Anja Sundgren

Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes during Storage than Conventional Ultra-High-Temperature (UHT) Milk

Therese Jansson, Morten Rahr Clausen, Ulrik Kræmer Sundekilde et al. · Journal of Agricultural and Food Chemistry · 2014 · 90 citations

Shelf Life, Engineering, Food Analysis +17

Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion

Valentin Rauh, Anja Sundgren, Mette Bakman et al. · International Dairy Journal · 2014 · 65 citations

Direct Steam Infusion, Plasmin Activity, Mammary Gland +2

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk

Sidsel Jensen, Therese Jansson, Nina Eggers et al. · European Food Research and Technology · 2015 · 41 citations

Food Chemistry, Food Analysis, Storage-induced Changes +7

Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry study

Therese Jansson, Sidsel Jensen, Nina Eggers et al. · Dairy Science and Technology · 2014 · 29 citations · Full text