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Lipid Oxidation in High Fat Omega-3 Delivery Emulsions
Svensson, Betül Yesiltas
(PhD Student)
Jacobsen, Charlotte
(Main Supervisor)
Sørensen, Ann-Dorit Moltke
(Supervisor)
Meyer, Anne S.
(Examiner)
Dalsgaard, Trine Kastrup
(Examiner)
Heinonen, Marina
(Examiner)
García Moreno, Pedro Jesús
(Supervisor)
National Food Institute
Overview
Fingerprint
Publications
(1)
Project Details
Status
Finished
Effective start/end date
01/12/2015
→
08/04/2019
Funding
Samfinansieret - Andet
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Omega 3 Fatty Acid
Food Science
100%
Mayonnaise
Food Science
100%
Antioxidant
Food Science
50%
Sodium
Food Science
33%
Colloid Mill
Keyphrases
18%
Stephan Mixer
Keyphrases
18%
Polyunsaturated Fatty Acid
Food Science
16%
Bioactive Compound
Food Science
16%
Research output
Publications per year
2019
2019
2019
1
Ph.D. thesis
Publications per year
Publications per year
Lipid oxidation in high fat omega-3 delivery emulsions
Yesiltas, B.
,
2019
, Kgs. Lyngby:
Technical University of Denmark
.
100 p.
Research output
:
Book/Report
›
Ph.D. thesis
Open Access
File
Mayonnaise
100%
Omega 3 Fatty Acid
100%
Antioxidant
50%
Sodium
33%
Stephan Mixer
18%
305
Downloads (Pure)