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Journal of Agricultural and Food Chemistry|January 29, 2005
Influence of thermal treatment on black currant (Ribes nigrum L.) juice aromaCamilla Varming, Mogens L Andersen, Leif PollFood Chemistry|December 24, 2013
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidantsTomas Bolumar, Mogens L Andersen, Vibeke OrlienJournal of Agricultural and Food Chemistry|March 16, 2006
Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidaseCamilla Varming, Mogens L Andersen, Leif PollJournal of Agricultural and Food Chemistry|December 3, 2014
Evidence for transfer of radicals between oil-in-water emulsion droplets as detected by the probe (E,E)-3,5-bis(4-phenyl-1,3-butadienyl)-4,4-difluoro-4-bora-3a,4a-diaza-s-indacene, BODIPY(665/676.)Piret Raudsepp, Dagmar A Brüggemann, Mogens L AndersenJournal of Agricultural and Food Chemistry|May 27, 2008
In vivo ESR spin trapping detection of carbon-centered alpha-Farnesene radicalsUlrich Krings, Mogens L Andersen, Ralf G BergerJournal of Agricultural and Food Chemistry|March 3, 2005
Electron spin resonance spin trapping for analysis of lipid oxidation in oils: inhibiting effect of the spin trap alpha-phenyl-N-tert-butylnitrone on lipid oxidationJoaquín Velasco, Mogens L Andersen, Leif H SkibstedJournal of Agricultural and Food Chemistry|August 27, 2009
Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicalsManuel Pazos, Mogens L Andersen, Leif H SkibstedJournal of Agricultural and Food Chemistry|November 13, 2008
Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentationManuel Pazos, Mogens L Andersen, Leif H SkibstedFree Radical Biology & Medicine|March 18, 2014
Detection of radicals in single droplets of oil-in-water emulsions with the lipophilic fluorescent probe BODIPY(665/676) and confocal laser scanning microscopyPiret Raudsepp, Dagmar A Brüggemann, Mogens L AndersenMeat Science|November 9, 2011
Mobility of solutes in frozen pork studied by electron spin resonance spectroscopy evidence for two phase transition temperaturesEva Hansen, Mogens L Andersen, Leif H SkibstedPageof 7