Department of Food Science

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  1. Published

    Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: monitoring the staling process by using near infrared spectroscopy and chemometrics

    Amigo, J. M., del Olmo, A., Engelsen, M. M., Lundkvist, H. & Engelsen, Søren Balling, 2019, In: Food Chemistry. 297, 9 p., 124946.

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

  2. Published

    Batch-wise versus continuous dough mixing of Danish butter cookies: A near infrared hyperspectral imaging study

    Amigo, J. M., Jespersen, Birthe P Møller, van der Berg, Franciscus Winfried J, Jensen, J. J. & Engelsen, Søren Balling, 2023, In: Food Chemistry. 414, 7 p., 135731.

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

  3. Published

    Hyperspectral and multispectral imaging: setting the scene

    Amigo, J. M., 2020, Hyperspectral Imaging. Amigo, J. M. (ed.). Elsevier, p. 3-16 14 p. (Data Handling in Science and Technology, Vol. 32).

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

  4. Published

    Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging

    Amigo, J. M., Olmo, A. D., Engelsen, M. M., Lundkvist, H. & Engelsen, Søren Balling, 2021, In: Food Chemistry. 353, 8 p., 129478.

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

  5. Published

    Configuration of hyperspectral and multispectral imaging systems

    Amigo, J. M. & Grassi, S., 2020, Hyperspectral Imaging. Amigo, J. M. (ed.). Elsevier, p. 17-34 18 p. (Data Handling in Science and Technology, Vol. 32).

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

  6. Published

    Preprocessing of hyperspectral and multispectral images

    Amigo, J. M. & Santos, C., 2020, Hyperspectral Imaging. Amigo, J. M. (ed.). Elsevier, p. 37-53 17 p. (Data Handling in Science and Technology, Vol. 32).

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

  7. Published

    Moving towards continuous manufacturing with NIRS and NIR-CI systems

    Amigo Rubio, J. M., Khorasani, M. R., Rantanen, Jukka & Bertelsen, P., 2014, In: European Pharmaceutical Review. 19, 4, p. 51-55 5 p.

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

  8. Published

    Hyperspectral imaging and chemometrics: a perfect combination for the analysis of food structure, composition and quality

    Amigo Rubio, J. M., Marti, I. & Gowen, A., 2013, Chemometrics in Food Chemistry. Marini, F. (ed.). Elsevier, p. 343-370 28 p. (Data Handling in Science and Technology, Vol. 28).

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

  9. Published

    Hyperspectral image analysis. A tutorial

    Amigo Rubio, J. M., Babamoradi, H. & Elcoroaristizabal Martin, S., 2015, In: Analytica Chimica Acta. 896, p. 34-51 18 p.

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

  10. Published

    Emerging possibilities of near infrared spectroscopy and near infrared chemical imaging in the pharmaceutical manufacturing industry. The challenge of the process analytical technologies paradigm or just a research tool

    Amigo Rubio, J. M., 2013, In: N I R News. 24, 8, p. 9-12 4 p.

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

  11. Published

    Multiway methods

    Amigo Rubio, J. M. & Marini, F., 2013, Chemometrics in Food Chemistry. Marini, F. (ed.). Elsevier, p. 265-313 49 p. (Data Handling in Science and Technology, Vol. 28).

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

  12. Published

    Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience

    Amigo Rubio, J. M., Alvarez, A. D. O., Engelsen, M. M., Lundkvist, H. & Engelsen, Søren Balling, 2016, In: Food Chemistry. 208, p. 318-325 8 p.

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

  13. Published

    Hyperspectral Imaging

    Amigo Rubio, J. M., 2020, Elsevier. 630 p. (Data Handling in Science and Technology, Vol. 32).

    Research output: Book/Report › Anthology › Research › peer-review

  14. Published

    Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds

    Amin, Ashwitha, Petersen, Iben Lykke, Malmberg, C. & Orlien, Vibeke, 2022, In: ACS Food Science & Technology. 2, 4, p. 604-612 9 p.

