Department of Food Science

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  1. 2005
  2. Published

    Nanorheological properties of casein micelles

    Helstad, K., Trckova, J., Paulsson, M., Ardö, Ylva Margareta & Dejmek, P., 2005, Food science 2005. Levnedsmiddelcentret, p. 81 1 p.

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

  3. Published

    Plasmin activity in UHT milk produced by direct systems

    Malmgren, B., Dejmek, P., Zakora, M., Paulsson, M. & Ardö, Ylva Margareta, 2005, Programme and book of abstracts. International Dairy Federation, p. 5 1 p.

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

  4. Published

    Potential health benefits of texture modifying exopolysaccharides in fermented milks

    Ipsen, Richard & Folkenberg, D. M., 2005. 1 p.

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

  5. Published

    Primary proteolysis studied in a cast cheese produced from microfiltered milk

    Larsson, M., Zakora, M., Dejmek, P. & Ardö, Ylva Margareta, 2005, Programme and book of abstracts. International Dairy Federation, p. 13 1 p.

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

  6. Published

    Production of boactive peptides in low-fat cheese by Lactobacillus helveticus: P22

    Pripp, A. H. & Ardö, Ylva Margareta, 2005, Prospects for health, well-being and safety. Elsevier, p. 1 1 p.

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

  7. Published

    Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science

    Pripp, A. H., Isaksson, T., Stepanik, L., Sørhaug, T. & Ardö, Ylva Margareta, 2005, In: Trends in Food Science & Technology. 16, 11, p. 484-494 11 p.

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

  8. Published

    Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2005, In: Journal of Texture Studies. 36, 2, p. 174-189 16 p.

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

  9. Published

    Relationship between physical properties of casein micelles and rheology of skim milk concentrate

    Karlsson, A. O., Ipsen, Richard, Schrader, K. & Ardö, Ylva Margareta, 2005, In: Journal of Dairy Science. 88, 11, p. 3784-3797 14 p.

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

  10. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, p. 1 1 p.

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

  11. Published

    Rheology and microstructure of rennet gels from concentrated skim milk without visible syneresis: impact of pH and NaCl

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.

    Research output: Contribution to conference › Poster › Research

  12. Published

    Rheology of rennet gels from cencentrated skim milk without visible syneresis: impact of pH and NaCI

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.

    Research output: Contribution to conference › Poster › Research

  13. Published

    Riboflavin photodegradation is highly dependent on oxygen and specific wavelengths

    Lund, Marianne N., Andersen, L. T. & Skibsted, Leif Horsfelt, 2005. 1 p.

    Research output: Contribution to conference › Poster › Research

  14. Published

    Spiking as a method for quantification of aroma compounds in semi-hard cheeses: poster no. 40

    Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2005, Book of abstracts. Center for Skov, Landskab og Planlægning/Københavns Universitet, p. 1 1 p.

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

  15. Published

    Study of cheese related lactic bacteria under carbohydrate-limited conditions using D-stat cultivation

    Adamberg, K., Adamberg, S., Laht, T., Ardö, Ylva Margareta & Paalme, T., 2005. 1 p.

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

  16. Published

    Tryk på maden

    Orlien, Vibeke, Knudsen, J. C. & Skibsted, Leif Horsfelt, 2005, In: Aktuel Naturvidenskab. 5, p. 20-23 4 p.

    Research output: Contribution to journal › Journal article › Communication

  17. Published

    Chemical fingerprinting of petroleum biomakers using time warping and PCA

    Christensen, Jan H., Tomasi, Giorgio & Hansen, A. B., 1 Jan 2005, In: Environmental Science & Technology (Washington). 39, 1, p. 255-260 6 p.

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

  18. Published

    Dehydration of tropical fruits

    Simate, I. N. & Ahrné, Lilia, 1 Jan 2005, Handbook of Food Science, Technology, and Engineering - 4 Volume Set. CRC Press, p. 1984-2001 18 p.

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

  19. Published

    Optical micro-manipulation of mixed yeast cell populations for analyzing growth behaviour

    Glückstad, J., Rodrigo, P. J., Daria, V. R., Siegumfeldt, Henrik, Nissen, P. & Arneborg, Nils, 21 Jul 2005, In: Progress in Biomedical Optics and Imaging - Proceedings of SPIE. 5699, p. 306-312 7 p., 46.

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

  20. Published

    Multi-way analysis with applications in the chemical sciences

    Smilde, Age Klaas, Bro, Rasmus & Geladi, P., 3 Aug 2005, Wiley-Blackwell. 381 p.

