Lone Melchior Larsen

The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

Mette Christensen, Peter P. Purslow, Lone Melchior Larsen · Meat Science · 2000 · 232 citations

Agriculture, Food Science, Food Rheology +13

Biochemical Changes and Sensory Quality of Shredded and MA‐Packaged Iceberg Lettuce

Hanne Heimdal, Birka Falk Kühn, Leif Poll et al. · Journal of Food Science · 1995 · 150 citations

Agriculture, Food Science, Horticultural Sciences +17

Tenderization of beef by lactic acid injected at different times post mortem

Philippe Bergé, Per Ertbjerg, Lone Melchior Larsen et al. · Meat Science · 2001 · 130 citations

Agriculture, Animal Sciences, Food Science +8

Production of histamine and tyramine by lactic acid bacteria isolated from vacuum‐packed sugar‐salted fish

Jørgen J. Leisner, J.C. Millan, Hans Henrik Huss et al. · Journal of Applied Bacteriology · 1994 · 110 citations · Full text

Agriculture, Food Science, Microbiology +17

Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring

Margit Dall Aaslyng, Magni Martens, Leif Poll et al. · Journal of Agricultural and Food Chemistry · 1998 · 109 citations

Agriculture, Biochemistry, Food Science +16