Department of Food Science

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  1. 2015
  2. Published

    Ny Nordisk Hverdagsmad

    Meyer, C., Gleje, E. I., Madsen, Kristian Levring, Bang, J. S. & Astrup, A., 2015, Menneskets Ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 4. ed. København: Munksgaard , p. 637-649 13 p.

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

  3. Published

    Olfactory memory

    White, T. L., Møller, P., Köster, E. P., Eichenbaum, H. & Linster, C., 2015, Handbook of olfaction and gustation. Doty, R. L. (ed.). 3. ed. Wiley, p. 337-351 15 p.

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

  4. Published

    Optimering af dybdelæring ved kombineret teoretisk og praktisk undervisning

    Mikkelsen, M. S. & Holse, M., 2015, Improving university science teaching and learning - pedagogical projects 2015. Christiansen, F. V., Ulriksen, L., Pil, J. M. & Larsen, R. U. (eds.). Københavns Universitet, p. 285-294 10 p. (Improving University Science Teaching and Learning - Pedagogical Projects; No. 1-2, Vol. 8).

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

  5. 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

  6. Published

    Optimizing protocols for extraction of bacteriophages prior to metagenomic analyses of phage communities in the human gut

    Castro Mejia, J. L., Muhammed, Musemma Kedir, Kot, Witold, Neve, H., Franz, C. M. A. P., Hansen, L. H., Vogensen, Finn Kvist & Nielsen, Dennis Sandris, 2015, In: Microbiome. 3, 14 p., 64.

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

  7. Published

    PARAFAC models of fluorescence data with scattering: a comparative study

    Elcoroaristizabal, S., Bro, Rasmus, Antonio García, J. & Alonso, L., 2015, In: Chemometrics and Intelligent Laboratory Systems. 142, p. 124–130 7 p.

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

  8. Published

    Partial coalescence in emulsions: the impact of solid fat content and fatty acid composition

    Munk, M. B. & Andersen, Mogens Larsen, 2015, In: European Journal of Lipid Science and Technology. 117, 10, p. 1627–1635 9 p.

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

  9. Published

    Phospholipids

    Ruiz Carrascal, Jorge, Pérez-Palacios, T., Silva, A., Viereck, Nanna & Antequera, T., 2015, Handbook of food analysis. Nollet, L. M. L. & Toldrá, F. (eds.). 3. ed. Boca Raton, USA: CRC Press, p. 491-508 18 p.

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

  10. 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

  11. Published

    Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

    Roldán, M., Antequera, T., Hernández, A. & Ruiz Carrascal, Jorge, 2015, In: Food Science and Technology International. 21, 7, p. 512-522 11 p.

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

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