- Published
Salt
Abildgaard, I. & Skibsted, Leif Horsfelt, Jun 2018, In: Samvirke. p. 34-35 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Citrus
Abildgaard, I. & Skibsted, Leif Horsfelt, 2013, In: Samvirke. 12, p. 44-45 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Dansk med accent: Tema om ost
Abildgaard, I. & Skibsted, Leif Horsfelt, 2015, In: Samvirke. 4, p. 18-19 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Værd at vide om eddike
Abildgaard, I. & Skibsted, Leif Horsfelt, 2016, In: Samvirke. 11, p. 10-11 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Pas på pastaen fra i går
Abildgaard, I. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 10, p. 36-37 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Helt inde i hampen
Abildgaard, I. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 8, p. 44-45 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Farlige forvekslinger
Abildgaard, I. & Skibsted, Leif Horsfelt, May 2018, In: Samvirke. p. 44-46 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Din øl er en lyssky affære
Abildgaard, I. & Skibsted, Leif Horsfelt, Mar 2018, In: Samvirke. p. 36-37 2 p.Research output: Contribution to journal › Journal article › Communication
- 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
- 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
- Published
Hæmning af smørsyrebakterier i ost og ensilage: ved brug af antimikrobielle bakterier som forekommer naturligt i danske oste
Ardö, Ylva Margareta, Vogensen, Finn Kvist, Nielsen, E. O. W., Christiansen, P. S., Holmgren, K. & Olsson, C., 2002, In: Maelkeritidende. 6, p. 128-132 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Forbedring af konsistensen i lavfedtholdig 20+ ost ved accelereret nedbrydning af peptider til aminosyrer
Ardö, Ylva Margareta, Madsen, J. S. & Tähtinen, H., 2003, In: Mælketidende. 19, p. 444-448 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Samarbejde mellem videninstitutioner og virksomheder - gensidige interesser skaber ny viden: case
Ardö, Ylva Margareta, 2006, Konkurrenceevne, klynger og kompetencer: fødevareerhvervet som garant for vækst og velfærd i en global verden. København: Landbrugsraadet, p. 32 1 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
- 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
- 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
- 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
- Published
Nordisk ostekursus
Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 18, p. 3 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Årsrapport: Danmarks Forsknings- og Innovationspolitiske Råd 2020
Blaabjerg, F., Haldrup, Anna, Aabo, C., Bech, S., Broeng, J., Bruun, Mette Birkedal, Keiding, S. R., Niss, K. & Sinkjær, T., 2021, Danmarks Forsknings- og Innovationspolitiske Råd . 34 p.Research output: Book/Report › Report › Communication
- Published
Forskningsfriheden er under pres
Blaabjerg, F., Haldrup, Anna & Bruun, Mette Birkedal, 2 Jul 2023, In: Ingeniøren.Research output: Contribution to journal › Comment/debate › Communication
- Published
Forskningsråd: Udflytning af universitetsuddannelser kan true Danmarks internationale konkurrenceevne
Blåbjerg, F. & Haldrup, Anna, 7 Jun 2021, In: Altinget.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Blækspruttebanden på Nordic Food Lab
hws697, hws697, Schmidt, C. V., Sun, Y., Faxholm, P. L., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, Blæksprutterne kommer - spis dem!. G. Mouritsen, O. & Styrbæk, K. (eds.). 1 ed. København: Gyldendal, p. 171-193 23 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Mikropartikuleret mælkeprotein som fedterstatter i fødevarer
Celigueta Torres, I. & Ipsen, Richard, 2009, In: Maelkeritidende. 11, p. 268-269 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Udviklingen i mejeriingeniørstudiet: et historisk rids
Christiansen, P. S., 2007, In: Maelkeritidende. 6, p. 122-124 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Hvad er baby-led weaning?
