Mogens L. Andersen

Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

Joaquı́n Velasco, Mogens L. Andersen, Leif H. Skibsted · Food Chemistry · 2003 · 234 citations

Food Chemistry, Radical Formation, Biochemistry +9

Enzymatic cellulose oxidation is linked to lignin by long-range electron transfer

Bjørge Westereng, David Cannella, Jane W. Agger et al. · Scientific Reports · 2015 · 209 citations · Full text

A role for taurine in mitochondrial function

Svend Hansen, Mogens L. Andersen, Claus Cornett et al. · Journal of Biomedical Science · 2010 · 164 citations · Full text

Antioxidant active packaging for chicken meat processed by high pressure treatment

Tomás Bolumar, Mogens L. Andersen, Vibeke Orlien · Food Chemistry · 2011 · 158 citations

Antioxidant Active Packaging, Meat Packaging, Food Packaging +9

Potential Antioxidants in Beer Assessed by ESR Spin Trapping

Mogens L. Andersen, Henrik Outtrup, Leif H. Skibsted · Journal of Agricultural and Food Chemistry · 2000 · 140 citations

Food Chemistry, Lag Phase Method, Biochemistry +15