Trine K Dalsgaard

Summary

Affiliation: Danish Institute of Agricultural Sciences
Country: Denmark

Publications

  1. doi request reprint Site-specific detection of radicals on α-lactalbumin after a riboflavin-sensitized reaction, detected by immuno-spin trapping, ESR, and MS
    Trine K Dalsgaard
    Department of Food Science, Faculty of Science and Technology, Aarhus University, P O Box 50, DK 8830 Tjele, Denmark
    J Agric Food Chem 61:418-26. 2013
  2. doi request reprint Dityrosine, 3,4-dihydroxyphenylalanine (DOPA), and radical formation from tyrosine residues on milk proteins with globular and flexible structures as a result of riboflavin-mediated photo-oxidation
    Trine K Dalsgaard
    Department of Food Science, Aarhus University, DK 8830 Tjele, Denmark
    J Agric Food Chem 59:7939-47. 2011
  3. ncbi request reprint Changes in structures of milk proteins upon photo-oxidation
    Trine K Dalsgaard
    Department of Food Science, University of Aarhus, Tjele, Denmark
    J Agric Food Chem 55:10968-76. 2007
  4. doi request reprint Content and distribution of phytanic acid diastereomers in organic milk as affected by feed composition
    Brita N Che
    Department of Food Science, Aarhus University, AU Foulum, Tjele, Denmark
    J Agric Food Chem 61:225-30. 2013
  5. doi request reprint Effect of antioxidants on oxidation during the production of whey fat concentrate
    Bente M Jensen
    Faculty of Science and Technology, Department of Food Science, Aarhus University, PO Box 50, DK 8830 Tjele, Denmark
    J Agric Food Chem 59:13012-7. 2011

Collaborators

Detail Information

Publications5

  1. doi request reprint Site-specific detection of radicals on α-lactalbumin after a riboflavin-sensitized reaction, detected by immuno-spin trapping, ESR, and MS
    Trine K Dalsgaard
    Department of Food Science, Faculty of Science and Technology, Aarhus University, P O Box 50, DK 8830 Tjele, Denmark
    J Agric Food Chem 61:418-26. 2013
    ..Both surface exposure and the neighboring residues in the local environment of the tertiary structure of α-lactalbumin seem to play a role in the generation of DMPO trapped radicals and secondary oxidation products...
  2. doi request reprint Dityrosine, 3,4-dihydroxyphenylalanine (DOPA), and radical formation from tyrosine residues on milk proteins with globular and flexible structures as a result of riboflavin-mediated photo-oxidation
    Trine K Dalsgaard
    Department of Food Science, Aarhus University, DK 8830 Tjele, Denmark
    J Agric Food Chem 59:7939-47. 2011
    ....
  3. ncbi request reprint Changes in structures of milk proteins upon photo-oxidation
    Trine K Dalsgaard
    Department of Food Science, University of Aarhus, Tjele, Denmark
    J Agric Food Chem 55:10968-76. 2007
    ..Lability toward photo-oxidation is discussed according to the structural stabilities of the globular proteins...
  4. doi request reprint Content and distribution of phytanic acid diastereomers in organic milk as affected by feed composition
    Brita N Che
    Department of Food Science, Aarhus University, AU Foulum, Tjele, Denmark
    J Agric Food Chem 61:225-30. 2013
    ..Total PA could not be directly related to intake of green feed items. The distribution between diastereomers was closely related to the amount of grazed clovers, where a higher intake resulted in a higher share of the RRR isomer...
  5. doi request reprint Effect of antioxidants on oxidation during the production of whey fat concentrate
    Bente M Jensen
    Faculty of Science and Technology, Department of Food Science, Aarhus University, PO Box 50, DK 8830 Tjele, Denmark
    J Agric Food Chem 59:13012-7. 2011
    ..In the WFC powder, there was no significant effect of the antioxidants. In conclusion, results indicated that GTE was able to inhibit oxidation in WFC during production and that AP/TOC addition had no effect...