- 2013
- Published
Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level
Varming, C., Petersen, Mikael Agerlin, Skov, T. H. & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 29, 1, p. 15-20 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Flavour compounds and sensory characteristics of cheese powders made from matured cheeses
Varming, C., Andersen, L. T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 30, 1, p. 19-28 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Aqueous Solubility of Calcium L-Lactate, Calcium D-Gluconate, and Calcium D-Lactobionate: importance of Complex Formation for Solubility Increase by Hydroxycarboxylate Mixtures
Vavrusova, M., Munk, M. B. & Skibsted, Leif Horsfelt, 2013, In: Journal of Agricultural and Food Chemistry. 61, 34, p. 8207-8214 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Calcium Binding to Dipeptides of Aspartate and Glutamate in Comparison with Orthophosphoserine
Vavrusova, M. & Skibsted, Leif Horsfelt, 2013, In: Journal of Agricultural and Food Chemistry. 61, 22, p. 5380-5384 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Calcium binding to low molecular weight compounds and health promoting products
Vavrusova, M., 2013, Department of Food Science, University of Copenhagen. 167 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate
Vavrusova, M., Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2013, In: Food Chemistry. 138, 4, p. 2415-2420 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Investigating depth profiles from porcine adipose tissue by HR MAS NMR spectroscopy
Viereck, Nanna, Sørensen, Klavs Martin & Engelsen, Søren Balling, 2013, Magnetic resonance in food science. van Duynhoven, J., Belton, P. S., Webb, G. A. & van As, H. (eds.). Royal Society of Chemistry, p. 81-89Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
AS160 deficiency causes whole-body insulin resistance via composite effects in multiple tissues
Wang, H. Y., Ducommun, S., Quan, C., Xie, B., Li, M., Wasserman, D. H., Sakamoto, Kei, Mackintosh, C. & Chen, S., 15 Jan 2013, In: Biochemical Journal. 449, 2, p. 479-489 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Measurement of active content in escitalopram tablets by a near-infrared transmission spectroscopy model that encompasses batch variability
Warnecke, S., Rinnan, Åsmund, Allesø, M. & Engelsen, Søren Balling, 2013, In: Journal of Pharmaceutical Sciences. 102, 4, p. 1268-1280 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
New PAT tools for assessing content uniformity, sampling error, and degree of crystallinity in pharmaceutical tablets
Warnecke, S., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 155 p.Research output: Book/Report › Ph.D. thesis › Research
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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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Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat
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16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso
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