Design and Consumer Behavior

Read more
1 - 500 out of 822Page size: 500
Sort by: 1st author
  1. Published

    Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits

    Östlund, J., Eriksson Röhnisch, H., Zamaratskaia, G., Langton, M. & Wendin, Karin Maria Elisabet, 2024, In: International Journal of Gastronomy and Food Science. 35, 6 p., 100865.

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

  2. Published

    Algae and Climate: Final Report

    van Duinen, R., Rivière, C., Strosser, P., Dijkstra, J. W., Rios, S., Luzzi, S., Bruhn, A., Nielsen, M. O., Göke, C., Samarasinghe , M. B., Chassé, E., Nielsen, Cecilie Heide & Thomsen, Marianne, 2023, Publication Office of the European Union. 210 p.

    Research output: Book/Report › Report › Research

  3. Published

    Magnesium metallic complex coordinated phenolic used for inhibitor of reactive oxygen species (ROS) in biological system

    dos Santos Silva, E., Carlos, R. M., Assis, H. C. S., Guiloski, I. C., Vital, M. A. B. F., Souza, L. D. C. E. & Skibsted, Leif Horsfelt, 2016. 1 p.

    Research output: Contribution to conference › Poster › Research

  4. Published

    Magnesium metallic complex coordinated phenolic used for inhibitor of reactive oxygen species (ROS) in biological system

    dos Santos Silva, E., Carlos, R. M., Assis, H. C. S., Guiloski, I. C., Vital, M. A. B. F., Souza, L. D. C. E. & Skibsted, Leif Horsfelt, 2016. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  5. Published

    Food choices to meet nutrient recommendations for the adult Brazilian population based on the linear programming approach

    dos Santos, Q., Sichieri, R., Darmon, N., Maillot, M. & Verly Junior, E., 2018, In: Public Health Nutrition. 21, 8, p. 1538-1545 8 p.

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

  6. Published

    Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents

    dos Santos, Q., Perez-Cueto, Federico J.A., Rodrigues, V. M., Appleton, K., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C., Brugarolas, M. & Hartwell, H., 2020, In: European Journal of Nutrition. 59, 1, p. 231-247 17 p.

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

  7. Published

    Nudging using the ‘dish of the day’ strategy does not work for plant-based meals in a Danish sample of adolescent and older people

    dos Santos, Q., Melo Nogueira , B., Mello Rodrigues, V., Hartwell, H., Giboreau, A., Monteleone, E., Dinnella, C. & Perez-Cueto, Federico J.A., 2018, In: International Journal of Consumer Studies. 42, 3, p. 327-334 8 p.

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

  8. 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

  9. Published

    The effects of nudging in coffee machines on two types of companies in Denmark

    dos Santos, Q., De Souza, B., Hansen, G. & Perez-Cueto, Federico J.A., 2015, In: Annals of Nutrition and Metabolism. 67, Suppl. 1, p. 516 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  10. Published

    Olive oil quantification of edible vegetable oil blends using triacylglycerols chromatographic fingerprints and chemometric tools

    de la Mata-Espinosa, P., Bosque-Sendra, J. M., Bro, Rasmus & Cuadros-Rodriguez, L., 2011, In: Talanta.

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

  11. Published

    Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues

    de Zawadzki, A., Paganelli, M. O., Garcia, A. C. & Skibsted, Leif Horsfelt, 2020, In: Food Research International. 136, 12 p., 109525.

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

  12. Published

    Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods

    de Zawadzki, A., Liu, X. C., Ahrné, Lilia & Skibsted, Leif Horsfelt, 2022, In: Food Chemistry. 374, 9 p., 131701.

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

  13. Published

    Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone

    de Zawadzki, A. & Skibsted, Leif Horsfelt, 2019, In: International Dairy Journal. 99, 10 p., 104538.

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

  14. Published

    Calcium availability from whey mineral residues increased by hydrogen citrate

    de Zawadzki, A. & Skibsted, Leif Horsfelt, 2020, In: Food Research International. 137, 8 p., 109372.

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

  15. 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

  16. Published

    Breast-feeding duration and child eating characteristics in relation to later vegetable intake in 2–6-year-old children in ten studies throughout Europe

    de Wild, V. W., Jager, G., Olsen, Annemarie, Costarelli, V., Boer, E. & Zeinstra, G. G., 2018, In: Public Health Nutrition. 21, 12, p. 2320-2328 9 p.

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

  17. Published

    In honour of Sijmen de Jong

    de Noord, O., Smilde, Age Klaas & Bro, Rasmus, 2005, In: Journal of Chemometrics.

