Meyer AS - Search Results

1

Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time.

Olesen PT, Meyer AS, Stahnke LH. Olesen PT, et al. Among authors: meyer as. Meat Sci. 2004 Mar;66(3):675-87. doi: 10.1016/S0309-1740(03)00189-X. Meat Sci. 2004. PMID: 22060878

2

Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems.

Bylaite E, Ilgunaite Z, Meyer AS, Adler-Nissen J. Bylaite E, et al. Among authors: meyer as. J Agric Food Chem. 2004 Jun 2;52(11):3542-9. doi: 10.1021/jf0354996. J Agric Food Chem. 2004. PMID: 15161228

3

Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content.

Bylaite E, Meyer AS, Adler-Nissen J. Bylaite E, et al. Among authors: meyer as. J Agric Food Chem. 2003 Dec 31;51(27):8020-6. doi: 10.1021/jf030455i. J Agric Food Chem. 2003. PMID: 14690390

4

Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.

Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C. Venkateshwarlu G, et al. Among authors: meyer as. J Agric Food Chem. 2004 Jan 28;52(2):311-7. doi: 10.1021/jf034833v. J Agric Food Chem. 2004. PMID: 14733514

5

Effect of xanthan on flavor release from thickened viscous food model systems.

Bylaite E, Adler-Nissen J, Meyer AS. Bylaite E, et al. Among authors: meyer as. J Agric Food Chem. 2005 May 4;53(9):3577-83. doi: 10.1021/jf048111v. J Agric Food Chem. 2005. PMID: 15853404

6

Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids.

Nielsen NS, Petersen A, Meyer AS, Timm-Heinrich M, Jacobsen C. Nielsen NS, et al. Among authors: meyer as. J Agric Food Chem. 2004 Dec 15;52(25):7690-9. doi: 10.1021/jf0492316. J Agric Food Chem. 2004. PMID: 15675821

7

Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.

Let MB, Jacobsen C, Meyer AS. Let MB, et al. Among authors: meyer as. J Agric Food Chem. 2007 Sep 19;55(19):7802-9. doi: 10.1021/jf070830x. Epub 2007 Aug 23. J Agric Food Chem. 2007. PMID: 17715898

8

A combined metabolomic and phylogenetic study reveals putatively prebiotic effects of high molecular weight arabino-oligosaccharides when assessed by in vitro fermentation in bacterial communities derived from humans.

Sulek K, Vigsnaes LK, Schmidt LR, Holck J, Frandsen HL, Smedsgaard J, Skov TH, Meyer AS, Licht TR. Sulek K, et al. Among authors: meyer as. Anaerobe. 2014 Aug;28:68-77. doi: 10.1016/j.anaerobe.2014.05.007. Epub 2014 Jun 4. Anaerobe. 2014. PMID: 24905430 Free article.

9

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis).

Oliveira I, Malheiro R, Meyer AS, Pereira JA, Gonçalves B. Oliveira I, et al. Among authors: meyer as. J Food Sci Technol. 2019 Aug;56(8):3764-3776. doi: 10.1007/s13197-019-03847-x. Epub 2019 Jun 12. J Food Sci Technol. 2019. PMID: 31413403 Free PMC article.

10

Maximal release of highly bifidogenic soluble dietary fibers from industrial potato pulp by minimal enzymatic treatment.

Thomassen LV, Vigsnæs LK, Licht TR, Mikkelsen JD, Meyer AS. Thomassen LV, et al. Among authors: meyer as. Appl Microbiol Biotechnol. 2011 May;90(3):873-84. doi: 10.1007/s00253-011-3092-y. Epub 2011 Jan 21. Appl Microbiol Biotechnol. 2011. PMID: 21253720

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