Author

Mari Ann Tørngren

Observed names: M.A. Tørngren, Mari Tørngren, Tørngren, M.A., Tørngren, Mari Ann

Observed institution: Danish Technological Institute

ORCID: 0000-0001-8396-8532

Observed ORCID: 0000-0001-8396-8532

OpenAlex ID: A5078244979

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

2012 · Sisse Jongberg, Mari Ann Tørngren, et al. · Meat Science · 256

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

2011 · Sisse Jongberg, Sabina H. Skov, et al. · Food Chemistry · 189

Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat

2006 · Meelis Tikk, Kaja Tikk, et al. · Journal of Agricultural and Food Chemistry · 186

Sensory characteristics of meat cooked for prolonged times at low temperature

2011 · Line Christensen, Annemarie Gunvig, et al. · Meat Science · 93

Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

2013 · Sisse Jongberg, Jinzhu Wen, et al. · Food Packaging and Shelf Life · 71

Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

2009 · Mette Christensen, Mari Ann Tørngren, et al. · Journal of the Science of Food and Agriculture · 63

COOKING OF MEAT | Cooking of Meat

2014 · C. Bejerholm, M.A. Tørngren, et al. · Elsevier eBooks · 48

Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)

2015 · Dimitrios Spanos, Mari Ann Tørngren, et al. · Meat Science · 39

Case studies of packaging and processing solutions to improve meat quality and safety

2018 · Mari Ann Tørngren, Mianne Darré, et al. · Meat Science · 37

Scandinavian consumer preference for beef steaks packed with or without oxygen

2010 · M.D. Aaslyng, M.A. Tørngren, et al. · Meat Science · 35

Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops

2018 · Sisse Jongberg, Mari Tørngren, et al. · Medicines · 27

PDF

Modelling headspace dynamics in modified atmosphere packaged meat

2018 · Jon Tofteskov, Mari Ann Tørngren, et al. · Journal of Food Engineering · 14

Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

2018 · Sisse Jongberg, Mari Tørngren, et al. · Medicines · 14

PDF

Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphere

2015 · Dimitrios Spanos, Mette Christensen, et al. · Meat Science · 6

How to use "tainted" boar meat for processed whole meat cuts

2012 · Mari Ann Tørngren, Lars Kristensen, et al. · 5

How to Make Safe, Juicy and Rose Beef Patties for the Food Service Sector

2012 · Annemarie Gunvig, Tomas Jacobsen, et al. · 4

Optimising the eating quality and shelf-life of retail pork cuts using muscle- specific three-gas MA-packaging

2013 · Mari Ann Tørngren, Mianne Darré, et al. · 3

Three-gas Map Is Optimizing Eating Quality and Shelf Life of Retail Packed Beef Steaks

2015 · Mari Ann Tørngren, Mianne Darré · 2

Optimising eating quality and shelf life of enhanced and marinated pork chops using three-gas MAP.

2014 · Mari Ann Tørngren · Archivos Latinoamericanos de Producción Animal · 1

Cooking of meat

2022 · M.D. Aaslyng, C. Vestergaard, et al. · Elsevier eBooks

Te er ikke bare noget, vi drikker:det kan også give kødet naturlig holdbarhed

2018 · Jongberg, Sisse, Tørngren, Mari Ann, et al. · Research at the University of Copenhagen (University of Copenhagen)

Naturvidenskab i kødpakken

2018 · Jon Tofteskov, Mari Ann Tørngren, et al. · RUCforsk (Roskilde University)

Mathematical Modelling of Shelf Life in Map Packed Meat: Coupling between Oxygen Dynamics, Colour Stability and Bacterial Growth

2017 · J. Tofteskov, M.A. Tørngren, et al. · Wageningen Academic Publishers eBooks

Antioxidative mechanisms against protein oxidation in Bologna type sausages added Green Tea or Rosemary

2012 · Jongberg, Sisse, Tørngren, Mari Ann, et al. · Research at the University of Copenhagen (University of Copenhagen)

Retail packaging of pre-salted beef patties stored in high or non-oxygen atmosphere

2010 · Tørngren, Mari Ann, Jongberg, Sisse · Research at the University of Copenhagen (University of Copenhagen)

Works count: 31

Citation count: 1,093

H-index: 13

I10-index: 13