    Research output: Book/Report › Book › Research › peer-review

  21. 2006
  22. Published

    ACE-inhibitory fermented milks: effect of bacterial strain, fermentation pH, and storage time

    Nielsen, M. S., Otte, Jeanette, Flambard, B. & Sørensen, K. I., 2006. 1 p.

    Research output: Contribution to conference › Poster › Research

  23. Published

    Aroma changes from raw to processed products in fruits and vegetables

    Poll, L., Nielsen, G. S., Varming, C. & Petersen, Mikael Agerlin, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 239-244 6 p. (Developments in Food Science, Vol. 43).

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

  24. Published

    Bioactivity of β-lactoglobulin and α-lactalbumin - Technological implications for processing

    Chatterton, Dereck Edward Winston, Smithers, G., Roupas, P. & Brodkorb, A., 2006, In: International Dairy Journal. 16, p. 1229-1240 12 p.

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

  25. Published

    Brug af Lactobacillus helveticus til udvikling af nye, spændende faste og halvfaste ostesorter

    Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 8, p. 190-193 4 p.

    Research output: Contribution to journal › Journal article › Communication

  26. Published

    Characterizing low ester pectin microstructure in model milk gels by direct immunostaining and CLSM

    Arltoft, D. B., Madsen, F. & Ipsen, Richard, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 91-95 5 p.

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

  27. Published

    Comparison of tenax TA and tenax GR as adsorbent materials for headspace sampling of black currant juice aroma

    Varming, C., Andersen, Mogens Larsen & Poll, L., 2006. 4 p.

    Research output: Contribution to conference › Paper › Research

  28. Published

    Controlling physical properties of rennet-induced casein gels made from concentrated skim milk

    Karlsson, A. O., 2006, Frederiksberg: Center for Skov, Landskab og Planlægning/Københavns Universitet. 66 p.

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

  29. Published

    Dynamics of casein micelles in skim milk during and after high pressure treatment

    Orlien, Vibeke, Knudsen, J. C., Colon, M. & Skibsted, Leif Horsfelt, 2006, In: Food Chemistry. 98, 3, p. 513-521 9 p.

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

  30. Published

    Effect of pre-heat treatment on the functionality of microparticulated whey protein in acid milk gels

    Janhøj, T. & Ipsen, Richard, 2006, In: Milchwissenschaft. 61, 2, p. 131-134 4 p.

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

  31. Published

    Enhancing cheese yield by phospholipase treatment of cheese milk

    Høier, E., Lilbæk, H. M., Broe, M. L. & Sørensen, N. K., 2006, In: Australian Journal of Dairy Technology. 61, 2, p. 179-182 4 p.

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

  32. Published

    Evolution of production system of Iberian pigs in Spain

    Daza, A., Ruiz Carrascal, Jorge, Rey, A. I., Olivares, A. & Lopez-Bote, C., 2006, Animal Products from the Mediterranean Area. Ribeiro, J., Horta, A. E. M., Mosconi, C. & Rosati, A. (eds.). p. 177-184 8 p. (EAAP - European Association for Animal Production. Scientific Series).

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

  33. Published

    Exopolysaccharider og teksturegenskaber

    Folkenberg, D. M., Skriver, A., Dejmek, P. & Ipsen, Richard, 2006, In: Maelkeritidende. 17, p. 388-390 3 p.

    Research output: Contribution to journal › Journal article › Communication

  34. Published

    Flavour formation by amino acid catabolism

    Ardö, Ylva Margareta, 2006, In: Biotechnology Advances. 24, 2, p. 238-242 5 p.

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

  35. 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

  36. Published

    Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk

    Christiansen, P., Nielsen, E. O. W., Vogensen, Finn Kvist, Brogren, C. & Ardö, Ylva Margareta, 2006, In: International Dairy Journal. 16, 10, p. 1196-1204 9 p.

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

  37. Published

    Improving the foaming properties and heat stability of whey protein concentrates by phospolipase treatment

    Havn, S. S., Ipsen, Richard, Nielsen, P. M. & Lilbæk, H. M., 2006, In: Milchwissenschaft. 61, 2, p. 188-191 4 p.

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

  38. Published

    Improving the yield of Mozzarella cheese by phospholipase treatment of milk

    Lilbæk, H. M., Broe, H. M., Høier, E., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2006, In: Journal of Dairy Science. 89, 11, p. 4114-4125 12 p.

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

  39. Published

    Inbition of Clostridium sp. by bacteriocin-like substances produced by lactobacilli isolated from semi hard cheese

    Tùma, S., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2006. 1 p.

