| Enzymic hydrolysis of food proteins. J Adler-Nissen | 2969 | 1986 |
| Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid J Adler-Nissen Journal of Agricultural and Food chemistry 27 (6), 1256-1262, 1979 | 2374 | 1979 |
| Enzymic hydrolysis of proteins for increased solubility J Adler-Nissen Journal of Agricultural and Food Chemistry 24 (6), 1090-1093, 1976 | 393 | 1976 |
| Production of specific-structured lipids by enzymatic interesterification: elucidation of acyl migration by response surface design X Xu, ARH Skands, CE Høy, H Mu, S Balchen, J Adler-Nissen Journal of the American Oil Chemists' Society 75, 1179-1186, 1998 | 238 | 1998 |
| The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein J Adler-Nissen, HS Olsen | 224 | 1979 |
| Limited enzymic degradation of proteins: A new approach in the industrial application of hydrolases J Adler‐Nissen Journal of Chemical Technology and Biotechnology 32 (1), 138-156, 1982 | 210 | 1982 |
| Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes J Adler‐Nissen Journal of Chemical Technology and Biotechnology. Biotechnology 34 (3), 215-222, 1984 | 191 | 1984 |
| A review of food hydrolysis specific areas J Adler-Nissen Enzymic hydrolysis of food proteins, 57-109, 1986 | 156 | 1986 |
| Pilot batch production of specific‐structured lipids by lipase‐catalyzed interesterification: preliminary study on incorporation and acyl migration X Xu, S Balchen, CE Høy, J Adler‐Nissen Journal of the American Oil Chemists' Society 75 (2), 301-308, 1998 | 153 | 1998 |
| Antimicrobial enzymes: applications and future potential in the food industry CC Fuglsang, C Johansen, S Christgau, J Adler-Nissen Trends in Food Science & Technology 6 (12), 390-396, 1995 | 149 | 1995 |
| Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginosa lipase in a large-scale study H Zhang, X Xu, J Nilsson, H Mu, J Adler-Nissen, CE Høy Journal of the American Oil Chemists' Society 78, 57-64, 2001 | 141 | 2001 |
| Production of specific‐structured lipids by enzymatic interesterification in a pilot continuous enzyme bed reactor X Xu, S Balchen, CE Høy, J Adler‐Nissen Journal of the American Oil Chemists' Society 75 (11), 1573-1579, 1998 | 141 | 1998 |
| Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration C Jacobsen, K Hartvigsen, MK Thomsen, LF Hansen, P Lund, ... Journal of agricultural and food chemistry 49 (2), 1009-1019, 2001 | 130 | 2001 |
| Production of structured phospholipids by lipase-catalyzed acidolysis: optimization using response surface methodology L Peng, X Xu, H Mu, CE Høy, J Adler-Nissen Enzyme and microbial technology 31 (4), 523-532, 2002 | 124 | 2002 |
| Microbial survival and odor in laundry S Munk, C Johansen, LH Stahnke, J Adler-Nissen Journal of Surfactants and Detergents 4, 385-394, 2001 | 115 | 2001 |
| Oxidation in fish-oil-enriched mayonnaise: 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis C Jacobsen, K Hartvigsen, P Lund, J Adler-Nissen, G Hølmer, AS Meyer European Food Research and Technology 210, 242-257, 2000 | 106* | 2000 |
| Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis: 1. Assessment of propyl … C Jacobsen, K Hartvigsen, P Lund, AS Meyer, J Adler-Nissen, J Holstborg, ... European Food Research and Technology 210, 13-30, 1999 | 103 | 1999 |
| Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics L Pedersen, K Kaack, MN Bergsøe, J Adler-Nissen Journal of Cereal Science 39 (1), 37-46, 2004 | 101 | 2004 |
| Enzymatic gelation of sugar beet pectin in food products M Norsker, M Jensen, J Adler-Nissen Food hydrocolloids 14 (3), 237-243, 2000 | 93 | 2000 |
| Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise C Jacobsen, J Adler-Nissen, AS Meyer Journal of agricultural and food chemistry 47 (12), 4917-4926, 1999 | 90 | 1999 |
