Department of Food Science

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  1. 2015
  2. Published

    Økologi er måske nok, sandsynligvis, tror vi nok....sundt: Tema om økologi

    Skibsted, Leif Horsfelt & Abildgaard, I., 2015, In: Samvirke. 6, p. 18-21 3 p.

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    How storytelling can bias sensory perceptions among young students

    Skov, L. R. & Perez-Cueto, Federico J.A., 2015, In: Perspectives in Public Health. 135, 4, p. 174-175 2 p.

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

  4. Published

    Host-specific and pH-dependent microbiomes of copepods in an extensive rearing system

    Skovgaard, A., Castro Mejia, J. L., Hansen, Lars Hestbjerg & Nielsen, Dennis Sandris, 2015, In: PLOS ONE. 10, 7, p. e0132516 20 p.

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

  5. Published

    Non-Saccharomyces yeasts protect against epithelial cell barrier disruption induced by Salmonella enterica subsp. enterica serovar Typhimurium

    Smith, I. M., Baker, A., Arneborg, Nils & Jespersen, Lene, 2015, In: Letters in Applied Microbiology. 61, 5, p. 491-497 7 p.

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

  6. Published

    Probiotic Properties of Non-Saccharomyces Yeasts: Modulation of Immune Cell Function and Intestinal Epithelial Cell Barrier Integrity

    Smith, I. M., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 163 p.

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

  7. Published

    Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

    Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.

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

  8. Published

    Sensory Profiles and Volatile Compounds of Wheat Species, Landraces and Modern Varieties

    Starr, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 124 p.

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

  9. Published

    Variation of volatile compounds among wheat varieties and landraces

    Starr, G., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Hansen, Åse Solvej, 2015, In: Food Chemistry. 174, p. 527-537 11 p.

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

  10. Published

    Wheat varieties and bread flavour: wheat varieties used for bread making influence bread flavour

    Starr, G. & Hansen, Åse Solvej, 2015, In: BAKINGEUROPE. 2015, December, p. 36-40 5 p.

    Research output: Contribution to journal › Journal article › Communication

  11. Published

    Upgrading protein products using bioprocessing on agricultural crops

    Sulewska, A. M., Sørensen, J. C., Markedal, K. E. & Sørensen, H., 2015. 1 p.

    Research output: Contribution to conference › Poster › Research

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