Mogens Larsen Andersen

Mogens Larsen Andersen

Professor

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    ORCID: 0000-0003-4694-486X

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    1. Published

      Oxidative stability of processed pork. Assay based on ESR-detection of radicals

      Carlsen, C. U., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2001, In: European Food Research and Technology. 213, p. 170-173 4 p.

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

    2. Published

      Oxidative stability of frozen pork patties: effect of fluctuating temperature on lipid oxidation

      Hansen, E., Lauridsen, L., Skibsted, Leif Horsfelt, Moawad, R. K. & Andersen, Mogens Larsen, 2004, In: Meat Science. 68, 2, p. 185-191 7 p.

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

    3. Published

      Oxidative stability of brine during the production of salted herrings

      Kurtmann, L., Andersen, E., Baron, C. & Andersen, Mogens Larsen, 2005, Abstracts. Levnedsmiddelcentret, p. 88 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    4. Published

      Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance

      Rahmani-Manglano, N. E., Andersen, Mogens Larsen, Guadix, E. M. & García-Moreno, P. J., 2024, In: Food Chemistry. 430, 9 p., 136894.

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

    5. Published

      Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping

      Frederiksen, A. M., Festersen, R. M. & Andersen, Mogens Larsen, 2008, In: Journal of Agricultural and Food Chemistry. 56, 18, p. 8514-8520 7 p.

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

    6. Published

      Oxidation of porcine myosin by hypervalent myoglobin: the role of thiol groups

      Frederiksen, A. M., Lund, M. N., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2008, In: Journal of Agricultural and Food Chemistry. 56, 9, p. 3297-3304 8 p.

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

    7. Published

      Oxidation of bovine serum albumin initiated by the Fenton reaction - effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran

      Baron, C. P., Refsgaard, H. H. F., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2006, In: Free Radical Research. 40, 4, p. 409-417 9 p.

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

    8. Published

      Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing

      Viader, R. P., Yde, M. S. H., Hartvig, J. W., Pagenstecher, M., Carlsen, J. B., Christensen, T. B. & Andersen, Mogens Larsen, 2021, In: Beverages. 7, 1, 12 p., 13.

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

    9. Published

      Optimising the use of phenolic compounds in foods

      Andersen, Mogens Larsen, Lauridsen, R. K. & Skibsted, Leif Horsfelt, 2003, Phytochemical functional foods. Edited by, I. J. A. G. W. (ed.). Cambridge: CRC Press, p. 317-346 17 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    10. Published

      Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis-trans Isomerization in Medium-Chain Triglyceride Oil

      Schjoerring-Thyssen, J., Zhang, W., Olsen, Karsten, Koehler, K., Jouenne, E. & Andersen, Mogens Larsen, 2020, In: Journal of Agricultural and Food Chemistry. 68, 3, p. 845-855

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

    11. Published

      Morphology and Structure of Solid Lipid Nanoparticles Loaded with High Concentrations of β-Carotene

      Schjoerring-Thyssen, J., Olsen, Karsten, Koehler, K., Jouenne, E., Rousseau, D. & Andersen, Mogens Larsen, 2019, In: Journal of Agricultural and Food Chemistry. 67, 44, p. 12273-12282 10 p.

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

    12. Published

      Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols

      Dönmez, Ö., Mogol, B. A., Gökmen, V., Tang, N., Andersen, Mogens Larsen & Chatterton, Dereck Edward Winston, 2020, In: Food & Function. 11, 7, p. 6038-6053 16 p.

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

    13. Published

      Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways

      Faure, A. M., Sánchez-Ferrer, A., Zabara, A., Andersen, Mogens Larsen & Nyström, L., 2014, In: Carbohydrate Polymers. 99, p. 679-686 8 p.

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

    14. Published

      Modifications of amino acids during ferulic acid-mediated, laccase-catalysed cross-linking of peptides

      Steffensen, C. L., Stensballe, A., Kidmose, U., E. Degn, P., Andersen, Mogens Larsen & Nielsen, J. H., 2009, In: Free Radical Research. 43, 12, p. 1167-1178 12 p.

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

    15. Published

      Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or Sulfite during mashing

      Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2001, In: Journal of Agricultural and Food Chemistry. 49, 11, p. 5232-5237 6 p.

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

    16. Published

      Modelling of beer sensory staleness based on flavour instability parameters

      Ditrych, Maciej, Filipowska, W., Soszka, A., Buyse, J., Hofmann, S., Jensen, S., Jaskula-goiris, B., De Rouck, G., Aerts, G., Andersen, Mogens Larsen & De Cooman, L., 2024, In: Journal of the Federated Institutes of Brewing. 130, 1, p. 47-66

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

    17. Published

      Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

      Bolumar Garcia, J. T., Andersen, Mogens Larsen & Orlien, Vibeke, 2014, In: Food Chemistry. 150, p. 422-428 7 p.

