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Andersen Mogens L.
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http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_5/101021jf049051w/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_23/101021jf802359t/authorship/2
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http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_21/101021jf0401165/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/1998/volume_46/issue_4/101021jf9708608/authorship/1
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http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_11/101021jf0105945/authorship/1
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Modification of the Levels of Polyphenols in Wort and Beer byAddition of Hexamethylenetetramine or Sulfite during Mashing
Volatile Monoterpenes in Black Currant (Ribes nigrum L.)Juice: Effects of Heating and Enzymatic Treatment byβ-Glucosidase
Electrochemistry of Electron Transfer Probes. Observation ofthe Transition from Activation to Counterdiffusion Control inthe Fragmentation of α-Aryloxyacetophenone Radical Anions1a
The Question of High- or Low-Temperature Glass Transition inFrozen Fish. Construction of the Supplemented State Diagramfor Tuna Muscle by Differential Scanning Calorimetry
Influence of Thermal Treatment on Black Currant(Ribes nigrum L.) Juice Aroma
Mechanism of Oxymyoglobin Oxidation in the Presence ofOxidizing Lipids in Bovine Muscle
Amino Acid and Protein Scavenging of Radicals Generated byIron/Hydroperoxide System: An Electron Spin Resonance SpinTrapping Study
Photooxidative Degradation of Beer Bittering Principles: A KeyStep on the Route to Lightstruck Flavor Formation in Beer
Amino Acid and Protein Scavenging of Radicals Generated byIron/Hydroperoxide System: An Electron Spin ResonanceSpin Trapping Study
Electrochemistry of Electron-Transfer Probes. The Role of theLeaving Group in the Cleavage of Radical Anions ofα-Aryloxyacetophenones1
Reactivity of Bovine Whey Proteins, Peptides, and Amino Acidstoward Triplet Riboflavin as Studied by Laser Flash Photolysis
Heme-Mediated Production of Free Radicals via Preformed Lipid Hydroperoxide Fragmentation
Oxidation of Porcine Myosin by Hypervalent Myoglobin: The Role of Thiol Groups
Oxidative Reactions during Early Stages of Beer Brewing Studied by Electron Spin Resonance and Spin Trapping
Electron Spin Resonance Spin Trapping Identification of RadicalsFormed during Aerobic Forced Aging of Beer
Effect of Temperature and Glassy States on the MolecularMobility of Solutes in Frozen Tuna Muscle As Studied byElectron Spin Resonance Spectroscopy with Spin ProbeDetection
Electron Spin Resonance Spin Trapping for Analysis of LipidOxidation in Oils: Inhibiting Effect of the Spin Trapα-Phenyl-N-tert-butylnitrone on Lipid Oxidation
Cross-Linking Proteins by Laccase-Catalyzed Oxidation: Importance Relative to Other Modifications
Potential Antioxidants in Beer Assessed by ESR Spin Trapping
Puerarin and Conjugate Bases as Radical Scavengers andAntioxidants: Molecular Mechanism and Synergism withβ-Carotene
Efficiency of Natural Phenolic Compounds Regeneratingα-Tocopherol from α-Tocopheroxyl Radical
In Vivo ESR Spin Trapping Detection of Carbon-Centered α-Farnesene Radicals
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