Authors: Gundersen, V McCall, D Bechmann, IE

Citation: V. Gundersen et al., Comparison of major and trace element concentrations in Danish greenhouse tomatoes (Lycopersicon esculentum cv. Aromata F1) cultivated in different substrates, J AGR FOOD, 49(8), 2001, pp. 3808-3815

Authors: Bechmann, IE Sturup, S Kristensen, LV

Citation: Ie. Bechmann et al., High resolution inductively coupled plasma mass spectrometry (HR-ICPMS) determination and multivariate evaluation of 10 trace elements in mussels from 7 sites in Limfjorden, Denmark, FRESEN J AN, 368(7), 2000, pp. 708-714

Authors: Thybo, AK Bechmann, IE Martens, M Engelsen, SB

Citation: Ak. Thybo et al., Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy, FOOD SCIENC, 33(2), 2000, pp. 103-111

Authors: Thybo, AK Bechmann, IE Martens, M Engelsen, SB

Citation: Ak. Thybo et al., Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy, LEBENSM-WIS, 33(2), 2000, pp. 103-111

Authors: Gundersen, V Bechmann, IE Behrens, A Sturup, S

Citation: V. Gundersen et al., Comparative investigation of concentrations of major and trace elements inorganic and conventional Danish agricultural crops. 1. Onions (Allium cepaHysam) and peas (Pisum sativum Ping Pong), J AGR FOOD, 48(12), 2000, pp. 6094-6102

Authors: Bechmann, IE Jorgensen, BM

Citation: Ie. Bechmann et Bm. Jorgensen, Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy, FOOD SCIENC, 31(7-8), 1998, pp. 648-652