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Food Chemistry|January 19, 2016
Localized lipid autoxidation initiated by two-photon irradiation within single oil droplets in oil-in-water emulsionsPiret Raudsepp, Dagmar A Brüggemann, Jes C Knudsen, et al.Food Chemistry|September 18, 2012
Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systemsJie Yin, Eleonora Miquel Becker, Mogens L Andersen, et al.Food Chemistry|March 9, 2020
The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxalHongkai Zhu, Mahesha M Poojary, Mogens L Andersen, et al.Journal of Agricultural and Food Chemistry|April 15, 2004
Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance spectroscopy with spin probe detectionVibeke Orlien, Mogens L Andersen, Saara Jouhtimäki, et al.Journal of Agricultural and Food Chemistry|April 9, 2008
Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groupsAnne M Frederiksen, Marianne N Lund, Mogens L Andersen, et al.Food Chemistry|August 3, 2017
Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approachEcem Evrim Çelik, Jose Manuel Amigo Rubio, Mogens L Andersen, et al.Food Chemistry|January 22, 2014
Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oilPiret Raudsepp, Dagmar A Brüggemann, Aufried Lenferink, 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.Journal of Agricultural and Food Chemistry|January 2, 2009
Caffeic acid as antioxidant in fish muscle: mechanism of synergism with endogenous ascorbic acid and alpha-tocopherolJacobo Iglesias, Manuel Pazos, Mogens L Andersen, et al.Journal of Agricultural and Food Chemistry|December 5, 2008
Cross-linking proteins by laccase-catalyzed oxidation: importance relative to other modificationsCharlotte L Steffensen, Mogens L Andersen, Peter E Degn, et al.Pageof 7