Rikke Miklos

Agricultural and Biological Sciences · Life Sciences

10h-index492citations19works0.02yr avg
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Research Topics

Meat and Animal Product Quality(11), Advanced X-ray Imaging Techniques(5), Nuclear Physics and Applications(5), Spectroscopy and Chemometric Analyses(4), Proteins in Food Systems(2)

Publications19 total

X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat
Elsevier eBooks·2022
List of contributors
Elsevier eBooks·2022
Nutritional evaluation of common (Tenebrio molitor) and lesser (Alphitobius diaperinus) mealworms in rats and processing effect on the lesser mealworm
Journal of Insects as Food and Feed·2019· 53 cited
A case report on inVALUABLE: insect value chain in a circular bioeconomy
Journal of Insects as Food and Feed·2018· 17 cited
X-ray Contrast Tomography and Raman Spectroscopy Methods Show Heat-Induced Changes in Meat
Elsevier eBooks·2017· 1 cited
Grating-based X-ray tomography of 3D food structures
AIP conference proceedings·2016· 5 cited
Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR
Food Biophysics·2015· 20 cited
Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat
Meat Science·2014· 21 cited
Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking
Meat Science·2014· 139 cited
Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography
Innovative Food Science & Emerging Technologies·2013· 15 cited
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR
Meat Science·2013· 45 cited
Quantitative Analysis of Micro-Structure in Meat Emulsions from Grating-Based Multimodal X-Ray Tomography
2013· 1 cited
Effect of fat type and heat treatment on the microstructure of meat emulsions
2013· 4 cited
APPLICATION OF X-RAY PHASE-CONTRAST TOMOGRAPHY IN QUANTATIVE STUDIES OF HEAT INDUCED STRUCTURAL CHANGES IN MEAT
2013
Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages
Meat Science·2012· 50 cited
Physicochemical properties of lard-based diacylglycerols in blends with lard
Food Chemistry·2012· 54 cited
SURFACE ACTIVE LIPIDS AS ENCAPSULATION AGENTS AND DELIVERY VEHICLES
Elsevier eBooks·2012· 4 cited
Application of pork fat diacylglycerols in meat emulsions
Meat Science·2010· 54 cited
Influence of added carbohydrates on the aroma profile of cooked pork
Developments in food science·2006· 9 cited

Frequent Co-authors

René Lametsch(13), Mikkel Schou Nielsen(6), Hildur Einarsdóttir(6), Xuebing Xu(5), Ling‐Zhi Cheong(3), Daniel Tsegay Berhe(3), Lars‐Henrik Heckmann(2), Jan Værum Nørgaard(2), Héctor Mora-Gallego(2), X. Serra(2), J. Arnau(2), Flemming H. Larsen(2), R. Feidenhans’l(2), Rasmus Larsen(2), Bjarne Kjær Ersbøll(2), Sisse Jongberg(1), Linda de S. Terkelsen(1), Marianne N. Lund(1), Hong Zhang(1), Line Dinesen Jensen(1)