Maike Timm‐Heinrich

Effects of Lactoferrin, Phytic Acid, and EDTA on Oxidation in Two Food Emulsions Enriched with Long-Chain Polyunsaturated Fatty Acids

Nina Skall Nielsen, A. S. Petersen, Anne S. Meyer et al. · Journal of Agricultural and Food Chemistry · 2004 · 79 citations

Food Chemistry, Metal Chelators, Biochemistry +14

Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid

Maike Timm‐Heinrich, Xuebing Xu, Nina Skall Nielsen et al. · European Journal of Lipid Science and Technology · 2003 · 50 citations

Lipid Analysis, Nutrition, Food Analysis +16

Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients

Maike Timm‐Heinrich, Sylvie Eymard, Caroline P. Baron et al. · Food Chemistry · 2012 · 45 citations

Rainbow Trout, Aquatic Food System, Engineering +10

COMPARISON OF WET‐CHEMICAL METHODS FOR DETERMINATION OF LIPID HYDROPEROXIDES

Nina Skall Nielsen, Maike Timm‐Heinrich, Charlotte Jacobsen · Journal of Food Lipids · 2003 · 32 citations

Food Chemistry, Lipid Analysis, Nutrient Bioavailability +13

Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid

Charlotte Jacobsen, Xuebing Xu, Nina Skall Nielsen et al. · European Journal of Lipid Science and Technology · 2003 · 28 citations · Full text

Food Chemistry, Lipid Analysis, Biochemistry +10