Jens Stoumann Jensen

Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

Jens K.S. Møller, Jens Stoumann Jensen, M. Olsen et al. · Meat Science · 2000 · 94 citations

Meat Packaging, Shelf Life, Food Packaging +9

Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture

Jens K.S. Møller, Jens Stoumann Jensen, Leif H. Skibsted et al. · European Food Research and Technology · 2003 · 59 citations

Commercial Starter Culture, Food Fermentation, Biotechnology +7

Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters

Lisbeth D. Nannerup, Marianne Uhre Jakobsen, Frans van den Berg et al. · Meat Science · 2004 · 40 citations

Meat Packaging, Food Packaging, Critical Packaging Parameters +7

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products

Morten Sivertsvik, Jens Stoumann Jensen · Journal of Food Engineering · 2004 · 39 citations

Food Chemistry, Nutrition, Carbon Dioxide +10

Changes in growth, rRNA content, and cell morphology of Listeria monocytogenes induced by CO2 up- and downshift

Anne-Marie Jydegaard-Axelsen, Anders Aaes‐Jørgensen, Anette Granly Koch et al. · International Journal of Food Microbiology · 2004 · 25 citations

Biology, Microbial Contamination, Foodborne Illness +8