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Results: 1-11 |
Results: 11
Diversity of Listeria monocytogenes isolates from cold-smoked salmon produced in different smokehouses as assessed by Random Amplified Polymorphic DNA analyses
Authors: Vogel, BF Jorgensen, LV Ojeniyi, B Huss, HH Gram, L
Citation: Bf. Vogel et al., Diversity of Listeria monocytogenes isolates from cold-smoked salmon produced in different smokehouses as assessed by Random Amplified Polymorphic DNA analyses, INT J F MIC, 65(1-2), 2001, pp. 83-92
Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariateregression
Authors: Jorgensen, LV Huss, HH Dalgaard, P
Citation: Lv. Jorgensen et al., Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariateregression, J AGR FOOD, 49(5), 2001, pp. 2376-2381
Radical scavenging by dietary flavonoids. A kinetic study of antioxidant efficiencies
Authors: Madsen, HL Andersen, CM Jorgensen, LV Skibsted, LH
Citation: Hl. Madsen et al., Radical scavenging by dietary flavonoids. A kinetic study of antioxidant efficiencies, EUR FOOD RE, 211(4), 2000, pp. 240-246
The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon
Authors: Jorgensen, LV Huss, HH Dalgaard, P
Citation: Lv. Jorgensen et al., The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon, J APPL MICR, 89(6), 2000, pp. 920-934
Cooked and brined shrimps packed in a modified atmosphere have a shelf-life of > 7 months at 0 degrees C, but spoil in 4-6 days at 25 degrees C
Authors: Dalgaard, P Jorgensen, LV
Citation: P. Dalgaard et Lv. Jorgensen, Cooked and brined shrimps packed in a modified atmosphere have a shelf-life of > 7 months at 0 degrees C, but spoil in 4-6 days at 25 degrees C, INT J FOOD, 35(4), 2000, pp. 431-442
Muscle involvement during intermittent contraction patterns with differenttarget force feedback modes
Authors: Sjogaard, G Jorgensen, LV Ekner, D Sogaard, K
Citation: G. Sjogaard et al., Muscle involvement during intermittent contraction patterns with differenttarget force feedback modes, CLIN BIOMEC, 15, 2000, pp. S25-S29
Control options for Listeria monocytogenes in seafoods
Authors: Huss, HH Jorgensen, LV Vogel, BF
Citation: Hh. Huss et al., Control options for Listeria monocytogenes in seafoods, INT J F MIC, 62(3), 2000, pp. 267-274
Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH
Authors: Jorgensen, LV Dalgaard, P Huss, HH
Citation: Lv. Jorgensen et al., Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH, J AGR FOOD, 48(6), 2000, pp. 2448-2453
Regeneration of phenolic antioxidants from phenoxyl radicals: An ESR and electrochemical study of antioxidant hierarchy
Authors: Jorgensen, LV Madsen, HL Thomsen, MK Dragsted, LO Skibsted, LH
Citation: Lv. Jorgensen et al., Regeneration of phenolic antioxidants from phenoxyl radicals: An ESR and electrochemical study of antioxidant hierarchy, FREE RAD RE, 30(3), 1999, pp. 207-220
A testing set-up for a micro-analysis positron beam facility
Authors: Jorgensen, LV van Veen, A Schut, H Winkelman, A Kruit, P
Citation: Lv. Jorgensen et al., A testing set-up for a micro-analysis positron beam facility, NUCL INST A, 427(1-2), 1999, pp. 131-135
Two-electron electrochemical oxidation of quercetin and kaempferol changesonly the flavonoid C-ring
Authors: Jorgensen, LV Cornett, C Justesen, U Skibsted, LH Dragsted, LO
Citation: Lv. Jorgensen et al., Two-electron electrochemical oxidation of quercetin and kaempferol changesonly the flavonoid C-ring, FREE RAD RE, 29(4), 1998, pp. 339-350
Risultati: 1-11 |