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Results:
1-25
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Results: 25
Authors:
Jacobsen, C
Hartvigsen, K
Lund, P
Thomsen, MK
Skibsted, LH
Holmer, G
Adler-Nissen, J
Meyer, AS
Citation: C. Jacobsen et al., Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration, EUR FOOD RE, 212(3), 2001, pp. 308-318
Authors:
Munk, S
Johansen, C
Stahnke, LH
Adler-Nissen, J
Citation: S. Munk et al., Microbial survival and odor in laundry, J SURFACT D, 4(4), 2001, pp. 385-394
Authors:
Meyer, AS
Koser, C
Adler-Nissen, J
Citation: As. Meyer et al., Efficiency of enzymatic and other alternative clarification and fining treatments on turbidity and haze in cherry juice, J AGR FOOD, 49(8), 2001, pp. 3644-3650
Authors:
Jacobsen, C
Hartvigsen, K
Thomsen, MK
Hansen, LF
Lund, P
Skibsted, LH
Holmer, G
Adler-Nissen, J
Meyer, AS
Citation: C. Jacobsen et al., Lipid oxidation in fish oil enriched mayonnaise: Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration, J AGR FOOD, 49(2), 2001, pp. 1009-1019
Authors:
Xu, XB
Skands, A
Adler-Nissen, J
Citation: Xb. Xu et al., Purification of specific structured lipids by distillation: Effects on acyl migration, J AM OIL CH, 78(7), 2001, pp. 715-718
Authors:
Zhang, H
Xu, XB
Nilsson, J
Mu, HL
Adler-Nissen, J
Hoy, CE
Citation: H. Zhang et al., Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginosa lipase in a large-scale study, J AM OIL CH, 78(1), 2001, pp. 57-64
Authors:
Zhang, H
Xu, XB
Mu, HL
Nilsson, J
Adler-Nissen, J
Hoy, CE
Citation: H. Zhang et al., Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor, EUR J LIPID, 102(6), 2000, pp. 411-418
Authors:
Jacobsen, C
Hartvigsen, K
Lund, P
Thomsen, MK
Skibsted, LH
Adler-Nissen, J
Holmer, G
Meyer, AS
Citation: C. Jacobsen et al., Oxidation in fish oil-enriched mayonnaise 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squaresregression analysis, EUR FOOD RE, 211(2), 2000, pp. 86-98
Authors:
Jacobsen, C
Hartvigsen, K
Lund, P
Adler-Nissen, J
Holmer, G
Meyer, AS
Citation: C. Jacobsen et al., Oxidation in fish-oil-enriched mayonnaise 2. Assessment of the efficacy ofdifferent tocopherol antioxidant systems by discriminant partial least squares regression analysis, EUR FOOD RE, 210(4), 2000, pp. 242-257
Authors:
Munk, S
Munch, P
Stahnke, L
Adler-Nissen, J
Schieberle, P
Citation: S. Munk et al., Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile, J SURFACT D, 3(4), 2000, pp. 505-515
Authors:
Zhou, DQ
Xu, XB
Mu, HL
Hoy, CE
Adler-Nissen, J
Citation: Dq. Zhou et al., Lipase-catalyzed production of structured lipids via acidolysis of fish oil with caprylic acid, J FOOD LIPI, 7(4), 2000, pp. 263-274
Authors:
Norsker, M
Jensen, M
Adler-Nissen, J
Citation: M. Norsker et al., Enzymatic gelation of sugar beet pectin in food products, FOOD HYDROC, 14(3), 2000, pp. 237-243
Authors:
Xu, XB
Skands, A
Jonsson, G
Adler-Nissen, J
Citation: Xb. Xu et al., Production of structured lipids by lipase-catalysed interesterification inan ultrafiltration membrane reactor, BIOTECH LET, 22(21), 2000, pp. 1667-1671
Authors:
Zhang, H
Xu, XB
Mu, HL
Nilsson, J
Adler-Nissen, J
Hoy, CE
Citation: H. Zhang et al., Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor, STARCH, 52(6-7), 2000, pp. 221-228
Authors:
Adler-Nissen, J
Citation: J. Adler-nissen, Untitled, NAHRUNG, 44(2), 2000, pp. 75-75
Authors:
Xu, X
Balchen, S
Jonsson, G
Adler-Nissen, J
Citation: X. Xu et al., Production of structured lipids by lipase-catalyzed interesterification ina flat membrane reactor, J AM OIL CH, 77(10), 2000, pp. 1035-1041
Authors:
Jacobsen, C
Hartvigsen, K
Lund, P
Meyer, AS
Adler-Nissen, J
Holstborg, J
Holmer, G
Citation: C. Jacobsen et al., Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis, EUR FOOD RE, 210(1), 1999, pp. 13-30
Authors:
Jacobsen, C
Meyer, AS
Adler-Nissen, J
Citation: C. Jacobsen et al., Oxidation mechanisms in real food emulsions: oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise, Z LEBENSM U, 208(5-6), 1999, pp. 317-327
Authors:
Xu, X
Mu, H
Hoy, CE
Adler-Nissen, J
Citation: X. Xu et al., Production of specifically structured lipids by enzymatic interesterification in a pilot enzyme bed reactor: process optimization by response surfacemethodology, FETT-LIPID, 101(6), 1999, pp. 207-214
Authors:
Mu, HL
Xu, XB
Adler-Nissen, J
Hoy, CE
Citation: Hl. Mu et al., Production of structured lipids by lipase-catalyzed interesterification ina packed bed reactor: effect of reaction parameters on the level of diacylglycerols in the products, FETT-LIPID, 101(5), 1999, pp. 158-164
Authors:
Norsker, M
Bloch, L
Adler-Nissen, J
Citation: M. Norsker et al., Enzymatic degradation of plant cell wall polysaccharides: The kinetic effect of competitive adsorption, NAHRUNG, 43(5), 1999, pp. 307-310
Authors:
Jacobsen, C
Schwarz, K
Stockmann, H
Meyer, AS
Adler-Nissen, J
Citation: C. Jacobsen et al., Partitioning of selected antioxidants in mayonnaise, J AGR FOOD, 47(9), 1999, pp. 3601-3610
Authors:
Jacobsen, C
Adler-Nissen, J
Meyer, AS
Citation: C. Jacobsen et al., Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise, J AGR FOOD, 47(12), 1999, pp. 4917-4926
Authors:
Xu, X
Mu, H
Skands, ARH
Hoy, CE
Adler-Nissen, J
Citation: X. Xu et al., Parameters affecting diacylglycerol formation during the production of specific-structured lipids by lipase-catalyzed interesterification, J AM OIL CH, 76(2), 1999, pp. 175-181
Authors:
Xu, X
Balchen, S
Hoy, CE
Adler-Nissen, J
Citation: X. Xu et al., Production of specific-structured lipids by enzymatic interesterification in a pilot continuous enzyme bed reactor, J AM OIL CH, 75(11), 1998, pp. 1573-1579
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