- Published
Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)
Dang, T. T., Feyissa, A. H., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2020, In: Innovative Food Science and Emerging Technologies. 59, 12 p., 102246.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum
Ghaderi, S., Hesarinejad, M. A., Shekarforoush, E., Mirzababaee, S. M. & Karimpour, F., 2020, In: Food Science & Nutrition. 8, 10, p. 5571-5579 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of genotypes and crossbreeding on the quality parameters of dry-cured shoulders from different Iberian genetic pig lines
Caballero, D., Asensio, M., Fernández, C., Reina, R., García, M. J., Noguera, J. L. & Silva, A., 2020, In: Journal of Food Measurement and Characterization. 14, 2, p. 818–829 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of functional ingredients on gut inflammation in Atlantic salmon (Salmo salar L)
Krogdahl, Å., Dhanasiri, A. K. S., Krasnov, A., Aru, Violetta, Chikwati, E. M., Berge, G. M., Engelsen, Søren Balling & Kortner, T. M., 2023, In: Fish and Shellfish Immunology. 134, 16 p., 108618.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of frozen storage on the mechanical properties of the suspensory tissue in the bovine claw: technical note
Boettcher, H. S., Knudsen, J. C., Andersen, P. H. & Danscher, A. M., 2014, In: Journal of Dairy Science. 97, 5, p. 2969–2973 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams
Isabel, B., Lopez-Bote, C., de la Hoz, L., Timon, M., Garcia, C. & Ruiz Carrascal, Jorge, Aug 2003, In: Meat Science. 64, 4, p. 475-482Research output: Contribution to journal › Journal article › Research › peer-review
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Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham
Hersleth, M., Monteleone, E., Segtnan, A. & Næs, Tormod, 2015, In: Food Quality and Preference. 40, Part A, p. 191–198 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis
Gudjónsdóttir, M., Gacutan Jr., M. D., Mendes, A. C., Chronakis, I. S., Jespersen, Lene & Karlsson, A. H., 2015, In: Food Chemistry. 184, p. 167-175 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems
Liu, G., Jæger, T. C., Lund, Marianne N., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2016, In: International Dairy Journal. 59, p. 1-9 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions
Kelimu, A., Felix da Silva, D., Geng, X., Ipsen, Richard & Hougaard, Anni Bygvrå, 2017, In: International Dairy Journal. 71, p. 35-42 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Can lame cows be detected using data from voluntary milking systems?
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A possible link between food and mood: dietary impact on gut microbiota and behavior in BALB/c mice
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2-heptyl-formononetin increases cholesterol and induces hepatic steatosis in mice
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Oil-based Z-isomer-rich lycopene: Efficient production in dual-media and stability evaluation
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Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering
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Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat
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