    Research output: Contribution to conference › Poster › Research

  40. Published

    Inhibition of Clostridium activities in silage and cheese using anticlostridial Lactobacillus Isolated from Danish semi-hard cheese

    Christiansen, P., 2006, Frederiksberg: Center for Skov, Landskab og Planlægning/Københavns Universitet. 97 p.

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

  41. Published

    Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A. & Ipsen, Richard, 2006, In: Journal of Dairy Research. 73, 4, p. 385-393 9 p.

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

  42. Published

    Light-induced deterioration of reduced-fat cream cheese: relative importance of protein and lipid oxidation

    Andersen, L. T., Lund, Marianne N., Glyager, R., Jensen, S. B., Mortensen, G. & Skibsted, Leif Horsfelt, 2006, In: Milchwissenschaft. 16, 2, p. 162-165 4 p.

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

  43. Published

    Localising pectin in dairy products using direct immunostaining

    Arltoft, D., Ipsen, Richard, Christensen, N. & Madsen, F., 2006, p. 41-51. 11 p.

    Research output: Contribution to conference › Paper › Research › peer-review

  44. Published

    Meierivitenskaplig utdannelse og forskning i Danmark

    Pripp, A. H., 2006, In: Meieriposten. 95, 2, p. 38-40 3 p.

    Research output: Contribution to journal › Journal article › Communication

  45. Published

    Mejeriingeniøruddannelsen & universitetsfusionerne

    Ipsen, Richard, Christiansen, P. S. & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 119, 21, p. 514-515 2 p.

    Research output: Contribution to journal › Journal article › Communication

  46. Published

    Microstructure and sensory perception of low-fat, semi-solid dairy products

    Janhøj, T., 2006, Frederiksberg: Department of Food Science, The Royal Veterinary and Agricultural University. 58 p.

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

  47. Published

    Mozzarella cheese made from phospholipase treated milk

    Lilbæk, H. M., Broe, M. L., Fatum, T. M., Høier, E., Ipsen, Richard & Sørensen, N. K., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 287-291 5 p.

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

  48. Published

    Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese

    Pripp, A. H., Skeie, S., Isaksson, T., Borge, G. I. & Sørhaug, T., 2006, In: International Dairy Journal. 16, 3, p. 225-235 11 p.

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

  49. Published

    Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

    Helstad, K., Gunning, A. P., Karlsson, A. O., Ardö, Ylva Margareta, Paulsson, M. & Dejmek, P., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

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

  50. Published

    Phosphopeptides in low-fat semi-hard cheese with Lactobacillus helveticus

    Ardö, Ylva Margareta & Zakora, E., 2006. 1 p.

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

  51. Published

    Primary proteolysis studied in a cast cheese made from microfiltered milk

    Larsson, M., Zakora, E., Dejmek, P. & Ardö, Ylva Margareta, 2006, In: International Dairy Journal. 16, 6, p. 623-632 10 p.

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

  52. Published

    Quantitative structure - activity relationship of prolyl oligopeptidase inhibitory peptides derived from ß-casein using simple amino acid descriptors

    Pripp, A. H., 2006, In: Journal of Agricultural and Food Chemistry. 54, 1, p. 224-228 5 p.

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

  53. Published

    Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses

    Pripp, A. H., Sørensen, R., Stepaniak, L. & Sørhaug, T., 2006, In: Lebensmittel - Wissenschaft und Technologie. 39, 6, p. 677-683 7 p.

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

  54. Published

    Relaxation in a stressful environment: methods for probing and analyzyng the mechanical properties of cell walls of turgid, living plant cells

    Ulvskov, Peter, Hansen, S. L., Karlsson, A. O., Jørgensen, B. & Borkhardt, B., 2006. 1 p.

    Research output: Contribution to conference › Poster › Research

  55. Published

    Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures

    Karlsson, A. O., Ipsen, Richard, Gunasekaran, S. & Ardö, Ylva Margareta, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

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

  56. Published

    Rheology of stirred acidified skim milk gels with different particle interactions

    Knudsen, J. C., Karlsson, A. O., Ipsen, Richard & Skibsted, Leif Horsfelt, 2006, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 274, 1-3, p. 56-61 6 p.

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

  57. Published

    Samarbejde mellem videninstitutioner og virksomheder - gensidige interesser skaber ny viden: case

    Ardö, Ylva Margareta, 2006, Konkurrenceevne, klynger og kompetencer: fødevareerhvervet som garant for vækst og velfærd i en global verden. København: Landbrugsraadet, p. 32 1 p.

