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Results: 1-25/35
Authors:
Jacobsen, C
Hartvigsen, K
Lund, P
Thomsen, MK
Skibsted, LH
Holmer, G
Adler-Nissen, J
Meyer, AS
Citation: C. Jacobsen et al., Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration, EUR FOOD RE, 212(3), 2001, pp. 308-318
Authors:
Landbo, AK
Meyer, AS
Citation: Ak. Landbo et As. Meyer, Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitro, INT J FOOD, 36(7), 2001, pp. 727-735
Authors:
Pagel, A
Meyer, AS
Landy, CF
Citation: A. Pagel et al., The design of equalizer windings for lap-wound DC machines, IEEE IND AP, 37(4), 2001, pp. 1000-1011
Authors:
van der Meulen, FF
Meyer, AS
Levelt, WJM
Citation: Ff. Van Der Meulen et al., Eye movements during the production of nouns and pronouns, MEM COGNIT, 29(3), 2001, pp. 512-521
Authors:
Meyer, AS
Frankel, EN
Citation: As. Meyer et En. Frankel, Antioxidant activity of hydroxycinnamic acids on human low-density lipoprotein oxidation, METH ENZYM, 335, 2001, pp. 256-265
Authors:
Meyer, AS
Koser, C
Adler-Nissen, J
Citation: As. Meyer et al., Efficiency of enzymatic and other alternative clarification and fining treatments on turbidity and haze in cherry juice, J AGR FOOD, 49(8), 2001, pp. 3644-3650
Oxidation in fish oil enriched mayonnaise: Ascorbic acid and low pH increase oxidative deterioration
Authors:
Jacobsen, C
Timm, M
Meyer, AS
Citation: C. Jacobsen et al., Oxidation in fish oil enriched mayonnaise: Ascorbic acid and low pH increase oxidative deterioration, J AGR FOOD, 49(8), 2001, pp. 3947-3956
Authors:
Andreasen, MF
Landbo, AK
Christensen, LP
Hansen, A
Meyer, AS
Citation: Mf. Andreasen et al., Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteins, J AGR FOOD, 49(8), 2001, pp. 4090-4096
Authors:
Landbo, AK
Meyer, AS
Citation: Ak. Landbo et As. Meyer, Enzyme-assisted extraction of antioxidative phenols from black current juice press residues (Ribes nigrum), J AGR FOOD, 49(7), 2001, pp. 3169-3177
Authors:
Jacobsen, C
Hartvigsen, K
Thomsen, MK
Hansen, LF
Lund, P
Skibsted, LH
Holmer, G
Adler-Nissen, J
Meyer, AS
Citation: C. Jacobsen et al., Lipid oxidation in fish oil enriched mayonnaise: Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration, J AGR FOOD, 49(2), 2001, pp. 1009-1019
Authors:
Pasternack, RF
Ewen, S
Rao, A
Meyer, AS
Freedman, MA
Collings, PJ
Frey, SL
Ranen, MC
de Paula, JC
Citation: Rf. Pasternack et al., Interactions of copper(Il) porphyrins with DNA, INORG CHIM, 317(1-2), 2001, pp. 59-71
Authors:
Bock, K
Eberhard, KM
Cutting, JC
Meyer, AS
Schriefers, H
Citation: K. Bock et al., Some attractions of verb agreement, COG PSYCHOL, 43(2), 2001, pp. 83-128
Authors:
Jacobsen, C
Hartvigsen, K
Lund, P
Thomsen, MK
Skibsted, LH
Adler-Nissen, J
Holmer, G
Meyer, AS
Citation: C. Jacobsen et al., Oxidation in fish oil-enriched mayonnaise 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squaresregression analysis, EUR FOOD RE, 211(2), 2000, pp. 86-98
Authors:
Jacobsen, C
Hartvigsen, K
Lund, P
Adler-Nissen, J
Holmer, G
Meyer, AS
Citation: C. Jacobsen et al., Oxidation in fish-oil-enriched mayonnaise 2. Assessment of the efficacy ofdifferent tocopherol antioxidant systems by discriminant partial least squares regression analysis, EUR FOOD RE, 210(4), 2000, pp. 242-257
Authors:
Meyer, AS
van der Meulen, FF
Citation: As. Meyer et Ff. Van Der Meulen, Phonological priming effects on speech onset latencies and viewing times in object naming, PSYCHON B R, 7(2), 2000, pp. 314-319
Authors:
Levelt, WJM
Meyer, AS
Citation: Wjm. Levelt et As. Meyer, Word for word: Multiple lexical access in speech production, EUR J COG P, 12(4), 2000, pp. 433-452
Authors:
Rajakanthan, T
Meyer, AS
Dwolatzky, B
Citation: T. Rajakanthan et al., Computer generated transformer zones as part of township electrification design software, IEEE POW D, 15(3), 2000, pp. 1067-1072
Authors:
Andreasen, MF
Christensen, LP
Meyer, AS
Hansen, A
Citation: Mf. Andreasen et al., Ferulic acid dehydrodimers in rye (Secale cereale L.), J CEREAL SC, 31(3), 2000, pp. 303-307
Authors:
Dell, GS
Reed, KD
Adams, DR
Meyer, AS
Citation: Gs. Dell et al., Speech errors, phonotactic constraints, and implicit learning: A study of the role of experience in language production, J EXP PSY L, 26(6), 2000, pp. 1355-1367
Authors:
Meyer, AS
Levelt, WJM
Citation: As. Meyer et Wjm. Levelt, Merging speech perception and production, BEHAV BRAIN, 23(3), 2000, pp. 339
Authors:
Frankel, EN
Meyer, AS
Citation: En. Frankel et As. Meyer, The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants, J SCI FOOD, 80(13), 2000, pp. 1925-1941
Authors:
Andreasen, MF
Christensen, LP
Meyer, AS
Hansen, A
Citation: Mf. Andreasen et al., Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secalecereale L.) varieties, J AGR FOOD, 48(7), 2000, pp. 2837-2842
Authors:
Jacobsen, C
Hartvigsen, K
Lund, P
Meyer, AS
Adler-Nissen, J
Holstborg, J
Holmer, G
Citation: C. Jacobsen et al., Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis, EUR FOOD RE, 210(1), 1999, pp. 13-30
Authors:
Jacobsen, C
Meyer, AS
Adler-Nissen, J
Citation: C. Jacobsen et al., Oxidation mechanisms in real food emulsions: oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise, Z LEBENSM U, 208(5-6), 1999, pp. 317-327
Authors:
Meyer, AS
Citation: As. Meyer, LipidForum's 20th Nordic lipid symposium - Editorial, FETT-LIPID, 101(12), 1999, pp. 449-449