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Results: 1-13 |
Results: 13

Authors: Rasmussen, CV Hansen, HB Hansen, A Larsen, LM
Citation: Cv. Rasmussen et al., pH-, temperature- and time-dependent activities of endogenous endo-beta-D-xylanase, beta-D-xylosidase and alpha-L-arabinofuranosidase in extracts from ungerminated rye (Secale cereale L.) grain, J CEREAL SC, 34(1), 2001, pp. 49-60

Authors: Berge, P Ertbjerg, P Larsen, LM Astruc, T Vignon, X Moller, AJ
Citation: P. Berge et al., Tenderization of beef by lactic acid injected at different times post mortem, MEAT SCI, 57(4), 2001, pp. 347-357

Authors: Jamtveit, B Brooker, R Brooks, K Larsen, LM Pedersen, T
Citation: B. Jamtveit et al., The water content of olivines from the North Atlantic Volcanic Province, EARTH PLAN, 186(3-4), 2001, pp. 401-415

Authors: Christensen, M Purslow, PP Larsen, LM
Citation: M. Christensen et al., The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue, MEAT SCI, 55(3), 2000, pp. 301-307

Authors: Fitton, JG Larsen, LM Saunders, AD Hardarson, BS Kempton, PD
Citation: Jg. Fitton et al., Palaeogene continental to oceanic magmatism on the SE Greenland continental margin at 63 degrees N: a review of the results of ocean drilling programlegs 152 and 163, J PETROLOGY, 41(7), 2000, pp. 951-966

Authors: Larsen, LM Pedersen, AK
Citation: Lm. Larsen et Ak. Pedersen, Processes in high-mg, high-T magmas: Evidence from olivine, chromite and glass in palaeogene picrites from West Greenland, J PETROLOGY, 41(7), 2000, pp. 1071-1098

Authors: Aaslyng, MD Larsen, LM Nielsen, PM
Citation: Md. Aaslyng et al., The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis, Z LEBENSM U, 208(5-6), 1999, pp. 355-361

Authors: Aaslyng, MD Larsen, LM Nielsen, PM
Citation: Md. Aaslyng et al., Development of chemical and sensory characteristics during enzymatic hydrolysis of soy, Z LEBENSM U, 208(1), 1999, pp. 50-56

Authors: Petersen, MA Poll, L Larsen, LM
Citation: Ma. Petersen et al., Identification of compounds contributing to boiled potato off-flavour ('POF'), FOOD SCIENC, 32(1), 1999, pp. 32-40

Authors: Ertbjerg, P Mielche, MM Larsen, LM Moller, AJ
Citation: P. Ertbjerg et al., Relationship between proteolytic changes and tenderness in prerigor lacticacid marinated beef, J SCI FOOD, 79(7), 1999, pp. 970-978

Authors: Ertbjerg, P Larsen, LM Moller, AJ
Citation: P. Ertbjerg et al., Effect of prerigor lactic acid treatment on lysosomal enzyme release in bovine muscle, J SCI FOOD, 79(1), 1999, pp. 95-100

Authors: Ertbjerg, P Henckel, P Karlsson, A Larsen, LM Moller, AJ
Citation: P. Ertbjerg et al., Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle, J ANIM SCI, 77(9), 1999, pp. 2428-2436

Authors: Larsen, LM Waagstein, R Pedersen, AK Storey, M
Citation: Lm. Larsen et al., Trans-Atlantic correlation of the Palaeogene volcanic successions in the Faeroe Islands and East Greenland, J GEOL SOC, 156, 1999, pp. 1081-1095
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