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1

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

Lilia Ahrné, Claes-Göran Andersson, Per Floberg, Johan Rosén, Hans Lingnert

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2007

Language:

english

File:

PDF, 373 KB

english, 2007

2

Influence of oxygen and copper concentration on lipid oxidation in rapeseed oil

Kristina Andersson, Hans Lingnert

Journal:

Journal of the American Oil Chemists' Society

Year:

1998

Language:

english

File:

PDF, 185 KB

english, 1998

3

ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. I. PRODUCTS FROM SUGARS AND FREE AMINO ACIDS

H. LINGNERT, C. E. ERIKSSON

Journal:

Journal of Food Processing and Preservation

Year:

1980

Language:

english

File:

PDF, 569 KB

english, 1980

4

ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. II. PRODUCTS FROM SUGARS AND PEPTIDES OR PROTEIN HYDROLYSATES

H. LINGNERT, C. E. ERIKSSON

Journal:

Journal of Food Processing and Preservation

Year:

1980

Language:

english

File:

PDF, 471 KB

english, 1980

5

FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE : THE KINETICS OF THE FORMATION OF VOLATILE FAT OXIDATION PRODUCTS AND OTHER VOLATILE COMPOUNDS

GUNNAR HALL, JONAS ANDERSSON, HANS LINGNERT, BERTIL OLOFSSON

Journal:

Journal of Food Quality

Year:

1985

Language:

english

File:

PDF, 1.30 MB

english, 1985

6

Lipid oxidation in potato slices under conditions simulating the production of potato granules

Marianne Lilja Hallberg, Hans Lingnert

Journal:

Journal of the American Oil Chemists' Society

Year:

1991

Language:

english

File:

PDF, 775 KB

english, 1991

7

Lipase Activity and Development of Rancidity in Oats and Oat Products Related to Heat Treatment during Processing

B. Ekstrand, I. Gangby, G. Åkesson, U. Stöllman, H. Lingnert, S. Dahl

Journal:

Journal of Cereal Science

Year:

1993

File:

PDF, 275 KB

1993

8

Lipid Oxidation in Minced Herring ( Clupea harengus ) during Frozen Storage. Effect of Washing and Precooking

Undeland, Ingrid, Ekstrand, Bo, Lingnert, Hans

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 403 KB

english, 1998

9

Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage

Undeland, Ingrid, Stading, Mats, Lingnert, Hans

Journal:

Journal of the Science of Food and Agriculture

Year:

1998

Language:

english

File:

PDF, 270 KB

english, 1998

10

Liberation of free fatty acids during production of potato granules

M. Lilja, H. Lingnert

Journal:

Year:

1989

Language:

english

File:

PDF, 421 KB

english, 1989

11

Lipid changes during the production of potato granules

M. Lilja, H. Lingnert

Journal:

Year:

1989

Language:

english

File:

PDF, 518 KB

english, 1989

12

The relationship between lipid composition and oxidative stability of potato granules

M.Lilja Hallberg, H. Lingnert

Journal:

Year:

1990

Language:

english

File:

PDF, 483 KB

english, 1990

13

Comparison between methods using low-toxicity solvents for the extraction of lipids from herring (Clupea harengus)

Ingrid Undeland, Magnus Härröd, Hans Lingnert

Journal:

Year:

1998

Language:

english

File:

PDF, 375 KB

english, 1998

14

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Irgrid Undeland, Bo Ekstrand, Hans Lingnert

Journal:

Journal of the American Oil Chemists' Society

Year:

1998

Language:

english

File:

PDF, 509 KB

english, 1998

15

Effect of Maillard Reaction Products on the Stability of Minced Herring in Frozen Storage

R. BECKEL, H. LINGNERT, B. LUNDGREN, G. HALL, G. R. WALLER

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 299 KB

english, 1985

16

Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil

K. Andersson, H. Lingnert

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 91 KB

english, 1999

17

MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEM

H. LINGNERT, K. VALLENTIN, C. E. ERIKSSON

Journal:

Journal of Food Processing and Preservation

Year:

1979

Language:

english

File:

PDF, 773 KB

english, 1979

18

ANTIOXIDATIVE MAILLARD REACTION PRODUCTS III. APPLICATION IN COOKIES

Journal:

Journal of Food Processing and Preservation

Year:

1980

Language:

english

File:

PDF, 691 KB

english, 1980

19

ANTIOXIDATIVE MAILLARD REACTION PRODUCTS IV. APPLICATION IN SAUSAGE

H. LINGNERT, B. LUNDGREN

Journal:

Journal of Food Processing and Preservation

Year:

1980

Language:

english

File:

PDF, 628 KB

english, 1980

20

Fenton reagents may not initiate lipid peroxidation in an emulsified linoleic acid model system

Dazhong Yin, Hans Lingnert, Bo Ekstrand, Ulf T. Brunk

Journal:

Free Radical Biology and Medicine

Year:

1992

Language:

english

File:

PDF, 1.15 MB

english, 1992

21

Influence of Oxygen Concentration on the Storage Stability of Cream Powder

Kristina Andersson, Hans Lingnert

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1997

Language:

english

File:

PDF, 133 KB

english, 1997

22

Influence of Different Packaging Materials on Lipid Oxidation in Potato Crisps Exposed to Fluorescent Light

Mats Lennersten, Hans Lingnert

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1998

Language:

english

File:

