Lars L. Hinrichsen

Relationship among Flavor, Volatile Compounds, Chemical Changes, and Microflora in Italian-Type Dry-Cured Ham during Processing

Lars L. Hinrichsen, Susanne B. Pedersen · Journal of Agricultural and Food Chemistry · 1995 · 166 citations

Flavoromics, Food Analysis, Altmetric Attention Score +19

Factors influencing leucine catabolism by a strain of Staphylococcus carnosus

F. Masson, Lars L. Hinrichsen, Régine Talòn et al. · International Journal of Food Microbiology · 1999 · 60 citations

Biology, Biochemistry, Natural Sciences +6

Volatile Compounds and Chemical Changes in Cured Pork: Role of Three Halotolerant Bacteria

Lars L. Hinrichsen, Henrik J. Andersen · Journal of Agricultural and Food Chemistry · 1994 · 47 citations

Altmetric Attention Score, Food Contaminant, Food Processing Facilities +18

Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines

Lars L. Hinrichsen, Marie‐Christine Montel, Régine Talòn · International Journal of Food Microbiology · 1994 · 41 citations

Medical Microbiology, Vibrio Sp, Micrococcus Roseus +6

Trends in meat science and technology: The future looks bright, but the journey will be long

Lars Kristensen, Susanne Støier, J. Würtz et al. · Meat Science · 2014 · 40 citations

Meat Packaging, Engineering, Food Innovation +9