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

  18. Published

    Tofu - a diet for human and planetary health

    Zhu, Y., Yang, Y. & Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 2, p. 1-2 2 p., 220163.

    Research output: Contribution to journal › Editorial › Research › peer-review

  19. Published

    Temperature effect on formation of advanced glycation end products in infant formula milk powder

    Zhu, R., Cheng, H., Li, L., Erichsen, Henriette Rifbjerg, Petersen, Mikael Agerlin, Sørensen, J. & Skibsted, Leif Horsfelt, 2018, In: International Dairy Journal. 77, p. 1-9 9 p.

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

  20. Published

    Synergy between plant phenols and carotenoids in stabilizing lipid-bilayer membranes of giant unilamellar vesicles against oxidative destruction

    Zhou, Y., Liu, X., Li, Y., Wang, P., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2020, In: Soft Matter. 16, 7, p. 1792-1800

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

  21. Published

    How dish components influence older consumers’ evaluation? A study with application of conjoint analysis and eye tracking technology

    Zhou, X., Perez-Cueto, Federico J.A., Ritz, C. & Bredie, Wender, 2022, In: Food Quality and Preference. 97, 9 p., 104484.

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

  22. Published

    Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

    Zhou, X., Perez-Cueto, Federico J.A., dos Santos, Q., Bredie, Wender, Molla-Bauza, M. B., Rodrigues, V. M., Buch-Andersen, T., Appleton, K. M., Hemingway, A., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C. & Hartwell, H., 2019, In: Food Quality and Preference. 75, p. 260-272

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

  23. Published

    Investigation of multiple strategies for healthy meal promotion oriented to older consumers

    Zhou, X., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  24. Published

    A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People

    Zhou, X., Perez-Cueto, Federico J.A., dos Santos, Q., Monteleone, E., Giboreau, A., Appleton, K. M., Bjørner, T., Bredie, Wender & Hartwell, H., 2018, In: Nutrients. 10, 2, 18 p., 128.

    Research output: Contribution to journal › Review › Research › peer-review

  25. Published

    Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers

    Zhou, X., Hartvig, D. L., Perez-Cueto, Federico J.A. & Bredie, Wender, 2021, In: Food Quality and Preference. 88, 8 p., 104069.

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

  26. Published

    Iron(II) initiation of lipid and protein oxidation in pork: the role of oxymyoglobin

    Zhou, F., Jongberg, S., Zhao, M., Sun, W. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 22, p. 4618-4626 9 p.

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

  27. Published

    Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress

    Zhou, F., Jongberg, S., Zhao, M., Sun, W. & Skibsted, Leif Horsfelt, 2019, In: Food Chemistry. 298, 10 p., 125030.

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

  28. Published

    Generation of Aggregates of α-Lactalbumin by UV-B Light Exposure

    Zhao, Z., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Boelt, S. G., Rogowska-Wrzesinska, A., Skibsted, Leif Horsfelt, Davies, Michael J. & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 24, p. 6701-6714 14 p.

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

  29. Published

    Antioxidant activity and calcium binding of isomeric hydroxybenzoates

    Zhao, Z., Hedegaard, M. V. & Skibsted, Leif Horsfelt, 2018, In: Journal of Food and Drug Analysis. 26, p. 591-598 8 p.

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

  30. Published

    Effect of Addition of Tryptophan on Aggregation of Apo-α-Lactalbumin Induced by UV-Light

    Zhao, Z., Li, R., Poojary, Mahesha Manjunatha, Nielsen, S. B. & Lund, Marianne N., 2021, In: Foods. 10, 7, 10 p., 1577.

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

  31. Published

    Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics

    Zhang, Y., Sharan, Siddharth, Rinnan, Åsmund & Orlien, Vibeke, 2021, In: Foods. 10, 11, 18 p., 2848.

    Research output: Contribution to journal › Review › Research › peer-review

  32. Published

    Blue growth and bioextraction potentials of Danish Saccharina latissima aquaculture - A  model of eco-industrial production systems mitigating marine eutrophication and climate change

    Zhang, X., Boderskov, T., Bruhn, A. & Thomsen, Marianne, 2022, In: Algal Research. 64, 13 p., 102686.

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

  33. Published

    Enzymatic synthesis of mannitol dioctanoate and its utilisation in the preparation of structured edible oil

    Zhang, X., Yang, C., Li, J., Meng, Q., Raza, Husnain & Zhang, L., 1 Mar 2016, In: International Journal of Food Science and Technology. 51, 3, p. 588-594 7 p.

