Department of Food Science

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  1. Published

    Aroma recovery during concentration of blackcurrant juice

    Varming, C. & Poll, L., 2003, Ikke angivet. Editions TEC, p. 741-744 4 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

  2. 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

  3. Published

    Characterisation of aroma compounds in six different types of cheese powder

    Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.

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

  4. Published

    Glycosidically bound alcohols of blackcurrant juice

    Varming, C., Andersen, Mogens Larsen & Poll, L., 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 477-480 4 p. (Developments in Food Science, Vol. 43).

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

  5. Published

    Key aroma compounds in cheeses produced with Lactobacillus helveticus

    Varming, C., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2007. 3 p.

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

  6. Published

    Glycosidically bound alcohols of black currant juice

    Varming, C., Andersen, Mogens Larsen & Poll, L., 2005. 1 p.

    Research output: Contribution to conference › Poster › Research

  7. Published

    Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by ß-glucosidase

    Varming, C., Andersen, Mogens Larsen & Poll, L., 2006, In: Journal of Agricultural and Food Chemistry. 54, 6, p. 2298-2302 5 p.

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

  8. Published

    Volatile compounds and amino acids in cheese powders made from matured cheeses

    Varming, C., Beck, T. K., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 435-438 4 p.

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

  9. Published

    Comparing self-reported energy intake using an online dietary tool with energy expenditure by an activity tracker

    Vasileiou, Aikaterina, Searle, D., Larsen, S. C., Magkos, Faidon, Horgan, G., Stubbs, R. J., Santos, I., Palmeira, A. L. & Heitmann, Berit, 2024, In: Nutrition. 118, 112258.

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

  10. Published

    Thermodynamics of dissolution of calcium hydroxycarboylates in water

    Vavrusova, M., Liang, R. & Skibsted, Leif Horsfelt, 2014, In: Journal of Agricultural and Food Chemistry. 62, 24, p. 5675-5681 7 p.

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

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