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Helene Pindstrup
Helene Pindstrup
University of Copenhagen
Chemistry
Radical
Cysteine
Protonation
Inorganic chemistry
5
Papers
59
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Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase
2016
Food Research International
Anni Bygvrå Hougaard
Helene Pindstrup
Nils Arneborg
Mogens L. Andersen
Leif H. Skibsted
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Citations (9)
Characterisation of a whey protein hydrolysate as antioxidant
2015
International Dairy Journal
Martina Vavrusova
Helene Pindstrup
Lene B. Johansen
Mogens L. Andersen
Henrik J. Andersen
Leif H. Skibsted
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Citations (16)
Reduction of ferrylmyoglobin by cysteine as affected by pH
2014
RSC Advances
Silvia H. Libardi
Helene Pindstrup
José Manuel Amigo
Daniel R. Cardoso
Leif H. Skibsted
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Citations (7)
Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening.
2013
Journal of Agricultural and Food Chemistry
Silvia H. Libardi
Helene Pindstrup
Daniel R. Cardoso
Leif H. Skibsted
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Citations (17)
Multivariate curve resolution of spectral data for the pH-dependent reduction of ferrylmyoglobin by cysteine
2013
Chemometrics and Intelligent Laboratory Systems
Helene Pindstrup
Cristina Fernández
José Manuel Amigo
Leif H. Skibsted
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Citations (10)
1