- 2017
- Published
Genistein Binding to Copper(II)—Solvent Dependence and Effects on Radical Scavenging
Yang, J., Xu, Y., Hao-Yu , L., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2017, In: Molecules. 22, 10, 14 p., 1757.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
In vitro antioxidant activities of the novel pentapeptides Ser-His-Glu-Cys-Asn and Leu-Pro-Phe-Ala-Met and the relationship between activity and peptide secondary structure
Yang, R., Wang, J., Lin, S., Ye, H. & Chen, F., 2017, In: Journal of the Science of Food and Agriculture. 97, 6, p. 1945-1952 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella)
Yi, J., De Gobba, Cristian, Skibsted, Leif Horsfelt & Otte, Jeanette, 2017, In: International Journal of Food Properties. 20, 5, p. 1129-1144 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions
Zawadzki, A., Cardoso, D. R. & Skibsted, Leif Horsfelt, 2017, In: RSC Advances. 29, 7, p. 17824-17831 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mate extract as feed additive for improvement of beef quality
de Zawadzki, A., Arrivetti, L. D. O. R., Vidal, M. P., Catai, J. R., Nassu, R. T., Tullio, R. R., Berndt, A., Oliveira, C. R., Ferreira, A. G., Neves-Junior, L. F., Colnago, L. A., Skibsted, Leif Horsfelt & Cardoso, D. R., 2017, In: Food Research International. 99, Part 1, p. 336-347 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Consumption of fruits and vegetables among university students in Denmark
dos Santos, Q., Melo Nogueira , B., Vintimilla Alvarez, M. C. & Perez-Cueto, Federico J.A., 2017, In: International Journal of Gastronomy and Food Science. 10, p. 1-6 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2018
- 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
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
Salt
Abildgaard, I. & Skibsted, Leif Horsfelt, Jun 2018, In: Samvirke. p. 34-35 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk
Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, F. P. & Ipsen, Richard, 2018, In: International Dairy Journal. 81, p. 122-130 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Development of Gateway Foods with Seaweeds targeted Children
Alsted, A., Beim, A., Olsen, Annemarie & Frøst, Michael Bom, 2018. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- 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
- Published
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
Bak, K. H., Petersen, Mikael Agerlin, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 8 Feb 2018, In: Molecules. 23, 2, 9 p., 357.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Innovative Technologies for Food Preservation
Barba, F. J., Ahrné, Lilia, Xanthakis, E., Landerslev, M. G. & Orlien, Vibeke, 2018, Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms. J. Barba, F., S. Sant’Ana, A., Orlien, V. & Koubaa, M. (eds.). 1. ed. London: Academic Press, p. 25-51 27 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms
Barba, F. J., Sant'Ana, A. D. S., Orlien, Vibeke & Koubaa, M., 2018, Elsevier. 315 p.Research output: Book/Report › Book › Research › peer-review
- Published
A contextual identification of home-living older adults' positive mealtime practices: A honeycomb model as a framework for joyful aging and the importance of social factors
Bjørner, T., Korsgaard, D., Reinbach, Helene Christine & Perez-Cueto, Federico J.A., 1 Oct 2018, In: Appetite. 129, p. 125-134 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Flash Profile Method
Bredie, Wender, Liu, J., Dehlholm, C. & Heymann, H., 2018, Descriptive Analysis in Sensory Evaluation. Kemp, S. E., Hort, J. & Hollowood, T. (eds.). 1 ed. Hoboken, USA: Wiley-Blackwell, p. 513-533 21 p. (Sensory Evaluation Series, Vol. 1).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 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
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation
Carvalho, M. J. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 6, p. 2068-2078 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat
Ceribelli , C., Zawadzki, A., Racanicci, A. M. C., Colnago, L. A., Skibsted, Leif Horsfelt & Cardoso, D. R., 2018, In: Journal of the Brazilian Chemical Society. 29, 11, p. 2266-2277 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Combinations of isocitrate and citrate enhance calcium salt solubility and supersaturation robustness
Cheng, H., Garcia, A. C., Tang, N., Danielsen, Bente Pia & Skibsted, Leif Horsfelt, 2018, In: International Dairy Journal. 85, p. 225-236 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Dissolution of calcium hydrogen phosphate in aqueous δ-gluconolactone; long-lasting supersaturation increasing calcium availability
Cheng, H. & Skibsted, Leif Horsfelt, 2018, In: International Dairy Journal. 84, p. 62-71 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates
Chhem-Kieth, S., Skou, P. B., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 10, p. 4287-4296Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Patient profiling for success after weight loss surgery (GO Bypass study): An interdisciplinary study protocol
Christensen, Bodil Just, Schmidt, J. B., Nielsen, M. S., Tækker, L., Holm, Lotte, Lunn, Susanne, Bredie, Wender, Ritz, C., Holst, Jens Juul, Hansen, Torben, Hilbert, A., le Roux, C. W., Hulme, O. J., Siebner, Hartwig Roman, Morville, T., Naver, L., Floyd, A. K. & Sjödin, Anders Mikael, 2018, In: Contemporary Clinical Trials Communications. 10, p. 121-130 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Taste - a gastrophycical perspective
Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 157 1 p.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
- Published
The quest for umami: can sous vide contribute?
