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Meat Science|December 15, 2015
Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphereDimitrios Spanos, Mette Christensen, Mari Ann Tørngren, et al.International Journal of Pharmaceutics|March 7, 2017
Evaluation of a dynamic dissolution/permeation model: Mutual influence of dissolution and barrier-flux under non-steady state conditionsDaniel Sironi, Mette Christensen, Jörg Rosenberg, et al.Journal of Inherited Metabolic Disease|January 13, 2010
Clinical and biochemical monitoring of patients with fatty acid oxidation disordersAllan Meldgaard Lund, Flemming Skovby, Helle Vestergaard, et al.The Journal of Clinical Endocrinology and Metabolism|July 12, 2019
Hydroxylated Long-Chain Acylcarnitines are Biomarkers of Mitochondrial MyopathyChristoffer Rasmus Vissing, Morten Dunø, Flemming Wibrand, et al.Meat Science|May 18, 2011
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausagesAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.Journal of the Science of Food and Agriculture|October 29, 2010
Textural and biochemical changes during ripening of old-fashioned salted herringsMette Christensen, Eva Andersen, Line Christensen, et al.Environmental Toxicology and Chemistry|April 11, 2003
Bioaugmentation of tar-contaminated soils under field conditions using Pleurotus ostreatus refuse from commercial mushroom productionHelle Hestbjerg, Pia Arentsen Willumsen, Mette Christensen, et al.Meat Science|June 12, 2012
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatmentAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.Oncology Letters|August 15, 2022
The impact of metabolic supply lines - and the patterns between them - on the development of distant metastases in 64 women with breast cancerOliver Abrahamsen, Eva Balslev, Mette Christensen, et al.Meat Science|October 12, 2011
Sensory characteristics of meat cooked for prolonged times at low temperatureLine Christensen, Annemarie Gunvig, Mari Ann Tørngren, et al.Pageof 6