Lars Oddershede Sunesen

Mould starter cultures for dry sausages—selection, application and effects

Lars Oddershede Sunesen, Louise H. Stahnke · Meat Science · 2003 · 161 citations

Biotechnology, Mould Starter Cultures, Food Microbiology +5

Control of bioflavour and safety in fermented sausages: first results of a European project

Daniël Demeyer, Marc Raemaekers, Aldo Rizzo et al. · Food Research International · 2000 · 159 citations

Fermented Sausages, Engineering, Food Fermentation +13

Volatile compounds released during ripening in Italian dried sausage

Lars Oddershede Sunesen, V. Dorigoni, Emanuela Zanardi et al. · Meat Science · 2001 · 71 citations

Food Chemistry, Volatile Compounds, Food Processing +2

Development of Volatile Compounds in Processed Cheese during Storage

Lars Oddershede Sunesen, Peter Lund, Jannick Kirk Sørensen et al. · LWT · 2002 · 38 citations

Volatile Compounds, Food Engineering, Food Processing +3

Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature

Lars Oddershede Sunesen, J. Trihaas, Louise H. Stahnke · Meat Science · 2003 · 33 citations

Sausage Surface Model-influence, Penicillium Nalgiovense, Food Microbiology +3