Department of Food Science

Read more
2981 - 2990 out of 3,512Page size: 10
  1. 2013
  2. Published

    Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

    Owusu, M., Petersen, Mikael Agerlin & Heimdal, H., 2013, In: Journal of Food Science and Technology. 50, 5, p. 909–917 9 p.

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

  3. Published

    Riboflavin-Photosensitized Oxidation Is Enhanced by Conjugation in Unsaturated Lipids

    Cardoso, D. R., Scurachio, R. S., Santos, W. G., Homem-de-Mello, P. & Skibsted, Leif Horsfelt, 2013, In: Journal of Agricultural and Food Chemistry. 61, 9, p. 2883-2888 6 p.

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

  4. Published

    Role of initial contamination levels, biofilm maturity and presence of salt and fat on desiccation survival of Listeria monocytogenes on stainless steel surfaces

    Hingston, P. A., Stea, E. C., Knoechel, Susanne & Hansen, T., 2013, In: Food Microbiology. 36, 1, p. 46-56 11 p.

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

  5. Published

    SCREAM: a novel method for multi-way regression problems with shifts and shape changes in one mode

    Marini, F. & Bro, Rasmus, 2013, In: Chemometrics and Intelligent Laboratory Systems. 129, p. 64-75 12 p.

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

  6. Published

    Sammenhæng mellem diabetes og tarmflora

    Nielsen, Dennis Sandris, Krych, Lukasz, Hansen, Camilla Hartmann Friis & Hansen, Axel Kornerup, 2013. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  7. Published

    Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5-5.0.

    Abban, S., Brimer, L., Abdelgadir, W. S., Jakobsen, M. & Thorsen, L., 2013, In: International Journal of Food Microbiology. 161, 1, p. 31-35 5 p.

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

  8. Published

    Screening for anti-nutritional compounds in complementary foods and food aid products for infants and young children

    Roos, Nanna, Sørensen, J. C., Sørensen, H., Rasmussen, S. K., Briend, A., Yang, Z. & Huffman, S. L., 2013, In: Maternal and Child Nutrition. 9, Suppl. 1, p. 47-71 25 p.

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

  9. Published

    Sensory perception and understanding of food uniqueness: from the traditional to the novel

    Favalli, S., Skov, T. & Byrne, D. V., 2013, In: Food Research International. 50, 1, p. 176-188 13 p.

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

  10. Published

    Sensory profiles of cooked grains from wheat species and varieties

    Starr, G., Bredie, Wender & Hansen, Åse Solvej, 2013, In: Journal of Cereal Science. 57, 3, p. 295-303 9 p.

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

  11. Published

    Sensory properties of Danish municipal drinking water as a function of chemical composition

    Marcussen, H., Bredie, Wender, Wæhrens, S. S., Brüsch, W., Holm, Peter Engelund & Hansen, Hans Chr. Bruun, 2013, In: Food Research International. 54, 1, p. 389-396 8 p.

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

Previous 1...295 296 297 298 299 300 301 302 ...352 Next