K. Jensen

发表

Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers.

M. Aaslyng, L. Duedahl-Olesen, L. Meinert, 2013, Meat science.

Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants

M. Aaslyng, K. Jensen, B. Lund, 2016 .

Antioxidant capacity of hydrolyzed porcine tissues

J. Otte, R. Lametsch, Trine Damgaard, 2014, Food science & nutrition.

Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage.

Xuebing Xu, L. Cheong, J. Haagensen, 2010, Meat science.

Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes.

P. Brockhoff, M. Petersen, L. Poll, 1999, Journal of agricultural and food chemistry.

Eating quality of raw carrots––correlations between flavour compounds, sensory profiling analysis and consumer liking test

Per B. Brockhoff, Merete Edelenbos, Kirsten Jensen, 2004 .

High throughput method for quantifying androstenone and skatole in adipose tissue from uncastrated male pigs by laser diode thermal desorption-tandem mass spectrometry

C. Borggaard, S. Støier, K. Jensen, 2021, Food chemistry: X.

Meat products containing hydrolysed by-products - a health perspective

L. Meinert, C. Bejerholm, S. Støier, 2013 .

Application of hydrolyzed proteins of animal origin in processed meat

L. Meinert, C. Bejerholm, K. Jensen, 2015, Food science & nutrition.