DeCosta, P. E. I. & Nielsen, A. L., 2016, In: Sundhedsplejersken. 38, 1, p. 46-50 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Madmodige børn: Inspirationskatalog til forældre, der gerne vil støtte deres børn i at udvikle madglæde, spise varieret og prøve ny mad
DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, 81 p. (SMAG skriftserie om smag; No. 5).Research output: Book/Report › Book › Communication
- Published
Does warmth have a smell? The influence of ambient odour on perceived physical and social warmth
Dijksterhuis, G. B., Smeets, M. & Brugman, N., 2014. 1 p.Research output: Contribution to conference › Poster › Communication
- Published
Smelly and dirty: valence, not semantics, of odours prompt cleaning behaviour
Dijksterhuis, G. B., Zandstra, E., de Wijk, R. & Smeets, M., 2014. 1 p.Research output: Contribution to conference › Conference abstract for conference › Communication
- Published
Beregninger IV. Fødevareindustriel anvendelse af infrarød og nærinfrarød spektroskopi med kemometri - den ultrakorte version
Engelsen, Søren Balling & Nørgaard, L., 2017, Molekylspektroskopi - et stykke dansk kemihistorie. Damhus, T., Hansen, P. E., Knudsen, C. B. & Petersen, A. (eds.). København: Dansk Selskab for Historisk Kemi, Vol. 23. p. 277-282 6 p. (Historisk-kemiske skrifter, Vol. 23).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Observations from the frontier of deliciousness
Evans, J. D., 2014, MAD dispatches: What is cooking?. p. 80-91 12 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Insect gastronomy: examining taste, scent and texture
Evans, J. D., 2013, In: Cereal Magazine. 3, p. 60-65 6 p.Research output: Contribution to journal › Journal article › Communication
- Published
Bee bread
Evans, J. D., 2015Research output: Other contribution › Net publication - Internet publication › Communication
- Published
Labre larver og lækre insekter
Evans, J. D., 2014, In: moMentum+. 2014, 4, p. 30-34 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Labre larver og lækre insekter
Evans, J. D., 2015Research output: Other contribution › Net publication - Internet publication › Communication
- Published
Cereal killing
Evans, J. D., 2013, In: Wolf Magazine. 2, p. 17 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes
Fibri, D. L. N. & Frøst, Michael Bom, 2017. 1 p.Research output: Contribution to conference › Poster › Communication
- Published
Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe
Fibri, D. L. N. & Frøst, Michael Bom, 2016. 2 p.Research output: Contribution to conference › Poster › Communication
- Published
Indonesian consumers’ perception of modernized and original version of traditional food
Fibri, D. L. N. & Frøst, Michael Bom, 2015.Research output: Contribution to conference › Poster › Communication
- Published
Blækspruttejagt på Sardinien
Flore, R., hws697, hws697 & Mouritsen, Ole G., 2018, In: Gastro. 140, p. 72-76 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Exopolysaccharider og teksturegenskaber
Folkenberg, D. M., Skriver, A., Dejmek, P. & Ipsen, Richard, 2006, In: Maelkeritidende. 17, p. 388-390 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Nordic Food Lab
Frøst, Michael Bom & Flore, R., 2018, Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin: Gestalten, p. 80-87 8 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Cremethed - også med lavt fedtindhold
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In: Maelkeritidende. 120, 4, p. 74-76 3 p.Research output: Contribution to journal › Journal article › Communication
- 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
- Published
- Published
Description of the short communication “Is core consistency a too conservative diagnostic?”
Halberg, Helene Fog Froriep, Bevilacqua, Marta & Rinnan, Åsmund, 1 May 2023, In: Journal of Chemometrics. 37, 5, 2 p., e3484.Research output: Contribution to journal › Journal article › Communication
- Published
Institutledere og innovationschef: Omstilling til plantebaseret mad kræver investering i forskning
Haldrup, Anna, Hansen, A. M., Nellemann, C. & Williams, M. H., 6 Apr 2021, In: Altinget.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Hvordan står det til med forskningsfriheden i Danmark?
