Dorte Juncher

Dorte Juncher

Research academic officer


  1. Published

    Oxidation, shelf-life and stability of meat and meat products. / Bertelsen, B.; Jakobsen, Marianne; Juncher, Dorte; Møller, J.; Kröger-Ohlsen, M.; Weber, C.; Skibsted, Leif Horsfelt.

    2000. Paper presented at ICOMST congress: Meat diversifies meals, Argentina.

    Research output: Contribution to conferencePaperResearch

  2. Published

    Oxidative stability and sensory quality of sous vide cooked products. / Bertelsen, G.; Juncher, D.

    1996. Paper presented at 2. European Symposium on Sous Vide, 1996, Leuven proceedings, .

    Research output: Contribution to conferencePaperResearch

  3. Published

    Biopack - green plastics for cheese. / Bertelsen, G.; Juncher, D.; Haugaard, V.

    In: New Food, No. 2003, 2003, p. 75-77.

    Research output: Contribution to journalJournal articleCommunication

  4. Published

    Oxidative stability of chilled pork chops following long term freeze storage. / Hansen, E.; Juncher, D.; Henckel, P.; Karlsson, A.; Bertelsen, G.; Skibsted, L.

    In: Meat Science, Vol. 68, No. 3, 2004, p. 479-484.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Storage characteristics of sous vide cooked roast beef. / Hansen, Tina B.; Knøchel, Susanne; Juncher, Dorte; Bertelsen, Grete.

    In: International Journal of Food Science and Technology, Vol. 30, 1995, p. 365-378.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Oxygen- and light-barrier properties of thermoformed packageing materials used for modified atmosphere packaging : Evaluation of performance under realistic storage conditions. / Jakobsen, Marianne; Kurtmann, Lone; Juncher, Dorte; Miquel Becker, Eleonor-Carmen; Risbo, Jens.

    In: Packaging Technology and Science, Vol. 18, 2005, p. 265-272.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. / Juncher, D.; Rønn, B.; Mortensen, E. T.; Henckel, P.; Karlsson, A.; Skibsted, L. H.; Bertelsen, G.

    In: Meat Science, Vol. 58, 2001, p. 347-357.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Meat colour of Danish landrace pigs anno 1973 and 1995. II. colour stability of pork chops during chill storage. / Juncher, D.; Andersen, H.; Skibsted, L. H.; Erichsen, L.; Bertelsen, G.

    Ikke angivet. MATFORSK, 1996.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  9. Published

    Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. / Juncher, D.; Rønn, B.; Hansen, T.B.; Henckel, P.; Karlsson, A.; Skibsted, L.H.; Bertelsen, G.

    In: Meat Science, Vol. 63, No. 2, 2003, p. 151-159.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Anvendelse af bioemballager til levnedsmidler : forskningsområder på Mejeri- og Levnedsmiddelinstituttet, Levnedsmiddelcentret, Den Kgl. Veterinær- og Landbohøjskole. / Juncher, D.; Haugaard, V. K.; Weber, C.; Sørensen, G.; Bertelsen, G.

    In: Nyhedsbrev / Ministeriet for Fødevarer, Landbrug og Fiskeri, Direktoratet for FødevareErhverv, No. 19, 2000.

    Research output: Contribution to journalJournal articleCommunication

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