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Kathrine H. Bak

University of Copenhagen

H指数:17

被引数:1,752

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Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products

有机和常规火腿及萨拉米产品中的残留亚硝酸盐、硝酸盐和挥发性N-亚硝胺

IF5.1

2025-01-031

OA

Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors

FOOD CHEMISTRY-X

IF8.2

2025-01-010

OAAI

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins (vol 186, 114351, 2024)

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-010

PRE

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins

植物性肉类似物的技术挑战和未来前景: 从蛋白质的角度来看

FOOD RESEARCH INTERNATIONAL

IF8

2024-06-016

PRE

Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-07-0110

OAAI

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

IF6.6

2023-03-025

OAAI

Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-0119

PRE

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

多酚类物质对肌肉食物中血红素蛋白介导的脂质氧化的抑制机制: 新见解和进展

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-11-3028

OA

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

肉类中挥发性和气味化合物的形成和分析-综述

IF4.6

2022-10-0887

OAAI

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

IF9.8

2022-04-0144

PRE

Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review

FOOD RESEARCH INTERNATIONAL

IF8

2022-01-01118

PRE

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

IF3.4

2021-12-025

OAAI

Insights into formation, detection and removal of the beany flavor in soybean protein

大豆蛋白中豆腥味的形成、检测与去除

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-06-0198

PRE

High-pressure processing of meat: Molecular impacts and industrial applications

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2020-11-1488

OAAI

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

FOOD RESEARCH INTERNATIONAL

IF8

2019-07-0131

PREAI

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

IF4.6

2018-02-0820

OAAI

Effect of high pressure treatment on the color of fresh and processed meats: A review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2017-10-1773

PREAI

Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

IF9.8

2014-04-016

PRE

The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl

IF6.1

2013-10-0117

PRE

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

IF6.1

2012-12-0163

PRE