Bjørn Ole Haugsgjerd

Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

Fei Lu, Inge Bruheim, Bjørn Ole Haugsgjerd et al. · Food Chemistry · 2014 · 85 citations

Food Chemistry, Krill Oil, Chemical Engineering +7

Investigation of oxidative degradation and non‐enzymatic browning reactions in krill and fish oils

Birgitte Raagaard Thomsen, Bjørn Ole Haugsgjerd, Mikko Griinari et al. · European Journal of Lipid Science and Technology · 2013 · 48 citations

Krill Oil, Engineering, Oxidative Degradation +18

Efficiencies of three common lipid extraction methods evaluated by calculating mass balances of the fatty acids

Liping Xiao, Svein A. Mjøs, Bjørn Ole Haugsgjerd · Journal of Food Composition and Analysis · 2011 · 46 citations

Lipid Analysis, Engineering, Lipid Metabolism +13

Enzymatic Interesterification of Heterotrophic Microalgal Oil with Rapeseed Oil to Decrease the Levels of Tripalmitin

André S. Bogevik, Heli Nygrén, Thomas Balle et al. · European Journal of Lipid Science and Technology · 2018 · 15 citations

Lipid Analysis, Engineering, Algal Biotechnology +18

<i>Trans</i> Fatty Acid Analyses in Samples of Marine Origin: The Risk of False Positives

Svein A. Mjøs, Bjørn Ole Haugsgjerd · Journal of Agricultural and Food Chemistry · 2011 · 13 citations

Lipid Analysis, Engineering, Marine Chemistry +18