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

  58. Published

    Sensory and rheological characterization of low-fat stirred yogurt

    Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In: Journal of Texture Studies. 3, 37, p. 276-299 24 p.

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

  59. Published

    Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures

    Folkenberg, D. M., Dejmek, P., Skriver, A., Guldager, H. S. & Ipsen, Richard, 2006, In: International Dairy Journal. 16, 2, p. 111-118 8 p.

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

  60. Published

    Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese

    Janhøj, T., Frøst, Michael Bom, Andersen, C. M., Viereck, Nanna, Ipsen, Richard & Edrud, S., 2006. 5 p.

    Research output: Contribution to conference › Paper › Research

  61. Published

    Skånsom procesteknologi til fremstilling af mælkeproteinbaserede specialingredienser

    Knudsen, J. C., Ardö, Ylva Margareta & Skibsted, Leif Horsfelt, 2006, In: Maelkeritidende. 10, p. 235-237 3 p.

    Research output: Contribution to journal › Journal article › Communication

  62. Published

    Spiking as a method for quantification of aroma compounds in semi-hard cheeses

    Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). <Forlag uden navn>, p. 221-224 4 p. (Developments in Food Science, Vol. 43).

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

  63. Published

    Study of cheese associated lactic acid bacteria under carbonhydrate-limited conditions using D-stat cultivation

    Adamberg, K., Adamsberg, S., Laht, T., Ardö, Ylva Margareta & Paalme, T., 2006, In: Food Biotechnology. 20, 2, p. 143-160 18 p.

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

  64. Published

    The important role of taurine in oxidative metabolism

    Hansen, S. H., Andersen, Mogens Larsen, Birkedal, H., Cornett, Claus & Wibrand, F., 2006, Taurine 6. Springer New York, p. 129-135 7 p. (Advances in Experimental Medicine and Biology, Vol. 583).

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

  65. Published

    The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

    Ipsen, Richard, Folkenberg, D. M., Skriver, A. & Dejmek, P., 2006, Proceedings of the 4. International Symposium on Food Rheology and Structure. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 589-590 2 p.

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

  66. Published

    The influence of pH after acidification and time of storage on the rheological properties of fermented milk with ACE-inhibitory activity

    Ipsen, Richard, Nielsen, M. S., Otte, Jeanette & Skriver, A., 2006. 1 p.

    Research output: Contribution to conference › Poster › Research

  67. Published

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2006, Scientific and technological challenges in fermented milk. p. 65-66 2 p.

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

  68. 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

  69. Published

    Water mobility in acidified milk drinks studied by low-field 1H NMR

    Salomonsen, T., Sejersen, M. T., Viereck, Nanna, Ipsen, Richard & Engelsen, Søren Balling, 2006. 1 p.

    Research output: Contribution to conference › Poster › Research

  70. Published

    Whey protein isolate as functional ingredient in high-pressure induced milk gels

    Orlien, Vibeke, Pedersen, H. B., Knudsen, J. C. & Skibsted, Leif Horsfelt, 2006, In: Milchwissenshaft/Milk Science International. 61, 1, p. 3-6 4 p.

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

  71. Published

    Erratum: Stabilizing the PARAFAC decomposition of flourescence spectra by insertion of zeros outside the data area (Chemometrics and Intelligent Laboratory Systems (2004) 71 (97-106) PII: S0169743904000048)

    Thygesen, Lisbeth Garbrecht, Rinnan, Åsmund, Barsberg, S. & Møller, J. K. S., 1 Mar 2006, In: Chemometrics and Intelligent Laboratory Systems. 81, 1, p. 107-108 2 p.

    Research output: Contribution to journal › Comment/debate › Research › peer-review

  72. 2007
  73. Published

    Lactobacillus in Northern European cheeses

    Ardö, Ylva Margareta, 2007. 2 p.

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

  74. Published

    A process analytical approach to cheese production

    Hansen, C. L., van der Berg, Franciscus Winfried J, Zachariassen, C. B. & Janhøj, T., 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  75. Published

    Aroma profiles of different types of cheese powder

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

    Research output: Contribution to conference › Poster › Research

  76. Published

    Biochemical, chemical and physical processes in cheese during manufacture and ripening

    Ardö, Ylva Margareta & Nielsen, E. O. W., 2007, Department of Food Science, University of Copenhagen. 86 p.

    Research output: Book/Report › Compendium/lecture notes › Education

  77. 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

  78. Published

    Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

    Meinert, L., Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In: Meat Science. 75, 2, p. 229-242 14 p.