Clausen, M. P., Christensen, M., Djurhus, T. H., Duelund, L. & Mouritsen, Ole G., 2018, In: International Journal of Gastronomy and Food Science. 13, p. 129-133 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Plant-based vs. animal-based protein and their impact on blood pressure in older consumer: a systematic review
Corneliussen, F., Drülytè, D., Araya-Zepeda, N., Urlass, S. & Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 11 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Emerging and potential technologies for facilitating shrimp peeling: A review
Dang, T. T., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N., Nielsen, P. L. & Orlien, Vibeke, 2018, In: Innovative Food Science and Emerging Technologies. 45, p. 228-240 13 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)
Dang, T. T., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N., Nielsen, P. L. & Orlien, Vibeke, 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 127-135 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme
Dang, T. T., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N., Nielsen, P. L. & Orlien, Vibeke, 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 525-534 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Squids of the North: gastronomy and gastrophysics of Danish squid
Faxholm, P. L., Schmidt, C. V., hws697, hws697, Sun, Y., Clausen, M. P., Flore, R., Olsen, Karsten & Mouritsen, Ole G., Dec 2018, In: International Journal of Gastronomy and Food Science. 14, p. 66-76Research output: Contribution to journal › Journal article › Research › peer-review
- 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
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
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Sustainable food innovation from traditional foods
Frøst, Michael Bom, 27 Oct 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, p. 3-5 3 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Fu, Y., Liu, J., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2018, In: Food Chemistry. 257, p. 163-171 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Consumers with high education levels belonging to the millennial generation from Denmark, Greece, Indonesia and Taiwan differ in the level of knowledge on food waste
Fοx, D., Ioannidi, E., Sun, Y., Jape, V. W., Bawono, W. R., Zhang, S. & Perez-Cueto, Federico J.A., 2018, In: International Journal of Gastronomy and Food Science. 11, p. 49-54 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Supersaturation of calcium citrate as a mechanism behind enhanced availability of calcium phosphates by presence of citrate
Garcia, A. C., Hedegaard, M. V. & Skibsted, Leif Horsfelt, 2018, In: Food Research International. 107, p. 195-205 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour
Giovanini de Oliveira Sartori, A., Alencar, S. M., Bastos, D. H. M., Regitano d'Arce, M. A. B. & Skibsted, Leif Horsfelt, 1 Sep 2018, In: European Food Research and Technology. 244, 9, p. 1657-1663 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Volatiles and Tendency of Radical Formation of Cold-Pressed Brazil Nut Oil During Ambient Storage
Giovanini de oliveira sartori, A., Sampaio, G. R., Bastos, D. H. M., Regitano d'Arce, M. A. B. & Skibsted, Leif Horsfelt, 2018, In: J A O C S. 95, 6, p. 721-730 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)
Gringer, N., Dang, T. T., Orlien, Vibeke, Olsen, Karsten, Bøknæs, N. & Jessen, F., 2018, In: LWT. 94, p. 20-24 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
What Role Does Taste Play in School Meal Studies? A Narrative Review of the Literature
Guerrero, K., Olsen, Annemarie & Wistoft, K., 2018, In: The Journal of Child Nutrition & Management (Online). 42, 1, 16 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
A new world of ingredients: Aspiring chefs' opinions on insects in gastronomy
Halloran, A. M. S. & Flore, R., 2018, Edible Insects in Sustainable Food Systems. Halloran, A., Flore, R., Vantomme, P. & Roos, N. (eds.). Cham: Springer, p. 129-137 9 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Edible Insects in Sustainable Food Systems
Halloran, A. M. S. (ed.), Flore, R. (ed.), Vantomme, P. (ed.) & Roos, Nanna (ed.), 2018, Cham: Springer. 518 p.Research output: Book/Report › Book › Research › peer-review
- Published
Preface
Halloran, A. M. S., Flore, R., Vantomme, P. & Roos, Nanna, 2018, Edible Insects in Sustainable Food Systems. Halloran, A., Flore, R., Vantomme, P. & Roos, N. (eds.). Cham: Springer, p. vii-viii 2 p.Research output: Chapter in Book/Report/Conference proceeding › Preface/postscript › Research
- Published
Codissolution of calcium hydrogenphosphate and sodium hydrogencitrate in water. Spontaneous supersaturation of calcium citrate increasing calcium bioavailability
Hedegaard, M. V., Danielsen, Bente Pia, Garcia, A. C. & Skibsted, Leif Horsfelt, 2018, In: Journal of Food and Drug Analysis. 26, 1, p. 330-336 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
A meal concept designed for older adults - Small, enriched meals including dessert
Höglund, E., Ekman, S., Stuhr-Olsson, G., Lundgren, C., Albinsson, B., Signäs, M., Karlsson, C., Rothenberg, E. & Wendin, Karin Maria Elisabet, 2018, In: Food & Nutrition Research. 62, p. 1-8 1572.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Will goal-setting with a weekly reminder increase uptake of plant-based cooking and/or plant-based dinners on a weekly basis?
