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Henrik J Andersen

Showing results (1-10 of 51) with videos related to

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Meat Science|November 9, 2011
Factors of significance for pork quality-a reviewKatja Rosenvold, Henrik J Andersen
Meat Science|November 9, 2011
The significance of pre-slaughter stress and diet on colour and colour stability of porkKatja Rosenvold, Henrik J Andersen
Journal of Agricultural and Food Chemistry|June 27, 2002
Myoglobin-induced lipid oxidation. A reviewCaroline P Baron, Henrik J Andersen
Journal 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 Andersen
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
Meat Science|November 9, 2011
Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory studyHanne Christine Bertram, Margit Dall Aaslyng, Henrik J Andersen
Meat Science|November 9, 2011
Development in myofibrillar water distribution of two pork qualities during 10-month freezer storageHanne Christine Bertram, Rikke Høll Andersen, Henrik J Andersen
Journal of Agricultural and Food Chemistry|February 7, 2002
Concentration effects in myoglobin-catalyzed peroxidation of linoleateCaroline P Baron, Leif H Skibsted, Henrik J Andersen
Journal of Agricultural and Food Chemistry|November 28, 2002
Aldehyde-induced xanthine oxidase activity in raw milkCharlotte L Steffensen, Henrik J Andersen, Jacob H Nielsen
Pageof 6

Showing results (1-10 of 51) with videos related to

Sort By:
Pageof 6
Meat Science|November 9, 2011
Factors of significance for pork quality-a reviewKatja Rosenvold, Henrik J Andersen
Meat Science|November 9, 2011
The significance of pre-slaughter stress and diet on colour and colour stability of porkKatja Rosenvold, Henrik J Andersen
Journal of Agricultural and Food Chemistry|June 27, 2002
Myoglobin-induced lipid oxidation. A reviewCaroline P Baron, Henrik J Andersen
Journal 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 Andersen
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
Meat Science|November 9, 2011
Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory studyHanne Christine Bertram, Margit Dall Aaslyng, Henrik J Andersen
Meat Science|November 9, 2011
Development in myofibrillar water distribution of two pork qualities during 10-month freezer storageHanne Christine Bertram, Rikke Høll Andersen, Henrik J Andersen
Journal of Agricultural and Food Chemistry|February 7, 2002
Concentration effects in myoglobin-catalyzed peroxidation of linoleateCaroline P Baron, Leif H Skibsted, Henrik J Andersen
Journal of Agricultural and Food Chemistry|November 28, 2002
Aldehyde-induced xanthine oxidase activity in raw milkCharlotte L Steffensen, Henrik J Andersen, Jacob H Nielsen
Pageof 6