1. Analysis of protein carbonylation — pitfalls and promise in commonly used methods. (October 2014) Authors: Rogowska-Wrzesinska, A.; Wojdyla, K.; Nedić, O.; Baron, C. P.; Griffiths, H. R. Journal: Free radical research Issue: Volume 48:Number 10(2014:Oct.) Page Start: 1145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification. Issue 10 (3rd July 2017) Authors: Lu, F. S. H.; Nielsen, N. S.; Baron, C. P.; Jacobsen, C. Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 10(2017) Page Start: 2057 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification. Issue 10 (3rd July 2017) Authors: Lu, F. S. H.; Nielsen, N. S.; Baron, C. P.; Jacobsen, C. Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 10(2017) Page Start: 2057 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids. (9th August 2013) Authors: Lu, F. S. H.; Thomsen, B. R.; Hyldig, G.; Green‐Petersen, D. M. B.; Nielsen, N. S.; Baron, C. P.; Jacobsen, C. Journal: Journal of the American Oil Chemists' Society Issue: Volume 90:Number 11(2013) Page Start: 1673 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