Research Group for Bioactives – Analysis and Application

Publications

Publications per year 2010 2015 2016 2017 2018 2019 2020 2021 2022 2023

• 206 Journal article
• 58 Conference abstract for conference
• 26 Conference abstract in proceedings
• 17 Book chapter
• 83 More
  • 13 Report
  • 13 Poster
  • 12 Conference abstract in journal
  • 10 Review
  • 8 Ph.D. thesis
  • 6 Sound/Visual production (digital)
  • 4 Editorial
  • 3 Memorandum
  • 3 Patent
  • 2 Book
  • 2 Conference article
  • 1 Preface/postscript
  • 1 Paper
  • 1 Comment/debate
  • 1 2D/3D (physical products)
  • 1 Net publication - Internet publication
  • 1 Other contribution
  • 1 Preprint

Publications per year

Publications per year

Search results

• 2023

  Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

  Chaula, D., Jacobsen, C., Laswai, H. S., Chove, B. E., Dalsgaard, A., Mdegela, R. & Hyldig, G., 2023, (Accepted/In press) In: Food Science and Nutrition. 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Omega 3 Fatty Acid 100%
  • Free Fatty Acids 60%
  • Peroxide Value 40%
  • Fatty Acid 40%
  • Polyunsaturated Fatty Acid 40%

• Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying

  Rahmani-Manglano, N. E., Guadix, E. M., Jacobsen, C. & García-Moreno, P. J., 2023, In: Antioxidants. 12, 2, 18 p., 266.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Capsule 100%
  • Spray Drying 50%
  • Oil 50%
  • Fish Oil 33%
  • Glucose 16%

• Effect of air-drying on the generation of vitamin D₂ and 25-hydroxyvitamin D₂ by pulsed UV irradiation in button mushroom (Agaricus bisporus)

  Cardwell, G., Bornman, J. F., James, A. P., Daly, A., Strobel, N., Jakobsen, J. & Black, L. J., 2023, In: Journal of Food Composition and Analysis. 115, 6 p., 105034.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Mushroom 100%
  • Agaricus bisporus 42%
  • Ergocalciferol 35%
  • Vitamin 35%
  • Ultraviolet Radiation 21%

• Encapsulation of salmon oil using complex coacervation: Probing the effect of gum acacia on interfacial tension, coacervation and oxidative stability

  Glomm, W. R., Molesworth, P. P., Yesiltas, B., Jacobsen, C. & Johnsen, H., 2023, In: Food Hydrocolloids. 140, 8 p., 108598.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • GA 100%
  • Coacervation 41%
  • Food 25%
  • Oil 25%
  • Interfacial Tension 25%
  6 Downloads (Pure)

• Impact of emerging technologies on colloidal properties of insect proteins

  Queiroz, L. S., Silva, N. F. N., de Carvalho, A. F. & Casanova, F., 2023, In: Current Opinion in Food Science. 49, 6 p., 100958.

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Protein 100%
  • Proteins 75%
  • Technology 75%
  • Insect 75%
  • Extraction 50%
  21 Downloads (Pure)

• Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

  Delfanian, M., Yesiltas, B., Moltke Sørensen, A-D., Ali Sahari, M., Barzegar, M., Ahmadi Gavlighi, H. & Jacobsen, C., 2023, In: Food Chemistry. 417, 10 p., 135923.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Sodium 100%
  • Oil 57%
  • Starch 28%
  • Antioxidant 14%
  1 Downloads (Pure)

• Lecithin - Bifidobacterium probiotics interactions: A case study

  Plaza, L. G., Dima, P., Audin, E., Stancikaite, B., Chronakis, I. S. & Mendes, A. C., 2023, In: Food Bioscience. 51, 9 p., 102268.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Probiotics 100%
  • Preserve 20%
  • Phospholipids 20%
  • Raman Spectroscopy 20%
  • Fourier Transform Infrared Spectroscopy 20%
  36 Downloads (Pure)

• Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

  Forghani, B., Sørensen, A. D. M., Sloth, J. J. & Undeland, I., 2023, In: ACS Omega. 8, 9, p. 8355-8365 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Fatty Acid 100%
  • Marinating 75%
  • Seafood 50%
  • Spice 50%
  • Cooking 50%
  1 Downloads (Pure)

• Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

  Yesiltas, B., Soria Caindec, A. M., García-Moreno, P. J., Echers, S. G., Olsen, T. H., Jones, N. C., Hoffmann, S. V., Marcatili, P., Overgaard, M. T., Hansen, E. B. & Jacobsen, C., 2023, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 663, 12 p., 131069.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Peptide 100%
  • Emulsion 54%
  • Oil 45%
  • Emulsifying Agent 36%
  • Methanotrophic Bacterium 36%
  4 Downloads (Pure)

• Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

  Echers, S. G., Jafarpour, A., Yesiltas, B., García-Moreno, P. J., Greve-Poulsen, M., Hansen, D. K., Jacobsen, C., Overgaard, M. T. & Hansen, E. B., 2023, In: Food Hydrocolloids. 137, 17 p., 108299.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Peptide 100%
  • Protein 85%
  • Enzymatic Hydrolysis 57%
  • Trypsin 57%
  • Potato 42%
  8 Downloads (Pure)
• 2022

  A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

  Meléndez-Martínez, A. J., Mandić, A. I., Bantis, F., Böhm, V., Borge, G. I. A., Brnčić, M., Bysted, A., Cano, M. P., Dias, M. G., Elgersma, A., Fikselová, M., García-Alonso, J., Giuffrida, D., Gonçalves, V. S. S., Hornero-Méndez, D., Kljak, K., Lavelli, V., Manganaris, G. A., Mapelli-Brahm, P., Marounek, M., & 8 othersOlmedilla-Alonso, B., Periago-Castón, M. J., Pintea, A., Sheehan, J. J., Tumbas Šaponjac, V., Valšíková-Frey, M., Meulebroek, L. V. & O’Brien, N., 2022, In: Critical Reviews in Food Science and Nutrition. 62, 8, p. 1999-2049 51 p.

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Carotenoid 100%
  • Food Product 77%
  • Vitamin A 22%
  • Retinoid 11%
  • Antioxidant 11%
  122 Downloads (Pure)

• Anticancer and Apoptotic Activity in Cervical Adenocarcinoma HeLa Using Crude Extract of Ganoderma applanatum

  Kiddane, A. T., Kang, M-J., Ho, T. C., Getachew, A. T., Patil, M. P., Chun, B-S. & Kim, G-D., 2022, In: Current Issues in Molecular Biology. 44, 3, p. 1012-1026 15 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Western Blot 100%
  • IC50 100%
  • Cervical Cancer 100%
  • Uterine Cervix Cancer 100%
  • Diseases 50%
  15 Downloads (Pure)

• Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

  Yesiltas, B., García-Moreno, P. J., Gregersen, S., Olsen, T. H., Jones, N. C., Hoffmann, S. V., Marcatili, P., Overgaard, M. T., Hansen, E. B. & Jacobsen, C., 2022, In: Food Chemistry. 385, 13 p., 132699.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Peptide 100%
  • Antioxidant 40%
  • Protein 30%
  • Potato 20%
  • Seaweed 20%
  127 Downloads (Pure)

• Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water 2 emulsions (pH 4) and fish oil-enriched mayonnaise

  Varona, E., Moreno, P. J. G., Echers, S. G., Olsen, T. H., Marcatili, P., Guardiola, F., Overgaard, M. T., Hansen, E. B., Jacobsen, C. & Yesiltas, B., 2022, Social Science Research Network (SSRN), 37 p.

  Research output: Working paper/Preprint › Preprint

  File

  • Mayonnaise 100%
  • Oil 60%
  • Tocopherol 20%
  • Antioxidant 20%
  • Potato 20%
  24 Downloads (Pure)

• A potent peptide emulsifier from potato storage proteins and its natural isoforms: Insight into the structure/function relationship of amphipathic, α-helical peptide emulsifiers, their targeted release, and applicability

  Gregersen, S., García-Moreno, P. J., Yesiltas, B., Jafarpour, A., Bjørlie, M., Hansen, E. B., Marcatili, P., Jacobsen, C., Jones, N. C., Hoffmann, S. V., Wimmer, R. & Overgaard, M. T., 2022. 2 p.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