Haldrup, Anna, Niss, K., Bruun, Mette Birkedal, Bech, S. & Sinkjær, T., 10 Jan 2023, Videnskab.dk.Research output: Other contribution › Net publication - Internet publication › Communication
- Published
Kræsenhed og Kamutbar
Hartvig, D. L. & Hausner, H., 2013, In: Diætisten. 21, 122, p. 10-12 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Nanoreologi af kasein: gul ost af koncentreret mælk - del II
Helstad, K., Rayner, M., Ardö, Ylva Margareta & Dejmek, P., 2008, In: Maelkeritidende. 121, 3, p. 54-56 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Protein-thioler og stabilitet af øl
Hoff, S., Jespersen, Birthe P Møller, Lund, Marianne N. & Andersen, Mogens Larsen, 2013, In: Dansk Kemi. 94, 9, p. 16-19 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Dansk mejeriingeniører - på engelsk
Ipsen, Richard, Ardö, Ylva Margareta, Friis, A. & Dejmek, P., 2004, In: Mælketidende. 2004, 3, p. 52-54 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Top-academic dairy technology
Ipsen, Richard, 2010, In: Danish Dairy & Food Industry - Worldwide. 20, p. 10-11 2 p.Research output: Contribution to journal › Journal article › Communication
- 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
- Published
Bakterierne giver konsistensen
Ipsen, Richard, 2010, Bioteknologi - med fremtidens muligheder i hænderne: temahæfte 2010. Thostrup, L. (ed.). Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, Københavns Universitet, p. 12-13 2 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Food for the future - challenges and possibilities
Ipsen, Richard, 2011, In: Scenario. 5, p. 54-55 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Mejeriingeniøruddannelsen & universitetsfusionerne
Ipsen, Richard, Christiansen, P. S. & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 119, 21, p. 514-515 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Grøntsager og frugt: hjælp dit barn til at kunne lide dem
Issanchou, S., Kooijman, V., Zeinstra, G., Charles, M., Hetherington, M. M., de Graaf, K., Møller, P., Cooke, L., Lopes, C., Moreira, P., Manios, Y., Emmett, P. & Sautot, C., 2014, HabEat. 30 p.Research output: Book/Report › Report › Communication
- Published
Synerese i løbegeler: forståelse og kvantificering
Janhøj, T., Ipsen, Richard, Dejmek, P. & van der Berg, Franciscus Winfried J, 2007, In: Maelkeritidende. 120, 5, p. 92-93 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Lactobacillus helveticus i faste oste
Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 22, p. 10-11 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Brug af Lactobacillus helveticus til udvikling af nye, spændende faste og halvfaste ostesorter
Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 8, p. 190-193 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Scandinavian school of brewing: we make brewers better
Johansen, Kim Lou, 2019, In: Scandinavian Brewers' Review. 76, 4, p. 14-17Research output: Contribution to journal › Journal article › Communication
- Published
Survey from the 10 years of brewing education at the university of copenhagen
Johansen, Kim Lou, 2021, In: Scandinavian Brewers' Review. 78, 4, p. 8-9Research output: Contribution to journal › Journal article › Communication
- Published
New certified brewer education: at scandinavian school of brewing
Johansen, Kim Lou, 2017, In: Scandinavian Brewers' Review. 74, 3, p. 26-27Research output: Contribution to journal › Journal article › Communication
- Published
New quality handbook for small breweries
Johansen, Kim Lou, 2021, In: Scandinavian Brewers' Review. 78, 3, p. 48-48Research output: Contribution to journal › Literature review › Communication
- Published
Te er ikke bare noget, vi drikker: det kan også give kødet naturlig holdbarhed
Jongberg, S., Tørngren, M. A. & Skibsted, Leif Horsfelt, Feb 2018, In: Fødevaremagasinet. 2, p. 18 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Struktur og tekstur i modelsystemer: gul ost fra koncentreret mælk - del I
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Maelkeritidende. 120, 20, p. 449-451 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Cassava til delvis erstatning af hvedemel i hvidt hvedebrød
Kidmose, U. & Skibsted, Leif Horsfelt, 2017, In: Dansk Kemi. 98, 9, p. 16-17 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Mælkeproteiner som funktionelle ingredienser i fødevarer
Knudsen, J. C. & Skibsted, Leif Horsfelt, 2008, In: LMFK-Bladet. 4, p. 52-55 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Højtryksbehandling af mælkeproteiner
Knudsen, J. C., Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2005, In: Maelkeritidende. 118, 24, p. 628-632 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Skånsom procesteknologi til fremstilling af mælkeproteinbaserede specialingredienser
