Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP)

por Bak, Kathrine H., Paulsen, Peter
Publicado 2023

Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat

por Bak, Kathrine H., Bauer, Susanne, Bauer, Friedrich
Publicado 2023

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

por Bleicher, Julian, Ebner, Elmar E., Bak, Kathrine H.
Publicado 2022

Nitrogen Accumulation in Oyster (Crassostrea gigas) Slurry Exposed to Virucidal Cold Atmospheric Plasma Treatment

por Csadek, Isabella, Paulsen, Peter, Weidinger, Pia, Bak, Kathrine H., Bauer, Susanne, Pilz, Brigitte, Nowotny, Norbert, Smulders, Frans J. M.
Publicado 2021

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

por Bak, Kathrine H., Waehrens, Sandra S., Fu, Yu, Chow, Ching Yue, Petersen, Mikael A., Ruiz-Carrascal, Jorge, Bredie, Wender L. P., Lametsch, René
Publicado 2021

Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life

por Paulsen, Peter, Csadek, Isabella, Bauer, Alexandra, Bak, Kathrine H., Weidinger, Pia, Schwaiger, Karin, Nowotny, Norbert, Walsh, James, Martines, Emilio, Smulders, Frans J. M.
Publicado 2022