  Open Access

  File
  5 Downloads (Pure)

• Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D₃

  Švarc, P. L., Rahimi, M., Tønnesen, J., Corell, D. D., Petersen, P. M., Hyldig, G., Jakobsen, J. & Desmarchelier, C. (ed.), 2022, In: Foods. 11, 5, p. 726 1 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Pork 100%
  • Cholecalciferol 100%
  • Food Product 50%
  • Vitamin D 50%
  • Snack 16%
  40 Downloads (Pure)

• Biopharmaceutical nanoclusters: Towards the self-delivery of protein and peptide therapeutics

  Danielsen, M., Hempel, C., Andresen, T. L. & Urquhart, A. J., 2022, In: Journal of controlled release. 347, p. 282-307

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Peptides and Proteins 100%
  • Nanoclusters 100%
  • Nanocarrier 75%
  • Protein 25%
  • Peptide 25%
  12 Downloads (Pure)

• Bringing plant-based Cli-meat closer to original meat experience: insights in flavor

  Zioga, E., Tøstesen, M., Madsen, S. K., Shetty, R. & Bang-Berthelsen, C. H., 2022, In: Future Foods. 5, 13 p., 100138.

  Research output: Contribution to journal › Review › peer-review

  Open Access

  File

  • Meat 100%
  • Food Product 94%
  • Plant-Based Food 27%
  • Meat Analog 27%
  • Processed Food 11%
  336 Downloads (Pure)

• Delivery systems for omega-3 oils

  Jacobsen, C. M., Sørensen, A-D. M., Yesiltas, B. & Garcia-Moreno, P. J., 2022, In: Journal of the American Oil Chemists' Society. 99, p. 117-117 1 p.

  Research output: Contribution to journal › Conference abstract in journal › Research

  • Omega 3 Fatty Acid 100%
  • Oil 83%
  • Nutritive Value 16%
  • Functional Food 16%
  • Food Enrichment 16%

• Effect of deheading and storage in modified atmosphere on the shelf life of shell-on-prawns (Pandalus borealis)

  Jensen, H. A., Hansen, L. T., Sørensen, J. S., Mejlholm, O., Bøknæs, N. & Dalgaard, P., 2022, FoodMicro 2022: Abstract Book. International Committee on Food Microbiology and Hygiene, p. 60-60 1 p. O6.1

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

• Effect of Extraction Temperature on Pressurized Liquid Extraction of Bioactive Compounds from Fucus vesiculosus

  Getachew, A. T., Holdt, S. L., Meyer, A. S. & Jacobsen, C., 2022, In: Marine Drugs. 20, 4, 16 p., 263.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Extraction 100%
  • Reaction Yield 83%
  • Reaction Temperature 83%
  • Antioxidant Capacity 66%
  • Fucoidan 50%
  20 Downloads (Pure)

• Effect of smoking and gamma irradiation on the nutritional and sensory quality of Atlantic chub mackerel in Ghana

  Asamoah, E. K., Nunoo, F. K. E., Addo, S., Nyarko, J. O., Acquah, S. A. & Hyldig, G., 2022, In: Radiation Physics and Chemistry. 201, 7 p., 110458.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Sensory Quality 100%
  • Saturated Fatty Acids 33%
  • Smoked Fish 33%
  • Polyunsaturated Fatty Acid 33%

• Enzymatic production of antioxidative and antimicrobial hydrolysates from cod solid side-streams

  Jacobsen, C. M., Sørensen, A-D. M. & Marinou, D., 2022, In: Journal of the American Oil Chemists' Society. 99, 1 p.

