Browsing by Author Skibsted, LH

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Showing results 1 to 7 of 7
PreviewIssue DateTitleAuthor(s)AdvisorType
2006Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscleBragagnolo, N; Danielsen, B; Skibsted, LH-Artigo de periódico
2008Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meatMariutti, LRB; Orlien, V; Bragagnolo, N; Skibsted, LH-Artigo de periódico
2005Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatmentBragagnolo, N; Danielsen, B; Skibsted, LH-Artigo de periódico
2012Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato productsAlves, AB; Bragagnolo, N; da Silva, MG; Skibsted, LH; Orlien, V-Artigo de periódico
2007Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopyBragagnolo, N; Danielsen, B; Skibsted, LH-Artigo de periódico
2005Heterometallic manganese/zinc-phytate complex as a model compound for metal storage in wheat grainsRodrigues-Filho, UP; Vaz, S; Felicissimo, MP; Scarpellini, M; Cardoso, DR; Vinhas, RCJ; Landers, R; Schneider, JF; McGarvey, BR; Andersen, ML; Skibsted, LH-Artigo de periódico
2007Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma hamMoller, JKS; Adamsen, CE; Catharino, RR; Skibsted, LH; Eberlin, MN-Artigo de periódico