Department of Food Science

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  1. Published

    Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

    Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Glover, R. L. K., Nielsen, Dennis Sandris & Jespersen, Lene, 2013, In: Food Microbiology. 34, 2, p. 277-283 7 p.

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

  2. Published

    The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana

    Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Parkouda, C. & Jespersen, Lene, 2014, In: International Journal of Food Science. 2014, 12 p., 721067.

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

  3. Published

    Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

    Akkerman, M., Søndergaard, L., Jespersen, Lene, Ryssel, M., Mackie, A., Larsen, N. N., Andersen, U., Nørgaard, M. K., Løkke, M. M., Møller, J. R., Mielby, L. A., Andersen, B. V., Kidmose, U. & Hammershøj, M., 2017, In: International Dairy Journal. 70, p. 34-45 12 p.

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

  4. Published

    Advanced Glycation End Products (AGEs)

    Akıllıoğlu, H. G. & Gökmen, V., 2019, Chemical Hazards in Thermally-Processed Foods. Wang, S. (ed.). Springer, p. 121-151

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

  5. Published

    Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

    Akıllıoğlu, H. G., Chatterton, Dereck Edward Winston & Lund, Marianne N., 2022, In: Food Chemistry. 396, 10 p., 133687.

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

  6. Published

    Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

    Akıllıoğlu, H. G. & Lund, Marianne N., 2022, In: Food Chemistry. 366, 10 p., 130601.

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

  7. Published

    Antibacterial activities of the essential oils of some aromatic medicinal plants to control pathogenic bacteria and extend the shelf-life of seafood

    Al-Hajj, N. Q. M., Mn, A., Raza, Husnain, Thabi, R., Ammar, A. F., Aboshora, W. & Wang, H., 2017, In: Turkish Journal of Fisheries and Aquatic Sciences. 17, 1, p. 181-191 11 p.

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

  8. Published

    Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics

    Alamprese, C., Amigo Rubio, J. M., Casiraghi, E. & Engelsen, Søren Balling, 2016, In: Meat Science. 121, p. 175-181 7 p.

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

  9. Published

    Three novel Erwinia billingiae phages isolated from organic waste represent three new genera

    Alanin, K. W. S., Olsen, Nikoline S., Djurhuus, Amaru Miranda, Carstens, Alexander Byth, Nielsen, Tue Kjærgaard, Wagner, N., Lametsch, Rene, Bak, Frederik, Hennessy, Rosanna Catherine, Nicolaisen, Mette Haubjerg, Kot, Witold & Hansen, Lars Hestbjerg, 2023, In: Archives of Virology. 168, 7 p., 71.

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

  10. Published

    Four novel Curtobacterium phages isolated from environmental samples

    Alanin, K. W. S., Olsen, Nikoline S., Djurhuus, Amaru Miranda, Carstens, Alexander Byth, Nielsen, Tue Kjærgaard, Rothgardt, M. M., Russel, A. M., Wagner, N., Lametsch, Rene, Bak, Frederik, Hennessy, Rosanna Catherine, Nicolaisen, Mette Haubjerg, Hansen, Lars Hestbjerg & Kot, Witold, 2023, In: Archives of Virology. 168, 3

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

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