Showing results (1-10 of 134) with videos related to
Sort By:
Pageof 14
Meat Science|November 9, 2011
Sodium diffusion in cured pork determined by (22)Na radiologyChristian Vestergaard, Bertel Lohmann Andersen, Jens Adler-NissenMeat Science|November 9, 2011
Quantification of salt concentrations in cured pork by computed tomographyChristian Vestergaard, Jørgen Risum, Jens Adler-NissenMeat Science|November 9, 2011
(23)Na-MRI quantification of sodium and water mobility in pork during brine curingChristian Vestergaard, Jørgen Risum, Jens Adler-NissenMeat Science|November 9, 2011
Salt distribution in dry-cured ham measured by computed tomography and image analysisChristian Vestergaard, Søren G Erbou, Torunn Thauland, et al.Journal of Agricultural and Food Chemistry|July 9, 2004
Effects of degree of enzymatic interesterification on the physical properties of margarine fats: solid fat content, crystallization behavior, crystal morphology, and crystal networkHong Zhang, Paul Smith, Jens Adler-NissenJournal of Agricultural and Food Chemistry|December 24, 2003
Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose contentEgle Bylaite, Anne S Meyer, Jens Adler-NissenJournal of Agricultural and Food Chemistry|April 28, 2005
Effect of xanthan on flavor release from thickened viscous food model systemsEgle Bylaite, Jens Adler-Nissen, Anne S MeyerMeat Science|January 12, 2013
3D modelling of coupled mass and heat transfer of a convection-oven roasting processAberham Hailu Feyissa, Krist V Gernaey, Jens Adler-NissenJournal of Agricultural and Food Chemistry|May 27, 2004
Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systemsEgle Bylaite, Zivile Ilgunaite, Anne S Meyer, et al.Therapeutic Advances in Chronic Disease|November 17, 2015
Chronic spontaneous urticaria: latest developments in aetiology, diagnosis and therapyChristian Vestergaard, Mette DeleuranPageof 14