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Lone Andersen

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

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International Journal of Food Microbiology|November 6, 2004
The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model systemKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
Meat Science|November 9, 2011
Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening timeKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
Meat Science|November 9, 2011
Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentationKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
Meat Science|November 9, 2011
A fermented meat model system for studies of microbial aroma formationKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
Dental Clinics of North America|July 10, 2003
Oral infections and systemic diseasesPalle Holmstrup, Anne Havemose Poulsen, Lone Andersen, et al.
Aquatic Toxicology (Amsterdam, Netherlands)|January 27, 2005
Does the effect of herbicide pulse exposure on aquatic plants depend on Kow or mode of action?Nina Cedergreen, Lone Andersen, Charlotte Frihauge Olesen, et al.
Movement Disorders Clinical Practice|February 19, 2025
Magnetic Resonance-Guided Focused Ultrasound Treatment for Essential Tremor: A Single-Center ExperienceVictor S Hvingelby, Pernille Kjeldsen, Bo Bergholt, et al.
Pageof 1

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

Sort By:
Pageof 1
International Journal of Food Microbiology|November 6, 2004
The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model systemKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
Meat Science|November 9, 2011
Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening timeKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
Meat Science|November 9, 2011
Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentationKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
Meat Science|November 9, 2011
A fermented meat model system for studies of microbial aroma formationKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
Dental Clinics of North America|July 10, 2003
Oral infections and systemic diseasesPalle Holmstrup, Anne Havemose Poulsen, Lone Andersen, et al.
Aquatic Toxicology (Amsterdam, Netherlands)|January 27, 2005
Does the effect of herbicide pulse exposure on aquatic plants depend on Kow or mode of action?Nina Cedergreen, Lone Andersen, Charlotte Frihauge Olesen, et al.
Movement Disorders Clinical Practice|February 19, 2025
Magnetic Resonance-Guided Focused Ultrasound Treatment for Essential Tremor: A Single-Center ExperienceVictor S Hvingelby, Pernille Kjeldsen, Bo Bergholt, et al.
Pageof 1