Department of Food Science

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  1. 2013
  2. Published

    Sødt med sødt på

    Skibsted, Leif Horsfelt & Abildgaard, I., 2013, In: Samvirke. 4, p. 42-43 2 p.

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment

    Azevedo, G., Hilliou, L., Bernardo, G., Sousa-Pinto, I., Adams, R. W., Nilsson, L. M. & Villanueva, R. D., 2013, In: Food Hydrocolloids. 31, 1, p. 94-102 9 p.

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

  4. Published

    Targeting human c-Myc promoter duplex DNA with actinomycin D by use of multi-way analysis of quantum-dot-mediated fluorescence resonance energy transfer

    Gholami, S. & Kompany Zare, M., 2013, In: Analytical and Bioanalytical Chemistry. 405, 19, p. 6271-6280 10 p.

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

  5. Published

    Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

    Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Glover, R. L. K., Nielsen, Dennis Sandris & Jespersen, Lene, 2013, In: Food Microbiology. 34, 2, p. 277-283 7 p.

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

  6. Published

    Tensor-based computation and modeling in multi-resolution digital pathology imaging: application to follicular lymphoma grading

    Evrim, A. A., Lozanski, G. & Gurcan, M., 2013, In: Proceedings of S P I E - International Society for Optical Engineering. 8676, 9 p., 867603.

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

  7. Published

    The 14th Food Colloids Conference

    Ipsen, Richard, 2013, In: Food Hydrocolloids. 34, 1 p.

    Research output: Contribution to journal › Editorial › Research

  8. Published

    The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

    Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2013, In: Lebensmittel - Wissenschaft und Technologie. 50, 2, p. 480-488 9 p.

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

  9. Published

    The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl

    Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Gou, P., Arnau, J. & Orlien, Vibeke, 2013, In: Meat Science. 95, 2, p. 433-443 11 p.

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

  10. Published

    The effective factors on the structure of butter and other milk fat-based products

    Rønholt, Stine, Mortensen, Kell & Knudsen, J. C., 2013, In: Comprehensive Reviews in Food Science and Food Safety. 12, 5, p. 468-482 15 p.

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

  11. Published

    The gut microbiota influence behavior in the subchronic PCP induced animal model of schizophrenia

    Jørgensen, B. M. P., Redrobe, P., Brønnum Pedersen, T., Selfjord, E. M., Nielsen, Dennis Sandris, Plath, N., Hansen, Axel Kornerup & Sørensen, Dorte Bratbo, 2013.

    Research output: Contribution to conference › Poster › Research

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