Department of Food Science

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  1. 2016
  2. Published

    Influence of extracellular pH on growth, viability, cell size, acidification activity, and intracellular pH of Lactococcus lactis in batch fermentations

    Hansen, G., Johansen, C. L., Marten, G., Wilmes, J., Jespersen, Lene & Arneborg, Nils, 2016, In: Applied Microbiology and Biotechnology. 100, 13, p. 5965-5976 12 p.

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

  3. Published

    Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

    Del Caro, A., Fadda, C., Sanguinetti, A. M., Giovanna Carboni, M., Pinna, G., Næs, Tormod, Menichelli, E. & Piga, A., 2016, In: Czech Journal of Food Science. 34, 5, p. 456-462 7 p.

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

  4. Published

    Influence of variation in molar ratio on co-amorphous drug-amino acid systems

    Jensen, K. B. T., Larsen, F. H., Löbmann, Korbinian, Rades, Thomas & Grohganz, Holger, 2016, In: European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V. 107, p. 32-39 8 p.

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

  5. Published

    Intentional learning of odors and pictures

    Cameron, E. L., Koster, E. P. & Møller, P., 2016, In: Chemical Senses. 41, 7, 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research

  6. Published

    Interactions between milk protein ingredients and other milk components during processing

    Liu, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  7. Published

    Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk

    Buldo, P., Benfeldt, C., Carey, J. P., Folkenberg, D. M., Jensen, H. B., Sieuwerts, S., Vlachvei, K. & Ipsen, Richard, 2016, In: Food Hydrocolloids. 60, p. 225-231 7 p.

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

  8. Published

    Iron(II) initiation of lipid and protein oxidation in pork: the role of oxymyoglobin

    Zhou, F., Jongberg, S., Zhao, M., Sun, W. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 22, p. 4618-4626 9 p.

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

  9. Published

    It's gettin' hot in here: breeding robust yeast starter cultures for cocoa fermentation

    Papalexandratou, Z. & Nielsen, Dennis Sandris, 2016, In: Trends in Microbiology. 24, 3, p. 168-170 3 p.

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

  10. Published

    Key role of cysteine residues and sulfenic acids in thermal- and H2O2-mediated modification of β-lactoglobulin

    Krämer, A. C., Thulstrup, Peter Waaben, Lund, Marianne N. & Davies, Michael J., 2016, In: Free Radical Biology & Medicine. 97, 8, p. 544–555 12 p.

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

  11. Published

    Key role of cysteine residues in thermal- and H2O2-mediated modification of beta-lactoglobulin

    Krämer, A. C., Thulstrup, Peter Waaben, Lund, Marianne N. & Davies, Michael J., 2016, In: Free Radical Biology & Medicine. 96, Suppl. 1, p. S16 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

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