The quality of organic plant products

International puclications

Al Hamidi B, Inderjit, Olofsdotter M, Streibig JC. 2001. Laboratory bioassay for allelopathy: An example from wheat straw. Agronomy Journal 93:43-48.*

Harder, L.H. & Christensen, L.P., 2000. A new flavone O-glycoside and other constituents from wheat leaves (Triticum aestivum L.). Z. Naturforsch. 55, 337-340. *

Inderjit, and Dakshini, K.M.M. 1998. Allelopathic interference of chickweed, Stellaria media with seedling growth of wheat (Triticum aestivum). Canadian Journal of Botany 76: 1317-1321.

Inderjit, Olofsdotter M, Streibig JC, 2001. Wheat (Triticum aestivum) interference to seedling growth of perennial ryegrass (Lolium perenne): influence of density and age. Submitted to Weed Research.

Inderjit, Olofsdotter M, Streibig JC. 2001. Joint action of phenolic mixtures. Submitted to Oecologica

Larsen, E. and Christensen, L. P. (2000). A simple method for extraction and isolation of the cyclic arylhy-droxamic acid DIMBOA from maize (Zea mays L.). J. Agric. Food Chem., 48, 2556-2558.

Martens, H.J. & Thybo, A.K., 2000. An integrated microstructural, sensory and instrumental approach to describe potato texture. Lebensm.-Wiss. u.-Technol. 33, 471-482.*

Olofsdotter M. 2000. Why won’t breeders do what we want? – My View. Weed Science 48: (5) 531-531*

Thybo, K. & Martens, M., 2000. Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling. Food Qual. Pref. 11, 283-288.*

Thybo, A.K., Nielsen, M. & Martens, M., 2000. Influence of uniaxial compression rate on rheological parameters and sensory texture prediction of cooked potatoes. J. Text. Stud. 31, 25-40.*

Thybo, A.K., Bechmann, I.E., Martens M. & Engelsen, S.B., 2000. Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field 1H NMR spectroscopy. Lebentsm. Wiss. u. -Technol. 33, 103-111.*

Thybo, A., Mølgaard, J.P. and Kidmose, U. 200?. Effect of different organic growing conditions on quality of cooked potatoes. Submitted to Journal of Science of Food and Agriculture jan. 2001