Jensen, K. N., Santos , Q. D. & Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 14 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops
Jongberg, S., Tørngren, M. A. & Skibsted, Leif Horsfelt, 2018, In: Medicines . 5, 1, 12 p., 11.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere
Jongberg, S., Tørngren, M. A. & Skibsted, Leif Horsfelt, 2018, In: Medicines . 5, 1, 14 p., 7.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
Characterization of Roselle calyx from different geographical origins
Juhari, N. H. B., Bredie, Wender, Toldam-Andersen, Torben & Petersen, Mikael Agerlin, 2018, In: Food Research International. 112, p. 378-389 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Physicochemical Properties and Oxidative Storage Stability of Milled Roselle (Hibiscus sabdariffa L.) Seeds
Juhari, N. H. B. & Petersen, Mikael Agerlin, 2018, In: Molecules. 23, 2, 15 p., 385.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Linear peptidomimetics as potent antagonists of Staphylococcus aureus agr quorum sensing
Karathanasi, G., Bojer, Martin Saxtorph, Baldry, M., Johannessen, B. A., Wolff, S., Greco, I., Kilstrup, M., Hansen, Paul Robert & Ingmer, Hanne, 2018, In: Scientific Reports. 8, 1, 11 p., 3562.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
A cross-cultural study of acceptability and food pairing for hot sauces
Kim , H., Chung, S., Kim, K., Lange, Belinda, Ishii, R. & O'Mahony, M., 2018, In: Appetite. 123, p. 306-316 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Weight loss in superchilled pork as affected by cooling rate
Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Engineering. 219, p. 25-28 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile
Liu, J., Bredie, Wender, Sherman, E., Harbertson, J. F. & Heymann, H., 2018, In: Food Research International. 106, p. 892-900 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Integrity of Membrane Structures in Giant Unilamellar Vesicles as Assay for Antioxidants and Prooxidants
Liu, X., Du, H., Fu, L., Han, R., Wang, P., Ai, X., Zhang, J. & Skibsted, Leif Horsfelt, 6 Feb 2018, In: Analytical Chemistry. 90, 3, p. 2126-2133 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Can food choice be influenced by priming with food odours?
M. R., M., I.A., P., M. H., V., Perez-Cueto, Federico J.A. & R.A., D. W., 2018, In: Food Quality and Preference. 66, p. 148-152 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
Mitra, B., Lametsch, Rene, Greco, I. & Ruiz Carrascal, Jorge, 2018, In: Meat Science. 145, p. 415-424 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of Processing Conditions on the Bioavailability and Nutritional Quality of Pork Proteins
Mitra, B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
Mitra, B., Lametsch, Rene, Akcan, T. & Ruiz Carrascal, Jorge, Jun 2018, In: Meat Science. 140, p. 134-144 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Creative tastebuds
Mouritsen, Ole G. & Frøst, Michael Bom, 2018, In: International Journal of Food Design. 3, 2, p. 79-82 4 p.Research output: Contribution to journal › Editorial › Research › peer-review
- Published
Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature
Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 103-124 22 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Blæksprutterne kommer - spis dem!
Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.Research output: Book/Report › Book › Communication
- Published
Cephalopod gastronomy - a promise for the future
Mouritsen, Ole G. & Styrbæk, K., 2018, In: Frontiers in Communications. 3, 11 p., 38.Research output: Contribution to journal › Review › Research › peer-review
- Published
Foreword: Those tasty and curious organism affectionately called seaweeds
Mouritsen, Ole G. & Critchley, A. T., 2018, Those Curious and Delicious Seaweeds: A Fascinating Voyage From Biology to Gastronomy. Lloréns, J. L. P., Carrero, I. H., Oñate, J. J. V., Murillo, F. G. B. & Léon, Á. (eds.). Editorial UCA, p. IX-XIVResearch output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 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
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 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
World cuisine of seaweeds: science meets gastronomy
Mouritsen, Ole G., Rhatigan, P. & Pérez-Lloréns, J. L., 2018, In: International Journal of Gastronomy and Food Science. 14, p. 55-65Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The meal as a performance: food and meal practices beyond health and nutrition
NYBERG, M., Olsson, V., ÖRTMAN, G., PAJALIC, Z., ANDERSSON, H. S., BLÜCHER, A., LINDBORG, A. L., Wendin, Karin Maria Elisabet & WESTERGREN, A., 2018, In: Ageing & Society. 38, 1, p. 83-107 25 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The effectiveness of nudging towards a plant-based diet, a systematic review
Nielsen, C. W., Weidema, I. H., Ong, V. C., Ong, V. C., Winther, C. & Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 16 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine
Nielsen, L. R., Nielsen, S. B., Zhao, Z., Olsen, Karsten, Nielsen, J. H. & Lund, Marianne N., 2018, In: Journal of Agricultural and Food Chemistry. 66, 27, p. 7110-7120 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Serving style preferences for various meal arrangements among children
Nielson, S. E., Nielsen, S. S. & Olsen, Annemarie, 2018, In: Journal of Sensory Studies. 33, 5, p. 1-7 7 p., e12445.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Acceptance of texture-modified in-between-meals among old adults with dysphagia
Okkels, S. L., Saxosen, M., Bügel, Susanne Gjedsted, Olsen, Annemarie, Klausen, T. W. & Beck, A. M., 2018, In: Clinical Nutrition ESPEN. 25, p. 126-132 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Olsson, V., Håkansson, A., Purhagen, J. & Wendin, Karin Maria Elisabet, 2018, In: Foods. 7, 1, 9 p., 9.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Application of differential scanning calorimetry to estimate quality and nutritional properties of food products
Parniakov, O., Bals, O., Barba, F. J., Mykhailyk, V., Lebovka, N. & Vorobiev, E., 2018, In: Critical Reviews in Food Science and Nutrition. 58, 3, p. 362-385 24 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations
Peng, C., Viana, T. M. L., Petersen, Mikael Agerlin, Larsen, F. H. & Arneborg, Nils, 2018, In: Metabolomics. 14, 7, 12 p., 93.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Nudging healtier food choices
Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 4 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Plant-based eating from the consumer perspective
Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 16 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
Podduturi, Raju, Clausen, N., Petersen, N. B., Jørgensen, Niels O. G. & Petersen, Mikael Agerlin, 2018, Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium. Siegmund, B. & Leitner, E. (eds.). Verlag der Technische Universität Graz, p. 475-478 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
- Published
Proteolysis in pork loins during superchilling and regular chilling storage
Pomponio, L., Bukh, C. & Ruiz Carrascal, Jorge, 2018, In: Meat Science. 141, p. 57-65 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Flavor profiling of apple ciders from the UK and Scandinavian region
Qin, Z., Petersen, Mikael Agerlin & Bredie, Wender, 2018, In: Food Research International. 105, p. 713-723 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Flavor profiling of apple ciders in relation to processing and consumer acceptance
Qin, Z., 2018, Department of Food Science, Faculty of Science, University of Copenhagen. 168 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Developing novel foods with insects – to see or not to see
Reinbold, K., Pecoraro, N. M. & Frøst, Michael Bom, 2018. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
Consumer acceptance of behavioral interventions towards plant-based choices in food service
Santos, Q. D., Monteleone, E., Giboreau , A., Castagna, E., Hartwell, H. & Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 11 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration
Sartori, A. G. D. O., Sampaio, G. R., Bastos, D. H. M., Spoto, M. H. F., Skibsted, Leif Horsfelt & Regitano d'Arce, M. A. B., 2018, In: Grasas y Aceites. 69, 4, p. 1-10Research output: Contribution to journal › Journal article › Research › peer-review
- 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
'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication
Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 166 1 p.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
- Published
Anthocyanidins regenerating xanthophylls: a quantum mechanical approach to eye health
Skibsted, Leif Horsfelt, 2018, In: Current Opinion in Food Science. 20, p. 24-29 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
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
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
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
Bioactive compounds and antioxidant activities of some cereal milling by-products
Smuda, S. S., Mohsen, S. M., Olsen, Karsten & Aly, M. H., 2018, In: Journal of Food Science and Technology. 55, 3, p. 1134-1142 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Retained ethanol in fried batters prepared with alcoholic beverages
Snitkjær, P., Gregersen, C. & Petersen, Mikael Agerlin, 2018, In: International Journal of Gastronomy and Food Science. 14, p. 77-79 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Integrated approach to develop protein-enriched foods oriented at older consumers
Song, X., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
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Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published -
2003
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Wood flows through the Danish economy
Research output: Book/Report › Report › Research › peer-review
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801
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
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Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
Research output: Contribution to journal › Review › Research › peer-review
Oil-based Z-isomer-rich lycopene: Efficient production in dual-media and stability evaluation
Research output: Contribution to journal › Journal article › Research › peer-review
Umamification as a culinary means for sustainable eating at home and at restaurants
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review