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

  34. Published

    Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

    Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 46, p. 12863-12874

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

  35. Published

    Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

    Zhang, W., Ray, C., Poojary, Mahesha Manjunatha, Jansson, T., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 3, p. 875-886 12 p.

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

  36. Published

    Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

    Zhang, W., Poojary, Mahesha Manjunatha, Olsen, Karsten, Ray, C. A. & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 22, p. 6350-6358

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

  37. Published

    Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

    Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 11, p. 3568-3575 8 p.

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

  38. Published

    The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese

    Zhang, L., Huang, C., Johansen, P. G., Petersen, Mikael Agerlin, Poojary, Mahesha Manjunatha, Lund, Marianne N., Jespersen, Lene & Arneborg, Nils, 2021, In: International Dairy Journal. 121, 8 p., 105135.

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

  39. Published

    Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability

    Zawadzki, A., Alloo, C., Grossi, A. B., do Nascimento, E. S. P., Almeida, L. C., Bogusz Junior, S., Skibsted, Leif Horsfelt & Cardoso, D. R., 2018, In: Food Research International. 105, p. 210-220 11 p.

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

  40. 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

  41. Published

    Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

    Zamaratskaia, G., Gerhardt, K. & Wendin, Karin Maria Elisabet, 2021, In: Trends in Food Science and Technology. 107, p. 114-123 10 p.

    Research output: Contribution to journal › Review › Research › peer-review

  42. E-pub ahead of print

    Buckwheat: an underutilized crop with attractive sensory qualities and health benefits

    Zamaratskaia, G., Gerhardt, K., Knicky, M. & Wendin, Karin Maria Elisabet, 2024, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition.

    Research output: Contribution to journal › Review › Research › peer-review

  43. Published

    Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa

    Zaaboul, F., Raza, Husnain, Lazraq, A., Deng, B., Cao, C. & Liu, Y. F., Apr 2018, In: JAOCS, Journal of the American Oil Chemists' Society. 95, 4, p. 485-495 11 p.

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

  44. Published

    The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

    Zaaboul, F., Raza, Husnain, Cao, C. & Yuanfa, L., 15 May 2019, In: Food Chemistry. 280, p. 270-277 8 p.

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

  45. Published

    The Triacylglycerol Profile of Oil Bodies and Oil Extracted from Argania spinosa Using the UPLC Along with the Electrospray Ionization Quadrupole-Time-of-Flight Mass Spectrometry (LC-Q-TOF-MS)

    Zaaboul, F., Cao, C., Raza, Husnain, Jun, Z. Z., Xu, Y. J. & Liu, Y. F., Apr 2019, In: Journal of Food Science. 84, 4, p. 762-769 8 p.

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

  46. Published

    Characterization of Peanut Oil Bodies Integral Proteins, Lipids, and Their Associated Phytochemicals

    Zaaboul, F., Raza, Husnain, Chen, C. & Liu, Y., Jan 2018, In: Journal of Food Science. 83, 1, p. 93-100 8 p.

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

  47. Published

    Validation of a Simple Extraction Method for Oil Bodies Isolated from Peanuts

    Zaaboul, F., Matabaro, E., Raza, Husnain, Xin, B. D., Duhoranimana, E., Cao, C. & Liu, Y., 1 Feb 2018, In: European Journal of Lipid Science and Technology. 120, 2, 1700363.

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

  48. Published

    PARASIAS: A new method for analyzing higher-order tensors with shifting profiles

    Yu, H., Bro, Rasmus & Gallagher, N. B., 2023, In: Analytica Chimica Acta. 1238, 9 p., 339848.

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

  49. Published

    Multi-way data analysis: a perspective of advanced tensor decomposition

    Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

    Research output: Book/Report › Ph.D. thesis › Research

  50. Published

    Optimized Green Extraction of Polyphenols from Cassia javanica L. Petals for Their Application in Sunflower Oil: Anticancer and Antioxidant Properties

    Younis, M. I., Xiaofeng, R., Alzubaidi, A. K., Mahmoud, K. F., Altemimi, A. B., Cacciola, F., Raza, Husnain, Pratap-Singh, A. & Abedelmaksoud, T. G., 1 Jul 2022, In: Molecules. 27, 14, 4329.

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

  51. 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

  52. Published

    Kinetic Studies on Radical Scavenging Activity of Kaempferol Decreased by Sn(II) Binding

    Yang, Z., Qian, L., Xu, Y., Song, M., Liu, C., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2020, In: Molecules. 25, 8, 13 p., 1975.

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

  53. Published

    Cycled high hydrostatic pressure processing of whole and skimmed milk: effects on physicochemical properties

    Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, Mikael Agerlin, Cardoso, D. R., Otte, Jeanette & Ahrné, Lilia, 2020, In: Innovative Food Science and Emerging Technologies. 63, 10 p., 102378.

