Annette Veberg

The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

Jens Petter Wold, Annette Veberg, Asgeir Nilsen et al. · International Dairy Journal · 2004 · 94 citations

Agriculture, Dairy Science, Food Science +16

Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

Annette Veberg, Oddvin Sørheim, Johan Moan et al. · Meat Science · 2006 · 82 citations

Agriculture, Biochemistry, Food Science +17

Fluorescence in aldehyde model systems related to lipid oxidation

Annette Veberg, G. Vogt, Jens Petter Wold · LWT · 2005 · 57 citations

Life Sciences, Biochemistry, Chemistry +14

Analysis of Early Lipid Oxidation in Smoked, Comminuted Pork or Poultry Sausages with Spices

Elisabeth Olsen, Gjermund Vogt, Annette Veberg et al. · Journal of Agricultural and Food Chemistry · 2005 · 51 citations

Agriculture, Food Science, Food Analysis +16

Active Photosensitizers in Butter Detected by Fluorescence Spectroscopy and Multivariate Curve Resolution

J.P. Wold, Rasmus Bro, Annette Veberg et al. · Journal of Agricultural and Food Chemistry · 2006 · 44 citations

Natural Sciences, Chemistry, Food Science +17