Research Group for Bioactives – Analysis and Application

Research output

Research output per year 2010 2015 2016 2017 2018 2019 2020 2021 2022 2023 2024 2025

• 269 Journal article
• 59 Conference abstract for conference
• 35 Conference abstract in proceedings
• 21 Report
• 101 More
  • 19 Book chapter
  • 17 Review
  • 13 Poster
  • 13 Conference abstract in journal
  • 11 Ph.D. thesis
  • 6 Sound/Visual production (digital)
  • 5 Editorial
  • 3 Memorandum
  • 3 Patent
  • 2 Book
  • 2 Conference article
  • 2 Net publication - Internet publication
  • 1 Preface/postscript
  • 1 Paper
  • 1 Comment/debate
  • 1 2D/3D (physical products)
  • 1 Other contribution

Research output per year

Research output per year

Search results

• 2024

  Vitamin D in food—Compounds, stability, sources

  Jakobsen, J. & Jensen, M. B., 2024, Feldman and Pike's Vitamin D: Volume Two: Disease and Therapeutics. Hewison, M., Giovannucci, E., Meyer, M., Bouillon, R., Goltzman, D. & Welsh, J. (eds.). Elsevier Editora, p. 77-96 20 p.

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

  • Vitamin D 100%
  • Vitamin D3 12%
  • Food Processing 12%
  • Active Form 12%
  • Content in Foods 12%
• 2023

  Fish Quality and Freshness

  Hyldig, G., 2023, Current Challenges for the Aquatic Products Processing Industry. Verrez-Bagnis, V. (ed.). Wiley, p. 13-32 20 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
• 2021

  Food enrichment with omega-3 polyunsaturated fatty acids

  Ghelichi, S., Hajfathalian, M., García-Moreno, P. J., Yesiltas, B., Moltke-Sørensen, A.-D. & Jacobsen, C., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A.-D. M. & Yesiltas, B. (eds.). Academic Press, p. 395-425

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

  • Food Enrichment 100%
  • Omega 3 Fatty Acid 100%
  • Polyunsaturated Fatty Acid 100%
  • Enriched Food 100%
  • Preservation Stability 33%

• High fat (>50%) oil-in-water emulsions as omega-3 delivery systems

  Yesiltas, B., García-Moreno, P. J., Sørensen, A.-D. M. & Jacobsen, C., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A.-D. M. & Yesiltas, B. (eds.). Academic Press, p. 255-273

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

  • Delivery System 100%
  • Oil-in-water Emulsion 100%
  • High-fat Diet 100%
  • Omega-3 100%
  • Omega 3 Fatty Acid 100%

• Introduction to delivery systems and stability issues

  Sørensen, A.-D. M., García-Moreno, P. J., Yesiltas, B. & Jacobsen, C., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A.-D. M. & Yesiltas, B. (eds.). Academic Press, p. 107-117

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

  • Omega-3 Fatty Acid 100%
  • Unsaturated Fatty Acid 100%
  • Polyunsaturated Fatty Acid 100%
  • Omega 3 Fatty Acid 100%
  • Water Oil Cream 66%

• Lipid oxidation and traditional methods for evaluation

  Jacobsen, C., García-Moreno, P. J., Yesiltas, B. & Sørensen, A.-D. M., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A.-D. M. & Yesiltas, B. (eds.). Academic Press, p. 183-200

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

  • Oxidation Reaction 100%
  • Gas Chromatography Mass Spectrometry (GCMS) 100%
  • Lipid Hydroperoxide 100%
  • NMR Spectroscopy 100%
  • Omega-3 Fatty Acid 100%

• Omega-3 nano-microencapsulates produced by electrohydrodynamic processing

  García-Moreno, P. J., Rahmani-Manglano, N. E., Chronakis, I. S., Guadix, E. M., Yesiltas, B., Sørensen, A.-D. M. & Jacobsen, C., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A.-D. M. & Yesiltas, B. (eds.). Academic Press, p. 345-370

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

  • Omega 3 Fatty Acid 100%
  • Biopolymer 100%
  • Emulsification 100%
  • Oil Emulsification 66%
  • Electrospinning 50%
• 2018

  Antioxidant properties of seaweed-derived substances

  Hermund, D. B., 2018, Bioactive Seaweeds for Food Application - Natural Ingredients for Healthy Diets. Academic Press, p. 201-221

