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25篇 您的检索式：作者名="Jongberg"

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	题名	作者	年代	出处	被引量
1	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties显示文摘	Sisse Jongberg Skov S H Trngren M A	2011	Food Chemistry2011，128，：	1
2	4-Methy1catechol inhibits protein oxidation in meat but not disulfide formation显示文摘	JONGBERG S LUND M N WATERHOUS A L	2011	J Agric Food Chern2011，59，10：	1
3	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties 显示文摘	Jongberg S Skov S H Tcrngren M A	2011	Food Chemistry2011，128，2：	1
4	Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano,rosemary,or garlic显示文摘	NIETO G JONGBERG S ANDERSEN M L	2013	Meat Science2013，95，2：	1
5	Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork显示文摘	JONGBERG S TRNGREN M A GUNVIG A	2013	Meat Science2013，93，3：	1
6	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties显示文摘	Jongberg S Skov S H Trngren M A	2011	Food Chemistry2011，128，2：	1
7	Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking显示文摘	JONGBERG S TERKELSEN L S MIKLOS R	2015	Meat Science2015，100，2：	1
8	Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork显示文摘	Sisse Jongberg	2013	Meat Scienee2013，93，：	1
9	Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork显示文摘	Sisse Jongberg Mari Ann T?rngren Annemarie Gunvig Leif H. Skibsted Marianne N. Lund	2013	Meat Science2013，，3：	1
10	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties 显示文摘	Jongberg S Skov S H Torngren M A	2011	Food Chemistry2011，128，：	1
11	Effect of white grape extract and modified atmosphere pack- aging on lipid and protein oxidation in chill stored beef patties 显示文摘	Jongberg S Skov S H Torngren M A	2011	Food Chemistry2011，，128：	1
12	Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork显示文摘	JONGBERG S TRNGREN M A GUNVIG A	2013	Meat Science2013，93，3：	1
13	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties显示文摘	JONGBERG S SKOV S H TJRNGREN M A	2011	Food Chemistry2011，128，：	1
14	Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano,rosemary,or garlic显示文摘	NIETO G JONGBERG S ANDERSEN M L	2013	Meat Science2013，95，2：	1
15	Thiol oxidationand protein cross -link formation during chill storage of porkpatties added essential oil of oregano, rosemary, or garlic 显示文摘	Nieto G Jongberg S Andersen M L	2013	MeatScience2013，95，2：	1
16	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties 显示文摘	SISSE JONGBERG SKOV S H TФRNGREN M A	2011	Food Chemistry2011，128，：	1
17	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties显示文摘	Sisse Jongberg Sabina H. Skov Mari Ann T?rngren Leif H. Skibsted Marianne N. Lund	2011	Food Chemistry2011，，2：	1
18	Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions显示文摘	GRAVADOR R S JONGBERG S ANDERSEN M L	2014	Meat Science2014，97，2：	1
19	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties显示文摘	Jongberg S Skov S H Torngren M A	2011	Food Chem2011，，：	1
20	Protein and lipid oxidation in Parma ham during production显示文摘	KOUTINA G JONGBERG S SKIBSTED L H	2012	Journal of Agricultural and Food Chemistry2012，60，38：	1

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