Department of Food Science

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  1. 2017
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. Published

    Ristning: Kaffe og Maillard

    Lund, Marianne N., 2017

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

  8. Published

    Smag kan forbedre kemopatienters livskvalitet

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

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

  9. Published

    Sådan forebygger du kræsenhed

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

    Research output: Contribution to journal › Journal article › Communication

  10. 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

  11. 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

  12. 2016
  13. 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

  14. Published

    Madens smag

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

    Research output: Contribution to journal › Journal article › Communication

  15. 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

  16. 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

  17. 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

  18. 2015
  19. Published

    Bee bread

    Evans, J. D., 2015

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

  20. 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

  21. 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

  22. 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

  23. 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

  24. Published

    Join Lundbeck in Lumsås

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

    Research output: Other contribution › Communication

  25. Published

    Labre larver og lækre insekter

    Evans, J. D., 2015

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

  26. 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

  27. 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

  28. 2014
  29. Published

    Køkkenhjælp

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

    Research output: Contribution to journal › Journal article › Communication

  30. 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

  31. 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

  32. Published

    Calcium fra valle

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

    Research output: Contribution to journal › Journal article › Communication

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 2013
  43. Published

    Cereal killing

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

    Research output: Contribution to journal › Journal article › Communication

  44. Published

    Citrus

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

    Research output: Contribution to journal › Journal article › Communication

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. 2011
  52. 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

  53. 2010
  54. 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

  55. 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

  56. Published

    Nordisk ostekursus

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

    Research output: Contribution to journal › Journal article › Communication

  57. 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

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