Bente Danielsen - Concepedia

Author

Bente Danielsen

Royal Agricultural University ORCID

Also Known As

B. DANIELSEN, B. Danielsen, Bente Danielsen, Bente P. Danielsen, Bente Pia Danielsen

Publications

725

Citations

H-Index

Concepts

All Affiliations

Royal Agricultural University University of Copenhagen Universidade Estadual de Campinas (UNICAMP)Arla Foods (Denmark)Universidade de São Paulo

About

Bente Danielsen is an author at Royal Agricultural University specializing in health sciences, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	467
2	Medicine	5	5	160
3	Biochemistry	4	4	144
4	Engineering	3	3	158
5	Natural Sciences	1	1	38

Bente Danielsen

Publications

722

Citations

H-Index

Page 1

	Year	Citations
Quality changes in orange juice packed in materials based on polylactate V. K. Haugaard, Claus Weber, Bente Danielsen, European Food Research and Technology Materials ScienceFood PackagingEngineeringEdible PackagingPolymer Science	2002	77
Impact of polylactate and poly(hydroxybutyrate) on food quality V. K. Haugaard, Bente Danielsen, Grete Bertelsen European Food Research and Technology Food ChemistryNutritionPolymer ScienceFood QualityFood Additive	2003	72
Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis) Aline Mondini Calil Racanicci, Bente Danielsen, José Fernando Machado Menten, European Food Research and Technology Food ChemistryOriganum DictamnusAntioxidant EffectPhytochemicalPoultry Science	2004	72
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk Therese Jansson, Valentin Rauh, Bente Danielsen, Journal of Agricultural and Food Chemistry Food ChemistryNutritionEngineeringAmino AcidsBiochemistry	2017	65
Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat Aline Mondini Calil Racanicci, Bente Danielsen, Leif H. Skibsted European Food Research and Technology Food ChemistryNutritionIlex ParaguariensisFood FunctionFood Bioactive Compound	2007	57
Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy Neura Bragagnolo, Bente Danielsen, Leif H. Skibsted Innovative Food Science & Emerging Technologies Food ChemistryNutritionSubsequent CookingFood AnalysisPoultry Farming	2006	54
Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: Comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods Pernille N. Jensen, Bente Danielsen, Grete Bertelsen, Food Chemistry Food ChemistryMeat PackagingStorage StabilitiesEsr SpectroscopyFood Analysis	2004	50
Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment Neura Bragagnolo, Bente Danielsen, Leif H. Skibsted European Food Research and Technology Food AnalysisLipid OxidationFood PreservationSubsequent Heat TreatmentFood Engineering	2005	42
Binding of Complement Proteins C1q and C4bp to Serum Amyloid P Component (SAP) in Solid Contra Liquid Phase Inge Juul Sørensen, Ellen Holm Nielsen, Ove Andersen, Scandinavian Journal of Immunology Protein ChemistryComplement SystemSolid PhaseImmunocytochemical TechniqueBiochemistry	1996	38
Effect of specific wavelengths on light-induced quality changes in Havarti cheese Grith Mortensen, John Sørensen, Bente Danielsen, Journal of Dairy Research	2003	34

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