Department of Food Science

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  1. 2013
  2. Published

    Partial characterization of bacteriocins produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A isolated from fura a millet-based fermented food in Ghana

    Owusu-Kwarteng, J., Tano-Debrah, K., Akabanda, F., Nielsen, Dennis Sandris & Jespersen, Lene, 2013, In: Journal of Food Research. 2, 1, p. 50-58 9 p.

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

  3. Published

    From K-means to higher-way co-clustering: multilinear decomposition with sparse latent factors

    Papalexakis, E. E., D. Sidiropoulos, N. & Bro, Rasmus, 2013, In: I E E E Transactions on Signal Processing. 61, 2, p. 493-506 14 p.

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

  4. Published

    Simultaneously Enhancing Spectral Resolution and Sensitivity in Heteronuclear Correlation NMR Spectroscopy

    Paudel, L., Adams, R. W., Kiraly, P., Aguilar, J. A., Foroozandeh, M., Cliff, M. J., Nilsson, L. M., Sandor, P., Waltho, J. P. & Morris, G. A., 25 Oct 2013, In: Angewandte Chemie International Edition. 52, 44, p. 11616-11619 4 p.

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

  5. Published

    Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

    Pedersen, T. B., Ristagno, D., McSweeney, P. L. H., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 33, 2, p. 112-119 8 p.

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

  6. Published

    Sociodemographic characteristics and food habits of organic consumers: a study from the Danish National Birth Cohort

    Petersen, S. B., Rasmussen, Morten Arendt, Strøm, M., Halldorsson, T. I. & Olsen, Sjurdur F., 2013, In: Public Health Nutrition. 16, 10, p. 1810–1819 10 p.

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

  7. Published

    Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage

    Petrón, M. J., Broncano, J. M., Otte, Jeanette, Martín, L. & Timón, M. L., 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 191-197 7 p.

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

  8. Published

    A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

    Piras, C., Cesare Marincola, F., Savorani, F., Engelsen, Søren Balling, Cosentino, S., Viale, S. & Pisano, M. B., 2013, In: Food Chemistry. 141, 3, p. 2137–2147 11 p.

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

  9. Published

    Advanced glycation endproducts in food and their effects on health

    Poulsen, M. W., Hedegaard, R. S. V., Andersen, J. M., de Courten, B., Bügel, Susanne Gjedsted, Nielsen, J., Skibsted, Leif Horsfelt & Dragsted, Lars Ove, 2013, In: Food and Chemical Toxicology. 60, 1, p. 10-37 28 p.

    Research output: Contribution to journal › Review › Research › peer-review

  10. Published

    Exploring the solid-form landscape of pharmaceutical hydrates: transformation pathways of the sodium naproxen anhydrate-hydrate system

    Raijada, D. K., Bond, A., Larsen, F. H., Cornett, Claus, Qu, H. & Rantanen, Jukka, 2013, In: Pharmaceutical Research. 30, 1, p. 280-289 10 p.

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

  11. Published

    Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

    Ramos, C. L., Thorsen, L., Schwan, R. F. & Jespersen, Lene, 2013, In: Food Microbiology. 36, 1, p. 22-29 8 p.

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

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