Showing results (11-20 of 70) with videos related to
Sort By:
Pageof 7
Journal of Agricultural and Food Chemistry|March 7, 2013
Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific Acid catalysisJie Yin, Mogens L Andersen, Leif H SkibstedJournal of Agricultural and Food Chemistry|December 21, 2006
Amino acid and protein scavenging of radicals generated by iron/hydroperoxide system: an electron spin resonance spin trapping studyManuel Pazos, Mogens L Andersen, Leif H SkibstedJournal of Agricultural and Food Chemistry|October 18, 2007
Characterization of oxidative changes in salted herring (Clupea harengus) during ripeningEva Andersen, Mogens L Andersen, Caroline P BaronFood Chemistry|October 17, 2020
ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oilsJoaquín Velasco, Mogens L Andersen, Leif H SkibstedJournal of Agricultural and Food Chemistry|September 2, 2015
Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in BeerMarianne N Lund, Anna C Krämer, Mogens L AndersenJournal of Colloid and Interface Science|February 5, 2014
The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfacesMerete B Munk, Henriette R Erichsen, Mogens L AndersenArchives of Biochemistry and Biophysics|August 2, 2003
The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin speciesMaiken V Kröger-Ohlsen, Henrik Østdal, Mogens L AndersenJournal of Agricultural and Food Chemistry|August 30, 2008
Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trappingAnne M Frederiksen, Rikke M Festersen, Mogens L AndersenJournal of Agricultural and Food Chemistry|July 7, 2005
Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscleFrank J Monahan, Leif H Skibsted, Mogens L AndersenMeat Science|June 8, 2013
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlicGema Nieto, Sisse Jongberg, Mogens L Andersen, et al.Pageof 7