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Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 1, 1993
Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli floretsM A PetersenZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 1, 1993
Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheresM A Petersen, H BerendsPhysical Chemistry Chemical Physics : PCCP|October 7, 2016
Pt38 cluster on OH- and COOH-functionalised graphene as a model for Pt/C-catalystsM Matsutsu, M A Petersen, E van SteenThe Journal of Physical Chemistry. B|June 28, 2006
Ridge-bridge adsorption of molecular oxygen on Pt[110](1 x 2) from first principlesM A Petersen, S J Jenkins, D A KingActa Anaesthesiologica Scandinavica|July 6, 2013
Test-retest studies in quantitative sensory testing: a critical reviewM U Werner, M A Petersen, J M BischoffJournal of Agricultural and Food Chemistry|December 20, 1999
Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoesK Jensen, M A Petersen, L Poll, et al.Palliative Medicine|May 16, 2009
Symptoms and problems in a nationally representative sample of advanced cancer patientsA T Johnsen, M A Petersen, L Pedersen, et al.Food Chemistry|December 23, 2014
Variation of volatile compounds among wheat varieties and landracesG Starr, M A Petersen, B M Jespersen, et al.Meat Science|December 25, 2012
Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteriaE S Holm, A Schäfer, A G Koch, et al.Acta Anaesthesiologica Scandinavica|May 17, 2017
Clinical, nociceptive and psychological profiling to predict acute pain after total knee arthroplastyI E Luna, H Kehlet, M A Petersen, et al.Pageof 4