Department of Food Science

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  1. Published

    Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product–Context Appropriateness among Older Consumers

    Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2022, In: Foods. 11, 20, 13 p., 3228.

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

  2. Published

    Flydende eller faste skærbare emulsioner?

    Munk, M. B., Ludvigsen, H. K. & Andersen, Mogens Larsen, 2015, In: Plus Proces. 2015, 10, p. 32-34 3 p.

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    Fluorescent labelling negatively affects the physiology of Lactococcus lactis

    Hansen, G., Johansen, C. L., Honoré, A. H., Jensen, H. M., Jespersen, Lene & Arneborg, Nils, 2015, In: International Dairy Journal. 49, p. 130-138 9 p.

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

  4. Published

    Fluorescence spectroscopy in process analytical technology (PAT): simultaneous quantification of two active pharmaceutical ingredients in a tablet formulation

    Warnecke, S., Rinnan, Åsmund, Allesø, M. & Engelsen, Søren Balling, 2015, In: Applied Spectroscopy. 69, 3, p. 323-331 9 p.

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

  5. 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

  6. Published

    Fluorescence spectroscopy and multi-way techniques. PARAFAC

    Murphy, K. R., Stedmon, C., Graeber, D. & Bro, Rasmus, 2013, In: Analytical Methods. 5, 23, p. 6557–6566 10 p.

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

  7. Published

    Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

    Elcoroaristizabal, S., Callejón, R. M., Amigo Rubio, J. M., Ocaña-Gonzalez, J. A., Lourdes Morales, M. & Ubeda, C., 2016, In: Food Chemistry. 206, p. 284-290 7 p.

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

  8. Published

    Fluid gels’ dual behaviour as granular matter and colloidal glass

    D'oria, G., Gunes, D. Z., Lequeux, F., Hartmann, C., Limbach, H. J. & Ahrné, Lilia, 2023, In: Food Hydrocolloids. 137, 11 p., 108401.

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

  9. Published

    Flaxseed dietary fibers suppress postprandial lipemia and appetite sensation in young men

    Kristensen, M. B., Savorani, F., Christensen, S., Engelsen, Søren Balling, Bügel, Susanne Gjedsted, Toubro, S., Tetens, Inge & Astrup, A., 2013, In: Nutrition, Metabolism & Cardiovascular Diseases. 23, 2, p. 136-143 8 p.

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

  10. Published

    Flavour stability of sterilised chickpeas stored in pouches

    Noordraven, L. E. C., Petersen, Mikael Agerlin, Van Loey, A. M. & Bredie, Wender, 2021, In: Current Research in Food Science. 4, p. 773-783

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

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