Eija Ahonen
PhD (Food Chemistry)
eija.s.ahonen@utu.fi |
Lipids; Lipid oxidation; Polyunsaturated fatty acids; Mass spectrometry; Chromatography
- Eicosapentaenoic Acid Is Most Oxidatively Stable in the sn-2 Position of Triacylglycerols Compared with sn-3 and sn-1 (2025)
- European Journal of Lipid Science and Technology
- Impact of Lipid Structure and Selected Antioxidants on the Oxidation of Docosahexaenoic Acid (2024) Ahonen, Eija
- Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique (2024)
- Food Chemistry
- Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG) (2023)
- Journal of Agricultural and Food Chemistry
- Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant (2023)
- Food Chemistry
- Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System (2023)
- Journal of Agricultural and Food Chemistry
- Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n-3)-containing triacylglycerols and ethyl esters (2022)
- Food Chemistry
- Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods (2020)
- Food Chemistry
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