| High‐pressure processing of meat: Molecular impacts and industrial applications T Bolumar, V Orlien, A Sikes, K Aganovic, KH Bak, C Guyon, AS Stübler, ... Comprehensive Reviews in Food Science and Food Safety 20 (1), 332-368, 2021 | 139 | 2021 |
| Insights into formation, detection and removal of the beany flavor in soybean protein B Wang, Q Zhang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Fu, ... Trends in Food Science & Technology 112, 336-347, 2021 | 116 | 2021 |
| Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review A Sun, W Wu, OP Soladoye, RE Aluko, KH Bak, Y Fu, Y Zhang Food Research International 151, 110823, 2022 | 111 | 2022 |
| Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi KH Bak, G Lindahl, AH Karlsson, V Orlien Meat Science 92 (4), 374-381, 2012 | 80 | 2012 |
| Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review Y Fu, J Chen, KH Bak, R Lametsch International Journal of Food Science & Technology 54 (4), 978-986, 2019 | 79 | 2019 |
| Formation and analysis of volatile and odor compounds in meat—a review J Bleicher, EE Ebner, KH Bak Molecules 27 (19), 6703, 2022 | 68 | 2022 |
| High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl KH Bak, G Lindahl, AH Karlsson, E Lloret, G Ferrini, J Arnau, V Orlien Meat science 90 (3), 690-696, 2012 | 46 | 2012 |
| Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect B Yu, W Wu, B Wang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Zhang, ... Food Chemistry 374, 131776, 2022 | 45 | 2022 |
| Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds Y Fu, KH Bak, J Liu, C De Gobba, M Tøstesen, ET Hansen, MA Petersen, ... Food Research International 121, 28-38, 2019 | 35 | 2019 |
| Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances H Wu, KH Bak, GV Goran, N Tatiyaborworntham Critical Reviews in Food Science and Nutrition 64 (15), 4921-4939, 2024 | 30 | 2024 |
| Application of biopreservatives in meat preservation: A review B Ren, W Wu, OP Soladoye, KH Bak, Y Fu, Y Zhang International Journal of Food Science & Technology 56 (12), 6124-6141, 2021 | 25 | 2021 |
| Development of volatile compounds during hydrolysis of porcine hemoglobin with papain KH Bak, MA Petersen, R Lametsch, ET Hansen, J Ruiz-Carrascal Molecules 23 (2), 357, 2018 | 24 | 2018 |
| The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl KH Bak, G Lindahl, AH Karlsson, E Lloret, P Gou, J Arnau, V Orlien Meat Science 95 (2), 433-443, 2013 | 23 | 2013 |
| Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints L Chen, W Wu, N Zhang, KH Bak, Y Zhang, Y Fu Food Research International 162, 112076, 2022 | 20 | 2022 |
| Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal X Wang, B Le, N Zhang, KH Bak, Y Zhang, Y Fu International Journal of Food Science & Technology 58 (3), 1543-1563, 2023 | 14 | 2023 |
| Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts KH Bak, SA Rankin, MP Richards International Journal of Food Science & Technology 55 (9), 3104-3110, 2020 | 14 | 2020 |
| Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi KH Bak, PW Thulstrup, V Orlien Food chemistry 148, 120-123, 2014 | 12 | 2014 |
| Hexanal as a predictor of development of oxidation flavor in cured and uncured deli meat products as affected by natural antioxidants KH Bak, MP Richards Foods 10 (1), 152, 2021 | 11 | 2021 |
| High-pressure processing (HPP) of meat products: Impact on quality and applications T Bolumar, V Orlien, KH Bak, K Aganovic, A Sikes, C Guyon, AS Stübler, ... Present and future of high pressure processing, 221-244, 2020 | 11 | 2020 |
| Applications in nutrition: Peptides as taste enhancers Y Fu, MS Amin, Q Li, KH Bak, R Lametsch Biologically active peptides, 569-580, 2021 | 10 | 2021 |
