Charlotte Jacobsen

Research interests

Publications

• Lipid oxidation in emulsions: New insights from the past two decades

  Progress in Lipid Research · 2024 · 10.1016/j.plipres.2024.101275

• Enzyme-assisted extraction and characterization of protein from red seaweed Palmaria palmata

  Algal Research · 2020 · 10.1016/j.algal.2020.101849

• AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

  Scientific Reports · 2020 · 10.1038/s41598-020-78319-w

• Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed

  Annual Review of Food Science and Technology · 2019 · 10.1146/annurev-food-032818-121401

• Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food

  Annual Review of Food Science and Technology · 2018 · 10.1146/annurev-food-030117-012348

• Peptides: Production, bioactivity, functionality, and applications

  Critical Reviews in Food Science and Nutrition · 2017 · https://doi.org/10.1080/10408398.2017.1352564

• Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

  Journal of Food Engineering · 2016 · 10.1016/j.jfoodeng.2016.03.015

• Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

  Food Chemistry · 2016 · 10.1016/j.foodchem.2016.02.145

• Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

  Elsevier eBooks · 2016 · 10.1016/c2015-0-00077-6

• Carotenoids, Phenolic Compounds and Tocopherols Contribute to the Antioxidative Properties of Some Microalgae Species Grown on Industrial Wastewater

  Marine Drugs · 2015 · https://doi.org/10.3390/md13127069

• Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion

  Food Chemistry · 2013 · 10.1016/j.foodchem.2013.03.075

• Food enrichment with omega-3 fatty acids

  Woodhead Publishing Limited eBooks · 2013 · 10.1533/9780857098863

• Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast

  Food Chemistry · 2012 · https://doi.org/10.1016/j.foodchem.2012.10.078

• Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

  Food Chemistry · 2011 · 10.1016/j.foodchem.2011.09.056

• Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays

  Food Chemistry · 2010 · 10.1016/j.foodchem.2010.04.009

• Oxidative Stability of Marine Phospholipids in the Liposomal Form and Their Applications

  Lipids · 2010 · 10.1007/s11745-010-3496-y

• Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions

  Food Chemistry · 2010 · https://doi.org/10.1016/j.foodchem.2010.05.029

• Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

  Food Chemistry · 2010 · 10.1016/j.foodchem.2010.05.067

• Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

  Food Chemistry · 2008 · 10.1016/j.foodchem.2008.09.030

• Interactions between Iron, Phenolic Compounds, Emulsifiers, and pH in Omega-3-Enriched Oil-in-Water Emulsions

  Journal of Agricultural and Food Chemistry · 2008 · 10.1021/jf072946z

• Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

  Trends in Food Science & Technology · 2007 · https://doi.org/10.1016/j.tifs.2007.08.001

• Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss)

  Journal of Agricultural and Food Chemistry · 2007 · 10.1021/jf070686f

• Chemical and Olfactometric Characterization of Volatile Flavor Compounds in a Fish Oil Enriched Milk Emulsion

  Journal of Agricultural and Food Chemistry · 2004 · 10.1021/jf034833v

• Sensory impact of lipid oxidation in complex food systems

  Fette Seifen Anstrichmittel · 1999 · 10.1002/(sici)1521-4133(199912)101:12<484::aid-lipi484>3.0.co;2-h

• Optical and infrared properties of tetramethyltetraselenafulvalene [ (TMTSF)2X ] and tetramethyltetrathiafulvalene [ (TMTTF)2X ] compounds

  Physical review. B, Condensed matter · 1983 · 10.1103/physrevb.28.7019

Current projects

No projects listed.