Knudsen, J. C., Ardö, Ylva Margareta & Skibsted, Leif Horsfelt, 2006, In: Maelkeritidende. 10, p. 235-237 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
24 Messages on a Sustainable Career in Research at UCPH
Larsen, K. R. (ed.), Wegener, H. C., Stein, A., Bach, A., Williams, A. R., Gall, C., Gravert, C., Gloriam, D. E., Lorenzen, E., Yvanez, E., Cappellini, E., Poulsen, F., Mortensen, J., Bentzen, J. S., Shik, J. Z., Miskowiak, K. W., Elgaard, K. K. E., Jønsson, K. A., Won, K. J., Nørgaard, L. C. & 9 others, , 2020, University of Copenhagen. 31 p.Research output: Book/Report › Report › Communication
- Published
Antioxidanter fra grøn te skal forbedre kvaliteten af langtidsholdbar mælk
Lund, Marianne N., 2018, 1 p. København : Danmarks Frie Forskningsfond.Research output: Other contribution › Net publication - Internet publication › Communication
- Published
Projekt skal sikre bedre kvalitet af vores fødevarer
Lund, Marianne N., 22 Nov 2017, In: Fødevarefokus. 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Ristning: Kaffe og Maillard
Lund, Marianne N., 2017Research output: Non-textual form › Sound/Visual production (digital) › Communication
- Published
Forbedring af konsistens og smag i ost med lavt fedtindhold
Madsen, J. S. & Ardö, Ylva Margareta, 2000, In: Maelkeritidende. 2, p. 76-79 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Join Lundbeck in Lumsås
Mealy, M. J., Skovby, T., Dam-Johansen, K. & Bro, Rasmus, 2015, 6 p.Research output: Other contribution › Communication
- Published
Du kender umami, men nu skal du også kende kokumi
Mouritsen, Ole G., 2020, In: Politiken MAD. 6, p. 76 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Den daglige tang
Mouritsen, Ole G., 27 Oct 2023, In: Weekendavisen: Ideer. 43, p. 10 1 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Vi skal spise mere grønt, men vores higen efter smagen af kød ligger dybt i vores gener
Mouritsen, Ole G., 2022, In: Berlingske Tidende. 9. februar, 1. Sektion. Debat, p. 26 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Maillard: velsmagen med det svære navn
Mouritsen, Ole G., 2021, In: Politiken MAD. 17, p. 56-56Research output: Contribution to journal › Journal article › Communication
- Published
Umami og ostens rolle i den grønne omstilling
Mouritsen, Ole G., 2021, In: Maelkeritidende. 134, 10, p. 4-5 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Sådan lærer vi vores børn grønt madmod
Mouritsen, Ole G., 2020, In: Politiken MAD. 5, p. 68 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
För den goda smakens skull
Mouritsen, Ole G., 2023, In: Glänta. 2023, 2, p. 110-115 6 p.Research output: Contribution to journal › Journal article › Communication
- Published
Rogn - meget mere end caviar
Mouritsen, Ole G. & Styrbæk, K., 2023, København: Gyldendal. 246 p.Research output: Book/Report › Book › Communication
- Published
Time again for meligarum
Mouritsen, Ole G., 2023, In: Nature Food. 4, p. 530Research output: Contribution to journal › Comment/debate › Communication
- Published
Blæksprutterne kommer
Mouritsen, Ole G., 2017, In: Weekendavisen: Ideer. Ideer, 30. juni, p. 8-9 2 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Glem torskerognen: Med æg fra laks, sild eller stenbider kan du lave utraditionelle retter, der kan overraske enhver middagsgæst
Mouritsen, Ole G. & Styrbæk, K., 3 Nov 2023, In: Jyllands-Posten. p. Sektion E, 12-13 2 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- 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
- Published
Træk lod om forskningsmidlerne
Mouritsen, Ole G., 2022, In: Politikens Kronik. 2. januar 2022, Sektion 2, Side 5 , p. 5-6 2 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
A role for cephs in changing eating behaviour
Mouritsen, Ole G., 2021, Caephalopod recipes 2021. Power, A. M. (ed.). European Union, p. 60-61Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Tryllesvampen, der ændrer smagen på grøntsager
Mouritsen, Ole G., 2019, In: Politiken MAD. 2, p. 84 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
I en lage af salt, sødme og syrlighed
Mouritsen, Ole G., 2020, In: Politiken MAD. 10, p. 46 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Til bords i Bilbao: på Gugenheim Museum
Mouritsen, Ole G. & Styrbæk, K., 2017, In: Gastro. 131, November, p. 66-70 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Hemmeligheden bag japanernes sunde madkultur
Mouritsen, Ole G., 2017, In: Kristeligt Dagblad. p. 11 1 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Blæksprutterne kommer - spis dem!
Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.Research output: Book/Report › Book › Communication
- Published
Smagen af jul
Mouritsen, Ole G. & Styrbæk, K., 2020, Smag for Livet. 100 p. (SMAG skriftserie om smag; No. 11).Research output: Book/Report › Book › Communication
- Published
Gastronomiens rolle i den grønne omstilling
Mouritsen, Ole G., 2024, Gastronomiens spor i det danske samfund. Mouritsen, O. G. (ed.). Aarhus: Trykværket, p. 187-196 10 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Opskriften på et langt liv er grøn og kalorielet
Mouritsen, Ole G., 2021, In: Politiken MAD. 14, p. 44-46Research output: Contribution to journal › Journal article › Communication
- Published
Lugt verden
Mouritsen, Ole G., 18 May 2021, In: Kristeligt Dagblad. p. 11 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Opskrift på at spise mere grønt: tilsæt naturvidenskab
Mouritsen, Ole G., 2019, In: Aktuel Naturvidenskab. 2019, 6, p. 18-22 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Mindeord for Thor A. Bak
Mouritsen, Ole G., 2018, In: Oversigt over Selskabets Virksomhed 2017-2018. Det Kongelige Danske Videnskabernes Selskab. 2017-2018, p. 206-215 10 p.Research output: Contribution to journal › Journal article › Communication
- Published
Smag på alle hylder
Mouritsen, Ole G., 2020, In: Politiken MAD. 8, p. 77 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Solen er så grøn, mor
Mouritsen, Ole G., 2020, In: Politiken MAD. 12, p. 64 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Kødet sætter rødt lys for en grøn fremtid
Mouritsen, Ole G., 2019, In: Politiken MAD. 1, p. 76-77 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
De grønne kostråd
Mouritsen, Ole G., 2021, In: Politiken MAD. 18, p. 46-47Research output: Contribution to journal › Journal article › Communication
- Published
5 spørgsmål og svar om de vigtige kostfibre
Mouritsen, Ole G., 2020, In: Politiken MAD. 7, p. 82-83 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
En japaner i London: Yoshinori Ishii på restaurant Umu
Mouritsen, Ole G., 2019, In: Gastro. 147, p. 66-69Research output: Contribution to journal › Journal article › Communication
- Published
Naturvidenskaben bag gastronomien
Mouritsen, Ole G., 2024, Gastronomiens spor i det danske samfund. Mouritsen, O. G. (ed.). Aarhus: Trykværket, p. 37-45 9 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Hospitalsmad kan blive bedre
Mouritsen, Ole G., 2022, In: Fyens Stiftstidende. 2022, 21. dec., p. 20 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Lissabon: Tradition og fornyelse
Mouritsen, Ole G., 2019, In: Gastro. 156, p. 78-85 8 p.Research output: Contribution to journal › Journal article › Communication
- Published
Fjordrejer - meget mere end en tur i Grøften!
