Department of Food Science

Read more
2171 - 2180 out of 3,497Page size: 10
Sort by: 1st author
  1. Published

    Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology

    Munk, M. B., Larsen, F. H., van der Berg, Franciscus Winfried J, Knudsen, J. C. & Andersen, Mogens Larsen, 2014, In: Langmuir. 30, 29, p. 8687-8696 10 p.

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

  2. Published

    Volatile compounds in Iberian dry-cured loin

    Muriel, E., Antequera, T., Petron, M., Andres, A. & Ruiz Carrascal, Jorge, Nov 2004, In: Meat Science. 68, 3, p. 391-400

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

  3. Published

    Volatile compounds on the surface and within Iberian dry-cured loin

    Muriel, E., Antequera, T., Petron, M., Martin, D. & Ruiz Carrascal, Jorge, Oct 2004, In: European Food Research and Technology. 219, 5, p. 445-451

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

  4. Published

    Meat quality characteristics in different lines of Iberian pigs

    Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J., Petron, M. & Antequera, T., Jun 2004, In: Meat Science. 67, 2, p. 299-307

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

  5. Published

    Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines

    Muriel, E., Ruiz Carrascal, Jorge, Martin, D., Petron, M. & Antequera, T., Apr 2004, In: Food Science and Technology International. 10, 2, p. 117-123

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

  6. Published

    Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles

    Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Aug 2002, In: Food Chemistry. 78, 2, p. 219-225

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

  7. Published

    The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort

    Murmann, A. N., Hägglund, Per Mårten, Svensson, B. & Lund, Marianne N., 2017, In: Journal of Agricultural and Food Chemistry. 65, 46, p. 10101-10106 6 p.

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

  8. Published

    The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage

    Murmann, A. N., Bevilacqua, Marta, Danielsen, Bente Pia, Jansson, T., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Arneborg, Nils & Lund, Marianne N., 2024, In: European Food Research and Technology. 250, p. 715-725

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

  9. Published

    Beer oxidation and flavor stability: Enhancing endogenous defence systems in beer

    Murmann, A. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  10. Published

    Quantification of protein-derived thiols during atmosphere-controlled brewing in laboratory scale

    Murmann, A. N., Andersen, P., Mauch, A. & Lund, Marianne N., 2016, In: Journal of the American Society of Brewing Chemists. 74, 1, p. 30-35 6 p.

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

Previous 1...214 215 216 217 218 219 220 221 ...350 Next