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Journal of Agricultural and Food Chemistry|June 27, 2002
Myoglobin-induced lipid oxidation. A reviewCaroline P Baron, Henrik J AndersenJournal of Agricultural and Food Chemistry|September 1, 2005
UV treatment of fishmeal: a method to remove dioxins?Caroline P Baron, Torger Børresen, Charlotte JacobsenJournal of Agricultural and Food Chemistry|April 29, 2009
Does feed composition affect oxidation of rainbow trout (Oncorhynchus mykiss) during frozen storage?Caroline P Baron, Grethe Hyldig, Charlotte JacobsenJournal of Agricultural and Food Chemistry|April 29, 2010
Assessment of washing with antioxidant on the oxidative stability of fatty fish mince during processing and storageSylvie Eymard, Charlotte Jacobsen, Caroline P BaronJournal of Agricultural and Food Chemistry|January 31, 2007
Comparison of methods to reduce dioxin and polychlorinated biphenyls contents in fishmeal: extraction and enzymatic treatmentsCaroline P Baron, Torger Børresen, Charlotte JacobsenJournal of Agricultural and Food Chemistry|October 18, 2007
Characterization of oxidative changes in salted herring (Clupea harengus) during ripeningEva Andersen, Mogens L Andersen, Caroline P BaronJournal of Agricultural and Food Chemistry|February 7, 2002
Concentration effects in myoglobin-catalyzed peroxidation of linoleateCaroline P Baron, Leif H Skibsted, Henrik J AndersenMeat Science|December 15, 2015
Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphereDimitrios Spanos, Mette Christensen, Mari Ann Tørngren, et al.Molecular Nutrition & Food Research|January 6, 2011
Protein oxidation in muscle foods: a reviewMarianne N Lund, Marina Heinonen, Caroline P Baron, et al.Meat Science|December 15, 2015
Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)Dimitrios Spanos, Mari Ann Tørngren, Mette Christensen, et al.Pageof 3