Bente P. Danielsen

发表

Effect of specific wavelengths on light-induced quality changes in Havarti cheese

G. Mortensen, J. Sørensen, H. Stapelfeldt, 2003, Journal of Dairy Research.

Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat

L. Skibsted, Bente P Danielsen, A. M. Racanicci, 2008 .

Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy

L. Skibsted, N. Bragagnolo, Bente P Danielsen, 2007 .

Codissolution of calcium hydrogenphosphate and sodium hydrogencitrate in water. Spontaneous supersaturation of calcium citrate increasing calcium bioavailability

L. Skibsted, Bente P Danielsen, Martina Vavrušová, 2017, Journal of food and drug analysis.

Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water

L. Skibsted, Bente P Danielsen, Martina Vavrušová, 2017 .

Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment

L. Skibsted, N. Bragagnolo, Bente P. Danielsen, 2005 .

Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle

L. Skibsted, N. Bragagnolo, Bente P Danielsen, 2006 .

Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)

L. Skibsted, M. A. Regitano-d’Arce, J. Menten, 2004 .

Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

M. Petersen, W. Bredie, C. Ray, 2019, International Dairy Journal.