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Bak Kathrine,

** = Publications listed in SCI/SSCI/Pubmed

2021

Journal Article

** Bak, KH; Csadek, I; Paulsen, P; Smulders, FJM (2021): Application of atmospheric pressure cold plasma (ACP) on meat and meat products Effects on the sensory quality with special focus on meat colour and lipid oxidation - Part 2. Fleischwirtschaft. 2021; 101(5): 100-105.

** Bak, KH; Richards, MP (2021): Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants. Foods. 2021; 10(1):E152
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** Bolumar, T; Orlien, V; Sikes, A; Aganovic, K; Bak, KH; Guyon, C; Stübler, AS; de Lamballerie, M; Hertel, C; Brüggemann, DA (2021): High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci F. 2021 20 (1) 332-368.
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** Csadek, I; Paulsen, P; Bak, KH; Smulders, FJM (2021): Application of atmospheric pressure cold plasma (ACP) on meat and meat products. Fleischwirtschaft. 2021; 101(4): 96-104.

** Ren, BJ; Wu, W; Soladoye, OP; Bak, KH; Fu, Y; Zhang, YH (2021): Application of biopreservatives in meat preservation: a review. Int J Food Sci Tech. 2021 56 (12) 6124-6141.

** Wang, B; Zhang, Q; Zhang, N; Bak, KH; Soladoye, OP; Aluko, RE; Fu, Y; Zhang, Y (2021): Insights into formation, detection and removal of the beany flavor in soybean protein. Trends in Food Science and Technology 2021; 112: 336-347

2020

** Bak, KH; Rankin, SA; Richards, MP (2020): Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts. International Journal of Food Science and Technology 2020; 55: 3104-3110
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Csadek I; Bak, KH; Paulsen, P (2020): Anwendung von "kaltem atmosphärischem Plasma" bei Fleisch und Fleischerzeugnissen. Rundschau für Fleischhygiene und Lebensmittelüberwachung 2020; 72(11): 372-373.

Original Article in Series

Bolumar, T; Orlien, V; Bak, KH; Aganovic, K; Sikes, A; Guyon, C; Stübler, A-S; de Lamballerie, M; Hertel, C; Brüggemann, DA (2020): Chapter 10 - High-pressure processing (HPP) of meat products: Impact on quality and applications. IN: Barba, FJ; Tonello-Samson, C; Puértolas, E; Lavilla, M [Hrsg.]: Present and Future of High Pressure Processing. Amsterdam, Netherlands, Elsevier, pp. 221-244. ISBN: 978-0-12-816405-1.

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