886 results on '"Skibsted, L."'
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152. Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe
153. Light-induced changes in dairy products
154. Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism
155. Light-induced oxidative changes in a model dairy spread:wavelength dependence of quantum yields
156. Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy
157. Peroxidation of linoleate at physiological pH:hemichrome formation by substrate binding protects against metmyoglobin activation by hydrogen peroxide
158. Alteration of cooked and processed meat properties via dietary supplementation of vitamin E
159. Reduction of ferrylmyoglobin by the spin trap N-tert-butyl-alfa-phenylnitrone (PBN) in aqueous solution and during freezing
160. Højtryksbehandling som mejeriteknologisk proces:effekt af høje hydrostatiske tryk på valleproteiner
161. Lipid oxidation in complex food systems:initiation and coupling with other quality changes
162. Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals
163. P32.11: Fetal cor triatriatum dexter: two cases associated with nuchal edema in early second trimester
164. Antioxidative effects of leaves from Azadirachta species of different provenience
165. Astaxanthin diferulate as a bifunctional antioxidant.
166. Textural properties of heat coagulated egg albumen in relation to the transformation of ovalbumin into S-ovalbumin during storage of shell eggs
167. Do polyphenols influence the flavour stability of beer ?
168. Storage stability of freeze-dried starter cultures (Streptococcus thermophilus) as related to physical state of freezing matrix
169. Pressure denaturation and aggregation of beta-lactoglobulin studied by intrinsic fluorescence depolarization, Rayleigh scattering, radiationless energy transfer and hydrophobic fluoroprobing
170. Combined effect of residual oxygen and illumination on the stability of nitrosylmyoglobin in aqueous solution and in cured ham packaged in modified atmosphere
171. The ¤use of electron spin resonance (ESR) to determine the mobility of solutes in meat during freezing and frozen storage
172. Freeze- and bake-stable glazing for confectionery products characterized by differential scanning calorimetry
173. Observation of a 'blue' intermediate in the reaction between ferrylmyoglobin and thiocyanate. Deactivation of the hypervalent meat pigment as a step-wise process with slow intramolecular electron transfer
174. Protection of unsaturated lipids in processed foods by natural antioxidants
175. Spectrofluorometric characterization of beta-lactoglobulin B covalently labeled with 2-(4'-maleimidylanilino)naphthalene-6-sulfonate
176. Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin
177. Acid-catalysed autoreduction of ferrylmyoglobin in aqueous solution studied by freeze quenching and ESR spectroscopy
178. Regeneration of phenolic antioxidants from phenoxyl radicals:an ESR and electrochemical study of antioxidant hierarchy
179. Dittany (Origanum dictamnus) as a source of water-extractable antioxidants
180. Presence and dehydration of ikaite, calcium carbonate hexahydrate, in frozen shrimp shell
181. Quantification of radical formation in oil-in-water food emulsions by electron spin resonance spectroscopy
182. Free radical formation in freeze-dried raw milk in relation to its alfa-tocopherol level
183. Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle
184. Reduction of ferrylmyoglobin by cysteine as affected by pH.
185. A Multidimensional Approach of Oxidation in Food Emulsions
186. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere
187. P07.03: Deep lower abdominal pain caused by a hysterotomy defect in two post‐caesarean non‐pregnant women
188. Improving the nutritional value of pork fat by rapeseed oil feeding
189. Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO4, rapeseed oil and vitamin E
190. Effects of dietary rape seed oil, copper(II) sulphate and vitamin E on drip loss, colour and lipid oxidation of chilled pork chops packed in atmospheric air or in a high oxygen atmosphere
191. Ernæringsmæssigt forbedret svine- og fjerkrækød:resultater fra fælleseuropæisk tværfaglig forskningsindsats
192. Two-electron electrochemical oxidation of quercetin and kaempferol changes only the flavonoid C-ring
193. The ¤antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darkness
194. Kan frosset svinekød konkurrere med fersk svinekød?
195. Effect of dietary levels of fat, alfa-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout
196. Triplet-triplet extinction coefficients, rate constants of triplet decay and rate constants of anthracene triplet sensitization by laser flash photolysis of astaxanthin, beta-carotene, canthaxanthin and zeaxanthin in deaerated toluene at 298 K
197. Glass transition of freeze-concentrated aqueous solution of ascorbic acid as studied by alternating differential scanning calorimetry
198. Warmed-over flavour in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation
199. Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer
200. Thiol reactivity in pressure-unfolded beta-lactoglobulin:antioxidative properties and thermal refolding
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