Department of Food Science

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  1. Published

    Occurrence and Identification of Yeasts in Production of White-Brined Cheese

    Geronikou, Athina, Larsen, Nadja, Lillevang, S. K. & Jespersen, Lene, 2022, In: Microorganisms. 10, 6, 13 p., 1079.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

    Johansen, P. G., Owusu-Kwarteng, J., Parkouda, C., Padonou, S. W. & Jespersen, Lene, 2019, In: Frontiers in Microbiology. 10, 22 p., 1789.

    Research output: Contribution to journal › Review › Research › peer-review

  3. Published

    Occurrence and microbial diversity of yeasts during spontaneous fermentation of mawè, a cereal-based dough produced in West Africa

    Johansen, P., Houngbedji, M., Padonou, S. W., Hounhouigan, J. & Jespersen, Lene, 2016. 1 p.

    Research output: Contribution to conference › Poster › Research

  4. Published

    Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

    Geronikou, Athina, Srimahaeak, T., Rantsiou, K., Triantafillidis, G., Larsen, Nadja & Jespersen, Lene, 2020, In: Frontiers in Microbiology. 11, 21 p., 582778.

    Research output: Contribution to journal › Review › Research › peer-review

  5. Published

    Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

    Houngbédji, M., Johansen, P., Padonou, S. W., Akissoe, N., Arneborg, Nils, Nielsen, Dennis Sandris, Hounhouigan, D. J. & Jespersen, Lene, Dec 2018, In: Food Microbiology. 76, p. 267-278 12 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future

    Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 278 p.

    Research output: Book/Report › Book › Research › peer-review

  7. Published

    Odor Perception and Descriptions of Rose-Scented Geranium Pelargonium graveolens ‘Dr. Westerlund’–Sensory and Chemical Analyses

    Wendin, Karin Maria Elisabet, Pálsdóttir, A. M., Spendrup, S. & Mårtensson, L., 2023, In: Molecules. 28, 11, 10 p., 4511.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.

    Research output: Contribution to conference › Poster › Research › peer-review

  9. Published

    Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Oil-based Z-isomer-rich lycopene: Efficient production in dual-media and stability evaluation

    Sun, Q., Sun, X., Ma, Z., Raza, Husnain, Li, X. & Jin, L., 1 May 2024, In: LWT. 199, 116146.

    Research output: Contribution to journal › Journal article › Research › peer-review

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