Showing results (1-10 of 70) with videos related to
Sort By:
Pageof 7
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|February 7, 2002
Concentration effects in myoglobin-catalyzed peroxidation of linoleateCaroline P Baron, Leif H Skibsted, Henrik J AndersenFree Radical Research|July 27, 2007
Nitrosylmyoglobin as antioxidant--kinetics and proposed mechanism for reduction of hydroperoxidesCaroline P Baron, Jens K S Møller, Leif H Skibsted, et al.Meat Science|November 9, 2011
Factors of significance for pork quality-a reviewKatja Rosenvold, Henrik J AndersenMeat Science|November 9, 2011
The significance of pre-slaughter stress and diet on colour and colour stability of porkKatja Rosenvold, 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|June 10, 2004
Identification of specific oxidatively modified proteins in chicken muscles using a combined immunologic and proteomic approachJan Stagsted, Emøke Bendixen, Henrik J AndersenPageof 7