Lipid distribution and composition of commercially farmed atlantic salmon (<i>salmosalar</i>)

Marit Aursand, Bente Bleivik, Jose R. Rainuzzo, +2

Journal of the Science of Food and Agriculture

Lipid AnalysisNutritionLipid ClassesLipid DistributionAtlantic Salmon +18

Positional distribution of ω3 Fatty acids in marine lipid triacylglycerols by high‐resolution¹³C nuclear magnetic resonance spectroscopy

Marit Aursand, Leif Jørgensen, Hans Grasdalen

Journal of the American Oil Chemists Society

Lipid AnalysisLipid BiophysicsAtlantic SalmonFood ChemistryLipid Chemistry +16

Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs

Marit Aursand, Ulf Erikson, Trond E. Singstad, +2

Trends in Food Science & Technology

Food ForensicsEngineeringFood AuthenticationAgricultural EconomicsAnalytical Chemistry +5

Quantitative high‐resolution¹³C and¹H nuclear magnetic resonance of ω3 fatty acids from white muscle of atlantic salmon (<i>Salmo salar</i>)

Marit Aursand, Jose R. Rainuzzo, Hans Grasdalen

Journal of the American Oil Chemists Society

Lipid AnalysisWhite MuscleAtlantic SalmonFatty AcidsN‐3 Fatty Acids +15

Effects of dietary marine oils and olive oil on fatty acid composition, platelet membrane fluidity, platelet responses, and serum lipids in healthy humans

Eva Vognild, Edel O. Elvevoll, Jan Brox, +4

Lipids

Nondestructive quantitative determination of docosahexaenoic acid and n−3 fatty acids in fish oils by high‐resolution ¹H nuclear magnetic resonance spectroscopy

Tomoji Igarashi, Marit Aursand, Yoshiaki Hirata, +3

Journal of the American Oil Chemists Society

Docosahexaenoic AcidLipid AnalysisOther Fatty AcidsFood AnalysisFood Chemistry +15

Differentiation of Fish Oils According to Species by ¹³C‐NMR Regiospecific Analyses of Triacyglycerols

Inger Beate Standal, David E. Axelson, Marit Aursand

Journal of the American Oil Chemists Society

Food ChemistryLipid AnalysisHealth SciencesBiochemistryFatty Acids +12

Interpretation of the 13C-NMR spectra of omega-3 fatty acids and lipid extracted from the white muscle of Atlantic salmon (Salmo salar)

Marit Aursand, Hans Grasdalen

Chemistry and Physics of Lipids

BiologyLipid AnalysisBiochemistryOmega-3 Fatty AcidNatural Sciences +7

¹³C NMR Pattern Recognition Techniques for the Classification of Atlantic Salmon (Salmo salar L.) According to Their Wild, Farmed, and Geographical Origin

Marit Aursand, Inger Beate Standal, Angelika Praël, +3

Journal of Agricultural and Food Chemistry

By-products from gadiform species as raw material for production of marine lipids as ingredients in food or feed

Eva Falch, Turid Rustad, Marit Aursand

Process Biochemistry

Food ChemistryMarine LipidsBiosynthesisMarine BiotechnologyEngineering +6