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

  15. Published

    Reducing the atypical odour of dawadawa: effect of modification offermentation conditions and post-fermentation treatment on thedevelopment of the atypical odour of dawadawa

    Amoa-Awua, W. K., Awusi, B., Owusu, M., Appiah, V., Ofori, H., Thorsen, L. & Jespersen, Lene, 2014, In: Food Control. 42, p. 335-342 8 p.

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

  16. Published

    Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: evaluation of physical properties and consumer acceptance

    Amofa-Diatuo, T., Anang, D. M., Barba Orellana, F. J. & Tiwari, B. K., 2017, In: Journal of Food Composition and Analysis. 61, p. 73-81 9 p.

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

  17. Published

    Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being

    Andersen, B. V., Byrne, D. V., Bredie, Wender & Møller, P. M. R., 2017, In: Food Quality and Preference. 60, p. 1-8 8 p.

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

  18. Published

    Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

    Andersen, B. V., Mielby, L. H., Viemose, I., Bredie, Wender & Hyldig, G., 2017, In: Food Quality and Preference. 58, p. 76-84 9 p.

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

  19. Published

    2-heptyl-formononetin increases cholesterol and induces hepatic steatosis in mice

    Andersen, C., Schjoldager, J. G., Tortzen, C., Vegge, A., Hufeldt, M. R., Skaanild, M. T., Vogensen, Finn Kvist, Kristiansen, Karsten, Hansen, Axel Kornerup & Nielsen, J., 2013, In: Journal of Biomedicine and Biotechnology. 2013, 13 p., 926942.

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

  20. 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

  21. Published

    Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

    Andersen, I. N. S. K., Kraus, A. A., Ritz, C. & Bredie, Wender, 2019, In: Food Research International. 117, p. 10-18 9 p.

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

  22. Published

    Relative influence of a-lactalbumin and ß-lactoglobulin on the viscosity of whey protein solutions

    Andersen, J. G., Ipsen, Richard & Karlsson, A. O., 2008, In: Annual Transactions - The Nordic Rheology Society. p. 175-178 4 p.

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

  23. Published

    A chemical and sensory study of water-soluble compounds in mature cheddar cheese with savoury flavour

    Andersen, L. T., 2009, Department of Food Science, University of Copenhagen.

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

  24. Published

    Flavour Compounds and Sensory Characteristics of Cheese Powders Made From Matured Cheeses

    Andersen, L. T. & Varming, C., 2010.

    Research output: Contribution to conference › Poster › Research

  25. Published

    Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  26. Published

    Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

    Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  27. Published

    Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour

    Andersen, L. T., Sørensen, N. K., Stahnke, L., Bredie, Wender & Ardö, Ylva Margareta, 2008. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  28. Published

    Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

    Andersen, L. T., Ardö, Ylva Margareta & Bredie, Wender, 2010, In: International Dairy Journal. 20, 8, p. 528-536 9 p.

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

  29. Published

    Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese

    Andersen, L. T., Schlichtherle-Cerny, H. & Ardö, Ylva Margareta, 2008, In: Le Lait (Print). 88, p. 467-475 9 p.

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

  30. Published

    Savoury flavour i cheddar ost

    Andersen, L. T., Ardö, Ylva Margareta, Bredie, Wender & Sørensen, N. K., 2007, In: Maelkeritidende. 1, p. 10-12 3 p.

    Research output: Contribution to journal › Journal article › Communication

  31. Published

    Light-induced deterioration of reduced-fat cream cheese: relative importance of protein and lipid oxidation

    Andersen, L. T., Lund, Marianne N., Glyager, R., Jensen, S. B., Mortensen, G. & Skibsted, Leif Horsfelt, 2006, In: Milchwissenschaft. 16, 2, p. 162-165 4 p.

