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Bioavailability of n-3 fatty acids from n-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study.
J Nutr Sci. 2016 Oct 28;5:e43. doi: 10.1017/jns.2016.34. eCollection 2016.
J Nutr Sci. 2016.
PMID: 28620470
Free PMC article.
Oxidised fish oil does not influence established markers of oxidative stress in healthy human subjects: a randomised controlled trial.
Ottestad I, Vogt G, Retterstøl K, Myhrstad MC, Haugen JE, Nilsson A, Ravn-Haren G, Nordvi B, Brønner KW, Andersen LF, Holven KB, Ulven SM.
Ottestad I, et al. Among authors: nordvi b.
Br J Nutr. 2012 Jul;108(2):315-26. doi: 10.1017/S0007114511005484. Epub 2011 Dec 5.
Br J Nutr. 2012.
PMID: 22136711
Clinical Trial.
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Intake of oxidised fish oil does not affect circulating levels of oxidised LDL or inflammatory markers in healthy subjects.
Ottestad I, Retterstøl K, Myhrstad MC, Andersen LF, Vogt G, Nilsson A, Borge GI, Nordvi B, Brønner KW, Ulven SM, Holven KB.
Ottestad I, et al. Among authors: nordvi b.
Nutr Metab Cardiovasc Dis. 2013 Jan;23(1):e3-4. doi: 10.1016/j.numecd.2012.08.009. Epub 2012 Nov 10.
Nutr Metab Cardiovasc Dis. 2013.
PMID: 23146358
No abstract available.
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Characterization of volatile compounds in a fermented and dried fish product during cold storage.
Nordvi B, Langsrud Ø, Egelandsdal B, Slinde E, Vogt G, Gutierrez M, Olsen E.
Nordvi B, et al.
J Food Sci. 2007 Aug;72(6):S373-80. doi: 10.1111/j.1750-3841.2007.00421.x.
J Food Sci. 2007.
PMID: 17995693
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Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.
Yi G, Haug A, Nordvi B, Saarem K, Oostindjer M, Langsrud Ø, Egelandsdal B.
Yi G, et al. Among authors: nordvi b.
J Food Sci. 2015 Dec;80(12):C2692-700. doi: 10.1111/1750-3841.13123. Epub 2015 Nov 18.
J Food Sci. 2015.
PMID: 26579877
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Commercial Mineral Enhanced Dairy By-Products as Sodium Replacers, Antioxidants and Calcium Fortifiers in Sausages.
Engeloug AM, Yi G, Egelandsdal B, Haug A, Nordvi B.
Engeloug AM, et al. Among authors: nordvi b.
J Food Sci. 2017 Jun;82(6):1302-1309. doi: 10.1111/1750-3841.13718. Epub 2017 May 10.
J Food Sci. 2017.
PMID: 28493294
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