- 2008
- Published
Wavelength dependence of light-induced lipid oxidation and naturally occuring photosensitizers in cheese
Andersen, C. M., Andersen, L. T., Hansen, A. S., Skibsted, Leif Horsfelt & Petersen, Mikael Agerlin, 2008, In: Journal of Agricultural and Food Chemistry. 56, 5, p. 1611-1618 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2007
- Published
Seizure recognition on epilepsy feature tensor
Acar, E., Bingos, C. A., Bingol, H., Bro, Rasmus & Yener, B., 1 Dec 2007, 29th Annual International Conference of IEEE-EMBS, Engineering in Medicine and Biology Society, EMBC'07. p. 4273-4276 4 p. 4353280. (Annual International Conference of the IEEE Engineering in Medicine and Biology - Proceedings).Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
Lactobacillus in Northern European cheeses
Ardö, Ylva Margareta, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 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
- 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
- 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
- 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
- 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
- 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
- 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
Most downloads
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17847
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Can lame cows be detected using data from voluntary milking systems?
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review
Published -
8286
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A possible link between food and mood: dietary impact on gut microbiota and behavior in BALB/c mice
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
4700
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2-heptyl-formononetin increases cholesterol and induces hepatic steatosis in mice
Research output: Contribution to journal › Journal article › Research › peer-review
Published
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Worldwide trends in underweight and obesity from 1990 to 2022: a pooled analysis of 3663 population-representative studies with 222 million children, adolescents, and adults
Research output: Contribution to journal › Journal article › Research › peer-review
Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat
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16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso
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