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List of works by Charlotte Bjergegaard

Analysis of reducing carbohydrates by reductive tryptamine derivatization prior to micellar electrokinetic capillary chromatography.

scientific article

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature ⬇️

scientific article published on August 28, 2006

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation ⬇️

scientific article published on September 19, 2008

Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

scientific article published on 02 January 2008

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

scientific article published on 15 August 2008

High-performance capillary electrophoresis with indirect UV detection for determination of alpha-galactosides in Leguminosae and Brassicaceae.

scientific article published in October 2003

Kinetic investigation of the transformations of indol-3-ylcarbinol into oligomeric indolyl compounds based on micellar electrokinetic capillary chromatography

Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers.

scientific article published on 23 May 2007

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