Charlotte Jacobsen mostly deals with Fish oil, Chromatography, Lipid oxidation, Food science and Antioxidant. The study incorporates disciplines such as Emulsion, Tocopherol, Peroxide and Polyunsaturated fatty acid in addition to Fish oil. Her studies examine the connections between Chromatography and genetics, as well as such issues in Amino acid, with regards to Residue.
Her Lipid oxidation research incorporates themes from Lipid peroxidation, Protein oxidation and Flavor. Her biological study spans a wide range of topics, including Propyl gallate and Desmodesmus. Her studies deal with areas such as High-performance liquid chromatography and Hydrolysis as well as Antioxidant.
Her primary areas of study are Food science, Lipid oxidation, Fish oil, Antioxidant and Chromatography. Her Peroxide value study in the realm of Food science connects with subjects such as Omega. Her Lipid oxidation research focuses on subjects like Emulsion, which are linked to Phosphatidylcholine.
Her Fish oil study deals with Fish meal intersecting with Trout and Rainbow trout. As part of her studies on Antioxidant, Charlotte Jacobsen frequently links adjacent subjects like Fucus vesiculosus. Her Chromatography study incorporates themes from Strecker degradation and Peroxide.
Her primary areas of investigation include Food science, Lipid oxidation, Fish oil, Antioxidant and Emulsion. She interconnects Oxidative phosphorylation, Polysaccharide, Organic chemistry, Fatty acid and Algae in the investigation of issues within Food science. Her Lipid oxidation research is multidisciplinary, incorporating elements of Creaming, Chromatography, Peroxide value, Caffeic acid and Skin care.
Her work deals with themes such as Sodium Caseinate, Dextran and Polyunsaturated fatty acid, which intersect with Fish oil. In the subject of general Antioxidant, her work in Tocopherol is often linked to Droplet size, thereby combining diverse domains of study. Her Emulsion research is multidisciplinary, relying on both Aqueous two-phase system and Physical stability.
Charlotte Jacobsen mainly investigates Fish oil, Lipid oxidation, Food science, Chromatography and Antioxidant. Her Fish oil study integrates concerns from other disciplines, such as Emulsion, Creaming, Polyunsaturated fatty acid, Dextran and Microstructure. The Lipid oxidation study combines topics in areas such as Phosphatidylcholine, Oxidative phosphorylation, Peroxide value, Caffeic acid and Physical stability.
Her Food storage study, which is part of a larger body of work in Food science, is frequently linked to Food systems, bridging the gap between disciplines. Her research in Chromatography intersects with topics in Fucus vesiculosus, Tocopherol and Xylanase, Enzyme. Her Antioxidant research includes elements of Iron chelation, Extraction, Brown algae, Phlorotannin and Hydrolysate.
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Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast.
K.H. Sabeena Farvin;Charlotte Jacobsen.
Food Chemistry (2013)
Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
Charlotte Jacobsen;Mette Bruni Let;Nina Skall Nielsen;Anne S. Meyer.
Trends in Food Science and Technology (2008)
Carotenoids, Phenolic Compounds and Tocopherols Contribute to the Antioxidative Properties of Some Microalgae Species Grown on Industrial Wastewater
Hamed Safafar;Jonathan Myerson van Wagenen;Per Møller;Charlotte Jacobsen.
Marine Drugs (2015)
Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage
Sylvie Eymard;Caroline P. Baron;Charlotte Jacobsen.
Food Chemistry (2009)
Sensory impact of lipid oxidation in complex food systems
Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions
K.H. Sabeena Farvin;Caroline P. Baron;Nina Skall Nielsen;Jeanette Otte.
Food Chemistry (2010)
Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation
K.H. Sabeena Farvin;Helene Drejer Grejsen;Charlotte Jacobsen.
Food Chemistry (2012)
Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss).
Caroline Baron;Inger Vibeke Holst Kjærsgård;Flemming Jessen;Charlotte Jacobsen.
Journal of Agricultural and Food Chemistry (2007)
Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk
K.H. Sabeena Farvin;Caroline P. Baron;Nina Skall Nielsen;Charlotte Jacobsen.
Food Chemistry (2010)
Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays
Bena-Marie Lue;Nina Skall Nielsen;Charlotte Jacobsen;Lars Hellgren.
Food Chemistry (2010)
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