Kathrine Holmgaard Bak (Kathrine H Bak, K H Bak)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 14

Top Topics

Hiv Infected Patients

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Critical reviews in food science and nutrition

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Kathrine Holmgaard Bak, Peter Paulsen
Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP). Foods (Basel, Switzerland) 12 (17) (2023)
Kathrine Holmgaard Bak, Susanne Bauer, Friedrich Bauer
Effect of Different Genotypes and Harvest Times of Sage ( Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Kathrine Holmgaard Bak, Susanne Bauer, Friedrich Bauer
Effect of Different Genotypes and Harvest Times of Sage ( Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Peter Paulsen, Isabella Csadek, Alexandra Bauer, Kathrine Holmgaard Bak, Pia Weidinger, Karin Schwaiger, Norbert Nowotny, James Walsh, Emilio Martines, Frans J M Smulders
Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life. Foods (Basel, Switzerland) 11 (23) (2022)
Peter Paulsen, Isabella Csadek, Alexandra Bauer, Kathrine Holmgaard Bak, Pia Weidinger, Karin Schwaiger, Norbert Nowotny, James Walsh, Emilio Martines, Frans J M Smulders
Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life. Foods (Basel, Switzerland) 11 (23) (2022)
Peter Paulsen, Isabella Csadek, Alexandra Bauer, Kathrine Holmgaard Bak, Pia Weidinger, Karin Schwaiger, Norbert Nowotny, James Walsh, Emilio Martines, Frans J M Smulders
Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life. Foods (Basel, Switzerland) 11 (23) (2022)
Julian Bleicher, Elmar E Ebner, Kathrine Holmgaard Bak
Formation and Analysis of Volatile and Odor Compounds in Meat-A Review. Molecules (Basel, Switzerland) 27 (19) (2022)
Haizhou Wu, Kathrine Holmgaard Bak, Gheorghe V Goran, Nantawat Tatiyaborworntham
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Critical reviews in food science and nutrition (2022)
Isabella Csadek, Peter Paulsen, Pia Weidinger, Kathrine Holmgaard Bak, Susanne Bauer, Brigitte Pilz, Norbert Nowotny, Frans J M Smulders
Nitrogen Accumulation in Oyster ( Crassostrea gigas ) Slurry Exposed to Virucidal Cold Atmospheric Plasma Treatment. Life (Basel, Switzerland) 11 (12) (2021)
Kathrine Holmgaard Bak, Sandra S Waehrens, Yu Fu, Ching Yue Chow, Mikael Agerlin Petersen, Jorge Ruiz Carrascal, Wender L P Bredie, René Lametsch
Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation. Foods (Basel, Switzerland) 10 (12) (2021)
Kathrine Holmgaard Bak, Mark P Richards
Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants. Foods (Basel, Switzerland) 10 (1) (2021)
Tomas Bolumar, Vibeke Orlien, Anita Sikes, Kemal Aganovic, Kathrine Holmgaard Bak, Claire Guyon, Anna-Sophie Stübler, Marie de Lamballerie, Christian Hertel, Dagmar A Brüggemann
High-pressure processing of meat: Molecular impacts and industrial applications. Comprehensive reviews in food science and food safety 20 (1) (2020)
Kathrine Holmgaard Bak, Mikael Agerlin Petersen, René Lametsch, Erik T Hansen, Jorge Ruiz Carrascal
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. Molecules (Basel, Switzerland) 23 (2) (2018)
Kathrine Holmgaard Bak, Tomas Bolumar, Anders H Karlsson, G Lindahl, Vibeke Orlien
Effect of high pressure treatment on the color of fresh and processed meats: A review. Critical reviews in food science and nutrition 59 (2) (2017)