Author/Creator: Baron, Caroline P. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Baron, Caroline P.

1. Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. (1st March 2016)

Authors:: Gringer, Nina; Safafar, Hamed; du Mesnildot, Axelle; Nielsen, Henrik H.; Rogowska-Wrzesinska, Adelina; Undeland, Ingrid; Baron, Caroline P.
Journal:: Food chemistry
Issue:: Volume 194(2016)
Page Start:: 1164
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP). (March 2016)

Authors:: Spanos, Dimitrios; Tørngren, Mari Ann; Christensen, Mette; Baron, Caroline P.
Journal:: Meat science
Issue:: Volume 113(2016:Mar.)
Page Start:: 162
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Homogenization Pressure and Temperature Affect Protein Partitioning and Oxidative Stability of Emulsions. (6th July 2013)

Authors:: Horn, Anna F.; Barouh, Nathalie; Nielsen, Nina S.; Baron, Caroline P.; Jacobsen, Charlotte
Journal:: Journal of the American Oil Chemists' Society
Issue:: Volume 90:Number 10(2013)
Page Start:: 1541
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Organic plant ingredients in the diet of Rainbow trout (Oncorhynchus mykiss): Impact on fish muscle composition and oxidative stability. Issue 12 (20th November 2013)

Authors:: Baron, Caroline P.; Svendsen, Gry Hougaard; Lund, Ivar; Jokumsen, Alfred; Nielsen, Henrik Hauch; Jacobsen, Charlotte
Journal:: European journal of lipid science and technology
Issue:: Volume 115:Issue 12(2013:Dec.)
Page Start:: 1367
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes. Issue 1 (September 2015)

Authors:: Gringer, Nina; Hosseini, Seyed Vali; Svendsen, Tore; Undeland, Ingrid; Christensen, Morten Lykkegaard; Baron, Caroline P.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 63:Issue 1(2015:Sep.)
Page Start:: 423
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?. (October 2016)

Authors:: Albertos, Irene; Gringer, Nina; Rico, Daniel; Baron, Caroline P.
Journal:: Innovative food science & emerging technologies
Issue:: Volume 37:Part B(2016)
Page Start:: 286
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

7. Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphere. (March 2016)

Authors:: Spanos, Dimitrios; Christensen, Mette; Tørngren, Mari Ann; Baron, Caroline P.
Journal:: Meat science
Issue:: Volume 113(2016:Mar.)
Page Start:: 154
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