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Citation: Hl. Madsen et al., THE ANTIOXIDATIVE ACTIVITY OF SUMMER SAVORY (SATUREJA-HORTENSIS L) AND ROSEMARY (ROSMARINUS-OFFICINALIS L) IN DRESSING STORED EXPOSED TO LIGHT OR IN DARKNESS, Food chemistry, 63(2), 1998, pp. 173-180

Authors: MADSEN HL NIELSEN BR BERTELSEN G SKIBSTED LH

Citation: Hl. Madsen et al., SCREENING OF ANTIOXIDATIVE ACTIVITY OF SPICES - A COMPARISON BETWEEN ASSAYS BASED ON ESR SPIN-TRAPPING AND ELECTROCHEMICAL MEASUREMENT OF OXYGEN-CONSUMPTION, Food chemistry, 57(2), 1996, pp. 331-337

Authors: MADSEN HL ANDERSEN L CHRISTIANSEN L BROCKHOFF P BERTELSEN G

Citation: Hl. Madsen et al., ANTIOXIDATIVE ACTIVITY OF SUMMER SAVORY (SATUREJA-HORTENSIS L) AND ROSEMARY (ROSMARINUS-OFFICINALIS L) IN MINCED, COOKED PORK MEAT, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(4), 1996, pp. 333-338

Authors: MADSEN HL BERTELSEN G

Citation: Hl. Madsen et G. Bertelsen, SPICES AS ANTIOXIDANTS, Trends in food science & technology, 6(8), 1995, pp. 271-277

Authors: BERTELSEN G CHRISTOPHERSEN C NIELSEN PH MADSEN HL STADEL P

Citation: G. Bertelsen et al., CHROMATOGRAPHIC ISOLATION OF ANTIOXIDANTS GUIDED BY A METHYL LINOLEATE ASSAY, Journal of agricultural and food chemistry, 43(5), 1995, pp. 1272-1275

Authors: HUISMAN M MADSEN HL SKIBSTED LH BERTELSEN G

Citation: M. Huisman et al., THE COMBINED EFFECT OF ROSEMARY (ROSMARINUS-OFFICINALIS L) AND MODIFIED ATMOSPHERE PACKAGING AS PROTECTION AGAINST WARMED OVER FLAVOR IN COOKED MINCED PORK MEAT, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(1), 1994, pp. 57-59