Elisabeth Micklander

Vibrational microspectroscopy of food. Raman vs. FT-IR

Lisbeth Garbrecht Thygesen, Mette Marie Løkke, Elisabeth Micklander et al. · Trends in Food Science & Technology · 2003 · 264 citations

Natural Sciences, Chemistry, Food Science +12

NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR

Elisabeth Micklander, Boyan Peshlov, Peter P. Purslow et al. · Trends in Food Science & Technology · 2002 · 107 citations

Agriculture, Chemistry, Food Science +9

The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures

Katja Rosenvold, Mike F. North, C.E. Devine et al. · Meat Science · 2007 · 75 citations

Agriculture, Animal Sciences, Food Science +14

Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy

Katja Rosenvold, Elisabeth Micklander, Per Waaben Hansen et al. · Meat Science · 2009 · 42 citations

Agriculture, Animal Sciences, Food Science +14

Effect of Gel Firmness at Cutting Time, pH, and Temperature on Rennet Coagulation and Syneresis: An in situ ¹H NMR Relaxation Study

Åsmund Rinnan, Søren Balling Engelsen, Thomas Janhøj et al. · Journal of Agricultural and Food Chemistry · 2009 · 39 citations

Agriculture, Dairy Science, Food Science +17