| 2013 |
Low-temperature cooking of beef. A molecular gastronomy approach to meat preparation |
Louise Mørch Mortensen |
Leif Skibsted |
| 2013 |
Quantitative phosphoproteomic analysis of postmortem muscle development |
Honggang Huang |
René Lametsch |
| 2013 |
Green tea as a source of food antioxidant |
Jie Yin |
Leif Skibsted |
| 2012 |
Color changes in pork in relation to high pressure processing |
Katrhine Bak |
Anders Karlsson |
| 2012 |
Safety and gastronomic quality of new LTLT treatments of meat |
Line Christensen |
Mette Christensen |
|
2012 |
Enzymatisk modificering af svinefedt til anvendelse i kødproduktion |
Rikke Miklos |
René Lametsch |
|
2012 |
Mg-Al-layered double hydroxides (LDH) intercalated with carboxylates: Synthesis, properties and perspectives for the development of PLA/LDH-nanocomposites for food packaging applications |
Nathalie Gerds |
Jens Risbo |
|
2012 |
Antioxidative protection of protein oxidation in meat and meat systems |
Sisse Jongberg |
Leif Skibsted |
|
2011 |
Storage stability - development of method to determine shelf-life to dry food powder and paste |
Riikka Raitio |
Leif Skibsted |
|
2010 |
Investigations of meat stock from a Molecular Gastronomy perspective |
Pia Snitkjær Nielsen |
Leif Skibsted |
|
2010 |
Off flavour development in bread with extended shelf life - a sensory and chemical challenge |
Sidsel Jensen |
Leif Skibsted |
|
2010 |
Protein cross-linking with oxidative enzymes |
Charlotte Steffensen |
Mogens Andersen |
|
2009 |
Production of organic milk and high quality considering the future demands for use of organically produced feed and natural vitamins |
Tina Slots |
Leif Skibsted |
|
2008 |
Mechanisms of selenium-mediated antioxidant effects in bovine milk and dairy products |
Morten Rahr Clausen |
Leif Skibsted |
|
2009 |
Light-induced quality changes in dairy products. Improved packaging strategies based on free radical kinetics |
Signe Westermann |
Leif Skibsted |
|
2009 |
Evaluation of factors influencing the viability of freeze-dried bacteria during storage at elevated water activities |
Lone Kurtmann |
Leif Skibsted |
|
2007 |
Protein oxidation in meat during chill storage |
Marianne Nissen Lund |
Leif Skibsted |
|
2007 |
Kinetic and mechanistic aspects in the formation of acrylamid |
Rikke Vingborg Hedegaard |
Leif Skibsted |
|
2007 |
Interactions between natural antioxidants in lipid systems of increasing structural organization
|
Eleonora Miquel Becker |
Leif Skibsted |
|
2005 |
High-pressure Effects on Milk Proteins |
Jes Chr. Knudsen
|
Leif Skibsted |
|
2005 |
Lactose Crystallization, Maillard Reactions and Lipid Oxidation in Milk Powder |
Marianne Kaaber Thomsen |
Leif Skibsted |
|
2005 |
Early detection of lipid oxidation in food products |
Francesca Guiffrida |
Leif Skibsted |
|
2004 |
Packaging performance of moulded-fibre trays for food. Moisture-induced effects on stacking strength.
|
Gitte Sørensen |
Grete Bertelsen |
|
2004 |
Food packaging applicability of poly(lactic acid) materials |
Vibeke Kistrup Holm |
Grete Bertelsen |
|
2004 |
Chemical and physical changes in pork during freezing and frozen storage |
Eva Hansen |
Leif Skibsted |
|
2004 |
Oxidative quality changes in dry foods |
Pernille Nygaard Jensen |
Grete Bertelsen |
|
2003 |
Natural antioxidants activity of plant extracts in model systems and in processed foods |
Lise R. Nissen |
Leif Skibsted |
|
2003 |
The glass transition hypothesis. Significance on chemical stability in food systems |
Vibeke Orlien |
Leif Skibsted |
|
2003 |
Oxidative changes in meat. Aspects of iron catalysis and radical formation |
Charlotte U. Carlsen |
Leif Skibsted |
|
2002 |
Prevention of light-induced quality changes in Havarti cheese by optimal packaging |
Grith Mortensen |
Leif Skibsted |
|
2002 |
Myoglobin and nitric oxide. Implications for oxidative processes in cured meat and in biological systems |
Jens K.S. Møller |
Leif Skibsted |
|
2000 |
Chemical stability of food systems in the vicinity of the glass transition |
Astrid Bork Andersen |
Leif Skibsted |
|
1999 |
Pseudoperoxidase activity of myoglobin |
Maiken Vibeke Kröger-Ohlsen |
Leif Skibsted |
|
1998 |
Antioxidative status in pigs and chicken following dietary alterations with emphasis on skeletal muscles |
Charlotte Lauridsen |
Grete Bertelsen |
|
1998 |
Pro- and antioxidative myoglobin species |
Caroline P. Baron |
Leif Skibsted |
|
1998 |
Flavonoids and other naturally occurring antioxidants. Physio-chemical aspects of their antioxidant mode of action |
Lars Viborg Jørgensen |
Leif Skibsted |
|
1998 |
Dietary vitamin E and pork meat quality |
Claus Jensen |
Grete Bertelsen |
|
1997 |
Application of electron spin resonance spectrometry and nanosecond laser flash photolysis to food chemistry |
Bo Rud Nielsen |
Leif Skibsted |
|
1995 |
Isolation and characterization of lipolytic enzymes from lactic acid bacteria in relation to flavour development in fermented sausages and reaction between H2O2 -activated myoglobin and other proteins |
Henrik Østdal |
Leif Skibsted |
|
1995 |
Antioxidants for meat and meat products. Interactions between Vitamin E and Vitamin C |
Lone Bruun-Jensen |
Leif Skibsted |
|
1995 |
Photochemical and oxidation reactions of importance for the sensory quality of aquavits and aromatic bitters |
Hanne H.F. Refsgaard |
Leif Skibsted |
|
1995 |
Cholesterol oxidation in dairy products |
Jacob Holm Nielsen |
Leif Skibsted |
|
1994 |
Varmebehandlingens indflydelse på udvikling af warmed-over flavour in varmebehandlet, kølelagret kød |
Martin Mielche |
Grete Bertelsen |
|
1993 |
Fluorescent oxidation products. Formation and application in the evaluation of the oxidative status of foods |
Henrik Stapelfeldt |
Leif Skibsted |
|
1993 |
Transformation between myoglobines and the role of myoglobines in lipid oxidation |
Anni Mikkelsen |
Leif Skibsted |
|
1992 |
Carotenoids. Photophysical, photochemical and chemical properties in relation to oxidation processes in foods and biological systems |
Kevin Jørgensen |
Leif Skibsted |
|
1991 |
Stability and function of the carotenoid astaxanthin in relation to pigmented fish and photoacustic spectroscopy |
Anne Grethe Christophersen |
Leif Skibsted |
|
1989 |
Myoglobin. Chemical properties in relation to colour and colour stability of meat products |
Henrik J. Andersen |
Leif Skibsted |