Search Results - "Olesen, P.T."

Acrylamide in commercial table olives and the effect of domestic cooking by Duedahl-Olesen, L., Wilde, A.S., Dagnæs-Hansen, M.P., Mikkelsen, A., Olesen, P.T., Granby, K.

“…Table olive products can contribute to the nutritional intake of acrylamide; a compound classified as a probable carcinogen. For an exposure evaluation of…”
Get full text

Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark by Herrmann, S.S., Duedahl-Olesen, L., Christensen, T., Olesen, P.T., Granby, K.

“…•Exposure to VNA and one carcinogenic NVNA via nitrite preserved meat is low.•The exposure to the NVNA is substantially higher than the VNA exposure.•Ham,…”
Get full text

Safety evaluation of plants collected from the wild served as food in Danish restaurants by Egebjerg, M.M., Olesen, P.T., Eriksen, F.D., Ravn-Haren, G., Bredsdorff, L., Pilegaard, K.

Get full text

Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time by Olesen, Pelle Thonning, Meyer, Anne Strunge, Stahnke, Louise Heller

“…The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the…”
Get full text

Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus by Olesen, Pelle Thonning, Stahnke, Louise Heller, Talon, Régine

“…Resting cells of Staphylococcus xylosus and S. carnosus were incubated with ascorbate, nitrate and nitrite in defined reaction medium and their degradation of…”
Get full text