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

  54. 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

  55. 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

  56. Published

    Kaempferol Binding to Zinc(II), Efficient Radical Scavenging through Increased Phenol Acidity

    Xu, Y., Qian, L., Yang, J., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2018, In: Journal of Physical Chemistry B. 122, 44, p. 10108-10117

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

  57. Published

    Copper(II) Coordination and Translocation in Luteolin and Effect on Radical Scavenging

    Xu, Y., Yang, J., Lu, Y., Qian, L., Yang, Z., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2020, In: Journal of Physical Chemistry B. 124, 2, p. 380-388

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

  58. Published

    Emerging patterns in the global distribution of dissolved organic matter fluorescence

    Wünsch, U. J., Bro, Rasmus, Stedmon, C. A., Wenig, P. & Murphy, K. R., 2019, In: Analytical Methods. 11, 7, p. 888-893

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

  59. Published

    Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and "appropriateness for use" using apple juice as an application

    Wæhrens, S. S., Bredie, Wender, Christensen, R. H. B. & Byrne, D. V., 2016, In: Journal of Sensory Studies. 31, 2, p. 135-142 8 p.

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

  60. Published

    Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

    Wæhrens, S. S., Grønbeck, M. S., Olsen, Karsten & Byrne, D. V., 2018, In: Journal of Sensory Studies. 33, 4, 9 p., e12328.

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

  61. Published

    Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS

    Wæhrens, S. S., Zhang, S., Hedelund, P. I., Petersen, Mikael Agerlin & Byrne, D. V., 2016, In: International Journal of Food Science & Technology. 51, 8, p. 1877-1887 11 p.

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

  62. Published

    Novelty Detection in Memory for Common and Uncommon Odors over Short Delays

    Wenzel, E. S., Cameron, E. L., Møller, P. & Köster, E. P., 2021, In: Chemical Senses. 46, 9 p., bjab013.

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

  63. Published

    Appetite for life - maintaining appetite for foods at old and very old age

    Wendin, Karin Maria Elisabet, Bredie, Wender, Maître, I., Matullat, I., Olsson, V., Kremer, S., Giboreau, A. & Ueland, Ø., 2016, In: Menu, Journal of Food and Hospitality Research. 6, p. 25-38 14 p.

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

  64. Published

    Factors influencing consumer perception and acceptability of insect-based foods

    Wendin, Karin Maria Elisabet & Nyberg, M. E., 2021, In: Current Opinion in Food Science. 40, p. 67-71 5 p.

    Research output: Contribution to journal › Review › Research › peer-review

  65. Published

    Odor Perception and Descriptions of Rose-Scented Geranium Pelargonium graveolens ‘Dr. Westerlund’–Sensory and Chemical Analyses

    Wendin, Karin Maria Elisabet, Pálsdóttir, A. M., Spendrup, S. & Mårtensson, L., 2023, In: Molecules. 28, 11, 10 p., 4511.

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

  66. Published

    Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

    Wendin, Karin Maria Elisabet, Mårtensson, L., Djerf, H. & Langton, M., 2020, In: Foods. 9, 6, 16 p., 791.

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

  67. Published

    Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals

    Wendin, Karin Maria Elisabet, Mustafa, A., Ortman, T. & Gerhardt, K., 2020, In: Foods. 9, 6, 13 p., 742.

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

  68. Published

    Mealworms as Food Ingredient - Sensory Investigation of a Model System

    Wendin, Karin Maria Elisabet, Olsson, V. & Langton, M., 2019, In: Foods. 8, 8, 11 p., 319.

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

  69. Published

    Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people

    Wendin, Karin Maria Elisabet, Biörklund-Helgesson, M., Andersson-Stefanovic, K., Lareke, A., Böök, O. & Skjoldebrand, C., 2021, In: Food & Nutrition Research. 65, 10 p., 5635.

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

  70. Published

    Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics

    Wendin, Karin Maria Elisabet, Egan, P. A., Olsson, V., Forsberg, S., Nilsson, A. & Stenberg, J. A., 2019, In: International Journal of Gastronomy and Food Science. 16, 4 p., 100151.

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

  71. Published

    Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

    Wendin, Karin Maria Elisabet, Berg, J., Jönsson, K. I., Andersson, P., Birch, K., Davidsson, F., Gerberich, J., Rask, S. & Langton, M., Dec 2021, In: Future Foods. 4, 8 p., 100082.

