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Page 1
Oxidation and oxidative stability in emulsions.
Compr Rev Food Sci Food Saf. 2023 May;22(3):1864-1901. doi: 10.1111/1541-4337.13134. Epub 2023 Mar 7.
Compr Rev Food Sci Food Saf. 2023.
PMID: 36880585
Review.
Peptides: Production, bioactivity, functionality, and applications.
Hajfathalian M, Ghelichi S, García-Moreno PJ, Moltke Sørensen AD, Jacobsen C.
Hajfathalian M, et al. Among authors: ghelichi s.
Crit Rev Food Sci Nutr. 2018;58(18):3097-3129. doi: 10.1080/10408398.2017.1352564. Epub 2017 Oct 11.
Crit Rev Food Sci Nutr. 2018.
PMID: 29020461
Review.
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Effect of Post-Extraction Ultrasonication on Compositional Features and Antioxidant Activities of Enzymatic/Alkaline Extracts of Palmaria palmata.
Ghelichi S, Sørensen AM, Hajfathalian M, Jacobsen C.
Ghelichi S, et al.
Mar Drugs. 2024 Apr 17;22(4):179. doi: 10.3390/md22040179.
Mar Drugs. 2024.
PMID: 38667796
Free PMC article.
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Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe.
Ghelichi S, Sørensen AM, García-Moreno PJ, Hajfathalian M, Jacobsen C.
Ghelichi S, et al.
Food Chem. 2017 Dec 15;237:1048-1057. doi: 10.1016/j.foodchem.2017.06.048. Epub 2017 Jun 9.
Food Chem. 2017.
PMID: 28763949
Free article.
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Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates.
Hajfathalian M, Jorjani S, Ghelichi S.
Hajfathalian M, et al. Among authors: ghelichi s.
J Food Sci Technol. 2020 Apr;57(4):1439-1448. doi: 10.1007/s13197-019-04179-6. Epub 2019 Nov 18.
J Food Sci Technol. 2020.
PMID: 32180640
Free PMC article.
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Extraction of unsaturated fatty acid-rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties.
Ghelichi S, Shabanpour B, Pourashouri P, Hajfathalian M, Jacobsen C.
Ghelichi S, et al.
J Sci Food Agric. 2018 Mar;98(4):1407-1415. doi: 10.1002/jsfa.8608. Epub 2017 Oct 16.
J Sci Food Agric. 2018.
PMID: 28771748
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