Mogens Larsen Andersen
Professor
- Published
Epicatechin and epigallocatechin gallate inhit formation of intermediary radicals during heating of lysine and glucose
Yin, J., Hedegaard, R. S. V., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2014, In: Food Chemistry. 146, p. 48-55 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Formation of radicals during heating lysine and glucose in solution with an intermediate water activity
Yin, J., Andersen, Mogens Larsen, Thomsen, M. K., Skibsted, Leif Horsfelt & Hedegaard, R. S. V., 2013, In: Free Radical Research. 47, 8, p. 643-650 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Reduction of Ferrylmyoglobin by Theanine and Green Tea Catechins. Importance of Specific Acid Catalysis
Yin, J., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2013, In: Journal of Agricultural and Food Chemistry. 61, 12, p. 3159–3166 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Reactivity of anatase and rutile titanium dioxide powder with hydrogen peroxide vapour: Implication for reactive coating systems for laundry enzymes
Yucel Falco, C., Florea, Adrian-Florin, Shang, L., Simonsen, O., Andersen, Mogens Larsen & Risbo, Jens, 2021, In: Powder Technology. 391, p. 353-361 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk
Zhu, H., Poojary, Mahesha Manjunatha, Andersen, Mogens Larsen & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 29, p. 7718-7726 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal
Zhu, H., Poojary, Mahesha Manjunatha, Andersen, Mogens Larsen & Lund, Marianne N., 2020, In: Food Chemistry. 319, 9 p., 126500.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of pH on the reaction between naringenin and methylglyoxal: a kinetic study
Zhu, H., Poojary, Mahesha Manjunatha, Andersen, Mogens Larsen & Lund, Marianne N., 2019, In: Food Chemistry. 298, 9 p., 125086.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning
Zhu, H., Liu, Jingyuan, Andersen, Mogens Larsen, Peters, G. H. J. & Lund, Marianne N., 2023, In: Food Bioscience. 54, 8 p., 102890.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4237838
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636
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Do food bacteria use radicals to kill each other?
Research output: Contribution to conference › Poster › Research
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341
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Enzymatic cellulose oxidation is linked to lignin by long-range electron transfer
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
205
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Influence of mediators on laccase catalyzed radical formation in lignin
Research output: Contribution to journal › Journal article › Research › peer-review
Published