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Helene Pindstrup

University of Copenhagen

5

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59

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Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase

2016 Food Research International
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Characterisation of a whey protein hydrolysate as antioxidant

2015 International Dairy Journal
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Reduction of ferrylmyoglobin by cysteine as affected by pH

2014 RSC Advances
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Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening.

2013 Journal of Agricultural and Food Chemistry
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Multivariate curve resolution of spectral data for the pH-dependent reduction of ferrylmyoglobin by cysteine

2013 Chemometrics and Intelligent Laboratory Systems
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