Mouritsen, Ole G. & Styrbæk, K., 2020, In: Gastro. 162, p. 128-133Research output: Contribution to journal › Journal article › Communication
- Published
Tang er også grønt
Mouritsen, Ole G., 2020, In: Politiken MAD. 4, p. 40 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Grøntsager vil ikke spises
Mouritsen, Ole G., 5 Jul 2019, In: Weekendavisen - Ideer. 27, p. 13Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Indien i næsen
Mouritsen, Ole G., 2021, In: Politiken MAD. 16, p. 63-63Research output: Contribution to journal › Journal article › Communication
- Published
Den lækreste frugt i verden
Mouritsen, Ole G., 17 Mar 2023, In: Weekendavisen - Ideer. 11, p. 10 1 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
En fleksitar i harmoni med naturen
Mouritsen, Ole G., 2019, In: Politiken MAD. 3, p. 86 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Klosterkost i køkken og køkkenhave på San Cataldo
Mouritsen, Ole G., 2017, In: Gastro. 128, p. 54-58 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Den genfundne silphion
Mouritsen, Ole G., 11 Aug 2023, In: Weekendavisen - Ideer. 32, p. 10 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Smag for livet: "Smager grøntsagerne godt nok?" spørger Ole G. Mouritsen
Mouritsen, Ole G., 2018, In: MASA Food Magazine. 2, p. 11-12 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Gastronomiens spor i det danske samfund (Mouritsen, O. G., red.)
Mouritsen, Ole G., 2024, Aarhus: Trykværket. 215 p.Research output: Book/Report › Report › Communication
- Published
Hjerne på skrump
Mouritsen, Ole G., 15 Sep 2023, In: Weekendavisen - Ideer. 37, p. 12-13 2 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Grøn mad smager ikke godt nok
Mouritsen, Ole G., 9 Jan 2021, In: Dagbladet Politiken. p. 5 (sektion 2) 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Smag, honning og den grønne omstilling
Mouritsen, Ole G., 2023, In: Tidsskrift for Biavl. 157, 4, p. 118-121Research output: Contribution to journal › Journal article › Communication
- Published
Mad og smag som motor for læring i børnehøjde
Mouritsen, Ole G., 2018, Københavns Generation Mad: En status over maden til børn og unge i Københavns Kommune 2007-2017 udarbejdet af Københavns Madhus. København: Københavns Madhus, p. 100-101 2 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
- Published
Flydende eller faste skærbare emulsioner?
Munk, M. B., Ludvigsen, H. K. & Andersen, Mogens Larsen, 2015, In: Plus Proces. 2015, 10, p. 32-34 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Struktur i fødevarer kan styres med ingredienser
Munk, M. B. & Risbo, Jens, 2016, In: Dansk Kemi. 97, 11, p. 13-15 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Madens smag
Møller, P., 2016, In: Diætisten. 140, p. 16-18 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Principal component analysis - den kemometriske arbejdshest
Nørgaard, L., Engelsen, Søren Balling & Bro, Rasmus, 2020, In: Kjemi. 1, p. 23-25 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Hvorfor multivariat dataanalyse
Nørgaard, L., Engelsen, Søren Balling & Bro, Rasmus, 2020, In: Kjemi. 1, p. 20-22 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Analysis/electrophoresis
O'Mahony, J. A., Ardö, Ylva Margareta & McSweeney, P. L. H., 2002, Encyclopedia of dairy sciences. London: Academic Press, p. 67-74 8 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Karrierer i forskningen - Sammenhæng og fleksibilitet i forskeres karriereveje
Oddershede, J., Spile, N., Andersen, K. K., Bech, S., Haldrup, Anna, Hansen, T. B., Horst, M., Keiding, S. R. & Sinkjær, T., 2019, Danmarks Forsknings- og Innovationspolitiske Råd . 100 p.Research output: Book/Report › Book › Communication
- Published
Viden kender ingen grænser: Danmarks internationale videnbalance
Oddershede, J., Spile, N., Andersen, K. K., Bech, S., Haldrup, Anna, Hansen, T. B., Horst, M., Keiding, S. R. & Sinkjær, T., 2020, Danmarks Forsknings- og Innovationspolitiske Råd . 52 p.Research output: Book/Report › Book › Communication
- Published
Forskningsfinansiering - forandringer og konsekvenser
Oddershede, J., Spile, N., Andersen, K. K., Bech, S., Haldrup, Anna, Hansen, T. B., Horst, M., Keiding, S. R. & Sinkjær, T., 2020, Danmarks Forsknings- og Innovationspolitiske Råd . 72 p.Research output: Book/Report › Book › Communication
- Published
Smagspræferencer dannes tidligt
Olsen, Annemarie, 2018, Babymad: Små portioner til små personer. Ravnbøl, K. M. & Ejlersen, S. (eds.). 1 ed. København: People's Press, p. 18-21 4 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Sådan forebygger du kræsenhed
Olsen, Annemarie, 2017, In: Kulør. 141, p. 43-44 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Tryk på maden
Orlien, Vibeke, Knudsen, J. C. & Skibsted, Leif Horsfelt, 2005, In: Aktuel Naturvidenskab. 5, p. 20-23 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Kan A38 sænke blodtrykket?
