Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products von Andersen, Charlotte Møller, Mortensen, Grith

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Time-Saving Design of Experiment Protocol for Optimization of LC-MS Data Processing in Metabolomic Approaches von Zheng, Hong, Clausen, Morten Rahr, Dalsgaard, Trine Kastrup, Mortensen, Grith, Bertram, Hanne Christine

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Novel method for quantification of individual free fatty acids in milk using an in-solution derivatisation approach and gas chromatography-mass spectrometry von Amer, Bashar, Nebel, Caroline, Bertram, Hanne C., Mortensen, Grith, Hermansen, Kjeld, Dalsgaard, Trine K.

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Chemical composition and sensory quality of bovine milk as affected by type of forage and proportion of concentrate in the feed ration von Larsen, Mette K, Kidmose, Ulla, Kristensen, Troels, Beaumont, Pierre, Mortensen, Grith

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Effect of specific wavelengths on light-induced quality changes in Havarti cheese von Mortensen, Grith, Sørensen, John, Danielsen, Bente, Stapelfeldt, Henrik

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Direct Derivatization vs Aqueous Extraction Methods of Fecal Free Fatty Acids for GC–MS Analysis von Amer, Bashar, Nebel, Caroline, Bertram, Hanne C, Mortensen, Grith, Dalsgaard, Trine K

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Oxidation of α-lactalbumin after a lactoperoxidase-catalysed reaction: An oxidomics approach applying immuno-spin trapping and mass spectrometry von Dalsgaard, Trine K., Triquigneaux, Mathilde, Deterding, Leesa, Summers, Fiona A., Mortensen, Grith, Mason, Ronald P.

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Site-Specific Detection of Radicals on α‑Lactalbumin after a Riboflavin-Sensitized Reaction, Detected by Immuno-spin Trapping, ESR, and MS von Dalsgaard, Trine K, Triquigneaux, Mathilde, Deterding, Leesa, Summers, Fiona, Ranguelova, Kalina, Mortensen, Grith, Mason, Ronald P

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Light-induced changes in packaged cheeses—a review von Mortensen, Grith, Bertelsen, Grete, Mortensen, Børge K, Stapelfeldt, Henrik

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Activation of the angiopoietin-like 4 (ANGPLT4) gene by milk fat and casein von Nielsen, Søren Drud, Young, Jette Feveile, Mortensen, Grith, Petersen, Rasmus Koefoed, Kristiansen, Karsten, Dalsgaard, Trine Kastrup

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Potential of biobased materials for food packaging von Petersen, Karina, Væggemose Nielsen, Per, Bertelsen, Grete, Lawther, Mark, Olsen, Mette B., Nilsson, Nils H., Mortensen, Grith

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Medium chain fatty acids from milk induce angiopoietin-like 4 (ANGPTL4) gene expression von Nielsen, Søren D., Amer, Bashar, Young, Jette F., Mortensen, Grith, Petersen, Rasmus K., Kristiansen, Karsten, Dalsgaard, Trine K.

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Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses von Juric, Marina, Bertelsen, Grete, Mortensen, Grith, Petersen, Mikael Agerlin

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Effect of Antioxidants on Oxidation during the Production of Whey Fat Concentrate von Jensen, Bente M, Sørensen, John, Mortensen, Grith, Sørensen, Martin B, Dalsgaard, Trine K

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Changing oxidation in whey fat concentrate upon addition of green tea extract von Jensen, Bente M., Nielsen, Jacob H., Sørensen, John, Mortensen, Grith, Dalsgaard, Trine K.

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Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics von Andersen, Charlotte Møller, Wold, Jens Petter, Mortensen, Grith

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Impact of poly-lactic acid packaging material on semi-hard cheese von Kistrup Holm, Vibeke, Mortensen, Grith, Vishart, Mette, Agerlin Petersen, Mikael

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Light-Induced Oxidation in Semihard Cheeses. Evaluation of Methods Used To Determine Levels of Oxidation von Mortensen, Grith, Sørensen, John, Stapelfeldt, Henrik

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Comparison of Peroxide Value Methods Used for Semihard Cheeses von Mortensen, Grith, Sørensen, John, Stapelfeldt, Henrik

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Effect of modified atmosphere packaging and storage conditions on photooxidation of sliced Havarti cheese von MORTENSEN, Grith, SØRENSEN, John, STAPELFELDT, Henrik

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