Jens Risbo
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
11 - 13 out of 13Page size: 10
- Published
Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder
Thomsen, M., Meinert, Lene, Skibsted, Leif Horsfelt & Risbo, Jens, 2005, In : Journal of Agricultural and Food Chemistry. 53, 18, p. 7082-7090 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Water activity-temperature state diagram of amorphous lactose
Thomsen, M., Kurtmann, L., Sjøstrøm, Kirsten, Risbo, Jens & Skibsted, Leif Horsfelt, 2005, In : Journal of Agricultural and Food Chemistry. 53, 23, p. 9182-9185 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions
Thomsen, M. K., Meinert, Lene, Skibsted, Leif Horsfelt & Risbo, Jens, 2005, In : Journal of Agricultural and Food Chemistry. 53, 5, p. 1805-1811 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4233848
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Influence of osmoprotectants on survival of Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Poster › Research
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793
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Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
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695
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The influence of osmoprotectants on survival of selected Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Conference abstract for conference › Research
Published