Search Results

Search criteria:

You may also wish to search for items by Hartvigsen.

4 matching references were found.

Hartvigsen, K.; Lund, P.; Hansen, L.F.; Hølmer, G., Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage, J. Agric. Food Chem., 2000, 48, 10, 4858-4867, https://doi.org/10.1021/jf991385b . [all data]

Jacobsen, C.; Hartvigsen, K.; Lund, P.; Thomsen, M.K.; Skibsted, L.H.; Adler-Nissen, J.; Holmer, G.; Meyer, A.S., Oxidation in fish oil-enriched mayonnaise. 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis, Eur. Food Res. Technol., 2000, 211, 2, 86-98, https://doi.org/10.1007/s002179900132 . [all data]

Jacobsen, C.; Hartvigsen, K.; Lund, P.; Adler-Nissen, J.; Holmer, G.; Meyer, A.S., Oxidation in fish-oil-enriched mayonnaise. 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis, Eur. Food Res. Technol., 2000, 210, 4, 242-257, https://doi.org/10.1007/s002179900070 . [all data]

Jacobsen, C.; Hartvigsen, K.; Lund, P.; Meyer, A.S.; Adler-Nissen, J.; Holstborg, J.; Hølmer, G., Oxidation in fish-oil-enriched mayonnaise. 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis, Eur. Food Res. Technol., 1999, 210, 1, 13-30, https://doi.org/10.1007/s002170050526 . [all data]