Rikke Miklos

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

Sisse Jongberg, Linda de S. Terkelsen, Rikke Miklos et al. · Meat Science · 2014 · 143 citations

Agriculture, Biochemistry, Food Science +11

Physicochemical properties of lard-based diacylglycerols in blends with lard

Rikke Miklos, Hong Zhang, René Lametsch et al. · Food Chemistry · 2012 · 55 citations

Life Sciences, Chemistry, Food Science +11

Application of pork fat diacylglycerols in meat emulsions

Rikke Miklos, Xuebing Xu, René Lametsch · Meat Science · 2010 · 54 citations

Agriculture, Food Science, Nutritional Sciences +14

Nutritional evaluation of common (Tenebrio molitor) and lesser (Alphitobius diaperinus) mealworms in rats and processing effect on the lesser mealworm

Line Dinesen Jensen, Rikke Miklos, Trine Kastrup Dalsgaard et al. · Journal of Insects as Food and Feed · 2019 · 53 citations

Agriculture, Animal Sciences, Nutritional Sciences +17

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

Héctor Mora-Gallego, X. Serra, María Dolors Guárdia et al. · Meat Science · 2012 · 50 citations

Agriculture, Food Science, Nutritional Sciences +12