Otte, Jeanette, 2005, In: Ingenioeren. 48, p. 10 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Forskningsophold på Utah State Universitet
Pedersen, T. B., 2014, In: Maelkeritidende. 5, p. 6-7 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Quince as a source of interesting aromas in fruit wine
Petersen, Mikael Agerlin, Mathiesen, I. L. & Toldam-Andersen, Torben, 2017, In: Chrom+food FORUM . 9, p. 36-37 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Spiking as a method for quantification of aroma compounds in semi-hard cheeses
Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). <Forlag uden navn>, p. 221-224 4 p. (Developments in Food Science, Vol. 43).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Meierivitenskaplig utdannelse og forskning i Danmark
Pripp, A. H., 2006, In: Meieriposten. 95, 2, p. 38-40 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Torben fighter fedme med lort
Rasmussen, Torben Sølbeck, 1 Aug 2020, In: TV2 Lorry - TV Broadcast.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Fat håb, overvægtige og for tidligt fødte – tarmvira kan blive jeres redning
Rasmussen, Torben Sølbeck, 23 Nov 2022, In: Sciencereport.dk.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Metodeudvikling: Reologi til bestemmelse af fedtbaserede produkters materialeegenskaber
Rønholt, Stine, Knudsen, J. C. & Mortensen, Kell, 2013, In: Dansk Kemi. 94, 11, p. 33-34 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Danmark kan lære meget af australske erfaringer med klinisk farmaci
Rønholt, Stine, 2008, In: Pharma. 7, p. 32-34 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Spise blæksprutter - er du mør?
Schmidt, C. V., hws697, hws697, Sun, Y., Faxholm, P. L., Flore, R., Clausen, M. P., Olsen, Karsten & Mouritsen, Ole G., 2018, In: Aktuel Naturvidenskab. 3, p. 8-13 6 p.Research output: Contribution to journal › Journal article › Communication
- 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
- Published
Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods
Sharif, H. R., Sharif, M. K. & Raza, Husnain, 2024, In: Frontiers in Nutrition. 11, 2 p., 1361730.Research output: Contribution to journal › Editorial › Communication
- Published
Ledelse på KU. Miniguide til god teamledelse for VIP’ere. Supplement til ”God ledelse på KU”. Supplement til ”God ledelse på KU”.
Skakon, Janne, Hansen, Anne Mette, Jensen, T., Lund, Marianne N. & Thomsen, L. N., 2014.Research output: Contribution to conference › Paper › Communication
- 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
- Published
Fødevareforskningens historie
Skibsted, Leif Horsfelt, 2021Research output: Other contribution › Communication
- Published
Kostens tungtopløselige calcium: Ostwalds faselov, spontan overmætning og biotilgængelighed
Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 99, 7, p. 14-16Research output: Contribution to journal › Journal article › Communication
- Published
Spis farverigt: Flavonoider gendanner carotenoider
Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 5, 99, p. 41-42 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Professoren, der så madspildet før os andre
Skibsted, Leif Horsfelt, Oct 2019, In: Samvirke. p. 62-63 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Magisk middag
Skibsted, Leif Horsfelt & Abildgaard, I., 2013, In: Samvirke. 1, p. 59-65 7 p.Research output: Contribution to journal › Journal article › Communication
- Published
Antioxidanter redder din mad - og måske dit helbred
Skibsted, Leif Horsfelt & Abildgaard, I., 2014, In: Samvirke. 8, p. 26-28 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Sødt med sødt på
Skibsted, Leif Horsfelt & Abildgaard, I., 2013, In: Samvirke. 4, p. 42-43 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Paranødder - sunde og fra bæredygtig produktion
Skibsted, Leif Horsfelt, 2019, In: Dansk Kemi. 100, 7, p. 14-15 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Dagens måltid i fremtidens skygge
