Lund, Birgitte W.
444  Ergebnisse:
Personensuche X
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4

Two Novel Classes of Enzymes Are Required for the Biosynthe..:

Frandsen, Rasmus J.N. ; Schütt, Claes ; Lund, Birgitte W....
Journal of Biological Chemistry.  286 (2011)  12 - p. 10419-10428 , 2011
 
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7

Pharmacological characterization of AC-262536, a novel sele..:

Piu, Fabrice ; Gardell, Luis R. ; Son, Thomas...
The Journal of Steroid Biochemistry and Molecular Biology.  109 (2008)  1-2 - p. 129-137 , 2008
 
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8

Broad modulation of neuropathic pain states by a selective ..:

Piu, Fabrice ; Cheevers, Cindy ; Hyldtoft, Lene...
European Journal of Pharmacology.  590 (2008)  1-3 - p. 423-429 , 2008
 
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Novel cadaverine non-invasive biosensor technology for the ..:

Alexi, Niki ; Thamsborg, Kristian ; Hvam, Jeanette...
Alexi , N , Thamsborg , K , Hvam , J , Lund , B W , Nsubuga , L , de Oliveira Hansen , R M , Byrne , D V & Leisner , J J 2022 , ' Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets ' , Meat Science , vol. 192 , 108876 . https://doi.org/10.1016/j.meatsci.2022.108876.  , 2022
 
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Corrigendum to 'Potential of novel cadaverine biosensor tec..:

Alexi, Niki ; Hvam, Jeanette ; Lund, Birgitte W...
Alexi , N , Hvam , J , Lund , B W , Nsubuga , L , de Oliveira Hansen , R M , Thamsborg , K , Lofink , F , Byrne , D V & Leisner , J J 2021 , ' Corrigendum to 'Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna ( Thunnus albacares )' 107458, 119, 2020 ' , Food Control , vol. 125 , 107958 . https://doi.org/10.1016/j.foodcont.2021.107958.  , 2021
 
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15

Novel cadaverine non-invasive biosensor technology for the ..:

Alexi, Niki ; Thamsborg, Kristian ; Hvam, Jeanette...
Alexi , N , Thamsborg , K , Hvam , J , W. Lund , B , Nsubuga , L , de Oliveira Hansen , R , Byrne , D V & Leisner , J 2022 , ' Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets ' , Meat Science , vol. 192 , 108876 . https://doi.org/10.1016/j.meatsci.2022.108876 , https://doi.org/10.1016/j.meatsci.2022.108876.  , 2022
 
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