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

  32. Published

    Indicators of dietary patterns in Danish infants at 9 months of age

    Andersen, L. B. B., Mølgaard, Christian, Michaelsen, Kim F., Carlsen, E. M., Bro, Rasmus & Pipper, C. B., 2015, In: Food & Nutrition Research. 59, 10 p., 27665.

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

  33. Published

    Maternal obesity and offspring dietary patterns at 9 months of age

    Andersen, L. B. B., Pipper, C. B., Trolle, E., Bro, Rasmus, Larnkjær, Anni, Carlsen, Eva Maria Meier, Mølgaard, Christian & Michaelsen, Kim F., 2015, In: European Journal of Clinical Nutrition. 69, 6, p. 668-675 8 p.

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

  34. Published

    Development of dietary patterns spanning infancy and toddlerhood: Relation to body size, composition and metabolic risk markers at three years

    Andersen, L. B. B., Mølgaard, Christian, sqk887, sqk887, Trolle, E., Michaelsen, Kim F., Bro, Rasmus & Pipper, C. B., 2015, In: AIMS Public Health. 2, 3, p. 332-357 26 p.

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

  35. Published

    The effects of water and dairy drinks on dietary patterns in overweight adolescents

    Andersen, L. B. B., Arnberg, K., Trolle, E., Michaelsen, Kim F., Bro, Rasmus, Pipper, C. B. & Mølgaard, Christian, 2016, In: International Journal of Food Sciences and Nutrition. 67, 3, p. 314-324 11 p.

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

  36. Published

    Untargeted metabolomics as a screening tool for estimating compliance to a dietary pattern

    Andersen, M. S., Rinnan, Åsmund, Manach, C., Poulsen, S. K., Pujos-Guillot, E., Larsen, T. M., Astrup, A. & Dragsted, Lars Ove, 2014, In: Journal of Proteome Research. 13, 3, p. 1405-1418 14 p.

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

  37. Published

    The potential of laser-induced breakdown spectroscopy for industrial at-line monitoring of calcium content in comminuted poultry meat

    Andersen, M. S., Frydenvang, Jens, Henckel, P. & Rinnan, Åsmund, 2016, In: Food Control. 64, p. 226-233 8 p.

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

  38. Published

    Discovery of exposure markers in urine for Brassica-containing meals served with different protein sources by UPLC-qTOF-MS untargeted metabolomics

    Andersen, M. S., Reinbach, Helene Christine, Rinnan, Åsmund, Barri, T., Mithril, C. E. & Dragsted, Lars Ove, 2013, In: Metabolomics. 9, 5, p. 984-997 14 p.

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

  39. Published

    Complex Multi-Block Analysis identifies new immunologic and genetic disease progression patterns associated with the Residual β-Cell function 1 year after diagnosis of Type 1 Diabetes

    Andersen, M. L. M., Rasmussen, Morten Arendt, Pörksen, S., Svensson, J., Vikre-Jørgensen, J., Thomsen, J., Hertel, N. T., Johannesen, J., Pociot, F., Petersen, J. S., Hansen, L., Mortensen, H. B. & Nielsen, L. B., 2013, In: P L o S One. 8, 6, 8 p., e64632.

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

  40. Published

    Kinetic Models for the Role of Protein Thiols during Oxidation in Beer

    Andersen, Mogens Larsen, Gundermann, M., Danielsen, Bente Pia & Lund, Marianne N., 2017, In: Journal of Agricultural and Food Chemistry. 65, 49, p. 10820-10828 9 p.

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

  41. Published

    Electrochemistry of electron transfer probes. Competition between ECE and DISP mechanisms in the reduction of α-aryloxyacetophenones

    Andersen, Mogens Larsen & Wayner, D. D. M., 29 Aug 1996, In: Journal of Electroanalytical Chemistry. 412, 1-2, p. 53-58 6 p.

