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Items: 11

1.

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania.

Chaula D, Laswai H, Chove B, Dalsgaard A, Mdegela R, Jacobsen C, Hyldig G.

Food Sci Nutr. 2019 Feb 27;7(4):1406-1416. doi: 10.1002/fsn3.975. eCollection 2019 Apr.

2.

Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation initiators.

Thomsen BR, Taylor R, Hermund DB, Soerensen AM, Heung SY, Hyldig G, Blenkiron P, Jacobsen C.

Int J Cosmet Sci. 2019 Feb;41(1):89-98. doi: 10.1111/ics.12515.

PMID:
30664237
3.

Consumers' view on determinants to food satisfaction. A qualitative approach.

Andersen BV, Hyldig G.

Appetite. 2015 Dec;95:9-16. doi: 10.1016/j.appet.2015.06.011. Epub 2015 Jun 25.

PMID:
26119808
4.

What's (in) a real smoothie. A division of linguistic labour in consumers' acceptance of name-product combinations?

Smith V, Green-Petersen D, Møgelvang-Hansen P, Christensen RH, Qvistgaard F, Hyldig G.

Appetite. 2013 Apr;63:129-40. doi: 10.1016/j.appet.2012.10.020. Epub 2012 Dec 13.

PMID:
23247098
5.

Sensory properties of frozen herring (Clupea harengus) from different catch seasons and locations.

Hyldig G, Jørgensen BM, Undeland I, Olsen RE, Jónsson A, Nielsen HH.

J Food Sci. 2012 Sep;77(9):S288-93. doi: 10.1111/j.1750-3841.2012.02838.x. Epub 2012 Aug 17.

PMID:
22900757
6.

A model for communication of sensory quality in the seafood processing chain.

Green-Petersen D, Nielsen J, Hyldig G.

Crit Rev Food Sci Nutr. 2012;52(5):443-7. doi: 10.1080/10408398.2010.503907. Review.

PMID:
22369262
7.

Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water.

Petersen MA, Hyldig G, Strobel BW, Henriksen NH, Jørgensen NO.

J Agric Food Chem. 2011 Dec 14;59(23):12561-8. doi: 10.1021/jf2033494. Epub 2011 Nov 9.

PMID:
22040367
8.

Variation in sensory profile of individual rainbow trout (Oncorhynchus mykiss) from the same production batch.

Green-Petersen DM, Hyldig G.

J Food Sci. 2010 Nov-Dec;75(9):S499-505. doi: 10.1111/j.1750-3841.2010.01830.x. Epub 2010 Oct 15.

PMID:
21535623
9.

Does feed composition affect oxidation of rainbow trout (Oncorhynchus mykiss) during frozen storage?

Baron CP, Hyldig G, Jacobsen C.

J Agric Food Chem. 2009 May 27;57(10):4185-94. doi: 10.1021/jf803552h. Epub 2009 Apr 28.

PMID:
19397372
10.

Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon.

Løje H, Jensen KN, Hyldig G, Nielsen HH, Nielsen J.

J Sci Food Agric. 2007 Nov;87(14):2684-91. doi: 10.1002/jsfa.3031.

PMID:
20836177

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