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

  • Seaweed 100%
  • Antioxidant Properties 100%
  • Functional Food 100%
  • Unsaturated Fatty Acid 100%
  • Antioxidant 100%

• Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing

  García Moreno, P. J., Mendes, A. C. L., Jacobsen, C. & Chronakis, I. S., 2018, Polymers for Food Applications. T. J. G. (ed.). Springer, p. 447-479

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

  • Functional Food 100%
  • Bioactive Compound 100%
  • Antioxidant 100%
  • Soybean 100%
  • Egg 100%

• Fish Discards as Source of Health-Promoting Biopeptides

  Pérez-Gálvez, R., Espejo-Carpio, F. J., Morales-Medina, R., García Moreno, P. J., Guadix-Escobar, A. & Guadix-Escobar, E., 2018, Alternative and Replacement Foods. Holban, A. M. & Grumezescu, A. M. (eds.). Academic Press, Vol. 17. p. 177-204

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

  • Blue Whiting 100%
  • Scyliorhinus canicula 100%
  • Functional Food 100%
  • Bioactive Compound 100%
  • Antioxidant 100%
• 2016

  Oxidative Stability and Shelf Life of Food Emulsions

  Jacobsen, C., 2016, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press, p. 287-312 26 p.

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

  • Oxidative Stability 100%
  • Food Emulsions 100%
  • Food Shelf Life 100%
  • Food Emulsion 100%
  • Shelf Life of Foods 100%
• 2015

  Fish Oils: Composition and Health Effects

  Jacobsen, C., 2015, Encyclopedia of Food and Health. Elsevier, p. 686-692

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

  • Docosahexaenoic Acid 100%
  • Fish Oil 100%
  • Eicosapentaenoic Acid 100%
  • Composition Effect 100%
  • Health Effects 100%
• 2014

  Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids

  Jacobsen, C., Horn, A. F., Sørensen, A.-D. M., Farvin, K. H. S. & Nielsen, N. S., 2014, Antioxidants and Functional Components in Aquatic Foods. Kristinsson, H. G. (ed.). Iowa, USA: Wiley-Blackwell, p. 127-150

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

• Omega-3 fatty acids-enriched foods: health benefits and challenges

  Jacobsen, C., 2014, Bioactive Compounds from Marine Foods: Plant and Animal Sources. Wiley-Blackwell, p. 153-172

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
• 2013

  Enrichment of emulsified foods with omega-3 fatty acids

  Jacobsen, C., Horn, A. F. & Nielsen, N. S., 2013, Food enrichment with omega-3 fatty acids. Cambridge England: Woodhead Publishing, p. 336-352

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

• Stabilization of omega-3 oils and enriched foods using antioxidants

  Jacobsen, C., Sørensen, A.-D. M. & Nielsen, N. S., 2013, Food enrichment with omega-3 fatty acids. Cambridge, England: Woodhead Publishing, p. 130-149

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

  • Antioxidant 100%
  • Enriched Foods 100%
  • Omega-3 Oils 100%
  • Omega 3 Fatty Acid 100%
  • Enriched Food 100%
• 2011

  Omega-3 PUFAs as food ingredi

  Jacobsen, C., 2011, Functional foods: concept to product. 2 ed. Cambridge England: Woodhead Publishing, p. 401-424

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

  • Omega-3 Polyunsaturated Fatty Acids 100%
  • Omega 3 Fatty Acid 100%
  • Polyunsaturated Fatty Acid 100%
  • Lipid Peroxidation 75%
  • Enriched Foods 50%
• 2010

  Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids

  Jacobsen, C., 2010, Oxidation in foods and beverages and antioxidant applications. Woodhead Publishing, p. 156-182

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

  • Fish Oil 100%
  • Fish Meal 100%
  • Omega-3 Polyunsaturated Fatty Acids 100%
  • Omega 3 Fatty Acid 100%
  • Polyunsaturated Fatty Acid 100%

• Understanding and reducing oxidative flavour deterioration in foods

  Jacobsen, C., 2010, Oxidation in foods and beverages and antioxidant applications. Woodhead Publishing, p. 122-142

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

  • Lipid Peroxidation 100%
  • Off-flavor 100%
  • Flavor Deterioration 100%
  • Meat Product 100%
  • Mayonnaise 100%