Dagmar Brüggemann

Homogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions:  Oxidation Linked to Changes in Protein Composition at the Oil−Water Interface

Ann‐Dorit Moltke Sørensen, Caroline P. Baron, Mette B. Let et al. · Journal of Agricultural and Food Chemistry · 2007 · 85 citations · Full text

Agriculture, Biochemistry, Food Science +17

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef1

Chunbao Li, Jingjing Li, Guanghong Zhou et al. · Journal of Animal Science · 2011 · 59 citations

Life Sciences, Animal Sciences, Biochemistry +17

Second Harmonic Generation Microscopy: A Tool for Spatially and Temporally Resolved Studies of Heat Induced Structural Changes in Meat

Dagmar Brüggemann, Jonathan R. Brewer, Jens Risbo et al. · Food Biophysics · 2009 · 49 citations

Agriculture, Food Science, Materials Science +10

Ageing of beef : influence of two ageing methods on sensory properties and myofibrillar proteins

Peter Heinze, Dagmar Brüggemann · Sciences des Aliments · 1994 · 37 citations

Agriculture, Animal Sciences, Physiology +17

Detection of radicals in single droplets of oil-in-water emulsions with the lipophilic fluorescent probe BODIPY665/676 and confocal laser scanning microscopy

Piret Raudsepp, Dagmar Brüggemann, Mogens L. Andersen · Free Radical Biology and Medicine · 2014 · 30 citations

Natural Sciences, Biophysics, Chemistry +15