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

  72. Published

    Seaweed as food – Attitudes and preferences among Swedish consumers: A pilot study

    Wendin, Karin Maria Elisabet & Undeland, I., 2020, In: International Journal of Gastronomy and Food Science. 22, 4 p., 100265.

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

  73. Published

    Changes in Taste Threshold, Perceived Intensity, Liking, and Preference in Pregnant Women: a Literature Review

    Weenen, H., Olsen, Annemarie, Nanou, E., Moreau, E., Nambiar, S., Vereijken, C. & Muhardi, L., 2019, In: Chemosensory Perception. 12, 1, p. 1-17 17 p.

    Research output: Contribution to journal › Review › Research › peer-review

  74. Published

    Can metaphors help us better remember wines? The effect of wine evaluation style on short-term recognition of red wines

    Wang, Qian Janice, Thomadsen, J. K. & Amidi, A., 2024, In: Food Research International. 179, 7 p., 114009.

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

  75. Published

    Metabolic effects of colour- and odour-induced sweetness enhancement

    Wang, Qian Janice, Correa, C. M. C., Andersen, S. K., Birkle, P. & Jeppesen, P. B., 2024, In: Food Quality and Preference. 113, 13 p., 105056.

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

  76. Published

    The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts

    Wang, J., Barba, F. J., Sørensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, Karsten & Orlien, Vibeke, 2019, In: Innovative Food Science and Emerging Technologies. 58, 9 p., 102208.

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

  77. Published

    High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

    Wang, J., Barba, F. J., Sorensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, Karsten & Orlien, Vibeke, 15 Apr 2018, In: Food Chemistry. 245, p. 1212-1217 6 p.

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

  78. Published

    The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

    Wang, J., Barba Orellana, F. J., Frandsen, H. B., Sørensen, S., Olsen, Karsten, Sørensen, J. C. & Orlien, Vibeke, 2016, In: Innovative Food Science and Emerging Technologies. 38, B, p. 342-348 7 p.

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

  79. Published

    Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models

    Wang, H. J., Liang, R., du, H. H., Ai, J., Han, R. M., Zhang, J. P. & Skibsted, Leif Horsfelt, 2017, In: European Food Research and Technology. 243, 1, p. 21-26 6 p.

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

  80. Published

    A Novel Approach to Tongue Standardization and Feature Extraction

    Wang, C., Cattaneo, C., Liu, J., Bredie, Wender, Pagliarini, E. & Sporring, Jon, 2020, Medical Image Computing and Computer Assisted Intervention – MICCAI 2020: 23rd International Conference, Proceedings. Martel, A. L., Abolmaesumi, P., Stoyanov, D., Mateus, D., Zuluaga, M. A., Zhou, S. K., Racoceanu, D. & Joskowicz, L. (eds.). Springer, p. 36-45 (Lecture Notes in Computer Science, Vol. 12265 LNCS).

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

  81. Published

    Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics

    Wang, B., Wu, W., Liu, J., Soladoye, O. P., Ho, C. T., Zhang, Y. & Fu, Y., 2023, In: Trends in Food Science and Technology. 139, 15 p., 104137.

    Research output: Contribution to journal › Review › Research › peer-review

  82. Published

    Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

    Waehrens, S. S., Faber, Ilona, Gunn, L., Buldo, P., Frøst, Michael Bom & Perez-Cueto, Federico J.A., 2023, In: Food Quality and Preference. 108, 13 p., 104875.

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

  83. Published

    Is protein the forgotten ingredient: Effects of higher compared to lower protein diets on cardiometabolic risk factors. A systematic review and meta-analysis of randomised controlled trials

    Vogtschmidt, Y. D., Raben, Anne, Faber, Ilona, de Wilde, C., Lovegrove, J. A., Givens, D. I., Pfeiffer, A. F. H. & Soedamah-Muthu, S. S., 2021, In: Atherosclerosis. 328, p. 124-135 12 p.

    Research output: Contribution to journal › Review › Research › peer-review

  84. Published

    Higher compared to lower protein diets: beneficial effects on systolic blood pressure, total cholesterol and triacylglycerol concentrations: a systematic review and meta-analysis of randomised controlled trials

    Vogtschmidt, Y. D., Raben, Anne, Faber, Ilona, de Wilde, C., Lovegrove, J. A., Givens, D. I., Pfeiffer, A. F. H. & Soedamah-Muthu, S. S., 2021, In: Proceedings of the Nutrition Society. 80, OCE5, 1 p., E185.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  85. Published

    Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

    Vingerhoeds, M. H., Nijenhuis-de Vries, M. A., Ruepert, N., van der Laan, H., Bredie, Wender & Kremer, S., 2016, In: Water Research. 94, p. 42-51 10 p.

