Grethe Hyldig

Grethe Hyldig

Senior research scientist

NATIONAL FOOD INSTITUTE
National Food Institute, Technical University of Denmark

Research Group for Bioactives – Analysis and Application

Technical University of Denmark

Kemitorvet

Building 204, room 128

2800 Kgs. Lyngby

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2019
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Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii ) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea ) from Lake Victoria, Tanzania

Chaula, Davis ; Laswai, Henry ; Chove, Bernard ; Dalsgaard, Anders ; Mdegela, Robinson ; Jacobsen, Charlotte ; Hyldig, Grethe
in: Food Science & Nutrition, vol: 7, issue: 4, pages: 1406-1416

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2019     |    DOI: https://doi.org/10.1002/fsn3.975

 

Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation-initiators

Thomsen, Birgitte Raagaard ; Taylor, Richard ; Hermund, Ditte Baun ; Sørensen, Ann-Dorit Molke ; Heung, Shuk Yee ; Hyldig, Grethe ; Blenkiron, Peter ; Jacobsen, Charlotte
in: International Journal of Cosmetic Science, vol: 41, issue: 1, pages: 89-98

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2019     |    DOI: https://doi.org/10.1111/ics.12515

 

Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania

Chaula, Davis ; Laswai, Henry ; Chove, Bernard ; Dalsgaard, Anders ; Mdegela, Robinson ; Hyldig, Grethe
in: Journal of Aquatic Food Product Technology, vol: 28, issue: 2, pages: 165-176

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2019     |    DOI: https://doi.org/10.1080/10498850.2019.1570992

2018
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Investigation of Lipid Oxidation in the Raw Materials of a Topical Skin Formulation: A Topical Skin Formulation Containing a High Lipid Content

Thomsen, Birgitte Raagaard ; Taylor, Richard ; Madsen, Robert ; Hyldig, Grethe ; Blenkiron, Peter ; Jacobsen, Charlotte
in: Journal of the American Oil Chemists' Society, vol: 95, issue: 2, pages: 185-196

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2018     |    DOI: https://doi.org/10.1002/aocs.12015

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Lipid Oxidation and Degradation Products in Raw Materials: Low‐Fat Topical Skin‐Care Formulations

Thomsen, Birgitte Raagaard ; Taylor, Richard ; Hyldig, Grethe ; Blenkiron, Peter ; Jacobsen, Charlotte
in: J A O C S, vol: 95, issue: 7, pages: 853-864

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2018     |    DOI: https://doi.org/10.1002/aocs.12087

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Odour Detection Threshold Determination of Volatile Compounds in Topical Skin Formulations

Thomsen, Birgitte Raagaard ; Hyldig, Grethe ; Taylor, Robert ; Blenkiron, P. ; Jacobsen, Charlotte
in: European Journal of Lipid Science and Technology, vol: 120, issue: 5

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2018     |    DOI: https://doi.org/10.1002/ejlt.201700231

2017
 

Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

Andersen, Barbara Vad ; Mielby, Line H. ; Viemose, Ida ; Bredie, Wender L P ; Hyldig, Grethe
in: Food Quality and Preference, vol: 58, pages: 76-84

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2017     |    DOI: https://doi.org/10.1016/j.foodqual.2017.01.005

 

Investigation of Lipid Oxidation in High- and Low-Lipid-Containing Topical Skin Formulations

Raagaard Thomsen, Birgitte ; Frisenfeldt Horn, Anna ; Hyldig, G. ; Taylor, R. ; Blenkiron, P. ; Jacobsen, Charlotte
in: J A O C S, vol: 94, issue: 10, pages: 1287-1300

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2017     |    DOI: https://doi.org/10.1007/s11746-017-3034-7

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Liquid Holding Capacity and Liquid Leakage of Raw Salmon and Trout Fillets

Løje, Hanne ; Nielsen, Henrik Hauch ; Hyldig, Grethe ; Jørgensen, Bo Munk
in: Food Science and Quality Management, vol: 68, pages: 11-15

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2017