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Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.
Meat Sci. 2013 Mar;93(3):538-46. doi: 10.1016/j.meatsci.2012.11.005. Epub 2012 Nov 16.
Meat Sci. 2013.
PMID: 23273462
Sensory characteristics of meat cooked for prolonged times at low temperature.
Christensen L, Gunvig A, Tørngren MA, Aaslyng MD, Knøchel S, Christensen M.
Christensen L, et al. Among authors: gunvig a.
Meat Sci. 2012 Feb;90(2):485-9. doi: 10.1016/j.meatsci.2011.09.012. Epub 2011 Sep 22.
Meat Sci. 2012.
PMID: 21985894
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Case studies of packaging and processing solutions to improve meat quality and safety.
Tørngren MA, Darré M, Gunvig A, Bardenshtein A.
Tørngren MA, et al. Among authors: gunvig a.
Meat Sci. 2018 Oct;144:149-158. doi: 10.1016/j.meatsci.2018.06.018. Epub 2018 Jun 21.
Meat Sci. 2018.
PMID: 29980332
Review.
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Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry.
Møller SM, Gunvig A, Bertram HC.
Møller SM, et al. Among authors: gunvig a.
Meat Sci. 2010 Oct;86(2):462-7. doi: 10.1016/j.meatsci.2010.05.035. Epub 2010 May 23.
Meat Sci. 2010.
PMID: 20580493
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Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages.
Serra-Castelló C, Bover-Cid S, Garriga M, Hansen TB, Gunvig A, Jofré A.
Serra-Castelló C, et al. Among authors: gunvig a.
Int J Food Microbiol. 2021 May 16;346:109160. doi: 10.1016/j.ijfoodmicro.2021.109160. Epub 2021 Mar 16.
Int J Food Microbiol. 2021.
PMID: 33765642
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Staphtox predictor - A dynamic mathematical model to predict formation of Staphylococcus enterotoxin during heating and fermentation of meat products.
Gunvig A, Andresen MS, Jacobsen T, Borggaard C.
Gunvig A, et al.
Int J Food Microbiol. 2018 Nov 20;285:81-91. doi: 10.1016/j.ijfoodmicro.2018.07.030. Epub 2018 Jul 26.
Int J Food Microbiol. 2018.
PMID: 30071496
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Predicting growth rates and growth boundary of Listeria monocytogenes - An international validation study with focus on processed and ready-to-eat meat and seafood.
Mejlholm O, Gunvig A, Borggaard C, Blom-Hanssen J, Mellefont L, Ross T, Leroi F, Else T, Visser D, Dalgaard P.
Mejlholm O, et al. Among authors: gunvig a.
Int J Food Microbiol. 2010 Jul 15;141(3):137-50. doi: 10.1016/j.ijfoodmicro.2010.04.026. Epub 2010 Jun 1.
Int J Food Microbiol. 2010.
PMID: 20570006
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