Mari Ann Tørngren

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig et al. · Meat Science · 2012 · 246 citations

Food Chemistry, Rosemary Extract, Food Analysis +8

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

Sisse Jongberg, Sabina Holm Skov, Mari Ann Tørngren et al. · Food Chemistry · 2011 · 181 citations

Meat Packaging, Food Packaging, White Grape Extract +9

Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat

Meelis Tikk, Kaja Tikk, Mari Ann Tørngren et al. · Journal of Agricultural and Food Chemistry · 2006 · 168 citations

Nutrition, Flavoromics, Food Analysis +19

Sensory characteristics of meat cooked for prolonged times at low temperature

Line Bach Christensen, Annemarie Gunvig, Mari Ann Tørngren et al. · Meat Science · 2011 · 84 citations

Health Sciences, Prolonged Times, Thermal Processing +6

Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

Sisse Jongberg, Jinzhu Wen, Mari Ann Tørngren et al. · Food Packaging and Shelf Life · 2013 · 70 citations

Meat Packaging, Food Packaging, Physiology +10