E. Hansen

Mobility of solutes in frozen pork studied by electron spin resonance spectroscopy evidence for two phase transition temperatures.

L. Skibsted, E. Hansen, M. Andersen, 2003, Meat science.

Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism

L. Skibsted, E. Hansen, V. Orlien, 2000 .

Oxidative stability of chilled pork chops following long term freeze storage.

L. Skibsted, A. Karlsson, E. Hansen, 2004, Meat science.

Influence of light and temperature on the colour and oxidative stability of processed cheese

L. Skibsted, A. Arndal, E. Hansen, 2001 .

Oxidative stability of frozen pork patties: Effect of fluctuating temperature on lipid oxidation.

L. Skibsted, E. Hansen, M. Andersen, 2004, Meat science.

Light-induced oxidative changes in a model dairy spread. Wavelength dependence of quantum yields.

L. Skibsted, E. Hansen, 2000, Journal of agricultural and food chemistry.