Lars Holm Øgendal

Lars Holm Øgendal

Associate professor emeritus

ORCID: 0000-0003-0609-3669

Publication year:
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31 - 36 out of 36Page size: 10
  1. 2011
  2. Published

    Characterisation of stable radical from dark roasted malt in wort and beer

    Jehle, D., Lund, Marianne N., Øgendal, Lars Holm & Andersen, Mogens Larsen, 2011, In: Food Chemistry. 125, 2, p. 380-387 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. 2012
  4. Published

    Large-scale extraction of rhamnogalacturonan I from industrial potato waste

    Chrestensen, I. B., Diaz, J. V., Øgendal, Lars Holm, Harholt, J., Jørgensen, Bodil, Rolin, C., Svava, R. & Ulvskov, Peter, 2012, In: Food Chemistry. 131, 4, p. 1207-1216 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. 2013
  6. Published

    Light scattering coupled with reversed phase chromatography to study protein self-association under separating conditions

    Onsberg, M., Øgendal, Lars Holm, Jensen, Marianne Lund, Howells, L. B., Andersen, B. & Bjerrum, Morten Jannik, 2013, In: Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences. 938, p. 60-64

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. 2014
  8. Published

    Chaperone-like activity of β-casein and its effect on residual in vitro activity of horseradish peroxidase

    Sulewska, A. M., Olsen, Karsten, Sørensen, J. C. & Øgendal, Lars Holm, 2014, In: International Journal of Food Science and Technology. 49, 12, p. 2538-2545 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. 2016
  10. Published

    High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

    Carvalho, D. O., Øgendal, Lars Holm, Andersen, Mogens Larsen & Guido, L. F., 2016, In: European Food Research and Technology. 242, 9, p. 1545-1553 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    The effect of high pressure on the functional properties of pork myofibrillar proteins

    Grossi, A. B., Olsen, Karsten, Bolumar Garcia, J. T., Rinnan, Åsmund, Øgendal, Lars Holm & Orlien, Vibeke, 2016, In: Food Chemistry. 196, p. 1005-1015 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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