Mogens Larsen Andersen
Professor
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Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage
Lund, Marianne N., Petersen, Mikael Agerlin, Andersen, Mogens Larsen & Lunde, C., 2015, In: Journal of the American Society of Brewing Chemists. 73, 3, p. 287-295 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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Detection of thiol groups in beer and their correlation with oxidative stability
Lund, Marianne N. & Andersen, Mogens Larsen, 2011, In: Journal of the American Society of Brewing Chemists. 69, 3, p. 163-169 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of pasteurization on the protein composition and oxidative stability of beer during storage
Lund, Marianne N., Hoff, S., Berner, T. S., Lametsch, Rene & Andersen, Mogens Larsen, 2012, In: Journal of Agricultural and Food Chemistry. 60, 50, p. 12362-12370 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Characterisation of a stable Radical in Dark Beer
Lund, Marianne N., Jehle, D., Øgendal, Lars Holm & Andersen, Mogens Larsen, 2010. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Enzymolysis kinetics, thermodynamics and structural property of brewer's spent grain protein pretreated with ultrasound
Li, Q., Yang, H., Coldea, T. E., Andersen, Mogens Larsen, Li, W. & Zhao, H., 2022, In: Food and Bioproducts Processing. 132, p. 130-140Research output: Contribution to journal › Journal article › Research › peer-review
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Quinone-induced protein modifications: kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins
Li, Y., Jongberg, S., Andersen, Mogens Larsen, Davies, Michael J. & Lund, Marianne N., 2016, In: Free Radical Biology & Medicine. 97, p. 148-157 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation
Liu, Jingyuan, Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Bevilacqua, Marta, Andersen, Mogens Larsen & Lund, Marianne N., 2024, In: Food Chemistry. 434, 10 p., 137473.Research output: Contribution to journal › Journal article › Research › peer-review
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Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine
Liu, Jingyuan, Poojary, Mahesha Manjunatha, Thygesen, Mikkel Boas, Andersen, Mogens Larsen & Lund, Marianne N., 2023, In: Food Research International. 163, 12 p., 112187.Research output: Contribution to journal › Journal article › Research › peer-review
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Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer
Lund, Marianne N., Krämer, A. C. & Andersen, Mogens Larsen, 2015, In: Journal of Agricultural and Food Chemistry. 63, 37, p. 8254-8261 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4237838
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636
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Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
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340
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Enzymatic cellulose oxidation is linked to lignin by long-range electron transfer
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
205
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Influence of mediators on laccase catalyzed radical formation in lignin
Research output: Contribution to journal › Journal article › Research › peer-review
Published