Kathrine Holmgaard Bak
12PUBLICATIONS
18CO-AUTHORS
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Publications (12)
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|Jan 11, 2025
Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products.Kathrine H Bak, Susanne Bauer, Christoph Eisenreich
|Sep 09, 2023
Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP).Kathrine H Bak, Peter Paulsen
|Mar 29, 2023
Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat.Kathrine H Bak, Susanne Bauer, Friedrich Bauer
|Dec 11, 2022
Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life.Peter Paulsen, Isabella Csadek, Alexandra Bauer
|Nov 30, 2022
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances.Haizhou Wu, Kathrine H Bak, Gheorghe V Goran
|Oct 14, 2022
Formation and Analysis of Volatile and Odor Compounds in Meat-A Review.Julian Bleicher, Elmar E Ebner, Kathrine H Bak
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Frequent Collaborators
4 joint publications
Peter Paulsen
2 joint publications
Tomas Bolumar
2 joint publications
Vibeke Orlien
2 joint publications
Mikael Agerlin Petersen
2 joint publications
Jorge Ruiz-Carrascal
2 joint publications
Pia Weidinger
2 joint publications
Norbert Nowotny
1 joint publications
A H Karlsson
1 joint publications
Yu Fu
1 joint publications
Ching Yue Chow
