基本信息
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职业迁徙
个人简介
My research interest centers on the effects of food processing on quality and safety of food products. This covers a range of topics including the modifications of proteins due to Maillard reaction during heat treatment and storage, formation of process contaminants, the changes in bioactive compounds in foods, and the mitigation strategies for deleterious effects of processing.
研究兴趣
论文共 30 篇作者统计合作学者相似作者
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Karoline Aasmul-Olsen,Halise Gul Akillioglu, Line Iadsatian Christiansen,Kasper Engholm-Keller,Anders Brunse, Denitsa Vladimirova Stefanova,Ann Bjornshave,Mie Rostved Bechshoft,Kerstin Skovgaard,Thomas Thymann,Per Torp Sangild,Marianne Nissen Lund,Stine Brandt Bering
Molecular Nutrition & Food Researchno. 24 (2023)
Chengkang Li, Peter A. Paulsen,Halise Gul Akillioglu,Soren B. Nielsen,Kasper Engholm-Keller,Marianne N. Lund
Food Chemistry: Molecular Sciences (2022): 100120-100120
Food chemistry (2021): 130601-130601
CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODSpp.121-151, (2019)
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作者统计
#Papers: 30
#Citation: 986
H-Index: 16
G-Index: 30
Sociability: 4
Diversity: 0
Activity: 0
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