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Results: 1-25/53
Authors:
Pedrielli, P
Holkeri, LM
Skibsted, LH
Citation: P. Pedrielli et al., Antioxidant activity of (+)-catechin. Rate constant for hydrogen-atom transfer to peroxyl radicals, EUR FOOD RE, 213(4-5), 2001, pp. 405-408
Authors:
Carlsen, CU
Andersen, ML
Skibsted, LH
Citation: Cu. Carlsen et al., Oxidative stability of processed pork. Assay based on ESR-detection of radicals, EUR FOOD RE, 213(3), 2001, pp. 170-173
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:
Schwarz, K
Bertelsen, G
Nissen, LR
Gardner, PT
Heinonen, MI
Hopia, A
Huynh-Ba, T
Lambelet, P
McPhail, D
Skibsted, LH
Tijburg, L
Citation: K. Schwarz et al., Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds, EUR FOOD RE, 212(3), 2001, pp. 319-328
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:
Juncher, D
Ronn, B
Mortensen, ET
Henckel, P
Karlsson, A
Skibsted, LH
Bertelsen, G
Citation: D. Juncher et al., Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork, MEAT SCI, 58(4), 2001, pp. 347-357
Authors:
Zhang, JP
Skibsted, LH
Fujii, R
Koyama, Y
Citation: Jp. Zhang et al., Transient absorption from the 1B(u)(+) state of all-trans-beta-carotene newly identified in the near-infrared region, PHOTOCHEM P, 73(3), 2001, pp. 219-222
Authors:
Andersen, AB
Hansen, E
Jorgensen, U
Skibsted, LH
Citation: Ab. Andersen et al., Glass transition in frozen fresh cheese, MILCHWISSEN, 56(8), 2001, pp. 441-443
Authors:
Pedrielli, P
Pedulli, GF
Skibsted, LH
Citation: P. Pedrielli et al., Antioxidant mechanism of flavonoids. Solvent effect on rate constant for chain-breaking reaction of quercetin and epicatechin in autoxidation of methyl linoleate, J AGR FOOD, 49(6), 2001, pp. 3034-3040
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:
Andersen, ML
Skibsted, LH
Citation: Ml. Andersen et Lh. Skibsted, Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing, J AGR FOOD, 49(11), 2001, pp. 5232-5237
Authors:
Zhang, JP
Fujii, R
Koyama, Y
Rondonuwu, FS
Watanabe, Y
Mortensen, A
Skibsted, LH
Citation: Jp. Zhang et al., The 1B(u)-type singlet state of beta-carotene as a precursor of the radical cation found in chloroform solution by sub-picosecond time-resolved absorption spectroscopy, CHEM P LETT, 348(3-4), 2001, pp. 235-241
Authors:
Mortensen, A
Skibsted, LH
Truscott, TG
Citation: A. Mortensen et al., The interaction of dietary carotenoids with radical species, ARCH BIOCH, 385(1), 2001, pp. 13-19
Authors:
Thomsen, MK
Jacobsen, C
Skibsted, LH
Citation: Mk. Thomsen et al., Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy, EUR FOOD RE, 211(6), 2000, pp. 381-386
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
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:
Orlien, V
Hansen, E
Skibsted, LH
Citation: V. Orlien et al., Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism, EUR FOOD RE, 211(2), 2000, pp. 99-104
Authors:
Kroger-Ohlsen, MV
Andersen, ML
Skibsted, LH
Citation: Mv. Kroger-ohlsen et al., Reduction of ferrylmyoglobin by the spin trap N-tert-butyl-alpha-phenylnitrone (PBN) in aqueous solution and during freezing, FREE RAD RE, 32(4), 2000, pp. 313-325
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:
Baron, CP
Skibsted, LH
Andersen, HJ
Citation: Cp. Baron et al., Peroxidation of linoleate at physiological pH: Hemichrome formation by substrate binding protects against metmyoglobin activation by hydrogen peroxide, FREE RAD B, 28(4), 2000, pp. 549-558
Authors:
Juncher, D
Vestergaard, CS
Soltoft-Jensen, J
Weber, CJ
Bertelsen, G
Skibsted, LH
Citation: D. Juncher et al., Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product, MEAT SCI, 55(4), 2000, pp. 483-491
Authors:
Lauridsen, C
Jensen, SK
Skibsted, LH
Bertelsen, G
Citation: C. Lauridsen et al., Influence of supranutritional vitamin E and copper on alpha-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M-Psoas major and M-Longissimus dorsi, MEAT SCI, 54(4), 2000, pp. 377-384
Authors:
Moller, JKS
Jensen, JS
Olsen, MB
Skibsted, LH
Bertelsen, G
Citation: Jks. Moller et al., Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere, MEAT SCI, 54(4), 2000, pp. 399-405
Authors:
Andersen, AB
Risbo, J
Andersen, ML
Skibsted, LH
Citation: Ab. Andersen et al., Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe, FOOD CHEM, 70(4), 2000, pp. 499-508
Authors:
Kroger-Ohlsen, MV
Skibsted, LH
Citation: Mv. Kroger-ohlsen et Lh. Skibsted, Deactivation of hypervalent meat pigments. Kinetics of reduction of ferrylmyoglobin by nitrite and iodide, FOOD CHEM, 70(2), 2000, pp. 209-214