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

  86. Published

    Image analysis for maintenance of coating quality in nickel electroplating baths – real time control

    Vidal, M., Amigo Rubio, J. M., Bro, Rasmus, van der Berg, Franciscus Winfried J, Ostra, M. & Ubide, C., 2011, In: Analytica Chimica Acta. 706, 1, p. 1-7 7 p.

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

  87. Published

    Feeling Connected: The Role of Haptic Feedback in VR Concerts and the Impact of Haptic Music Players on the Music Listening Experience

    Venkatesan, T. & Wang, Qian Janice, 2023, In: Arts. 12, 4, 24 p., 148.

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

  88. Published

    The taste of colours

    Velasco, C., Barbosa Escobar, Francisco Jose, Spence, C. & Olier, J. S., 2023, In: Food Quality and Preference. 112, 12 p., 105009.

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

  89. Published

    Comparing self-reported energy intake using an online dietary tool with energy expenditure by an activity tracker

    Vasileiou, Aikaterina, Searle, D., Larsen, S. C., Magkos, Faidon, Horgan, G., Stubbs, R. J., Santos, I., Palmeira, A. L. & Heitmann, Berit, 2024, In: Nutrition. 118, 112258.

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

  90. Published

    Knowledge and perception on animal welfare in chilean undergraduate students with emphasis on dairy cattle

    Vargas Bello Perez, Einar, Obermöller-Bustamante, C., Faber, Ilona, Tadich, T. & Toro-Mujica, P., 2021, In: Animals. 11, 7, 1921.

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

  91. Published

    Consumer knowledge and perceptions of milk fat in Denmark, the United Kingdom, and the United States

    Vargas Bello Perez, Einar, Faber, Ilona, Osorio, J. S. & Stergiadis, S., 2020, In: Journal of Dairy Science. 103, 5, p. 4151-4163 13 p.

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

  92. Published

    Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

    Trigo, J. P., Wendin, Karin Maria Elisabet, Steinhagen, S., Larsson, K. & Undeland, I., 2024, In: Future Foods. 9, 10 p., 100370.

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

  93. Published

    Understanding food sustainability from a consumer perspective: A cross cultural exploration

    Torán-Pereg, P., Mora, M., Thomsen, Marianne, Palkova, Z., Novoa, S. & Vázquez-Araújo, L., 2023, In: International Journal of Gastronomy and Food Science. 31, 5 p., 100646.

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

  94. Published

    Prospective exploration of hazelnut's unsaponifiable fraction for geographical and varietal authentication: A comparative study of advanced fingerprinting and untargeted profiling techniques

    Torres-Cobos, B., Quintanilla Casas, Beatriz, Rovira, M., Romero, A., Guardiola, F., Vichi, S. & Tres, A., 2024, In: Food Chemistry. 441, 12 p., 138294.

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

  95. Published

    Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

    Toldam-Andersen, Torben, Zhang, S., Liu, J., Bredie, Wender & Petersen, Mikael Agerlin, 2024, In: Fermentation. 10, 4, 13 p., 210.

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

  96. Published

    A Community-Based, Participatory, Multi-Component Intervention Increased Sales of Healthy Foods in Local Supermarkets—The Health and Local Community Project (SoL)

    Toft, Ulla Marie Nørgaard, Buch-Andersen, T., Bloch, P., Reinbach, Helene Christine, Jensen, B. B., Mikkelsen, Bent Egberg, Aagaard-Hansen, J. & Glümer, C., 2023, In: International Journal of Environmental Research and Public Health. 20, 3, 12 p., 2478.

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

  97. Published

    Calcium balance during direct acidification of milk for Mozzarella cheese production

    Thybo, C. D., Lillevang, S. K., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2020, In: LWT. 131, 8 p., 109677.

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

  98. Published

    Fussy Eating among Children and Their Parents: Associations in Parent-Child Dyads, in a Sample of Children with and without Neurodevelopmental Disorders

    Thorsteinsdottir, S., Olsen, Annemarie & Olafsdottir, A. S., 2021, In: Nutrients. 13, 7, 16 p., 2196.

