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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Characterisation of a whey protein hydrolysate as antioxidant von Vavrusova, Martina, Pindstrup, Helene, Johansen, Lene B., Andersen, Mogens L., Andersen, Henrik J., Skibsted, Leif H.

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Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening von Libardi, Silvia H, Pindstrup, Helene, Cardoso, Daniel R, Skibsted, Leif H

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Multivariate curve resolution of spectral data for the pH-dependent reduction of ferrylmyoglobin by cysteine von Pindstrup, Helene, Fernández, Cristina, Amigo, José Manuel, Skibsted, Leif H.

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