Authors: Kristensen, D Hansen, E Arndal, A Trinderup, RA Skibsted, LH

Citation: D. Kristensen et al., Influence of light and temperature on the colour and oxidative stability of processed cheese, INT DAIRY J, 11(10), 2001, pp. 837-843

Authors: Kristensen, D Orlien, V Mortensen, G Brockhoff, P Skibsted, LH

Citation: D. Kristensen et al., Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere, INT DAIRY J, 10(1-2), 2000, pp. 95-103

Authors: Kristensen, D Boesen, M Jakobsen, UL Mansson, L Erichsen, L Skibsted, LH

Citation: D. Kristensen et al., Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spread, MILCHWISSEN, 55(9), 2000, pp. 504-507

Authors: Thomsen, MK Kristensen, D Skibsted, LH

Citation: Mk. Thomsen et al., Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids, J AM OIL CH, 77(7), 2000, pp. 725-730

Authors: Kristensen, D Skibsted, LH

Citation: D. Kristensen et Lh. Skibsted, Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese, J AGR FOOD, 47(8), 1999, pp. 3099-3104

Authors: Kristensen, D Nylander, T Rasmussen, JT Paulsson, M Birdi, KS

Citation: D. Kristensen et al., Adsorbed and spread films of bovine milk xanthine oxidase at the air-waterinterface, COLL SURF A, 143(2-3), 1998, pp. 221-231