Helene Pindstrup

Characterisation of a whey protein hydrolysate as antioxidant

Martina Vavrušová, Helene Pindstrup, Lene Buhelt Johansen et al. · International Dairy Journal · 2015 · 35 citations

Food Chemistry, Biochemistry, Food Analysis +2

Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening

Silvia H. Libardi, Helene Pindstrup, Daniel R. Cardoso et al. · Journal of Agricultural and Food Chemistry · 2013 · 28 citations

Bioorganic Chemistry, Engineering, Bioelectrochemistry +17

Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase

Anni Bygvrå Hougaard, Helene Pindstrup, Nils Arneborg et al. · Food Research International · 2015 · 15 citations

Probiotic, Biochemistry, Microbial Physiology +8

Multivariate curve resolution of spectral data for the pH-dependent reduction of ferrylmyoglobin by cysteine

Helene Pindstrup, Cristina Fernández, José Manuel Amigo et al. · Chemometrics and Intelligent Laboratory Systems · 2013 · 14 citations

Protein Chemistry, Biochemistry, Ph-dependent Reduction +8

Reduction of ferrylmyoglobin by cysteine as affected by pH

Silvia H. Libardi, Helene Pindstrup, José Manuel Amigo et al. · RSC Advances · 2014 · 13 citations · Full text

Protein Chemistry, Biochemistry, Hypervalent Heme-iron Species +9