E-LIB Suche - Ergebnisse für: Bak, Kathrine H.

1

Technological challenges and future perspectives of plant-b..:

Su, Tianyu ; Le, Bei ; Zhang, Wei...
Food Research International. 186 (2024) - p. 114351 , 2024

Link: https://doi.org/10.1016/..

2

Corrigendum to "Technological challenges and future perspec..:

Su, Tianyu ; Le, Bei ; Zhang, Wei...
Food Research International. 188 (2024) - p. 114472 , 2024

Link: https://doi.org/10.1016/..

3

Effect of Different Genotypes and Harvest Times of Sage (Sa..:

Bak, Kathrine H. ; Bauer, Susanne ; Bauer, Friedrich
Antioxidants. 12 (2023) 3 - p. 616 , 2023

Link: https://doi.org/10.3390/..

4

Changes in Flavor and Volatile Composition of Meat and Meat..:

Bak, Kathrine H. ; Paulsen, Peter
Foods. 12 (2023) 17 - p. 3295 , 2023

Link: https://doi.org/10.3390/..

5

Preservative effects of composite biopreservatives on goat ..:

Wang, Jin ; Ren, Baojing ; Bak, Kathrine H....
LWT. 184 (2023) - p. 115033 , 2023

Link: https://doi.org/10.1016/..

6

Nutritional properties, microbial and sensory quality, and ..:

Bak, Kathrine H. ; Bauer, Susanne ; Rattner, Julia..
Food Chemistry Advances. 2 (2023) - p. 100193 , 2023

Link: https://doi.org/10.1016/..

7

Maillard-reacted peptides from glucosamine-induced glycatio..:

Yu, Binbin ; Wu, Wei ; Wang, Bei...
Food Chemistry. 374 (2022) - p. 131776 , 2022

Link: https://doi.org/10.1016/..

8

Off‐flavour compounds in collagen peptides from fish: Forma..:

Wang, Xilong ; Le, Bei ; Zhang, Na...
International Journal of Food Science & Technology. 58 (2022) 3 - p. 1543-1563 , 2022

Link: https://doi.org/10.1111/..

9

Formation and Analysis of Volatile and Odor Compounds in Me..:

Bleicher, Julian ; Ebner, Elmar E. ; Bak, Kathrine H.
Molecules. 27 (2022) 19 - p. 6703 , 2022

Link: https://doi.org/10.3390/..

10

Treatment of Fresh Meat, Fish and Products Thereof with Col..:

Paulsen, Peter ; Csadek, Isabella ; Bauer, Alexandra...
Foods. 11 (2022) 23 - p. 3865 , 2022

Link: https://doi.org/10.3390/..

11

Inhibitory mechanisms of polyphenols on heme protein-mediat..:

Wu, Haizhou ; Bak, Kathrine H. ; Goran, Gheorghe V..
Critical Reviews in Food Science and Nutrition. 64 (2022) 15 - p. 4921-4939 , 2022

Link: https://doi.org/10.1080/..

12

Maillard reaction of food-derived peptides as a potential r..:

Sun, Ao ; Wu, Wei ; Soladoye, Olugbenga P....
Food Research International. 151 (2022) - p. 110823 , 2022

Link: https://doi.org/10.1016/..

13

Sugar reduction in beverages: Current trends and new perspe..:

Chen, Lining ; Wu, Wei ; Zhang, Na...
Food Research International. 162 (2022) - p. 112076 , 2022

Link: https://doi.org/10.1016/..

14

Insights into formation, detection and removal of the beany..:

Wang, Bei ; Zhang, Qiang ; Zhang, Na...
Trends in Food Science & Technology. 112 (2021) - p. 336-347 , 2021

Link: https://doi.org/10.1016/..

15

Nitrogen Accumulation in Oyster (Crassostrea gigas) Slurry ..:

Csadek, Isabella ; Paulsen, Peter ; Weidinger, Pia...
Life. 11 (2021) 12 - p. 1333 , 2021

Link: https://doi.org/10.3390/..