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

  42. Published

    Electrochemistry of electron-transfer probes. The role of the leaving group in the cleavage of radical anions of α-aryloxyacetophenones

    Andersen, Mogens Larsen, Mathivanan, N. & Wayner, D. D. M., 22 May 1996, In: Journal of the American Chemical Society. 118, 20, p. 4871-4879 9 p.

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

  43. Published

    Substituent effects on homolytic bond dissociation free energies of oxygen-acetyl bonds in phenyl acetates and nitrogen-acetyl bonds in acetanilides

    Andersen, Mogens Larsen, Nov 1996, In: Acta Chemica Scandinavica. 50, 11, p. 1045-1049 5 p.

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

  44. Published

    Electrochemistry of electron transfer probes. Observation of the transition from activation to counterdiffusion control in the fragmentation of α-aryloxyacetophenone radical anions

    Andersen, Mogens Larsen, Long, W. & Wayner, D. D. M., 16 Jul 1997, In: Journal of the American Chemical Society. 119, 28, p. 6590-6595 6 p.

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

  45. Published

    Lipid oxidation studied by electron paramagnetic resonance (EPR)

    Andersen, Mogens Larsen, 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. Academic Press, p. 201-213

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

  46. Published

    Thiols and the stability of wort and beer

    Andersen, Mogens Larsen, 2014, Stabilnosc piwa wyzwaniem dla browarnictwa XXI wieku: XVII Szkola Technologii Fermentacji. Poreda, A. & Antkiewicz, P. (eds.). Kraków: Uniwersytet Rolniczy, p. 32-41 10 p.

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

  47. Published

    ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2018, Modern Magnetic Resonance. A. Webb, G. (ed.). 2 ed. Springer, p. 1781-1794 14 p.

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

  48. Published

    Dynamic modelling of pectin extraction describing yield and functional characteristics

    Andersen, N. M., Cognet, T., Santacoloma, P. A., Larsen, J., Armagan, I., Larsen, F. H., Gernaey, K. V., Abildskov, J. & Huusom, J. K., 2017, In: Journal of Food Engineering. 192, p. 61-71 11 p.

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

  49. Published

    Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency

    Andersen, N. R., Petersen, R. V. D. & Frøst, Michael Bom, 2022, In: International Journal of Gastronomy and Food Science. 29, 9 p., 100572.

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

  50. Published

    Sweet taste sensitivity is influenced by 5-HTTLPR genotype and affected in seasonal affective disorder

    Andersen, S. B., Holst, K. K., McMahon, B., Madsen, M. K., Møller, P., Hageman, I. & Knudsen, Gitte Moos, Dec 2014, In: Psychiatry Research. 220, 1-2, p. 727-729 3 p.

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

  51. Published

    Dietary proanthocyanidins promote localized antioxidant responses in porcine pulmonary and gastrointestinal tissues during Ascaris suum-induced type 2 inflammation

    Andersen-Civil, A. I. S., Myhill, L. J., Büdeyri Gökgöz, Nilay, Engström, M. T., Mejer, Helena, Zhu, L., Zeller, W. E., Salminen, J. P., Krych, Lukasz, Lauridsen, C., Nielsen, Dennis Sandris, Thamsborg, Stig Milan & Williams, Andrew Richard, 2022, In: FASEB Journal. 36, 4, e22256.

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

  52. Published

    Journal of Chemometrics: Editorial

    Andersson, C. & Bro, Rasmus, 14 Dec 2000, In: Journal of Chemometrics. 14, 3, 1 p.

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

  53. Published

    Modeling of Temperature-Induced Near-Infrared and Low-Field Time-Domain Nuclear Magnetic Resonance Spectral Variation: Chemometric Prediction of Limonene and Water Content in Spray-Dried Delivery Systems

    Andrade, L., Farhat, I. A., Aeberhardt, K., Bro, Rasmus & Engelsen, Søren Balling, 2009, In: Applied Spectroscopy.

