Mu H, Jacobsen C, Xu X. Rønne TH, et al. Among authors: jacobsen c. J Agric Food Chem. 2005 Jul 13;53(14):5617-24. doi: 10.1021/jf050646g. J Agric Food Chem. 2005. PMID: 15998124

10

UV treatment of fishmeal: a method to remove dioxins?

Baron CP, Børresen T, Jacobsen C. Baron CP, et al. Among authors: jacobsen c. J Agric Food Chem. 2005 Sep 7;53(18):7091-7. doi: 10.1021/jf0509963. J Agric Food Chem. 2005. PMID: 16131115

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