Department of Food Science

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  1. Published

    Outer-sphere oxidation of Fe(II) in nitrosylmyoglobin by ferricyanide

    Møller, J. K. S. & Skibsted, Leif Horsfelt, 2014, In: Journal of Biological Inorganic Chemistry. 19, 6, p. 805-812 8 p.

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

  2. Published

    Color

    Møller, J. K. S., Jongberg, S. & Skibsted, Leif Horsfelt, 2015, Handbook of fermented meat and poultry. Toldrá, F., Hui, Y. H., Astiasarán, I., Sebranek, J. G. & Talon, R. (eds.). 2 ed. Wiley, p. 195-205 11 p.

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

  3. Published

    Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

    Møller, K. K., Rattray, F. P., Bredie, Wender & Ardö, Ylva Margareta, 2013, In: Journal of Dairy Science. 96, 4, p. 1953-1971 19 p.

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

  4. Published

    Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture

    Møller, K. K., 2012, Department of Food Science, University of Copenhagen. 337 p.

    Research output: Book/Report › Ph.D. thesis › Research

  5. Published

    Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin: a kinetic and specificity study

    Møller, K. K., Rattray, F. P., Sørensen, J. C. & Ardö, Ylva Margareta, 2012, In: Journal of Agricultural and Food Chemistry. 60, 21, p. 5454-5460 7 p.

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

  6. Published

    Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

    Møller, K. K., Rattray, F. P., Høier, E. & Ardö, Ylva Margareta, 2012, In: Dairy Science & Technology. 92, 5, p. 515-540 26 p.

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

  7. Published

    Camel and bovine chymosin hydrolysis of bovine aSI- and ß-caseins studied by comparative peptide mapping

    Møller, K. K., Rattray, F. P. & Ardö, Ylva Margareta, 2012, In: Journal of Agricultural and Food Chemistry. 60, 45, p. 11421-11432 12 p.

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

  8. Published

    Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation

    Møller, K. K., Rattray, F. P. & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 33, 2, p. 163-174 12 p.

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

  9. Published

    Taste and appetite

    Møller, P., 2015, In: Flavour (London). 4, 4 p., 4.

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

  10. Published

    Eating and the brain: food for thought

    Møller, P., 2016. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

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