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Journal of Agricultural and Food Chemistry|January 5, 2008
Fluorescence spectroscopy: a rapid tool for analyzing dairy productsCharlotte Møller Andersen, Grith MortensenJournal of Agricultural and Food Chemistry|August 22, 2002
Comparison of peroxide value methods used for semihard cheesesGrith Mortensen, John Sørensen, Henrik StapelfeldtJournal of Agricultural and Food Chemistry|July 11, 2002
Light-induced oxidation in semihard cheeses. Evaluation of methods used to determine levels of oxidationGrith Mortensen, John Sørensen, Henrik StapelfeldtThe Journal of Dairy Research|December 3, 2003
Effect of specific wavelengths on light-induced quality changes in Havarti cheeseGrith Mortensen, John Sørensen, Bente Danielsen, et al.Journal of the Science of Food and Agriculture|June 2, 2012
Chemical composition and sensory quality of bovine milk as affected by type of forage and proportion of concentrate in the feed rationMette K Larsen, Ulla Kidmose, Troels Kristensen, et al.Lipids|May 27, 2015
Direct Derivatization vs Aqueous Extraction Methods of Fecal Free Fatty Acids for GC-MS AnalysisBashar Amer, Caroline Nebel, Hanne C Bertram, et al.Analytical Chemistry|July 12, 2013
Time-saving design of experiment protocol for optimization of LC-MS data processing in metabolomic approachesHong Zheng, Morten Rahr Clausen, Trine Kastrup Dalsgaard, et al.Journal of Agricultural and Food Chemistry|November 11, 2011
Effect of antioxidants on oxidation during the production of whey fat concentrateBente M Jensen, John Sørensen, Grith Mortensen, et al.Journal of Agricultural and Food Chemistry|December 20, 2012
Site-specific detection of radicals on α-lactalbumin after a riboflavin-sensitized reaction, detected by immuno-spin trapping, ESR, and MSTrine K Dalsgaard, Mathilde Triquigneaux, Leesa Deterding, et al.Pageof 1