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

  99. 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

  100. Published

    Stop sult: Danske bæredygtige fødevarer i en globaliseret verden

    Thomsen, Marianne, Haldrup, Anna & Olesen, J. E., 2023, Det Bæredygtige Danmark: Med verdensmålene mod 2030. Hildebrandt, S. (ed.). København: Djøf Forlag, p. 76-97

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

  101. Published

    Sustainability and Food Systems

    Thomsen, Marianne, Ahrné, Lilia & Ohlsson, T., 2023, Food Safety Management: A Practical Guide for the Food Industry. Andersen, V., Lelieveld, H. & Motarjemi, Y. (eds.). 2 ed. London: Academic Press, p. 1021-1039

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

  102. Published

    Food-Based Dietary Guidelines - development of a conceptual framework for future food-based dietary guidelines in Europe: Report of a Federation of European Nutrition Societies Task-Force Workshop in Copenhagen, 12-13 March 2018

    Tetens, Inge , Birt, C. A., Brink, E., Bodenbach, S., Bügel, Susanne Gjedsted, De Henauw, S., Grønlund, T., Julia, C., Konde, Å. B., Kromhout, D., Lehmann, U., dos Santos, Q., Sokolovic, M., Storcksdieck genannt Bonsmann, S., van Rossum, C. & Boeing, H., 2020, In: British Journal of Nutrition. 124, 12, p. 1338-1344 7 p.

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

  103. Published

    Calcium binding to amino acids and small glycine peptides in aqueous solution: toward peptide design for better calcium bioavailability

    Tang, N. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 21, p. 4376-4389 14 p.

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

  104. Published

    Metal binding by food components

    Tang, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  105. Published

    Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components

    Tang, N. & Skibsted, Leif Horsfelt, 2017, In: Journal of Agricultural and Food Chemistry. 65, 30, p. 6195-6210 16 p.

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

  106. Published

    Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding

    Tang, N. & Skibsted, Leif Horsfelt, 2016, In: Food Research International. 89, Part 1, p. 749-755 7 p.

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

  107. Published

    Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands

    Tang, N. & Skibsted, Leif Horsfelt, 2017, In: Journal of Agricultural and Food Chemistry. 65, 39, p. 8727-8743 17 p.

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

  108. Published

    Insights into ultrasound-induced starch-lipid complexes to understand physicochemical and nutritional interventions

    Tang, J., Liang, Q., Ren, X., Raza, Husnain & Ma, H., 1 Dec 2022, In: International Journal of Biological Macromolecules. 222, p. 950-960 11 p.

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

  109. Published

    Gastrofysik og smagshåndværk

    Sørensen, S., Brønnum, L., Christensen, M., Rymann, E., Schneider, M. & Mouritsen, Ole G., 2024, Praxis. 456 p.

    Research output: Book/Report › Book › Education

  110. Published

    The Consumption of Amino Acids and Production of Volatile Aroma Compounds by Yarrowia lipolytica in Brewers’ Wort

    Sørensen, Anders Bagger, Petersen, Mikael Agerlin, Garde, A. & Arneborg, Nils, 2022, In: Fermentation. 8, 11, 15 p., 579.

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

  111. Published

    FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans

    Søberg, S., Sandholt, C. H., Z. Jespersen, N., Toft, U., L. Madsen, A., Holstein-Rønsbo, Stephanie, Grevengoed, Trisha Jean, Christensen, Karl Bang, Bredie, Wender, Potthoff, M. J., P. J. Solomon, T., Schéele, Camilla Charlotte Nielsen, Linneberg, Allan René, Jørgensen, T., Pedersen, Oluf Borbye, Hansen, Torben, Gillum, M. P. & Grarup, Niels, 2017, In: Cell Metabolism. 25, 5, p. 1045-1053 9 p.

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

  112. Published

    Science education and public understanding of science via food, cooking and flavour

    Sörensen, P. & Mouritsen, Ole G., 2019, In: International Journal of Gastronomy and Food Science. 15, p. 36-47

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

  113. Published

    Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

    Sun, Y. T. & Ruiz Carrascal, Jorge, 2023, In: International Journal of Gastronomy and Food Science. 33, 10 p., 100748.

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

  114. Published

    Oil-based Z-isomer-rich lycopene: Efficient production in dual-media and stability evaluation

    Sun, Q., Sun, X., Ma, Z., Raza, Husnain, Li, X. & Jin, L., 1 May 2024, In: LWT. 199, 116146.

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

  115. Published

    Highly efficient trans-cis isomerization of lycopene catalyzed by iodine-doped TiO2 nanoparticles

    Sun, Q., Yang, C., Li, J., Aboshora, W., Raza, Husnain & Zhang, L., 2016, In: RSC Advances. 6, 3, p. 1885-1893 9 p.

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

  116. Published

    Lycopene: Heterogeneous Catalytic E/Z Isomerization and In Vitro Bioaccessibility Assessment Using a Diffusion Model

    Sun, Q., Yang, C., Li, J., Raza, Husnain & Zhang, L., 1 Oct 2016, In: Journal of Food Science. 81, 10, p. C2381-C2389

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

  117. Published

    Grønt med umami og velsmag: Håndværk, viden & opskrifter

    Styrbæk, K. & Mouritsen, Ole G., 2020, Gyldendal. 342 p.

