Department of Food Science

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  1. Published

    Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

    Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, In: Food Hydrocolloids. 120, 12 p., 106943.

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

  2. Published

    Proanthocyanidins from Seeds of Fraxinus americana

    Zhou, J., Aybek, A. & Malik, A., 2018, In: Chemistry of Natural Compounds. 54, 1, p. 183-184

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

  3. Published

    Probing interactions between β-Glucan and bile salts at atomic detail by 1H-13C NMR assays

    Mikkelsen, M. S., Cornali, S. B., Jensen, M. G., Nilsson, M., Beeren, S. R. & Meier, S., 2014, In: Journal of Agricultural and Food Chemistry. 62, 47, p. 11472-11478 7 p.

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

  4. Published

    Probing surface properties of lactic acid bacteria - Comparative modification by anhydride and aldehyde grafting

    Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Bovet, N., Ceccato, M., Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2023, In: Surfaces and Interfaces. 38, 12 p., 102848.

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

  5. Published

    Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

    Lund, P., Mardal, F., Ray, C. A. & Lund, Marianne N., 2022, In: International Dairy Journal. 132, 12 p., 105397.

    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

    Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products

    Motey, G. A., Johansen, P. G., Owusu-Kwarteng, J., Ofori, L. A., Obiri-Danso, K., Siegumfeldt, Henrik, Larsen, Nadja & Jespersen, Lene, 2020, In: Yeast. 37, 9-10, p. 403-412 10 p.

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

  8. Published

    Probiotics and Mycotoxins

    de Oliveira, C. A. F., Muaz, K., de Almeida Møller, C. O., Corassin, C. H. & Rattray, F. P., 2021, Probiotics and Prebiotics in Foods: Challenges, Innovations, and Advances. Academic Press, p. 309-328

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

  9. Published

    Probiotics to adolescents with obesity: Effects on inflammation and metabolic syndrome

    Gobel, R. J., Larsen, Nadja, Jakobsen, M., Mølgaard, Christian & Michaelsen, Kim F., 1 Jan 2014, Nutrition and Growth: Yearbook 2014. Karger, p. 19-20 2 p. (World Review of Nutrition and Dietetics, Vol. 109).

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

  10. Published

    Problemer med calcium-salte i valle kan løses

    Garcia, A. C., Hedegaard, M. V., Cheng, H. & Skibsted, Leif Horsfelt, 2019, In: Maelkeritidende. 132, 1, p. 8-9 2 p., 1.

    Research output: Contribution to journal › Journal article › Communication

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