Department of Food Science

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  1. Published

    Functionality of alginate based supplements for application in human appetite regulation

    Jensen, M. M. G., Knudsen, J. C., Viereck, Nanna, Kristensen, M. & Astrup, A., 2012, In: Food Chemistry. 132, 2, p. 823-829 7 p.

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

  2. Published

    Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders

    Christiansen, M. V., Dave, A., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2022, In: International Dairy Journal. 126, 11 p., 105225.

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

  3. Published

    Functional and technological properties of camel milk proteins: a review

    Alemu, Y. H., Hansen, E. B., Seifu, E., Eshetu, M., Ipsen, Richard & Kappeler, S., 2016, In: Journal of Dairy Research. 83, 4, p. 422-429 8 p.

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

  4. Published

    Functional and physicochemical properties of pulse proteins

    Kiosseoglou, V., Paraskevopoulou, A. & Poojary, Mahesha Manjunatha, 2021, Pulse Foods: Processing, Quality and Nutraceutical Applications. Tiwari, B. K., Gowen, A. & McKenna, B. (eds.). 2. ed. Academic Press, p. 113-146

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

  5. Published

    Fruit and Vegetable Derived Waste as a Sustainable Alternative Source of Nutraceutical Compounds

    Attanzio, A., Tesoriere, L., Poojary, Mahesha Manjunatha & Cilla, A., 2018, In: Journal of Food Quality. 2018, 2 p., 8136190.

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

  6. Published

    Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusion

    Hougaard, Anni Bygvrå, Lawaetz, A. J. & Ipsen, Richard, 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 331-337 7 p.

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

  7. Published

    From wine to wine reduction: Sensory and chemical aspects

    Rognså , G. H., Rathe, M., Petersen, Mikael Agerlin, Misje, K., Hersleth, M., Sivertsvik, M. & Risbo, Jens, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 62-74 13 p.

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

  8. Published

    From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

    Rognså , G. H., Rathe, M., Petersen, Mikael Agerlin, Misje, K., Brüggemann, D. A., Hersleth, M., Sivertsvik, M. & Risbo, Jens, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 75-87 13 p.

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

  9. Published

    From untargeted chemical profiling to peak tables: A fully automated AI driven approach to untargeted GC-MS

    Baccolo, G., Quintanilla-Casas, B., Vichi, S., Augustijn, D. & Bro, Rasmus, 2021, In: TrAC - Trends in Analytical Chemistry. 145, 8 p., 116451.

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

  10. Published

    From metabolome to phenotype: GC-MS metabolomics of developing mutant barley seeds reveals effects of growth, temperature and genotype

    Khakimov, Bekzod, Rasmussen, Morten Arendt, Kannangara, R. M., Jespersen, Birthe P Møller, Munck, L. & Engelsen, Søren Balling, 2017, In: Scientific Reports. 7, 1, 12 p., 8195.

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

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