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

  54. Published

    Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

    Andrade, M. J., Thorsen, L., Rodríguez, A., Córdoba, J. J. & Jespersen, Lene, 2014, In: International Journal of Food Microbiology. 170, p. 70-77 8 p.

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

  55. Published

    Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

    Andres, A. I., Cava, R., Isabel Mayoral, A., Tejeda, J., Morcuende, D. & Ruiz Carrascal, Jorge, 2001, In: Meat Science. 59, 1, p. 39-47 9 p.

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

  56. Published

    Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

    Andres, A., Cava, R., Ventanas, J., Muriel, E. & Ruiz Carrascal, Jorge, 2004, In: Food Chemistry. 84, 3, p. 375-381

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

  57. Published

    Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device

    Andres, A., Cava, R. & Ruiz Carrascal, Jorge, 19 Jul 2002, In: Journal of Chromatography A. 963, 1-2, p. 83-88

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

  58. Published

    Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs

    Andres, A., Ruiz Carrascal, Jorge, Mayoral, A., Tejeda, J. & Cava, R., Aug 2000, In: Food Science and Technology International. 6, 4, p. 315-321

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

  59. Published

    Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions

    Andres, A., Ruiz Carrascal, Jorge, Ventanas, J., Tejeda, J. & Mayoral, A., 1999, In: Annales de Zootechnie. 48, 5, p. 397-405

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

  60. Published

    Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

    Andres, A., Cava, R., Ventanas, J., Thovar, V. & Ruiz Carrascal, Jorge, Sep 2004, In: Meat Science. 68, 1, p. 45-51

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

  61. Published

    Raw material quality assessment approaches comparison in pectin production

    André Fernandes Caroço, R., Bevilacqua, Marta, Armagan, I., Santacoloma, P. A., Abildskov, J., Skov, T. & Huusom, J. K., 2019, In: Biotechnology Progress. 35, 2, p. 1-13 e2762.

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

  62. Published

    How packaging colours and claims influence children's vegetable attitude and intake: an exploratory cross-cultural comparison between Indonesia and Denmark

    Angka, S., Hémar-Nicolas, V., Hapsari, H. P. & Olsen, Annemarie, 2020, In: Food Quality and Preference. 79, 11 p., 103795.

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

  63. Published

    Environmental and economic assessment of household food waste source-separation efficiency in a German case study

    Angouria-Tsorochidou, E., Walk, S., Körner, I. & Thomsen, Marianne, 2023, In: Cleaner Waste Systems. 5, 10 p., 100092.

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

  64. Published

    Fate of CMY-2-Encoding Plasmids Introduced into the Human Fecal Microbiota by Exogenous Escherichia coli

    Anjum, M., Madsen, Jonas Stenløkke, Nesme, Joseph, Jana, B., Wiese, M., Jasinskyte, D., Nielsen, Dennis Sandris, Sørensen, Søren Johannes, Dalsgaard, Anders, Moodley, Arshnee, Bortolaia, V. & Guardabassi, Luca, 2019, In: Antimicrobial Agents and Chemotherapy. 63, 5, 13 p., e02528-18.

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

  65. Published

    A culture-independent method for studying transfer of IncI1 plasmids from wild-type Escherichia coli in complex microbial communities

    Anjum, M., Madsen, Jonas Stenløkke, Espinosa-Gongora, C., Jana, B., Wiese, M., Nielsen, Dennis Sandris, Sørensen, Søren Johannes, Moodley, Arshnee, Bortolaia, V. & Guardabassi, Luca, Sep 2018, In: Journal of Microbiological Methods. 152, p. 18-26 9 p.

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

  66. Published

    Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin

    Antequera, T., Muriel, E., Rodriguez, P., Cernadas, E. & Ruiz Carrascal, Jorge, Mar 2003, In: Journal of the Science of Food and Agriculture. 83, 4, p. 268-274

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

  67. Published

    Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system

    Antonsson, M., Molin, G. & Ardö, Ylva Margareta, 2003, In: International Journal of Food Microbiology. 85, 85, p. 159-169 11 p.