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

  79. Published

    Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium

    Smeianov, V. V., Wechter, P., Broadbent, J. R., Hughes, J. E., Rodríguez, B. T., Christensen, Tove, Ardö, Ylva Margareta & Steele, J. L., 2007, In: Applied and Environmental Microbiology. 73, 8, p. 2661-2672 12 p.

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

  80. Published

    Cremet mundfylde i yoghurt - ved rigtigt valg af bakteriekultur

    Ipsen, Richard, 2007, LMC årsberetning 2006. Levnedsmiddelcentret, p. 18 1 p.

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

  81. Published

    Cremethed - også med lavt fedtindhold

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In: Maelkeritidende. 120, 4, p. 74-76 3 p.

    Research output: Contribution to journal › Journal article › Communication

  82. Published

    Diversity of Lactobacillus in Swedish hard cheese

    Rehn, L. U. I., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 2 p.

    Research output: Contribution to conference › Poster › Research

  83. Published

    Diversity of Lactobacillus in Swedish hard cheese

    Rehn, L. U. I., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 2 p.

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

  84. Published

    Docking and virtual screening of ACE inhibitory dipeptides

    Pripp, A. H., 2007, In: European Food Research and Technology. 225, 3-4, p. 589-592 4 p.

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

  85. Published

    Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt

    Rasmussen, M. A., Janhøj, T. & Ipsen, Richard, 2007, In: Milchwissenschaft. 62, 1, p. 54-58 5 p.

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

  86. Published

    Fractionation and identification af ACE-inhibitory peptides from a-lactalbumin and ß-casein produced by thermolysin-catalysed hydrolysis

    Otte, Jeanette, Shalaby, S. M. A., Zakora, M. & Nielsen, M. S., 2007, In: International Dairy Journal. 17, 12, p. 1460-1472 13 p.

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

  87. Published

    How may spoilage fungi be controlled in Blue cheese?

    Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). CRC Press, p. 287 1 p.

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

  88. Published

    Identification of aminopeptidases in Lactobacillus paracasei

    Nielsen, M. S. & Ardö, Ylva Margareta, 2007. 2 p.

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

  89. Published

    Identification of large phosphopeptides from ß-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

    Ardö, Ylva Margareta, Lilbæk, H. M., Kristiansen, K. R., Zakora, E. & Otte, Jeanette, 2007, In: International Dairy Journal. 17, 5, p. 513-524 12 p.

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

  90. Published

    Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 9, p. 1053-1062 10 p.

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

  91. Published

    Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  92. Published

    Infusion pasteurization of skim milk: effects of different time-temperature combinations

    Hougaard, Anni Bygvrå, Hammershøj, M. & Ipsen, Richard, 2007. 2 p.

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

  93. Published

    Interactions between carrageenans and milk proteins: a microstructural and rheological study

    Arltoft, D. B., Ipsen, Richard, Madsen, F. & Vries, J. D., 2007, In: Biomacromolecules. 8, 2, p. 729-736 8 p.

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

  94. Published

    Introduction: what are Blue cheese variaties?

    Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 284-285 2 p.

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

  95. Published

    Introductory study of inhibitory effects on PAB by LAB isolated from semi-hard cheese

    Rehn, L. U. I., Langsrud, T., Østlie, H., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  96. 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

  97. Published

    Lowfat dairy products - microstructure, sensory properties and consumer perception

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  98. Published

    Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides

    Pripp, A. H. & Ardö, Ylva Margareta, 2007, In: Food Chemistry. 102, 3, p. 880-888 9 p.

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

  99. Published

    Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids

    Lilbæk, H. M., Fatum, T. M., Ipsen, Richard & Sørensen, N. K., 2007, In: Journal of Agricultural and Food Chemistry. 55, 8, p. 2970-2978 9 p.

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

  100. Published

    Mælk og mejeriprodukter

    Ipsen, Richard, 2007, Fødevarer og Kvalitet: Råvarer og Forarbejdning. Justesen, L., Uebel, U. & Østergaard, K. (eds.). København: Nyt Teknisk Forlag, p. 221-263 43 p.

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

  101. Published

    Novel method for determination of myofibril fragmentation post-mortem

    Lametsch, Rene, Knudsen, J. C., Ertbjerg, P., Oksbjerg, N. & Therkildsen, M., 2007, In: Meat Science. 75, 4, p. 719-724 6 p.

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

  102. Published

    Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note

    Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.

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

  103. Published

    Peptidase activities in different strains of Lactobacillus helveticus

    Jensen, M. E. P., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 2 p.

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

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