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Journal of Agricultural and Food Chemistry|December 28, 2002
The question of high- or low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for tuna muscle by differential scanning calorimetryVibeke Orlien, Jens Risbo, Mogens L Andersen, et al.Journal of Agricultural and Food Chemistry|April 11, 2007
Efficiency of natural phenolic compounds regenerating alpha-tocopherol from alpha-tocopheroxyl radicalManuel Pazos, Mogens L Andersen, Isabel Medina, et al.Journal of Agricultural and Food Chemistry|June 3, 2021
Copper Binding in Sweet Worts Made from Specialty MaltsMarcus Pagenstecher, Irina Bolat, Morten J Bjerrum, et al.Journal of Agricultural and Food Chemistry|July 22, 2025
Yeast RNA-Protein Interactions Generate Beer HazeEsben Due Yding, Olivier Caille, Yves Gosselin, et al.Methodsx|August 25, 2021
Measurement of hydrogen peroxide vapor in powders with potassium titanium oxide oxalate loaded cellulose pellets as probesMaria H Kastvig, Johan P Bøtker, Ge Ge, et al.Food Chemistry|July 5, 2019
Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic studyHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.Journal of Agricultural and Food Chemistry|June 30, 2020
Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT MilkHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.Journal of Microbiological Methods|July 2, 2013
ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocuaAnni B Hougaard, Nils Arneborg, Mogens L Andersen, et al.The Analyst|February 13, 2013
Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separationSigne Hoff, Flemming H Larsen, Mogens L Andersen, et al.Journal of Agricultural and Food Chemistry|November 14, 2017
Kinetic Models for the Role of Protein Thiols during Oxidation in BeerMogens L Andersen, Matheo Gundermann, Bente P Danielsen, et al.Pageof 7