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

  68. Published

    A study of Lactobacillus strains isolated from Danbo cheese and their function as adjunct cultures

    Antonsson, M., Ardö, Ylva Margareta & Molin, G., 1999, Food microbiology and food safety into the next millennium. Tuijtelaars, A. C. J. . . A. . (ed.). p. 624-625 2 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

  69. Published

    A comparison between the microflora of Herrgård cheese from three different dairies

    Antonsson, M., Ardö, Ylva Margareta & Molin, G., 2001, In: International Dairy Journal. 11, p. 285-291 7 p.

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

  70. Published

    Proteolysis of the semi-hard cheese Herrgård made at different dairies: exploratory study

    Antonsson, M., Molin, G. & Ardö, Ylva Margareta, 2003, In: Milchwissenschaft. 58, 3/4, p. 145-148 4 p.

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

  71. Published

    Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese

    Antonsson, M., Ardö, Ylva Margareta, Nilsson, B. F. & Molin, G., 2002, In: Journal of Dairy Research. 69, 3, p. 457-472 16 p.

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

  72. Published

    Liking and consumption of vegetables with more appealing and less appealing sensory properties: associations with attitudes, food neophobia and food choice motivations in European adolescents

    Appleton, K. M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, Federico J.A. & Hartwell, H., 2019, In: Food Quality and Preference. 75, p. 179-186 8 p.

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

  73. Published

    Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK

    Appleton, K. M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, Federico J.A. & Hartwell, H., 2017, In: Nutrients. 9, 9, p. 1-17 17 p., 923.

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

  74. Published

    Increasing vegetable intakes: rationale and systematic review of published interventions

    Appleton, K. M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Perez-Cueto, Federico J.A., Bevan, A. & Hartwell, H., 2016, In: European Journal of Nutrition. 55, 3, p. 869-896 28 p.

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

  75. Published

    A mobile phone app for the provision of personalized food-based information in an eating-out situation: development and initial evaluation

    Appleton, K. M., Bray, J., Price, S., Liebchen, G., Jiang, N., Mavridis, I., Saulais, L., Giboreau, A., Perez-Cueto, Federico J.A., Coolen, R., Ronge, M. & Hartwell, H., 2019, In: JMIR Formative Research. 3, 4, 16 p., e12966.

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

  76. Published

    Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

    Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

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

  77. Published

    General introduction

    Ardö, Ylva Margareta, 1999, In: Bulletin of the IDF. 337, p. 3 1 p.

    Research output: Contribution to journal › Journal article › Research

  78. Published

    Editorial

    Ardö, Ylva Margareta & Kelly, P., 2001, In: International Dairy Journal. 11, 183, 1 p.

    Research output: Contribution to journal › Editorial › Research

  79. Published

    Laboratory manual for chemical analysis of cheese: improvement of the quality of the production of raw milk cheeses

    Ardö, Ylva Margareta & Polychroniadou, A., 1999, Luxembourg: Publications Office. 122 p. (EUR; No. 18890).

    Research output: Book/Report › Book › Education

  80. Published

    Flavour and texture in low-fat cheese

    Ardö, Ylva Margareta, 1996, Advances in the microbiology and biochemistry of cheese fermented milk. Law, B. A. (ed.). 2. ed. London: Aspen Publishers, p. 207-218 12 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  81. Published

    Medfølgefloraens rolle i modningen af danske ostetyper

    Ardö, Ylva Margareta, Jensen, D. F., Vogensen, Finn Kvist, Møller, P. L. & Nielsen, E. O. W., 1999, In: Maelkeritidende. 112, 24, p. 624-627 4 p.

