Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork von Jongberg, Sisse, Tørngren, Mari Ann, Gunvig, Annemarie, Skibsted, Leif H., Lund, Marianne N.

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Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties von Jongberg, Sisse, Skov, Sabina H., Tørngren, Mari Ann, Skibsted, Leif H., Lund, Marianne N.

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Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Mea... von Tikk, Meelis, Tikk, Kaja, Tørngren, Mari Ann, Meinert, Lene, Aaslyng, Margit D, Karlsson, Anders H, Andersen, Henrik J

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Case studies of packaging and processing solutions to improve meat quality and safety von Tørngren, Mari Ann, Darré, Mianne, Gunvig, Annemarie, Bardenshtein, Alexander

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Modelling headspace dynamics in modified atmosphere packaged meat von Tofteskov, Jon, Tørngren, Mari Ann, Bailey, Nicholas P., Hansen, Jesper Schmidt

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Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP) von Spanos, Dimitrios, Tørngren, Mari Ann, Christensen, Mette, Baron, Caroline P.

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Sensory characteristics of meat cooked for prolonged times at low temperature von Christensen, Line, Gunvig, Annemarie, Tørngren, Mari Ann, Aaslyng, Margit Dall, Knøchel, Susanne, Christensen, Mette

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Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphere von Spanos, Dimitrios, Christensen, Mette, Tørngren, Mari Ann, Baron, Caroline P.

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Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage von Jongberg, Sisse, Wen, Jinzhu, Tørngren, Mari Ann, Lund, Marianne N.

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Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue von Christensen, Mette, Tørngren, Mari Ann, Gunvig, Annemarie, Rozlosnik, Noemi, Lametsch, René, Karlsson, Anders H, Ertbjerg, Per

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Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops von Jongberg, Sisse, Tørngren, Mari Ann, Skibsted, Leif H

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Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere von Jongberg, Sisse, Tørngren, Mari Ann, Skibsted, Leif H

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A FLASH-HEAT TREATMENT METHOD FOR CONDUCTING THERMAL SHOCK-TREATMENT OF MEAT PRODUCTS von Tomas Jacobsen, Mari Ann Tørngren, Glenn Gunner Brink Nielsen, Jens P. Teilmann, Ivan Ryberg Perch-Nielsen

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A FLASH-HEAT TREATMENT METHOD FOR CONDUCTING THERMAL SHOCK-TREATMENT OF MEAT PRODUCTS von Tomas Jacobsen, Mari Ann Tørngren, Glenn Gunner Brink Nielsen, Jens P. Teilmann, Ivan Ryberg Perch-Nielsen

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METHOD AND SYSTEM FOR MICROWAVE DECONTAMINATION OF FOOD SURFACES von BARDENSHTEIN, Alexander, ANDERSEN, Jens Scheller, TØRNGREN, Mari Ann, GUNVIG, Annemarie

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METHOD AND SYSTEM FOR MICROWAVE DECONTAMINATION OF FOOD SURFACES von GUNVIG, ANNEMARIE, TØRNGREN, MARI ANN, ANDERSEN, JENS SCHELLER, BARDENSHTEIN, ALEXANDER

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METHOD AND SYSTEM FOR MICROWAVE DECONTAMINATION OF FOOD SURFACES von Gunvig Annemarie, Bardenshtein Alexander, Andersen Jens Scheller, Torngren Ann Mari

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