Department of Food Science

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  1. 1999
  2. Published

    Quantitative determination of free amino acids in cheese

    Bütikofor, U. & Ardö, Ylva Margareta, 1999, In: Bulletin of the IDF. 337, p. 24-32 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Study of methods to routinely monitor heat load to cheese milk

    Ardö, Ylva Margareta, Lindblad, O. & Qvist, K. B., 1999, In: International Dairy Journal. 9, p. 547-552 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. 1998
  5. Published

    Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham

    Ruiz Carrascal, Jorge, Cava, R., Ventanas, J. & Jensen, M., Nov 1998, In: Journal of Agricultural and Food Chemistry. 46, 11, p. 4688-4694

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Improving the speed of multiway algorithms part II: Compression

    Bro, Rasmus & Andersson, C. A., 24 Aug 1998, In: Chemometrics and Intelligent Laboratory Systems. 42, 1-2, p. 105-113 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

    Ruiz Carrascal, Jorge, Cava, R., Antequera, T., Martin, L., Ventanas, J. & Lopez-Bote, C., Jun 1998, In: Meat Science. 49, 2, p. 155-163

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Influence of the processing conditions of Iberian ham on proteolysis during ripening

    Martin, L., Antequera, T., Ruiz Carrascal, Jorge, Cava, R., Tejeda, J. & Cordoba, J., Feb 1998, In: Food Science and Technology International. 4, 1, p. 17-22

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Sensory characteristics of Iberian ham: influence of processing time and slice location

    Ruiz Carrascal, Jorge, Ventanas, J., Cava, R., Timon, M. & Garcia, C., Jan 1998, In: Food Research International. 31, 1, p. 53-58

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data

    Noël, Y., Ardö, Ylva Margareta, Pochet, S., Hunter, E. A., Luginbühl, W., Bars, D. L., Polychroniadou, A. & Pellegrino, L., 1998, In: Lait. 78, p. 569-588 20 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    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

    Jensen, C., Flensted-Jensen, M., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1998, In: Meat Science. 50, 2, p. 211-221 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Published

    In situ detection of gene transfer in a model biofilm engaged in degradation of benzyl alcohol

    Christensen, B. B., Sternberg, C., Andersen, J. B., Molin, O. S. & Andersen, Jens Bo, 1998, In: APMIS Supplementum. 84, p. 25-8 4 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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