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Henrik Østdal

Showing results (1-10 of 7) with videos related to

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Journal of Agricultural and Food Chemistry|July 18, 2014
Lipases in wheat breadmaking: analysis and functional effects of lipid reaction productsMonika Schaffarczyk, Henrik Østdal, Peter Koehler
Free Radical Biology & Medicine|July 11, 2002
Reaction between protein radicals and other biomoleculesHenrik Østdal, Michael J Davies, Henrik J Andersen
Journal of Agricultural and Food Chemistry|February 21, 2002
Deoxyhemoglobin-mediated lipid oxidation in washed fish muscleMark P Richards, Henrik Østdal, Henrik J Andersen
Archives of Biochemistry and Biophysics|August 2, 2003
The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin speciesMaiken V Kröger-Ohlsen, Henrik Østdal, Mogens L Andersen
Journal of Agricultural and Food Chemistry|November 21, 2012
Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobinSisse Jongberg, Marianne N Lund, Henrik Østdal, et al.
Food Chemistry|February 3, 2016
Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipidsMonika Schaffarczyk, Henrik Østdal, Olivia Matheis, et al.
Journal of Agricultural and Food Chemistry|February 24, 2007
Does oxidation affect the water functionality of myofibrillar proteins?Hanne Christine Bertram, Mette Kristensen, Henrik Østdal, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|July 18, 2014
Lipases in wheat breadmaking: analysis and functional effects of lipid reaction productsMonika Schaffarczyk, Henrik Østdal, Peter Koehler
Free Radical Biology & Medicine|July 11, 2002
Reaction between protein radicals and other biomoleculesHenrik Østdal, Michael J Davies, Henrik J Andersen
Journal of Agricultural and Food Chemistry|February 21, 2002
Deoxyhemoglobin-mediated lipid oxidation in washed fish muscleMark P Richards, Henrik Østdal, Henrik J Andersen
Archives of Biochemistry and Biophysics|August 2, 2003
The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin speciesMaiken V Kröger-Ohlsen, Henrik Østdal, Mogens L Andersen
Journal of Agricultural and Food Chemistry|November 21, 2012
Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobinSisse Jongberg, Marianne N Lund, Henrik Østdal, et al.
Food Chemistry|February 3, 2016
Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipidsMonika Schaffarczyk, Henrik Østdal, Olivia Matheis, et al.
Journal of Agricultural and Food Chemistry|February 24, 2007
Does oxidation affect the water functionality of myofibrillar proteins?Hanne Christine Bertram, Mette Kristensen, Henrik Østdal, et al.
Pageof 1