The role of naturally occurring chlorophyll and porhhyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

International Dairy Journal, 2005
Academic article

Autoxidation of cod liver oil with tocopherol and ascorbyl palmitate

Journal of the American Oil Chemists Society, 2005
Academic article

Effect of dietary bacterial protein meal on fatty acid composition and sensory quality of backfat and meat of pigs

Meat Science, 2005
Academic article

Analysis of early lipid oxidation in smoked, comminuted, pork or poultry sausages with spices

Journal of Agricultural and Food Chemistry, 2005
Academic article

Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat

Journal of Agricultural and Food Chemistry, 2005
Academic article

Functional Properties of Dried Potato Protein. Comparison of Drying Technologies Intended to Preserve Functional Properties of Potato Protein Concentrate Isolated by Large Scale Expanded Bed Chromatography

Drying Technology, 2005
Academic article

Effect of 18 : 1n-9, 20 : 5n-3, and 22 : 6n-3 on lipid accumulation and secretion by Atlantic salmon hepatocytes

Lipids, 2005
Academic article

Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models

Lebensmittel-Wissenschaft + Technologie, 2005
Academic article

Oxidative stability of cream cheese stored in thermoformed trays as affected by packaging material, drawing depth and light

International Dairy Journal, 2005
Academic article

Explorative Multifactor Approach for Investigating Global Survival Mechanisms of Campylobacter jejuni under Environmental Conditions

Applied and Environmental Microbiology, 2005
Academic article