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

    18. Published

      Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle

      Monahan, F., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2005, In: Journal of Agricultural and Food Chemistry. 53, p. 5734-5738 5 p.

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

    19. Published

      Measurement of hydrogen peroxide vapor in powders with potassium titanium oxide oxalate loaded cellulose pellets as probes

      Kastvig, M. H., Bøtker, Johan Peter, Ge, G. & Andersen, Mogens Larsen, 2021, In: MethodsX. 8, 13 p., 101405.

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

    20. Published

      Localized lipid autoxidation initiated by two-photon irradiation within single oil droplets in oil-in-water emulsions

      Raudsepp, P., Brüggemann, D. A., Knudsen, J. C. & Andersen, Mogens Larsen, 2016, In: Food Chemistry. 199, p. 760-767 8 p.

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

    21. Published

      Liquid-core nanocellulose-shell capsules with tunable oxygen permeability

      Svagan, A. J., Bender Koch, Christian, Hedenqvist, M. S., Nilsson, F., Glasser, G., Baluschev, S. & Andersen, Mogens Larsen, 2016, In: Carbohydrate Polymers. 136, p. 292-299 8 p.

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

    22. Published

      Lipid oxidation, antioxidants, and spin trapping

      Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2007, Antioxidants measurement and applications. Shahidi, F. & Ho, C-T. (eds.). Washington, USA: American Chemical Society, p. 107-117 11 p. (ACS Symposium Series; No. 956).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    23. Published

      Lipid oxidation studied by electron paramagnetic resonance (EPR)

      Andersen, Mogens Larsen, 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. Academic Press, p. 201-213

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    24. Published

      Light-induced quality changes of food and beverages

      Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2010, Chemical deterioration and physical instability of food and beverages. Skibsted, L. H., Risbo, J. & Andersen, M. L. (eds.). CRC Press, p. 111-137 27 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    25. Published

      Laccase Induced Lignin Radical Formation Kinetics Evaluated by Electron Paramagnetic Resonance Spectroscopy

      Perna, V., Wittrup Agger, J., Andersen, Mogens Larsen, Holck, J. & Meyer, A. S., 2019, In: ACS Sustainable Chemistry & Engineering. 7, 12, p. 10425-10434

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

    26. Published

      Krav til fritureolier giver større fødevaresikkerhed

      Juul, E. R., Billeskov, I., Skriver, T. M., Brimer, L. & Andersen, Mogens Larsen, 2010, In: Plus Proces. 7/8, p. 26 1 p.

      Research output: Contribution to journal › Journal article › Communication

    27. Published

      Kinetic Models for the Role of Protein Thiols during Oxidation in Beer

      Andersen, Mogens Larsen, Gundermann, M., Danielsen, Bente Pia & Lund, Marianne N., 2017, In: Journal of Agricultural and Food Chemistry. 65, 49, p. 10820-10828 9 p.

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

    28. Published

      Key factors affecting radical formation in wine studied by spin trapping and EPR spectroscopy

      Elias, R. J., Andersen, Mogens Larsen, Skibsted, Leif Horsfelt & Waterhouse, A. L., 2009, In: American Journal of Enology and Viticulture. 60, 4, p. 471-476 6 p.

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

    29. Published

      Investigating the evolution of free staling aldehydes throughout the wort production process

      Ditrych, M., Filipowska, W., De Rouck, G., Jaskula-Goiris, B., Aerts, G., Andersen, Mogens Larsen & De Cooman, L., 2019, In: BrewingScience. 72, 1-2, p. 10-17

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

    30. Published

      Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media

      Celik, E. E., Amigo Rubio, J. M., Andersen, Mogens Larsen & Gökmen, V., 2019, In: Food Chemistry. 278, p. 294-304 11 p.

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

    31. Published

      Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

      Celik, E. E., Amigo Rubio, J. M., Andersen, Mogens Larsen & Gokmen, V., Jun 2018, In: Food Research International. 108, p. 286-294 9 p.

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

    32. Published

      Interactions between tocopherols, tocotrienols and carotenoids during autoxidation of mixed palm olein and fish oil

      Yi, J., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2011, In: Food Chemistry. 127, 4, p. 1792-1797 6 p.

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

    33. Published

      Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach

      Celik, E. E., Amigo Rubio, J. M., Andersen, Mogens Larsen & Gökmen, V., 2017, In: Food Chemistry. 237, p. 989-996 8 p.

