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Meat Science|November 9, 2011
Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere compositionM Jakobsen, G BertelsenMeat Science|November 8, 2011
Photooxidation of oxymyoglobin. Wavelength dependence of quantum yields in relation to light discoloration of meatG Bertelsen, L H SkibstedMeat Science|November 8, 2011
Colour stability of minced beef. Ultraviolet barrier in packaging material reduces light-induced discoloration of frozen products during displayH J Andersen, G Bertelsen, L H SkibstedMeat Science|November 8, 2011
Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditionsH J Andersen, G Bertelsen, L H SkibstedActa Physiologica Scandinavica|October 20, 2004
Positive inotropic and sustained anti-beta-adrenergic effect of diadenosine pentaphosphate in human and guinea pig hearts. Role of dinucleotide receptors and adenosine receptorsL Arvola, G Bertelsen, D Hassaf, et al.Journal of the Science of Food and Agriculture|August 13, 2013
Predicting apple (cv. Elshof) postharvest dry matter and soluble solids content with near infrared spectroscopySylvia Travers, Marianne G Bertelsen, Sergey V KucheryavskiyPoultry Science|December 1, 1995
Supplementation of broiler diets with all-rac-alpha- or a mixture of natural source RRR-alpha-,gamma-,delta-tocopheryl acetate. 2. Effect on the oxidative stability of raw and precooked broiler meat productsC Jensen, L H Skibsted, K Jakobsen, et al.Food Additives and Contaminants|April 19, 2002
Production and applications of biobased packaging materials for the food industryC J Weber, V Haugaard, R Festersen, et al.Nordisk Veterinaermedicin|December 1, 1983
Rotavirus associated diarrhoea in nursing piglets and detection of antibody against rotavirus in colostrum, milk and serumJ Askaa, B Bloch, G Bertelsen, et al.Meat Science|November 8, 2011
Modified packaging as protection against photodegradation of the colour of pasteurized, sliced hamH J Andersen, G Bertelsen, A Ohlen, et al.Pageof 3