Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion von Hougaard, Anni B., Lawaetz, Anders J., Ipsen, Richard H.

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Emulsifying salt increase stability of cheese emulsions during holding von Hougaard, Anni B., Sijbrandij, Anna G., Varming, Camilla, Ardö, Ylva, Ipsen, Richard

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Catalase Expression Is Modulated by Vancomycin and Ciprofloxacin and Influences the Formation of Free Radicals in Staphylococcus aureus Cultures von Wang, Ying, Hougaard, Anni B, Paulander, Wilhelm, Skibsted, Leif H, Ingmer, Hanne, Andersen, Mogens L

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Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase von Hougaard, Anni B., Pindstrup, Helene, Arneborg, Nils, Andersen, Mogens L., Skibsted, Leif H.

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ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocua von Hougaard, Anni B., Arneborg, Nils, Andersen, Mogens L., Skibsted, Leif H.

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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis von HOUGAARD, ANNI B, VESTERGAARD, JANNIE S, VARMING, CAMILLA, BREDIE, WENDER L.P, IPSEN, RICHARD H

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Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation von HAMMERSHØJ, MARIANNE, HOUGAARD, ANNI B, VESTERGAARD, JANNIE S, POULSEN, OLE, IPSEN, RICHARD H

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Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical-chemical properties von HOUGAARD, ANNI B, HAMMERSHØJ, MARIANNE, VESTERGAARD, JANNIE S, POULSEN, OLE, IPSEN, RICHARD H

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Stability of cheese emulsions for spray drying von Varming, Camilla, Hougaard, Anni B., Ardö, Ylva, Ipsen, Richard

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