Skip to main navigation
Skip to search
Skip to main content
University of Copenhagen Research Portal Home
Help & FAQ
Dansk
English
Home
Profiles
Research output
Research units
Press/Media
Activities
Prizes
???studenttheses???
Datasets
Search by expertise, name or affiliation
Protein and lipid oxidation in parma ham during production
Glykeria Koutina, Sisse Jongberg,
Leif Horsfelt Skibsted
41
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Protein and lipid oxidation in parma ham during production'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Agriculture & Biology
ham
100%
lipid peroxidation
71%
proteins
29%
oxidation
27%
thiobarbituric acid-reactive substances
25%
thiols
24%
protein depletion
15%
meat production
14%
myosin
12%
disulfides
12%
polymerization
11%
gel electrophoresis
11%
flavor
10%
muscles
8%
degradation
7%
Medicine & Life Sciences
Hamstring Muscles
93%
Lipids
56%
Proteins
31%
Sulfhydryl Compounds
23%
Myosins
11%
Meat
11%
Disulfides
11%
Polymerization
11%
Electrophoresis
10%
Gels
8%
Muscles
6%
Chemical Compounds
Lipid
59%
Oxidation Reaction
38%
Protein
35%
Thiol
20%
Protein Disulfide
17%
Gel Electrophoresis
12%
Polymerization Reaction
7%