  Research output: Contribution to journal › Conference abstract in journal › Research

  • Hydrolysate 100%
  • Antimicrobials 71%
  • Hydrolysis 71%
  • Mink 57%
  • Streams 42%

• Evaluation of metal chelator peptides derived from potato, seaweed and single cell proteins: Predicted by bioinformatics and validated in omega-3 enriched mayonnaise

  Yesiltas, B., Zafeiri, E., Olsen, T. H., Gregersen, S., Marcatili, P., Hansen, E. B. & Jacobsen, C., 2022. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research

• Fish Liver Discards as a Source of Long-Chain Omega-3 Polyunsaturated Fatty Acids

  Jacobsen, C., Warncke, S. A., Hansen, S. H. & Sørensen, A. D. M., 2022, In: Foods. 11, 7, 19 p., 905.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Oil 100%
  • Omega 3 Fatty Acid 100%
  • Polyunsaturated Fatty Acid 83%
  • Free Fatty Acids 33%
  • Dietary Supplement 16%
  29 Downloads (Pure)

• Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions

  Yesiltas, B., Robert, C., Petersen, H. O., Jessen, F., Ajalloueian, F., Mohammadifar, M. A., Jacobsen, C., Sloth, J. J., Jakobsen, G. & Casanova, F., 2022, In: Marine Drugs. 20, 12, 17 p., 739.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Gelatin 100%
  • Fish 30%
  • Oil 20%
  • Differential Scanning Calorimetry 20%
  • Cosmetic 10%
  9 Downloads (Pure)

• Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

  Kumar, S., Queiroz, L. S., Marie, R., Nascimento, L. G. L., Mohammadifar, M. A., de Carvalho, A. F., Brouzes, C. M. C., Fallquist, H., Fraihi, W. & Casanova, F., 2022, In: Food Chemistry. 386, 9 p., 132826.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Protein 100%
  • Maggot 71%
  • Hydrophobicity 14%
  • Larva 14%
  • Insect 14%
  80 Downloads (Pure)

• High Oral Vitamin D₃ Intake Does Not Protect Against UVR-induced Squamous Cell Carcinoma in Mice

  Lerche, C. M., Pinto, F. E., Philipsen, P. A., Bech, E. S., Jakobsen, J., Haedersdal, M. & Wulf, H. C., 2022, In: Anticancer Research. 42, 10, p. 5083-5090 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Mouse 100%
  • Cholecalciferol 88%
  • Vitamin D 55%
  • Ultraviolet Radiation 55%
  • Neoplasm 44%
  6 Downloads (Pure)

• High oral vitamin D intake does not protect against UVR-induced squamous cell carcinoma in hairless mice

  Lerche, C. M., Pinto, F. E., Philipsen, P. A., Bech, E., Jakobsen, J., Haedersdal, M. & Wulf, H. C., 2022, In: Anticancer Research. 42, 4, p. 2205-2205 1 p.

  Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  • Mouse 100%
  • Time 87%
  • Vitamin D 87%
  • Cholecalciferol 75%
  • Carcinogenesis 25%

• Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

  Gultekin Subasi, B., Yildirim-Elikoğlu, S., Altay, İ., Jafarpour, A., Casanova, F., Mohammadifar, M. A. & Capanoglu, E., 15 Mar 2022, In: Food Chemistry. 372, 9 p., 131275.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Oil 100%
  • Cake 100%
  • Amino Acids 100%

• In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K

  Jensen, M. B., Biltoft-Jensen, A. P. & Jakobsen, J., 2022, In: Current Opinion in Food Science. 5, p. 306-312 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Vitamin K 100%
  • Food Matrix 33%
  • Oil 33%
  • Broccoli 33%
  • Egg 33%
  73 Downloads (Pure)

• Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

  Echers, S. G., Abdul-Khalek, N., Mikkelsen, R. K., Holdt, S. L., Jacobsen, C., Hansen, E. B., Olsen, T. H., Sejberg, J. J. P. & Overgaard, M. T., 2022, In: Future Foods. 6, 12 p., 100189.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Food Product 100%
  • Nutritive Value 25%
  • Hydrocolloid 25%
  • Natural Food 25%
  • Oil 25%
  15 Downloads (Pure)

• Kunstlys giver søer og pattegrise D-vitaminer

  Jakobsen, J., Petersen, P. M., Hansen, H. O., Jensen, H. & Nielsen, J. P., 2022, In: Magasinet Gris. 2022, maj, p. 44-45 2 p.