    Research output: Contribution to journal › Journal article › Communication

  82. Published

    Evaluation of biochemical methods to analyse cheese characteristics derived from milk microflora activities

    Ardö, Ylva Margareta & Madsen, J. S., 1999, Proceedings of the symposium on quality and microbiology of traditional and raw milk cheeses. p. 127-139 13 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

  83. Published

    Bacterial surface-ripened (smear) cheeses

    Ardö, Ylva Margareta, Berthier, F., Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E. & Wechsler, D., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 397-414 18 p.

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

  84. Published

    Salt in cheese ripening

    Ardö, Ylva Margareta, Skeie, S. & Guinee, T., 2014, In: International Dairy Federation. Bulletin. Special Issue, 1401, p. 21-29

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

  85. Published

    Semihard Scandinavian cheeses made with mesophilic DL-starter

    Ardö, Ylva Margareta, 2004, Handbook of food and beverage fermentation technology. Hui, Y. H., Meunier-Goddik, L., Hansen, Å. S., Josephsen, J., Nip, W-K., Stanfield, P. S. & Toldrá, F. (eds.). New York: Marcel Dekker, p. 277-290 14 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  86. Published

    Cheese ripening: general mechanisms and specific cheese varieties

    Ardö, Ylva Margareta, 2001, In: International Dairy Federation. Bulletin. 369, p. 7-12 6 p.

    Research output: Contribution to journal › Journal article › Research

  87. Published

    Flavour and texture in low-fat cheese

    Ardö, Ylva Margareta, 1997, Microbiology and biochemistry of cheese and fermented milk. Law, B. A. (ed.). 2 ed. London: Blackie Academic, p. 365 12 p.

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

  88. Published

    Influence of Antimicrobial Facultative Heterofermentative Lactobacillus on Cheese Ripening

    Ardö, Ylva Margareta, Christiansen, P., Sander, A., Vogensen, Finn Kvist & Nielsen, E. O. W., 2008. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  89. Published

    Flavour formation by amino acid catabolism

    Ardö, Ylva Margareta, 2006, In: Biotechnology Advances. 24, 2, p. 238-242 5 p.

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

  90. Published

    Enzymes in Cheese Ripening

    Ardö, Ylva Margareta, 2021, Agents of Change: Enzymes in Milk and Dairy Products. Kelly, A. L. & Larsen, L. B. (eds.). Springer, p. 363-395 33 p. (Food Engineering Series).

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

  91. Published

    Lactobacillus in Northern European cheeses

    Ardö, Ylva Margareta, 2007. 2 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  92. Published

    How may spoilage fungi be controlled in Blue cheese?

    Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). CRC Press, p. 287 1 p.

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

  93. Published

    Why does Blue cheese develop brown spots?

    Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 286 1 p.

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

  94. Published

    Analysis of milk enzymes and denatured whey proteins to control heat treatments of cheese milk

    Ardö, Ylva Margareta, 1997.

    Research output: Contribution to conference › Paper › Research

  95. Published

    Conclusions of the IDF symposium on ripening and quality of cheeses

    Ardö, Ylva Margareta, 1996, In: Lait. 77

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

  96. Published

    Phosphopeptides in low-fat, semi-hard cheese with Lactobacillus helveticus

    Ardö, Ylva Margareta & Zakora, M., 2007. 2 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  97. Published

    Study of methods to routinely monitor heat load to cheese milk

    Ardö, Ylva Margareta, Lindblad, O. & Qvist, K. B., 1999, In: International Dairy Journal. 9, p. 547-552 6 p.

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

  98. Published

    Introduction: what are Blue cheese variaties?

    Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 284-285 2 p.

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

  99. Published

    Identification of large phosphopeptides from ß-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

    Ardö, Ylva Margareta, Lilbæk, H. M., Kristiansen, K. R., Zakora, E. & Otte, Jeanette, 2007, In: International Dairy Journal. 17, 5, p. 513-524 12 p.

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

  100. Published

    Analysis/chromatographic methods

    Ardö, Ylva Margareta & Rotvig Kristiansen, K., 2002, Encyclopedia of dairy sciences. London: Academic Press, p. 55-62 8 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

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