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Jacobsen, Sophie C.
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1

List of Contributors:

, In: Osteogenesis Imperfecta,
Aglan, Mona ; Alanay, Yasemin ; Allingham, Rand... - p. xix-xxii , 2014
Link: https://doi.org/10.1016/..
 
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2

Does criminal justice contact alter friendship ties?:

, In: Teen Friendship Networks, Development, and Risky Behavior,
Jacobsen, Wade C. ; Tinney, Erin - p. 146-170 , 2023
Link: https://doi.org/10.1093/..
 
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3

Examination of Organ Toxicity:

, In: Regulatory Toxicology,
Kaufmann, Wolfgang ; Jacobsen, Matt C. - p. 117-127 , 2021
Link: https://doi.org/10.1007/..
 
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4

Messianic Moments in Communicating Sustainability:

, In: Nachhaltigkeit in der Wirtschaftskommunikation / herausgegeben von Martin Nielsen, Iris Rittenhofer, Marianne Grove Ditlevsen, Sophie Esmann Andersen, Irene Pollach
Jacobsen, Ushma C.. (2013)  - p. 93-107
Link: http://link.springer.com..
 
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5

Messianic Moments in Communicating Sustainability:

, In: Nachhaltigkeit in der Wirtschaftskommunikation,
Jacobsen, Ushma C. - p. 93-107 , 2013
Link: https://doi.org/10.1007/..
 
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6

Computational requirements for control of the utah arm:

, In: Proceedings of the 1974 annual conference - Volume 1,
Jacobsen, S. C. ; Jerard, R. B. - p. 149-155 , 1974
Link: https://dl.acm.org/doi/1..
 
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7

15 Soviet Attitudes Towards, Aid to and Contacts with Centr..:

, In: Vital Interests,
Jacobsen, C. G. - p. 289-320 , 1988
Link: https://doi.org/10.1515/..
 
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8

List of Contributors:

, In: Handbook of Antioxidants for Food Preservation,
Allen, K.E. ; Aluko, R.E. ; Bari, M.F.... - p. xi-xii , 2015
Link: https://doi.org/10.1016/..
 
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9

The use of antioxidants in the preservation of food emulsio..:

, In: Handbook of Antioxidants for Food Preservation,
Jacobsen, C. ; Sørensen, A.-D.M. - p. 389-412 , 2015
Link: https://doi.org/10.1016/..
 
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10

Enrichment of emulsified foods with omega-3 fatty acids:

, In: Food Enrichment with Omega-3 Fatty Acids,
Jacobsen, C. ; Horn, A.F. ; Nielsen, N.S. - p. 336-352 , 2013
Link: https://doi.org/10.1533/..
 
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11

Preface:

, In: Food Enrichment with Omega-3 Fatty Acids,
Jacobsen, C. - p. xxv-xxvii , 2013
Link: https://doi.org/10.1016/..
 
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12

Stabilization of omega-3 oils and enriched foods using anti..:

, In: Food Enrichment with Omega-3 Fatty Acids,
Jacobsen, C. ; Sørensen, A.-D.M. ; Nielsen, N.S. - p. 130-149 , 2013
Link: https://doi.org/10.1533/..
 
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13

Sensory and quality properties of packaged seafood:

, In: Advances in Meat, Poultry and Seafood Packaging,
Hyldig, G. ; Nielsen, J. ; Jacobsen, C.. - p. 154-170 , 2012
Link: https://doi.org/10.1533/..
 
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14

Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredi..:

, In: Functional Foods,
Jacobsen, C. - p. 401-424 , 2011
Link: https://doi.org/10.1533/..
 
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15

Understanding and reducing oxidative flavour deterioration ..:

, In: Oxidation in Foods and Beverages and Antioxidant Applications,
Jacobsen, C. - p. 122-142 , 2010
Link: https://doi.org/10.1533/..
 
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