Concepedia

Anette Granly Koch

AG

15

Publications

643

Citations

13

H-Index

2000

Active since

Affiliations

Danish Meat Trade College(Current)

Danish Technological Institute

University of Copenhagen

Technical University of Denmark

Anette Granly Koch is an author at Danish Meat Trade College specializing in food safety, health sciences, and food microbiology.

Top concepts

Food SafetyHealthFood MicrobiologyMicrobiologyFood PreservationFood QualityMeat SciencePublic HealthFood SpoilageFood Processing

Publications per year

2000–2018

15

Publications

15

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

Margit Dall Aaslyng, Christian Vestergaard, Anette Granly Koch · Meat Science · 2013 · 193 citations

Salt Reduction, Microbial Growth, Hotdog Sausages +9

Mycobiota in the processing areas of two different meat products

Louise Marie Sørensen, Tomas Jacobsen, Per Væggemose Nielsen et al. · International Journal of Food Microbiology · 2008 · 97 citations

Food Fermentation, Food Microbiology, Different Meat Products +5

Application of Leuconostoc carnosum for biopreservation of cooked meat products

T. Jacobsen, B.B. Budde, Anette Granly Koch · Journal of Applied Microbiology · 2003 · 90 citations · Full text

Occurrence and growth of yeasts in processed meat products – Implications for potential spoilage

Dennis Sandris Nielsen, Tomas Jacobsen, Lene Jespersen et al. · Meat Science · 2008 · 66 citations

Microbial Inactivation, Shelf Life, Food Fermentation +9

Intracellular pH Homeostasis Plays a Role in the Tolerance of <i>Debaryomyces hansenii</i> and <i>Candida zeylanoides</i> to Acidified Nitrite

Henrik Dam Mortensen, Tomas Jacobsen, Anette Granly Koch et al. · Applied and Environmental Microbiology · 2008 · 33 citations · Full text

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