Department of Food Science

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  1. 2015
  2. Published

    Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture

    Larsen, Nadja, Werner, B. B., Vogensen, Finn Kvist & Jespersen, Lene, 2015, In: Journal of Dairy Science. 98, 3, p. 1640-1651 12 p.

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

  3. Published

    Expression of virulence-related genes in Listeria monocytogenes grown on Danish hard cheese as affected by NaCl content

    Larsen, Nadja & Jespersen, Lene, 2015, In: Foodborne pathogens and disease. 12, 6, p. 536-544 9 p.

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

  4. Published

    Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey

    Lenhardt, L., Bro, Rasmus, Zekovic, I., Dramicanin, T. & Dramicanin, M. D. .., 2015, In: Food Chemistry. 175, p. 284–291 8 p.

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

  5. Published

    Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation

    Li, C., Zhou, G., Xu, X., Lundström, K., Karlsson, A. H. & Lametsch, Rene, 2015, In: Food Chemistry. 175, p. 197-202 6 p.

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

  6. Published

    Evaluation of physical integrity of lipid bilayer under oxidative stress: application of fluorescence microscopy and digital image processing

    Liang, R., Zhang, J. & Skibsted, Leif Horsfelt, 2015, Advanced protocols in oxidative stress III. Armstrong, D. (ed.). Springer, Vol. 1. p. 111-121 11 p. (Methods in Molecular Biology, Vol. 1208).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  7. Published

    Instrumental and sensory characterisation of Solaris white wines in Denmark

    Liu, J., Toldam-Andersen, Torben, Petersen, Mikael Agerlin, Zhang, S., Arneborg, Nils & Bredie, Wender, 2015, In: Food Chemistry. 166, p. 133-142 10 p.

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

  8. Published

    The effect of tasting sheet shape on product configurations and panellists’ performance in sensory projective mapping of brandy products

    Louw, L., Oelofse, S., Næs, Tormod, Lambrechts, M., Rensburg, P. V. & Nieuwoudt, H., 2015, In: Food Quality and Preference. 40, Part A, p. 132–136 5 p.

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

  9. Published

    Optimisation of the partial napping approach for the successful capturing of mouthfeel differentiation between brandy products

    Louw, L., Oelofse, S., Næs, Tormod, Lambrechts, M., Rensburg, P. V. & Nieuwoudt, H., 2015, In: Food Quality and Preference. 41, p. 245–253 9 p.

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

  10. Published

    Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer

    Lund, Marianne N., Krämer, A. C. & Andersen, Mogens Larsen, 2015, In: Journal of Agricultural and Food Chemistry. 63, 37, p. 8254-8261 8 p.

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

  11. Published

    Towards modelling of calibration models for sparkling apple wines. Part I: the unique cultivar properties behind taste

    Martinez Vega, M. V., Toldam-Andersen, Torben & Skov, T., 2015, Proceedings of the ICNIRS 2015. p. 104-108 5 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

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