PDF, 126 KB

english, 1998

23

Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

Kristina Andersson, Hans Lingnert

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1998

Language:

english

File:

PDF, 78 KB

english, 1998

24

Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

Kristina Andersson, Hans Lingnert

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1998

Language:

english

File:

PDF, 146 KB

english, 1998

25

Influence of Wavelength and Packaging Material on Lipid Oxidation and Colour Changes in Low-fat Mayonnaise

Mats Lennersten, Hans Lingnert

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2000

Language:

english

File:

PDF, 185 KB

english, 2000

26

Oxidative conversions of 2,2'-diphenoquinone valence isomers with 2,3-dichloro-5,6-dicyanobenzoquinone. Synthesis and spectroscopic properties of (E)-(3,3')dibenzofuranylidene-2,2'-diones (isoxindigos)

Becker, Hans Dieter, Lingnert, Hans

Journal:

Journal of Organic Chemistry

Year:

1982

Language:

english

File:

PDF, 772 KB

english, 1982

27

A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control

TAEYMANS, DOMINIQUE, WOOD, JOHN, ASHBY, PETER, BLANK, IMRE, STUDER, ALFRED, STADLER, RICHARD H., GONDÉ, PIERRE, EIJCK, PAUL, LALLJIE, SAM, LINGNERT, HANS, LINDBLOM, MARIANNE, MATISSEK, REINHARD, MÜLLE

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2004

Language:

english

File:

PDF, 4.51 MB

english, 2004

28

Stability of antioxidants formed from histidine and glucose by the Maillard reaction

Lingnert, Hans, Waller, George R.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1983

Language:

english

File:

PDF, 1.11 MB

english, 1983

29

Lipid Oxidation in Fillets of Herring ( Clupea harengus ) during Frozen Storage. Influence of Prefreezing Storage

Undeland, Ingrid, Lingnert, Hans

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

Language:

english

File:

PDF, 79 KB

english, 1999

30

Lipid Oxidation in Fillets of Herring ( Clupea harengus ) during Ice Storage

Undeland, Ingrid, Hall, Gunnar, Lingnert, Hans

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

Language:

english

File:

PDF, 102 KB

english, 1999

31

Lipid Oxidation in Fillets of Herring ( Clupea harengus ) during Ice Storage

Undeland, Ingrid, Hall, Gunnar, Lingnert, Hans

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

File:

PDF, 10 KB

1999

32

Aroma Compounds in the Production of Liquid Beet Sugar

Pihlsgård, Per, Leufvén, Anders, Lingnert, Hans

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 54 KB

english, 2001

33

Chemical and Sensory Properties of Liquid Beet Sugar

Pihlsgård, Per, Larsson, Mats, Leufvén, Anders, Lingnert, Hans

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

Language:

english

File:

PDF, 88 KB

english, 1999

34

Antioxidative effect of superoxide dismutase from Saccharomyces cerevisiae in model systems

Lingnert, Hans, Aakesson, Goeran, Eriksson, Caj E.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1989

Language:

english

File:

PDF, 781 KB

english, 1989

35

Volatile Compounds in the Production of Liquid Beet Sugar

Pihlsgård, Per, Larsson, Mats, Leufvén, Anders, Lingnert, Hans

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 61 KB

english, 2000

36

Acrylamide in food: mechanisms of formation and influencing factors during heating of foods

Lingnert, Hans, Grivas, Spiros, J&#x000E4, gerstad, Margaretha, Skog, Kerstin, T&#x000F6, rnqvist, Margareta, &#x000C5, man, Per

Journal:

Scandinavian Journal of Nutrition

Year:

2002

Language:

english

File:

PDF, 295 KB

english, 2002

37

Optimization of Temperature, Time, and Lactic Acid Concentration to Inactivate Lipoxygenase and Lipase and Preserve Phytase Activity in Barley (cv. Blenheim) During Soaking

Rutgersson, A., Bergman, E.-L., Lingnert, H., Sandberg, A.-S.

Journal:

Cereal Chemistry

Year:

1997

Language:

english

File:

PDF, 71 KB

english, 1997

38

Influence of Hydrothermal Treatment on Lipid Oxidation in Barley

Rutgersson, A., Toukkuri, V.-M., Reinikainen, P., Lingnert, H.

Journal:

Cereal Chemistry

Year:

2000

Language:

english

File:

PDF, 186 KB

english, 2000

39

ChemInform Abstract: OXIDATIVE CONVERSIONS OF 2,2′-DIPHENOQUINONE VALENCE ISOMERS WITH 2,3-DICHLORO-5,6-DICYANOBENZOQUINONE. SYNTHESIS AND SPECTROSCOPIC PROPERTIES OF (E)-(3,3′)DIBENZOFURANYLIDENE-2,2′-DIONES (ISOXINDIGOS)

BECKER, H.-D., LINGNERT, H.

Journal:

Chemischer Informationsdienst

Year:

1982

File:

PDF, 222 KB

1982

40

Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry

Taeymans, Dominique, Andersson, Anders, Ashby, Peter, Blank, Imre, GondÃ©, Pierre, Eijck, Paul van, Faivre, Virginie, Lalljie, Sam P D, Lingnert, Hans, Lindblom, Marianne, Matissek, Reinhard, MÃ¼ller,

Journal:

Journal of AOAC International

Year:

2005

Language:

english

File:

PDF, 358 KB

english, 2005