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5 matching references were found.

Venkateshwarlu, G.; Let, M.B.; Meyer, A.S.; Jacobsen, C., Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion, J. Agric. Food Chem., 2004, 52, 2, 311-317, https://doi.org/10.1021/jf034833v . [all data]

Bylaite, E.; Meyer, A.S., · Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques, Eur. Food Res. Technol., 2006, 222, 1-2, 176-184, https://doi.org/10.1007/s00217-005-0141-8 . [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]