Marianne K. Thomsen - Concepedia

Author

Marianne K. Thomsen

Technical University of Denmark

Also Known As

MARIANNE KAABER THOMSEN, Marianne K. Thomsen, Marianne Kaaber Thomsen, Marianne Thomsen

Publications

747

Citations

H-Index

Concepts

All Affiliations

Technical University of Denmark Royal Agricultural University

About

Marianne K. Thomsen is an author at Technical University of Denmark specializing in food chemistry, biochemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	230
2	Biochemistry	5	5	230
3	Health Sciences	2	2	132
4	Medicine	1	1	27
5	Natural Sciences	1	1	42

Marianne K. Thomsen

Publications

747

Citations

H-Index

Page 1

	Year	Citations
Regeneration of phenolic antioxidants from phenoxyl radicals: An ESR and electrochemical study of antioxidant hierarchy L. V. Jørgensen, Helle Lindberg Madsen, Marianne K. Thomsen, Free Radical Research	1999	138
Lipid Oxidation in Fish Oil Enriched Mayonnaise: Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration Charlotte Jacobsen, Karsten Hartvigsen, Marianne K. Thomsen, Journal of Agricultural and Food Chemistry	2001	120
Temperature Effect on Lactose Crystallization, Maillard Reactions, and Lipid Oxidation in Whole Milk Powder Marianne K. Thomsen, Lene Lauridsen, Leif H. Skibsted, Journal of Agricultural and Food Chemistry	2005	91
Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis Charlotte Jacobsen, Karsten Hartvigsen, Pia Lund, European Food Research and Technology Food ChemistryChemical CompositionFood AnalysisAnalytical ChemistryFish Oil-enriched Mayonnaise3	2000	77
Two Types of Radicals in Whole Milk Powder. Effect of Lactose Crystallization, Lipid Oxidation, and Browning Reactions Marianne K. Thomsen, Lene Lauridsen, Leif H. Skibsted, Journal of Agricultural and Food Chemistry EngineeringWhole Milk PowderFood AnalysisChemistryFood Chemistry	2005	68
Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids Marianne K. Thomsen, Dorthe Kristensen, Leif H. Skibsted Journal of the American Oil Chemists Society Food ChemistryLipid AnalysisFood PreservativesLipid FractionHealth Sciences	2000	64
Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration Charlotte Jacobsen, Karsten Hartvigsen, Peter Lund, European Food Research and Technology Food ChemistryOxidative DeteriorationEnvironmental EngineeringDegradation ReactionTocopherol Concentration	2001	63
Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy Marianne K. Thomsen, Charlotte Jacobsen, Leif H. Skibsted European Food Research and Technology Food ChemistryEngineeringBiochemistryNatural SciencesOrganic Chemistry	2000	42
Effect of water activity, temperature and pH on solid state lactosylation of β-lactoglobulin Marianne K. Thomsen, Karsten Olsen, Jeanette Otte, International Dairy Journal Solid State LactosylationWater ActivityMixed BiopolymersEngineeringBiochemistry	2011	29
Water Activity−Temperature State Diagram of Amorphous Lactose Marianne K. Thomsen, Kirsten Sjøstrøm, Jens Risbo, Journal of Agricultural and Food Chemistry	2005	28

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