Department of Food Science

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  1. Published

    Viden om smagssansen driver den grønne omstilling

    Mouritsen, Ole G., 20 May 2022, Aarhus Universitetsforlag.

    Research output: Other contribution › Net publication - Internet publication › Communication

  2. Published

    Videnskaben bag østers med champagne

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Aktuel Naturvidenskab. 2021, 1, p. 32-36 5 p.

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    Virtual Reality Intervention Reduces Dietary Footprint: Implications for Environmental Communication in the Metaverse

    Plechatá, Adéla, Morton, Thomas, Perez-Cueto, Federico J.A. & Makransky, Guido, 2022, PsyArXiv, 41 p.

    Research output: Working paper › Preprint › Research

  4. Published

    Virulent coliphages in 1-year-old children fecal samples are fewer, but more infectious than temperate coliphages

    Mathieu, A., Dion, M., Deng, Ling, Tremblay, D., Moncaut, E., Shah, S. A., Stokholm, Jakob, Krogfelt, K. A., Schjørring, S., Bisgaard, H., Nielsen, Dennis Sandris, Moineau, S. & Petit, M., 2020, In: Nature Communications. 11, 12 p., 378.

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

  5. Published

    Visualization and prediction of porosity in roller compacted ribbonswith near infrared chemical imaging (NIR-CI)

    Khorasani, M. R., Amigo Rubio, J. M., Møller-Sonnergaard, Jørn, Olsen, P., Bertelsen, P. & Rantanen, Jukka, 2015, In: Journal of Pharmaceutical and Biomedical Analysis. 109, p. 11–17 7 p.

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

  6. Published

    Vokser med opgaven

    Skibsted, Leif Horsfelt & Abildgaard, I., 2014, In: Samvirke. 5, p. 22-23 2 p.

    Research output: Contribution to journal › Journal article › Communication

  7. Published

    Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread

    Mohd Noor, N. Q. I. B., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 139 p.

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

  8. Published

    Volatile Compounds and Other Measures of Quality in Roselle (Hibiscus sabdariffa L.) with Regard to its Exploitation in Food Products

    Juhari, N. H. B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  9. Published

    Volatile Compounds in Wheat Sourdoughs produced by Lactic Acid Bacteria and Sourdough Yeasts

    Hansen, B. & Hansen, Åse Solvej, 1994, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 198, p. 202-209 8 p.

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

  10. Published

    Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

    Roldán, M., Ruiz Carrascal, Jorge, del Pulgar, J. S., Pérez-Palacios, T. & Antequera, T., 2015, In: Meat Science. 100, p. 52-57 6 p.

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

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