Mikael Agerlin Petersen
Associate Professor
- 2008
- Published
Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS
Kreutzmann, S., Svensson, V. T., Thybo, A. K., Bro, Rasmus & Petersen, Mikael Agerlin, 2008, In: Food Quality and Preference. 19, 7, p. 609-617 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Wavelength dependence of light-induced lipid oxidation and naturally occuring photosensitizers in cheese
Andersen, C. M., Andersen, L. T., Hansen, A. S., Skibsted, Leif Horsfelt & Petersen, Mikael Agerlin, 2008, In: Journal of Agricultural and Food Chemistry. 56, 5, p. 1611-1618 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2007
- Published
Aroma profiles of different types of cheese powder
Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Causal models of oxidation
Andersen, C. M., Petersen, Mikael Agerlin & Bro, Rasmus, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Characterisation of aroma compounds in six different types of cheese powder
Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
- Published
Key aroma compounds in cheeses produced with Lactobacillus helveticus
Varming, C., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2007. 3 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 2006
- Published
Analysis of aroma compounds from carrots by dynamic headspace technique using diffrent purging and cutting methods
Kreutzmann, S., Edelenbos, M., Christensen, L. P., Thybo, A. & Petersen, Mikael Agerlin, 2006, Flabour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 505-508 4 p. (Developments in Food Sience, Vol. 43).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Aroma changes from raw to processed products in fruits and vegetables
Poll, L., Nielsen, G. S., Varming, C. & Petersen, Mikael Agerlin, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 239-244 6 p. (Developments in Food Science, Vol. 43).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Brug af Lactobacillus helveticus til udvikling af nye, spændende faste og halvfaste ostesorter
Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 8, p. 190-193 4 p.Research output: Contribution to journal › Journal article › Communication
ID: 4234257
Most downloads
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2508
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Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published -
1245
downloads
Aroma analysis and data handling in the evaluation of niche apple juices from 160 local danish apple cultivars
Research output: Contribution to conference › Poster › Research
Published -
1100
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Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published