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Bak, Kathrine H.
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1

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/..
 
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2

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/..
 
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3

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/..
 
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4

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/..
 
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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/..
 
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6

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/..
 
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7

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/..
 
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8

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/..
 
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9

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/..
 
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10

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/..
 
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11

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/..
 
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12

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/..
 
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13

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/..
 
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14

Applications in nutrition: Peptides as taste enhancers:

, In: Biologically Active Peptides,
Fu, Yu ; Amin, Mohammad Sadiq ; Li, Qian.. - p. 569-580 , 2021
Link: https://doi.org/10.1016/..
 
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15

Application of biopreservatives in meat preservation: a rev..:

Ren, Baojing ; Wu, Wei ; Soladoye, Olugbenga P....
International Journal of Food Science & Technology.  56 (2021)  12 - p. 6124-6141 , 2021
Link: https://doi.org/10.1111/..
 
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