Skibsted, Leif Horsfelt, 22 Jan 2017, In: Kristeligt Dagblad. 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Calcium fra valle
Skibsted, Leif Horsfelt, 2014, In: Maelkeritidende. 4, p. 8-9 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Fremtidens kød: Flere antioxidanter i dyrenes foder
Skibsted, Leif Horsfelt, 2019, In: Dansk Kemi. 100, 2, p. 17-18 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Økologi er måske nok, sandsynligvis, tror vi nok....sundt: Tema om økologi
Skibsted, Leif Horsfelt & Abildgaard, I., 2015, In: Samvirke. 6, p. 18-21 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Da vi gled i plantemargarinen
Skibsted, Leif Horsfelt & Abildgaard, I., 2017, In: Samvirke. 3, p. 46 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Vandaktivitet i frosne fødevarer under faseomdannelse
Skibsted, Leif Horsfelt, 2024, In: Dansk Kemi. 105, 1, p. 9-11 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Køkkenhjælp
Skibsted, Leif Horsfelt, Sep 2014, In: Samvirke. 9, p. 28-29Research output: Contribution to journal › Journal article › Communication
- Published
Klog kost
Skibsted, Leif Horsfelt & Abildgaard, I., 2017, In: Samvirke. 2, p. 46-49 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Supercalcium - nyt koncept og nye produkter
Skibsted, Leif Horsfelt, 2018, In: Mælketidende. 131, 12, p. 8-9 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Når mælk giver mavekneb
Skibsted, Leif Horsfelt & Abildgaard, I., 2018, In: Samvirke. Januar 2018, p. 40-41 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
New research provides practical cooking tips for your red wine sauce
Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, A., Bech, L. M. & Jensen, M. G., 2017Research output: Other contribution › Net publication - Internet publication › Communication
- Published
Øl som smagsgiver i mad
Snitkjær, P., 2017, In: Nyt fra Bryggeriforeningen. April 2017, p. 10-11 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Wheat varieties and bread flavour: wheat varieties used for bread making influence bread flavour
Starr, G. & Hansen, Åse Solvej, 2015, In: BAKINGEUROPE. 2015, December, p. 36-40 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Grønt med umami og velsmag: Håndværk, viden & opskrifter
Styrbæk, K. & Mouritsen, Ole G., 2020, Gyldendal. 342 p.Research output: Book/Report › Book › Communication
- Published
Grønt med umami: Små, sommerlige hapseretter med en overraskende smag
Styrbæk, K. & Mouritsen, Ole G., 7 Aug 2020, In: Jyllands-Posten. Sektion K, p. 12, 14 2 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Velsmag. Den grønne omstilling og vores mad
Styrbæk, K. & Mouritsen, Ole G., 6 Jun 2020, In: Avisen Danmark. p. 14 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Smag kan forbedre kemopatienters livskvalitet
Styrbæk, K. & Mouritsen, Ole G., 2017Research output: Other contribution › Net publication - Internet publication › Communication
- Published
Fra simpelt restprodukt til værdifulde fødevareingredienser
Sørensen, J. C., Markedal, K. E. & Koss, Lene Hundborg, 2015, In: Plus Proces. 7/8, p. 64-65 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Regeringens satsning på bæredygtige fødevarer stritter i alle retninger
Tetens, Inge , Astrup, A., Haldrup, Anna & Thorsen, Bo Jellesmark, 30 Nov 2019, In: Jyllands-Posten. p. 31 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Det hvide vanvid
Thorsboe, M. L. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 10, p. 42-43 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Mat, näring och robotar
Wendin, Karin Maria Elisabet, 2014, In: DietistAktuellt. 23, 5, p. 18-20 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Barn, smakpreferenser och matvanor
Wendin, Karin Maria Elisabet, Sepp, H., Höijer, K. & Rothenberg, E., 2014, In: Nordisk Nutrition. 3, p. 19-22 4 p.Research output: Contribution to journal › Journal article › Communication
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