  Research output: Contribution to journal › Journal article › Communication

• Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil

  Aboutalebzadeh, S., Esmaeilzadeh-Kenari, R. & Jafarpour, A., 2022, In: Journal of Food Measurement and Characterization. 16, p. 2386-2399 14 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  File

  • Essential Oil 100%
  • Basil 75%
  • Sweets 75%
  • Sweet 75%
  • Lepidium perfoliatum 50%
  23 Downloads (Pure)

• Nutrient content in plant-based protein products intended for food composition databases

  Švarc, P. L., Jensen, M. B., Langwagen, M., Poulsen, A., Trolle, E. & Jakobsen, J., 2022, In: Journal of Food Composition and Analysis. 106, 10 p., 104332.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Nutrient 100%
  • Food Composition Databases 66%
  • Soybean 66%
  • Pea 66%
  • Vegetable Protein 33%
  120 Downloads (Pure)

• Peptide emulsifiers from potato: Structure/function and targeted release

  Gregersen, S., García Moreno, P. J., Yesiltas, B., Jafarpour, A., Bjørlie, M., Hansen, E. B., Marcatili, P., Jacobsen, C., Jones, N. C., Hoffmann, S. V., Wimmer, R. & Overgaard, M. T., 2022. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

  Open Access

  File

  • Peptide 100%
  • Proteins 30%
  • Potato Protein 30%
  • Patatin 20%
  • Emulsifying 20%
  8 Downloads (Pure)

• Physical and oxidative stability of emulsions stabilized with fractionated potato protein hydrolysates obtained from starch production byproduct: Use of bioinformatics and proteomics

  Yesiltas, B., Jacobsen, C. M., Hansen, E. B., Overgaard, M. T., Marcatili, P., Garcia-Moreno, P. J., Mikkelsen, R. K. & Gregersen, S., 2022, In: Journal of the American Oil Chemists' Society. 99, p. 112-112 1 p.

  Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  • Potato 100%
  • Starch 50%
  • Hydrolysis 33%
  • Fruit Juice 16%
  • Oil 16%
  1 Downloads (Pure)

• Physical and oxidative stability of n‐3 delivery emulsions added seaweed‐based polysaccharide extracts from Nordic brown algae Saccharina latissima

  Hermund, D. B., Anagnostara, I., Hou, X., Mikkelsen, M. D., Rhein‐Knudsen, N., Bjerre, AB., Meyer, A. S. & Jacobsen, C., 2022, In: Journal of the American Oil Chemists' Society. 99, 3, p. 239-251 13 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  File

  • Antioxidant Capacity 100%
  • Emulsion 83%
  • Alginic Acid 66%
  • Polysaccharide 50%
  • Concentration 50%
  34 Downloads (Pure)

• Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

  Wirenfeldt, C. B., Sørensen, J. S., Kreissig, K. J., Hyldig, G., Holdt, S. L. & Hansen, L. T., 2022, In: Frontiers in Food Science and Technology. 2, 19 p., 1030229.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Blanching 100%
  • Food Product 100%
  • Food Supply 50%
  • Organoleptic Property 50%
  • Iodine 50%
  43 Downloads (Pure)

• Production of emulsifying peptides from seaweed protein by enzymatic hydrolysis

  Mikkelsen, R. K., Yesiltas, B., Echers, S. G., Overgaard, M. T., Marcatili, P., Hansen, E. B. & Jacobsen, C., 2022. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

  Open Access

  File

  • Hydrolysate 100%
  • Emulsion 100%
  • Proteins 42%
  • Kelp 42%
  • Casein 42%
  2 Downloads (Pure)

• Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum

  Gregersen, S., Pertseva, M., Marcatili, P., Holdt, S. L., Jacobsen, C., García-Moreno, P. J., Hansen, E. B. & Overgaard, M. T., 2022, In: Algal Research. 62, 15 p., 102619.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Protein 100%
  • Extract 43%
  • Bioinformatics 18%
  • Seaweed 18%
  • Extraction 18%
  97 Downloads (Pure)

• Screening for New Cosmeceuticals from Brown Algae Fucus vesiculosus with Antioxidant and Photo-Protecting Properties

  Hermund, D. B., Torsteinsen, H., Vega, J., Figueroa, F. L. & Jacobsen, C., 2022, In: Marine Drugs. 20, 11, 16 p., 687.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Sunscreen 100%
  • Phlorotannin 83%
  • Glucopyranosyl Lipid A 66%
  • Biological Product 33%
  • Antioxidant 33%
  8 Downloads (Pure)

• Screening of metal-chelating peptides and hydrolysates using surface plasmon resonance and switch sense

  Bjørlie, M., Irankunda, R., Girardet, J-M., Boschi-Mueller, S., Yesiltas, B., Jacobsen, C. M. & Canabady-Rochelle, L., 2022, In: Journal of the American Oil Chemists' Society. 99, p. 124-124 1 p.

  Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  • Peptide 100%
  • Metal 87%
  • Surface Plasmon Resonance 37%
  • Fluorescence 25%
  • Screening 25%

• Seaweed for food and feed applications – need for elemental analysis

  Sloth, J. J., Jensen, D. J., Kreissig, K., Nielsen, C. W. & Holdt, S. L., 2022, 10th Nordic Conference on Plasma Spectrochemistry: Programme and Abstracts. Norwegian Chemical Society, p. 74-74 1 p. O-51

  Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review

  Open Access

  File
  7 Downloads (Pure)

• Starfish (Asterias rubens) as a New Source of Marine Lipids: Effect of Season, Size and Oil Extraction Methods

  Sørensen, A-D. M., Getachew, A. T. & Jacobsen, C., 2022, In: Foods. 11, 19, 19 p., 2998.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Omega 3 Fatty Acid 100%
  • Phospholipids 100%
  • Oil 75%
  • Bioactive Compound 50%
  15 Downloads (Pure)

• Survival of Listeria monocytogenes, Bacillus cereus and Salmonella Typhimurium on sliced mushrooms during drying in a household food dehydrator

  Kragh, M. L., Obari, L., Caindec, A. M. S., Jensen, H. A. & Hansen, L. T., 2022, In: Food Control. 134, 8 p., 108715.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Mushroom 100%
  • Food Product 55%
  • Salmonella 22%
  • Listeria monocytogenes 22%
  • Bacillus cereus 22%
  103 Downloads (Pure)

• Tang kan bidrage til grønne løsninger

  Bruhn, A., Mouritsen, L. T., Holdt, S., Thomsen, M. & Weisbjerg, M. R., 2022, In: Aktuel Naturvidenskab. 1-2022, 1, p. 8-12 5 p.

  Research output: Contribution to journal › Journal article › Communication

  Open Access

  File

  • Mange 100%
  121 Downloads (Pure)

• Targeted hydrolysis of native potato protein: A novel route for obtaining hydrolysates with improved interfacial properties

  Echers, S. G., Jafarpour, A., Yesiltas, B., García Moreno, P. J., Greve-Poulsen, M., Hansen, D. K., Jacobsen, C., Overgaard, M. T. & Hansen, E. B., 2022, 74 p. bioRxiv.

  Research output: Other contribution › Research

  File

  • Peptide 100%
  • Hydrolysate 87%
  • Enzymatic Hydrolysis 62%
  • Trypsin 50%
  • Potato Protein 37%
  49 Downloads (Pure)

• Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

  Badfar, N., Abdolahi, M., Stubbe, P. R. & Jafarpour, A., 2022, In: Journal of Texture Studies. 53, 4, p. 490-502 13 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Surimi 100%
  • Rheological Property 18%
  • Reduction 9%
  • Scanning Electron Microscopy 9%
  • Water Holding Capacity 9%

• Treatment of Vitamin K Deficiency in Hemodialysis Patients - A Pilot Study Comparing Menaquinone-7 Tablets and a Vitamin K Rich Diet

  Lentz, K. A., Vahlgren, J., Hansen, D., Plebani, M., Fusaro, M., Rasmussen, L. M., Jakobsen, J., Sloth, J. J., Hansen, H. P. & Andersen, J. R., 2022, In: International Journal of Nephrology and Renovascular Disease. 15, p. 267-276 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File

  • Osteocalcin 100%
  • Vitamin K Group 55%
  • Retinol 44%
  • Diet 44%
  • Hemodialysis 44%
  10 Downloads (Pure)