Department of Food Science

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  1. 2015
  2. Published

    Situational appropriateness of beer is influenced by product familiarity

    Giacalone, D., Frøst, Michael Bom, Bredie, Wender, Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K. & Jæger, S. R., 2015, In: Food Quality and Preference. 39, p. 16-27 12 p.

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

  3. Published

    Skin reaction and regeneration after single sodium lauryl sulfate exposure stratified by filaggrin genotype and atopic dermatitis phenotype

    Bandier, J., Carlsen, B. C., Rasmussen, Morten Arendt, Petersen, L. J. & Johansen, J. D., 2015, In: British Journal of Dermatology. 172, 6, p. 1519–1529 11 p.

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

  4. Published

    Smagens fysiologi

    Bredie, Wender, Meyer, C. & Møller, P., 2015, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 4 ed. Munksgaard , p. 275-284 10 p.

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

  5. Published

    Specificity of the metalloregulator CueR for monovalent metal ions: possible functional role of a coordinated thiol?

    Szunyogh, D., Szokolai, H., Thulstrup, Peter Waaben, Larsen, F. H., Gyurcsik, B., Christensen, Niels Johan, Stachura, M. K., Hemmingsen, Lars Bo Stegeager & Jancsó, A., 2015, In: Angewandte Chemie International Edition. 54, 52, p. 15756-15761 6 p.

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

  6. Published

    Stability in consumer responses to familiar and new chocolates during a period of exposure

    Næs, Tormod, Segtnan, A., Signe Granli, B., Menichelli, E. & Hersleth, M., 2015, In: Food Quality and Preference. 39, p. 176–182 7 p.

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

  7. Published

    Stability of Dry Probiotic Bacteria in Relation to the Cellular Membrane and Genomic DNA

    Hansen, M. R. W., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.

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

  8. Published

    Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids

    Vermeulen, A., Nielsen, C. L. M., Daelman, J., Xhaferi, R., Nielsen, Dennis Sandris & Devlieghere, F., 2015, In: Food Microbiology. 45, p. 119-125 7 p.

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

  9. Published

    Studies of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts during Alcoholic Fermentation: Nitrogen Source Preferences and Mechanisms of Interactions

    Kemsawasd, V., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.

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

  10. Published

    Study of monoprotic acid–base equilibria in aqueous micellar solutions of nonionic surfactants using spectrophotometry and chemometrics

    Babamoradi, H. & Abdollahi, H., 2015, In: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 149, p. 851–859 9 p.

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

  11. Published

    Surface exploration of a room-temperature ionic liquid-chitin composite film decorated with electrochemically deposited PdFeNi trimetallic alloy nanoparticles by pattern recognition: an elegant approach to developing a novel biotin biosensor

    Gholivand, M., Jalalvand, A. R., Goicoechea, H. C., Paimard, G. & Skov, T., 2015, In: Talanta. 131, p. 249-258 10 p.

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

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