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24篇 您的检索式：作者名="Orlien"

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	题名	作者	年代	出处	被引量
1	Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated显示文摘	Sabrina Schindler Ulrich Krings Ralf G. Berger Vibeke Orlien	2010	Meat Science2010，，2：	2
2	Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	V Orlien	2000	European Food Research and Technology2000，211，2：	1
3	Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，211，：	1
4	Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism 显示文摘	Orlien V Hansen E Skibsted L H	2000	European Food Research and Technology2000，211，：	1
5	Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi显示文摘	Kathrine Holmgaard Bak Gunilla Lindahl Anders H. Karlsson Vibeke Orlien	2012	Meat Science2012，，4：	1
6	Temperature - dependence of rate of oxidation of rapeseed oil encapsu- lated in a glassy food matrix显示文摘	Orlien V Risbo J Rantanen H	2006	Food Chemistry2006，94，1：	1
7	Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，21，1：	1
8	Lipid oxidation in highpressure processed chicken breast muscle during chill storage: criticalworking pressure in relation to oxidation mechanism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	EuropeanFood Research and Technology2000，21，1：	1
9	Lipid oxidation in highpressure processed chicken breast muscle during chill storage :critical working pressure in relation to oxidation mechanism 显示文摘	Orlien Y Hansen E Skibsted L H	2000	European Food Research and Technology2000，211，：	1
10	Mechanisms of radical formation in beef and chicken meat during high pressure pro- cessing evaluated by electron spin resonance detection and the addition of antioxidants显示文摘	Bolumar T Andersen M L Orlien V	2014	Food Chemistry2014，150，1：	1
11	Antioxidant active packaging for chicken meat processed by high pressure treatment显示文摘	Tomas Bolumar Mogens L. Andersen Vibeke Orlien	2011	Food Chemistry2011，，4：	1
12	Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，211，2：	1
13	Kinetics of the formation of radicals in meat during high pressure processing 显示文摘	BOLUMAR T SKIBSTED L H ORLIEN V	2012	Food Chemistry2012，134，4：	1
14	Antioxidant active packaging for chicken meat processed by high pressure treatment显示文摘	BOLUMAR T ANDERSEN M L ORLIEN V		Food Chemistry0，129，4：	1
15	Lipid oxidation in high- pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism 显示文摘	Orlien V Hansen E Skibsted L H	2000	European Food Research and Technology2000，211，：	1
16	Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere显示文摘	Derthe Kristensen Vibeke Orlien Grith Mortensen	2000	International Dairy Journal2000，10，：	1
17	Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	ORLIEN P V HOLM HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，211，：	1
18	Effect of sage and garlic on lipid oxidation in high-pressure processed chick meat显示文摘	Mariutti L R B Orlien V Bragagnolo N	2008	European Food Research and Technology2008，227，2：	1
19	Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism 显示文摘	Orlien V Hansen E Skibsted L H	2000	European Food Re- search and Technology2000，21，1：	1
20	Lipid oxidation in high pressure procvsscd chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechenism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，211，：	1

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