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

    34. Published

      Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma

      Varming, C., Andersen, Mogens Larsen & Poll, L., 2004, In: Journal of Agricultural and Food Chemistry. 52, 25, p. 7628-7636 9 p.

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

    35. Published

      Influence of mediators on laccase catalyzed radical formation in lignin

      Munk, L., Andersen, Mogens Larsen & Meyer, A. S., 2018, In: Enzyme and Microbial Technology. 116, p. 48-56 9 p.

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

    36. Published

      Influence of malt roasting on the oxidative stability of sweet wort

      Hoff, S., Lund, Marianne N., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Andersen, Mogens Larsen, 2012, In: Journal of Agricultural and Food Chemistry. 60, 22, p. 5652-5659 8 p.

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

    37. Published

      Influence of barley varieties on wort quality and performance

      Hoff, S., Damgaard, J., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller, Andersen, Mogens Larsen & Lund, Marianne N., 2013, In: Journal of Agricultural and Food Chemistry. 61, 8, p. 1968-1976 9 p.

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

    38. Published

      In vivo ESR spin trapping detection of carbon-centered a-farnesene radicals

      Krings, U., Andersen, Mogens Larsen & Berger, R. G., 2008, In: Journal of Agricultural and Food Chemistry. 56, 12, p. 4333-4339 7 p.

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

    39. Published

      Improvement of the oxidative stability of beer

      Lund, Marianne N., Arneborg, Nils, Frank, W. & Andersen, Mogens Larsen, 2008, In: Scandinavian Brewers' Review. 65, 4, p. 28-30 3 p.

      Research output: Contribution to journal › Journal article › Research

    40. Published

      Implications of xanthohumol enrichment on the oxidative stability of pale and dark beers

      Carvalho, D. O., Guido, L. F. & Andersen, Mogens Larsen, 2016, In: Journal of the American Society of Brewing Chemists. 74, 1, p. 24-29 6 p.

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

    41. Published

      Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping

      Elias, R. J., Andersen, Mogens Larsen, Skibsted, Leif Horsfelt & Waterhouse, A., 2009, In: Journal of Agricultural and Food Chemistry. 57, 10, p. 4359-4365 7 p.

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

    42. Published

      Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

      García-Moreno, P. J., Gregersen, S., Nedamani, E. R., Olsen, T. H., Marcatili, P., Overgaard, M. T., Andersen, Mogens Larsen, Hansen, E. B. & Jacobsen, C., 2020, In: Scientific Reports. 10, 22 p., 690.

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

    43. Published

      Identification and quantification of phenolics in aromatic bitter and cherry liqueur by HPLC with electrochemical detection

      Rødtjer, A., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2006, In: European Food Research and Technology. 223, 5, p. 663-668 6 p.

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

    44. Published

      Hæmoglobins rolle ved modning af saltede sild - ven eller fjende?

      Andersen, E., Kurtmann, L., Andersen, Mogens Larsen & Baron, C., 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    45. Published

      High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

      Carvalho, D. O., Øgendal, Lars Holm, Andersen, Mogens Larsen & Guido, L. F., 2016, In: European Food Research and Technology. 242, 9, p. 1545-1553 9 p.

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

    46. Published

      Heterometallic manganese/zinc-phytate complex as a model compound for metal storage in wheat grains

      Rodrigues-Filho, U. P., Vaz Jr., S., Felicissimo, M. P., Scarpellini, M., Cardoso, D., Vinhas, R. C. J., Landers, R., Schneider, J. F., McGarvey, B. R., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2005, In: Journal of Inorganic Biochemistry. 99, p. 1973-1982 9 p.

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

    47. Published

      Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentation

      Pazos, M., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2008, In: Journal of Agricultural and Food Chemistry. 56, 23, p. 11478-11484 7 p.

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

    48. Published

      Heat induced formation of free radicals in wheat flour

      Andersen, Mogens Larsen, Erichsen, Henriette Rifbjerg, Skibsted, Leif Horsfelt, Graversen, H. B. & Rodrigues-Filho, U. P., 2011, In: Journal of Cereal Science. 54, 3, p. 494-498 5 p.

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

    49. Published

      Green tea extract as food antioxidant. Synergism and antagonism with a-tocopherol in vegetable oils and their colloidal systems.

      Yin, J., Miquel Becker, E., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2012, In: Food Chemistry. 135, 4, p. 2195-2202 8 p.

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

    50. Published

      Glycosidically bound alcohols of blackcurrant juice

      Varming, C., Andersen, Mogens Larsen & Poll, L., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 477-480 4 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

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