Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Anne-Mette Haahr"'
Publikováno v:
Pharmaceutics, Vol 3, Iss 1, Pp 73-87 (2011)
A novel abuse deterrent, prolonged release tablet formulation of Hydrocodone for once-daily dosing has been developed, based on the novel proprietary Egalet® ADPREM technology. The tablet is an injection molded polymer system consisting of an erodib
Externí odkaz:
https://doaj.org/article/8f6a12a27f9b4f988fe216b1170e4def
Publikováno v:
Pharmaceutics; Volume 3; Issue 1; Pages: 73-87
Pharmaceutics
Pharmaceutics, Vol 3, Iss 1, Pp 73-87 (2011)
Pharmaceutics
Pharmaceutics, Vol 3, Iss 1, Pp 73-87 (2011)
A novel abuse deterrent, prolonged release tablet formulation of Hydrocodone for once-daily dosing has been developed, based on the novel proprietary Egalet® ADPREM technology. The tablet is an injection molded polymer system consisting of an erodib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::919f0c7400ff077980e0f5df208ef8af
https://doi.org/10.3390/pharmaceutics3010073
https://doi.org/10.3390/pharmaceutics3010073
Autor:
Anne-Mette Haahr, Charlotte Jacobsen
Publikováno v:
European Journal of Lipid Science and Technology. 110:949-961
Recent research has shown that the oxidative stability of oil-in-water emulsions is affected by the type of surfactant used as emulsifier. The aim of this study was to evaluate the effect of real food emulsifiers as well as metal chelation by EDTA an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22b77ec15a3a8ae8620f66900961e09c
https://doi.org/10.1002/ejlt.200800035
https://doi.org/10.1002/ejlt.200800035
Autor:
Eleonora Miquel Becker, Leif H. Skibsted, Ann-Dorit Moltke Sørensen, Charlotte Jacobsen, Björn Bergenståhl, Anne-Mette Haahr, Lennart Nilsson
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:1740-1750
The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01c9b58f3fa6c0bd08ee4b5f18a3940f
https://doi.org/10.1021/jf072946z
https://doi.org/10.1021/jf072946z
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:8119-8126
Flavor release from a mint-flavored chewing gum model system was measured by atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) and sensory time-intensity (TI). A data analysis method for handling the individual curves from both met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::658c0094733182125f37d10878a6a224
https://doi.org/10.1021/jf048716r
https://doi.org/10.1021/jf048716r
Autor:
Jens Adler-Nissen, Allan Bardow, Birgitte Nauntofte, Anne-Mette Haahr, Wender L.P. Bredie, Carsten E. Thomsen, Merete Bakke, Siri Beier Jensen
Publikováno v:
University of Copenhagen
During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing freque
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a24f700f7e7d748b99d8f94f7b12316b
https://doi.org/10.1016/j.physbeh.2004.04.061
https://doi.org/10.1016/j.physbeh.2004.04.061
Autor:
Louise Heller Stahnke, Jørn Smedsgaard, Hanne H. F. Refsgaard, Henrik Madsen, Wender L.P. Bredie, Anne-Mette Haahr
Publikováno v:
Analytical Chemistry. 75:655-662
An instrumental on-line retronasal flavor analysis was developed to obtain information about the release of flavor compounds in expired air from humans during eating. The volatile flavor compounds were measured by ion trap mass spectrometry with an a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcae01f384b850092380f665c5590125
https://doi.org/10.1021/ac026035u
https://doi.org/10.1021/ac026035u
Autor:
Mark A.E. Auty, M.K. Keogh, B.T. O'Kennedy, Anne-Mette Haahr, A. Fureby, Philip M. Kelly, J. Kelly
Publikováno v:
Journal of Food Science. 66:217-224
Microencapsulation of fish oil was achieved by spray-drying homogenized emulsions of fish oil using 3 different types of casein as emulsifier and lactose as filler. As the degree of aggregation of the casein emulsifier increased, the vacuole volume o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::512530351731180784dcb66085ec7a15
https://doi.org/10.1111/j.1365-2621.2001.tb11320.x
https://doi.org/10.1111/j.1365-2621.2001.tb11320.x
Autor:
Hanne H. F. Refsgaard, Wender L.P. Bredie, Benny Jensen, Louise Heller Stahnke, Anne-Mette Haahr
Publikováno v:
Food Chemistry. 71:355-362
The concentration- and time-dependent release of three C6-aldehydes, six C9-aldehydes and diacetyl was studied in model systems. The systems were water, rapeseed oil and oil-in-water emulsions. Dynamic headspace sampling was used to collect the volat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::577448630b792af3caaae39ba123f995
https://doi.org/10.1016/s0308-8146(00)00184-9
https://doi.org/10.1016/s0308-8146(00)00184-9
Publikováno v:
European Journal of Lipid Science and Technology. 102:114-121
(N-3)-Polyunsaturated fatty acids (PUFAs) reduce the risk of coronary heart disease. Cold sea water plankton and plankton-consuming fish are known sources of (n-3)-PUFAs. Enriching normal food components with fish oil is a tool for increasing the int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e5ac6d88ccae58e5994c355c671262
https://doi.org/10.1002/(sici)1438-9312(200002)102:2<114::aid-ejlt114>3.0.co
https://doi.org/10.1002/(sici)1438-9312(200002)102:2<114::aid-ejlt114>3.0.co