Search Results - ADAMSEN, Christina E

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  1. 1
    Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

    Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite by Adamsen, Christina E., Møller, Jens K.S., Laursen, Kristoffer, Olsen, Karsten, Skibsted, Leif H.

    Published in Meat science
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  2. 2
    Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

    Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham by Møller, Jens K.S., Adamsen, Christina E., Catharino, Rodrigo R., Skibsted, Leif H., Eberlin, Marcos N.

    Published in Meat science
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  3. 3
    High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

    High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour by Andres, A.I, Moller, J.K.S, Adamsen, C.E, Skibsted, L.H

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  4. 4
    Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham

    Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham by ADAMSEN, Christina E, HANSEN, Mette L, MØTLER, Jens K. S, SKIBSTED, Leif H

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  5. 5
    Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

    Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation by Adamsen, Christina E., Møller, Jens K.S., Parolari, Giovanni, Gabba, Laura, Skibsted, Leif H.

    Published in Meat science
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  6. 6
    Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

    Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef by Gheisari, Hamid R., Møller, Jens K.S., Adamsen, Christina E., Skibsted, Leif H.

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  7. 7
    Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods Comparison of absorption, fluorescence and X-ray fluorescence spectroscopy

    Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods Comparison of absorption, fluorescence and X-ray fluorescence spectroscopy by Laursen, K, Adamsen, C.E, Laursen, J, Olsen, K, Moller, J.K.S

    Published in Meat science
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  8. 8
    Spectral characterisation of red pigment in italian-type dry-cured ham. Increasing lipophilicity during processing and maturation

    Spectral characterisation of red pigment in italian-type dry-cured ham. Increasing lipophilicity during processing and maturation by MØLLER, Jens K. S, ADAMSEN, Christina E, SKIBSTED, Leif H

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  9. 9
    Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

    Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt by ADAMSEN, Christina E, MØLLER, Jens K. S, HISMANI, Ramadan, SKIBSTED, Leif H

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  10. 10
    Quantification of zinc–porphyrin in dry-cured ham products by spectroscopic methods

    Quantification of zinc–porphyrin in dry-cured ham products by spectroscopic methods by Laursen, Kristoffer, Adamsen, Christina E., Laursen, Jens, Olsen, Karsten, Møller, Jens K.S.

    Published in Meat science
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