Department of Food Science

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  1. 1996
  2. 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

  3. 1999
  4. 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

  5. 2000
  6. 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

  7. 2002
  8. 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

  9. 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

  10. 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

  11. 2003
  12. 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

  13. 2004
  14. 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

  15. 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

  16. 2005
  17. 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

  18. Published

    Kan A38 sænke blodtrykket?

    Otte, Jeanette, 2005, In: Ingenioeren. 48, p. 10 1 p.

    Research output: Contribution to journal › Journal article › Communication

  19. 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

  20. 2006
  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 2007
  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 2008
  36. 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

  37. 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

  38. 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

  39. 2009
  40. 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

  41. 2010
  42. 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

  43. 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

  44. Published

    Nordisk ostekursus

    Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 18, p. 3 1 p.

    Research output: Contribution to journal › Journal article › Communication

  45. 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

  46. 2011
  47. 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

  48. 2013
  49. Published

    Cereal killing

    Evans, J. D., 2013, In: Wolf Magazine. 2, p. 17 1 p.

    Research output: Contribution to journal › Journal article › Communication

  50. Published

    Citrus

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2013, In: Samvirke. 12, p. 44-45 2 p.

    Research output: Contribution to journal › Journal article › Communication

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 2014
  58. 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

  59. 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

  60. Published

    Calcium fra valle

    Skibsted, Leif Horsfelt, 2014, In: Maelkeritidende. 4, p. 8-9 2 p.

    Research output: Contribution to journal › Journal article › Communication

  61. 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

  62. 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

  63. 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

  64. 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

  65. 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

  66. 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

  67. 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

  68. 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

  69. 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

  70. Published

    Køkkenhjælp

    Skibsted, Leif Horsfelt, Sep 2014, In: Samvirke. 9, p. 28-29

    Research output: Contribution to journal › Journal article › Communication

  71. 2015
  72. Published

    Bee bread

    Evans, J. D., 2015

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

  73. 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

  74. 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

  75. 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

  76. 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

  77. Published

    Join Lundbeck in Lumsås

    Mealy, M. J., Skovby, T., Dam-Johansen, K. & Bro, Rasmus, 2015, 6 p.

    Research output: Other contribution › Communication

  78. Published

    Labre larver og lækre insekter

    Evans, J. D., 2015

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

  79. 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

  80. 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

  81. 2016
  82. 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

  83. Published

    Madens smag

    Møller, P., 2016, In: Diætisten. 140, p. 16-18 3 p.

    Research output: Contribution to journal › Journal article › Communication

  84. 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

  85. 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

  86. 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

  87. 2017
  88. 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

  89. 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

  90. 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

  91. 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

  92. 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

  93. 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

  94. 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

  95. 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

  96. 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

  97. 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

  98. 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

  99. Published

    New certified brewer education: at scandinavian school of brewing

    Johansen, Kim Lou, 2017, In: Scandinavian Brewers' Review. 74, 3, p. 26-27

    Research output: Contribution to journal › Journal article › Communication

  100. 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., 2017

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

  101. 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

  102. 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

  103. Published

    Ristning: Kaffe og Maillard

    Lund, Marianne N., 2017

    Research output: Non-textual form › Sound/Visual production (digital) › Communication

  104. Published

    Smag kan forbedre kemopatienters livskvalitet

    Styrbæk, K. & Mouritsen, Ole G., 2017

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

  105. Published

    Sådan forebygger du kræsenhed

    Olsen, Annemarie, 2017, In: Kulør. 141, p. 43-44 2 p.

    Research output: Contribution to journal › Journal article › Communication

  106. 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

  107. 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

  108. 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

  109. 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

  110. 2018
  111. 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

  112. 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

  113. 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

  114. Published

    Blæksprutterne kommer - spis dem!

    Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.

    Research output: Book/Report › Book › Communication

  115. Published

    Kostens tungtopløselige calcium: Ostwalds faselov, spontan overmætning og biotilgængelighed

    Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 99, 7, p. 14-16

    Research output: Contribution to journal › Journal article › Communication

  116. 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

  117. 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

  118. 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

  119. 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

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