Annemarie Gunvig

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig et al. · Meat Science · 2012 · 251 citations

Agriculture, Biochemistry, Food Science +17

Predicting growth rates and growth boundary of Listeria monocytogenes — An international validation study with focus on processed and ready-to-eat meat and seafood

Ole Mejlholm, Annemarie Gunvig, C. Borggaard et al. · International Journal of Food Microbiology · 2010 · 147 citations · Full text

Agriculture, Food Science, Microbiology +17

Sensory characteristics of meat cooked for prolonged times at low temperature

Line Bach Christensen, Annemarie Gunvig, Mari Ann Tørngren et al. · Meat Science · 2011 · 86 citations

Agriculture, Food Science, Food Preservation +13

Injection of marinade with actinidin increases tenderness of porcine <i>M. biceps femoris</i> and affects myofibrils and connective tissue

Mette Christensen, Mari Ann Tørngren, Annemarie Gunvig et al. · Journal of the Science of Food and Agriculture · 2009 · 60 citations

Agriculture, Animal Sciences, Food Science +15

Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry

Sandie M. Møller, Annemarie Gunvig, Hanne Christine Bertram · Meat Science · 2010 · 36 citations

Agriculture, Food Science, Microbiology +17