    Research output: Book/Report › Book › Communication

  118. 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

  119. 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

  120. Published

    Smag kan forbedre kemopatienters livskvalitet

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

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

  121. Published

    The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements

    Ströhla, L. C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.

    Research output: Book/Report › Ph.D. thesis › Research

  122. Published

    Effect of processing and accelerated storage on the volatile composition and sensory profile of a tomato soup

    Strohla, L. C., Hidangmayum, Krishnachandra Sharma, Waehrens, S. S., Orlien, Vibeke & Petersen, Mikael Agerlin, 2022, In: Food Quality and Safety. 6, 12 p., 024.

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

  123. Published

    Facilitators and barriers of plant-based diets in traditional meat consuming societies

    Steenvoorden, M., Santos, Q. D. & Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 17 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research

  124. Published

    Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

    Steen, Ida, Wæhrens, S. S., Petersen, Mikael Agerlin, Münchow, M. & Bredie, Wender, 2017, In: Food Chemistry. 219, p. 61-68 8 p.

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

  125. Published

    Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters

    Steen, Ida, Münchow, M., Jensen, S., Kjaer, T. W., Waehrens, S. S. & Bredie, Wender, 2023, In: Journal of Sensory Studies. 38, 3, 20 p., e12819.

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

  126. Published

    SENSORY FOUNDATION

    Steen, Ida, 2018, 3 ed. CoffeeMind Press. 42 p.

    Research output: Book/Report › Book › Education

  127. Published

    Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes

    Stedt, K., Steinhagen, S., Trigo, J. P., Kollander, B., Undeland, I., Toth, G. B., Wendin, Karin Maria Elisabet & Pavia, H., 2022, In: Frontiers in Marine Science. 9, 12 p., 991359.

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

  128. Published

    Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr

    Srimahaeak, T., Petersen, Mikael Agerlin, Lillevang, S. K., Jespersen, Lene & Larsen, Nadja, 2022, In: Foods. 11, 12, 18 p., 1776.

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

  129. Published

    PARAFAC2×N: Coupled decomposition of multi-modal data with drift in N modes

    Sorochan Armstrong, M. D., Hinrich, Jesper Løve, de la Mata, A. P. & Harynuk, J. J., 2023, In: Analytica Chimica Acta. 1249, 14 p., 340909.

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

  130. 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

  131. Published

    Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

    Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, In: Trends in Food Science & Technology. 53, p. 49-59 11 p.

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

  132. Published

    Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product–Context Appropriateness among Older Consumers

    Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2022, In: Foods. 11, 20, 13 p., 3228.

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

  133. Published

    Older consumers' attitudes towards food carriers for protein-enrichment

    Song, X., Perez-Cueto, Federico J.A., Bølling Laugesen, S. M., van der Zanden, L. D. T. & Giacalone, D., 2019, In: Appetite. 135, p. 10-19 10 p.

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

  134. Published

    Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

    Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2018, In: Nutrients. 10, 8, 21 p., 1006.

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

  135. Published

    Sensory quality and consumer perception of high pressure processed orange juice and apple juice

    Song, Q., Rune, C. J. B., Thybo, A. K., Clausen, M. P., Orlien, Vibeke & Giacalone, D., 2023, In: LWT. 173, 13 p., 114303.

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

  136. Published

    The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review

    Song, Q., Li, R., Song, X., Clausen, M. P., Orlien, Vibeke & Giacalone, D., 2022, In: Food Research International. 157, 13 p., 111250.

    Research output: Contribution to journal › Review › Research › peer-review

  137. Published

    Caraway essential oil composition and morphology: the role of location and genotype

    Solberg, S. O., Goransson, M., Petersen, Mikael Agerlin, Yndgaard, F. & Jeppson, S., 2016, In: Biochemical Systematics and Ecology. 66, p. 351-357 7 p.

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

  138. Published

    Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies

    Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, A., Bech, L. M., Jensen, M. G. & Risbo, Jens, 2017, In: Food Chemistry. 230, p. 234-240 7 p.

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

  139. 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

  140. 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

  141. Published

    Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes

    Snitkjær, P. & Risbo, Jens, 2019, In: International Journal of Gastronomy and Food Science. 16, p. 1-4 100136.

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

  142. 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

  143. 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

  144. Published

    A forced-choice pictographic method to measure food texture preferences among schoolchildren

    Skouw, S., Chow, Ching Yue, Sørensen, