Christina E. Adamsen

Author

Royal Agricultural University

Also Known As

C. E. Adamsen, Christina E. Adamsen

Publications

377

Citations

H-Index

Concepts

All Affiliations

Royal Agricultural University University of Copenhagen

About

Christina E. Adamsen is an author at Royal Agricultural University specializing in food chemistry, biochemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	6	6	197
2	Health Sciences	4	4	208
3	Natural Sciences	2	2	68
4	Medicine	1	1	34
5	Biology	1	1	53

Christina E. Adamsen

Publications

373

Citations

H-Index

Page 1

	Year	Citations
Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite Christina E. Adamsen, Jens K.S. Møller, Kristoffer Laursen, Meat Science Food ChemistryZn-porphyrin FormationFood AnalysisFood PreservationCured Meat Products	2005	78
High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere A.I. Andrés, Christina E. Adamsen, Jens K.S. Møller, European Food Research and Technology High-pressure TreatmentMeat PackagingFood PreservationFood EngineeringFood Processing	2005	66
Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham Jens K.S. Møller, Christina E. Adamsen, Rodrigo Ramos Catharino, Meat Science BiologyFood ChemistryBiochemistryNatural SciencesMass Spectrometry	2006	53
Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation Jens K.S. Møller, Christina E. Adamsen, Leif H. Skibsted European Food Research and Technology Food ChemistryBiochemistryFood BiophysicsItalian-type Dry-cured HamRed Pigment	2003	49
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef Hamid Reza Gheisari, Jens K.S. Møller, Christina E. Adamsen, Czech Journal of Food Sciences Sodium ChlorideNutritionNatural Muscle ContentLipid AnalysisLipid Peroxidation	2010	34
Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt Christina E. Adamsen, Jens K. S. M�ller, Ramadan Hismani, European Food Research and Technology Food ChemistryPhotochemical DegradationMyoglobin PigmentsNitrite SaltPigment	2004	32
Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation Christina E. Adamsen, Jens K.S. Møller, G. Parolari, Meat Science Food ChemistryProteinous PigmentsAgricultural ChemistryBiochemistryTannin	2006	30
Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham Christina E. Adamsen, Mette L. Hansen, Jens K. S. M�ller, European Food Research and Technology Food ChemistryBiochemistryTanninAntioxidative ActivityPigment	2003	16
Quantification of zinc–porphyrin in dry-cured ham products by spectroscopic methods Kristoffer Laursen, Christina E. Adamsen, Jens Christian Laursen, Meat Science Food ChemistryAgricultural ChemistryDry-cured Ham ProductsBiochemistryNatural Sciences	2007	15

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