Dorte Juncher

Search results

• 2005

  Oxygen- and light-barrier properties of thermoformed packageing materials used for modified atmosphere packaging: Evaluation of performance under realistic storage conditions

  Jakobsen, M., Kurtmann, L., Juncher, D., Miquel Becker, E-C. & Risbo, J., 2005, In: Packaging Technology and Science. 18, p. 265-272 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  17 Citations (Scopus)
• 2004

  Oxidative stability of chilled pork chops following long term freeze storage

  Hansen, E., Juncher, D., Henckel, P., Karlsson, A., Bertelsen, G. & Skibsted, L., 2004, In: Meat Science. 68, 3, p. 479-484 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  103 Citations (Scopus)
• 2003

  Biopack - green plastics for cheese

  Bertelsen, G., Juncher, D. & Haugaard, V., 2003, In: New Food. 2003, p. 75-77 3 p.

  Research output: Contribution to journal › Journal article › Communication

• Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham

  Juncher, D., Rønn, B., Hansen, T. B., Henckel, P., Karlsson, A., Skibsted, L. H. & Bertelsen, G., 2003, In: Meat Science. 63, 2, p. 151-159 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  30 Citations (Scopus)
• 2001

  Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

  Juncher, D., Rønn, B., Mortensen, E. T., Henckel, P., Karlsson, A., Skibsted, L. H. & Bertelsen, G., 2001, In: Meat Science. 58, p. 347-357 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  86 Citations (Scopus)
• 2000

  Anvendelse af bioemballager til levnedsmidler: forskningsområder på Mejeri- og Levnedsmiddelinstituttet, Levnedsmiddelcentret, Den Kgl. Veterinær- og Landbohøjskole

  Juncher, D., Haugaard, V. K., Weber, C., Sørensen, G. & Bertelsen, G., 2000, In: Nyhedsbrev / Ministeriet for Fødevarer, Landbrug og Fiskeri, Direktoratet for FødevareErhverv. 19

  Research output: Contribution to journal › Journal article › Communication

• Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

  Juncher, D., Vestergaard, C. S., Søltoft-Jensen, J., Weber, C. J., Bertelsen, G. & Skibsted, L. H., 2000, In: Meat Science. 55, p. 483-491 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  43 Citations (Scopus)

• Oxidation, shelf-life and stability of meat and meat products

  Bertelsen, B., Jakobsen, M., Juncher, D., Møller, J., Kröger-Ohlsen, M., Weber, C. & Skibsted, L. H., 2000. 9 p.

  Research output: Contribution to conference › Paper › Research
• 1999

  Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle

  Mikkelsen, A., Juncher, D. & Skibsted, L. H., 1999, In: Meat Science. 51, p. 155-161 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  52 Citations (Scopus)

• Muskelfysiologi og kødkvalitet i svin af dansk landrace anno 1976 og 1995

  Translated title of the contribution: Muscle physiology and meat quality in pigs of Danish landrace anno 1976 and 1995Søholm Petersen, J., Oksbjerg, N., Henckel, P., Støier, S., Bjerholm, C., Ertbjerg, P., Juncher, D., Møller, A. J., Melchior Larsen, L. & Bertelsen, G., 1999, In: Denmark. Ministeriet for Foedevarer, Landbrug og Fiskeri. Rapport. Husdyrbrug. 12, p. 1-43 43 p.

  Research output: Contribution to journal › Journal article › Research
• 1998

  Oxidative and sensory changes during bulk and retail storage of hot-filled turkey casserole

  Juncher, D., Hansen, T. B., Eriksen, H., Skovgaard, I. M., Knöchel, S. & Bertelsen, G., 1998, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 206, p. 378-381 4 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
• 1996

  Meat colour of Danish landrace pigs anno 1973 and 1995. II. colour stability of pork chops during chill storage

  Juncher, D., Andersen, H., Skibsted, L. H., Erichsen, L. & Bertelsen, G., 1996, Ikke angivet. MATFORSK, 4 p.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

• Oxidative stability and sensory quality of sous vide cooked products

  Bertelsen, G. & Juncher, D., 1996. 12 p.

  Research output: Contribution to conference › Paper › Research
• 1995

  Storage characteristics of sous vide cooked roast beef

  Hansen, T. B., Knøchel, S., Juncher, D. & Bertelsen, G., 1995, In: International Journal of Food Science and Technology. 30, p. 365-378 14 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  File
  53 Citations (Scopus)