| Heme-iron in lipid oxidation CU Carlsen, JKS Møller, LH Skibsted Coordination Chemistry Reviews 249 (3-4), 485-498, 2005 | 279 | 2005 |
| Nitric oxide and myoglobins JKS Møller, LH Skibsted Chemical Reviews 102 (4), 1167-1178, 2002 | 261 | 2002 |
| Dittany (Origanum dictamnus) as a source of water-extractable antioxidants JKS Møller, HL Madsen, T Aaltonen, LH Skibsted Food chemistry 64 (2), 215-219, 1999 | 250 | 1999 |
| Colour formation in fermented sausages by meat-associated staphylococci with different nitrite-and nitrate-reductase activities J Gøtterup, K Olsen, S Knøchel, K Tjener, LH Stahnke, JKS Møller Meat Science 78 (4), 492-501, 2008 | 133 | 2008 |
| Electrospray ionization mass spectrometry fingerprinting of whisky: immediate proof of origin and authenticity JKS Møller, RR Catharino, MN Eberlin Analyst 130 (6), 890-897, 2005 | 122 | 2005 |
| Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite CE Adamsen, JKS Møller, K Laursen, K Olsen, LH Skibsted Meat Science 72 (4), 672-679, 2006 | 112 | 2006 |
| Calcium, parathyroid hormone and calcitonin in normal pregnancy and preeclampsia EB Pedersen, P Johannesen, S Kristensen, AB Rasmussen, ... Gynecologic and obstetric investigation 18 (3), 156-164, 1984 | 109 | 1984 |
| Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere JKS Møller, JS Jensen, MB Olsen, LH Skibsted, G Bertelsen Meat science 54 (4), 399-405, 2000 | 108 | 2000 |
| Stabilizing the PARAFAC decomposition of fluorescence spectra by insertion of zeros outside the data area LG Thygesen, Å Rinnan, S Barsberg, JKS Møller Chemometrics and Intelligent Laboratory Systems 71 (2), 97-106, 2004 | 106 | 2004 |
| Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system J Gøtterup, K Olsen, S Knöchel, K Tjener, LH Stahnke, JKS Møller International Journal of Food Microbiology 120 (3), 303-310, 2007 | 105 | 2007 |
| Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design JKS Møller, M Jakobsen, CJ Weber, T Martinussen, LH Skibsted, ... Meat Science 63 (2), 169-175, 2003 | 91 | 2003 |
| Color JKS Møller, S Jongberg, LH Skibsted Handbook of fermented meat and poultry, 195-205, 2014 | 88* | 2014 |
| High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere AI Andres, CE Adamsen, JKS Møller, J Ruiz, LH Skibsted European Food Research and Technology 222, 486-491, 2006 | 85 | 2006 |
| High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour AI Andrés, JKS Møller, CE Adamsen, LH Skibsted European Food Research and Technology 219, 205-210, 2004 | 81 | 2004 |
| Direct measurement of Au (110) surface structural parameters by low energy ion backscattering J Möller, H Niehus, W Heiland Surface Science Letters 166 (1), L111-L114, 1986 | 79 | 1986 |
| Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a … JKS Møller, JS Jensen, LH Skibsted, S Knöchel European Food Research and Technology 216, 463-469, 2003 | 77 | 2003 |
| Bioventing of diesel oil-contaminated soil: Comparison of degradation rates in soil based on actual oil concentration and on respirometric data J Møller, P Winther, B Lund, K Kirkebjerg, P Westermann Journal of Industrial Microbiology 16, 110-116, 1996 | 72 | 1996 |
| Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham JKS Møller, CE Adamsen, RR Catharino, LH Skibsted, MN Eberlin Meat science 75 (2), 203-210, 2007 | 71 | 2007 |
| Low energy ion scattering from the Au (110) surface J Möller, KJ Snowdon, W Heiland, H Niehus Surface Science 178 (1-3), 475-482, 1986 | 71 | 1986 |
| Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy JKS Møller, G Parolari, L Gabba, J Christensen, LH Skibsted Journal of Agricultural and Food Chemistry 51 (5), 1224-1230, 2003 | 69 | 2003 |
Marcos N. EberlinMackenzie Presbyterian University - School of EngeneeringDirección de correo verificada de mackenzie.br
