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Gjermund Vogt

Researcher at Norwegian Food Research Institute

Publications -  30
Citations -  1619

Gjermund Vogt is an academic researcher from Norwegian Food Research Institute. The author has contributed to research in topics: Lipid oxidation & Polyunsaturated fatty acid. The author has an hindex of 20, co-authored 29 publications receiving 1424 citations. Previous affiliations of Gjermund Vogt include Norwegian University of Life Sciences.

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Journal ArticleDOI

Fatty acid composition of 12 microalgae for possible use in aquaculture feed

Vishwanath Patil, +5 more
- 02 Feb 2007 - 
TL;DR: This is the first report on the fatty acid profiles of Nannochloropsis oceanica, ChroococcusSp.
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Grape seed extract as antioxidant in cooked, cold stored turkey meat

Maria B. Mielnik, +4 more
- 01 Apr 2006 - 
TL;DR: In this article, four concentrations of grape seed extract (0.0, 0.4, 0.8 and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked turkey breast meat.
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Oxidised fish oil does not influence established markers of oxidative stress in healthy human subjects: a randomised controlled trial.

Inger Ottestad, +11 more
- 28 Jul 2012 - 
TL;DR: No changes in a variety of in vivo markers of oxidative stress, lipid peroxidation or inflammation were observed after daily intake of oxidised fish oil for 3 or 7 weeks, indicating that intake of oxidation of fish oil may not have unfavourable short-term effects in healthy human subjects.
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Sensory and chemical changes in five varieties of carrot (Daucus carota L) in response to mechanical stress at harvest and post‐harvest

Randi Seljåsen, +3 more
- 01 Mar 2001 - 
TL;DR: In this article, the authors analysed carrots harvested by hand or machine and given additional mechanical stress by shaking in a transport simulator were analyzed for taste, flavour and content of sugars, terpenes, 6-methoxymellein and ethanol as well as for ethylene production and respiration.

Microalgae as source of polyunsaturated fatty acids for aquaculture

Vishwanath Patil, +7 more
TL;DR: The therapeutic significance of polyunsaturated fatty acid especially docosahexaenic acid (DHA), eicosapentaenoic acid (EPA) and arachidonic acid (AA) has been demonstrated by recent clinical and epidemiological studies and the possible decline of commercial fish stocks calls for research in alternative sources of PUFA.