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Items: 10

1.

Label free noninvasive spatially resolved NaCl concentration measurements using Coherent Anti-Stokes Raman Scattering microscopy applied to butter.

Jensen BB, Glover ZJ, Pedersen SMM, Andersen U, Duelund L, Brewer JR.

Food Chem. 2019 Nov 1;297:124881. doi: 10.1016/j.foodchem.2019.05.155. Epub 2019 May 23.

PMID:
31253314
2.

Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants.

Hermund DB, Karadağ A, Andersen U, Jónsdóttir R, Kristinsson HG, Alasalvar C, Jacobsen C.

J Agric Food Chem. 2016 Nov 9;64(44):8359-8368. Epub 2016 Oct 25.

PMID:
27741399
3.

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation.

Frydenberg RP, Hammershøj M, Andersen U, Greve MT, Wiking L.

Food Chem. 2016 Feb 1;192:415-23. doi: 10.1016/j.foodchem.2015.07.037. Epub 2015 Jul 9.

PMID:
26304368
4.

Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures.

Søndergaard L, Ryssel M, Svendsen C, Høier E, Andersen U, Hammershøj M, Møller JR, Arneborg N, Jespersen L.

Int J Food Microbiol. 2015 Nov 20;213:59-70. doi: 10.1016/j.ijfoodmicro.2015.06.031. Epub 2015 Jul 14.

PMID:
26216837
5.

Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis.

Skytte JL, Ghita O, Whelan PF, Andersen U, Møller F, Dahl AB, Larsen R.

J Food Sci. 2015 Jun;80(6):E1218-28. doi: 10.1111/1750-3841.12885. Epub 2015 May 8.

PMID:
25959794
6.

The effect of butter grains on physical properties of butter-like emulsions.

Rønholt S, Buldo P, Mortensen K, Andersen U, Knudsen JC, Wiking L.

J Dairy Sci. 2014;97(4):1929-38. doi: 10.3168/jds.2013-7337. Epub 2014 Jan 31.

7.

Physical sample structure as predictive factor in growth modeling of Listeria innocua in a white cheese model system.

Møller SM, Bertram HC, Andersen U, Lillevang SK, Rasmussen A, Hansen TB.

Food Microbiol. 2013 Oct;36(1):90-102. doi: 10.1016/j.fm.2013.04.013. Epub 2013 Apr 26.

PMID:
23764224
8.

Water properties in cream cheeses with variations in pH, fat, and salt content and correlation to microbial survival.

Møller SM, Hansen TB, Andersen U, Lillevang SK, Rasmussen A, Bertram HC.

J Agric Food Chem. 2012 Feb 22;60(7):1635-44. doi: 10.1021/jf204371v. Epub 2012 Feb 9.

PMID:
22276613
9.

Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology.

Møller SM, Whittaker AK, Stokes JR, Gidley MJ, Andersen U, Bertram HC.

J Agric Food Chem. 2011 Sep 28;59(18):10097-103. doi: 10.1021/jf202258h. Epub 2011 Aug 31.

PMID:
21854070
10.

Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ 1H NMR relaxation study.

Hansen CL, Rinnan A, Engelsen SB, Janhøj T, Micklander E, Andersen U, van den Berg F.

J Agric Food Chem. 2010 Jan 13;58(1):513-9. doi: 10.1021/jf902264y.

PMID:
20050704

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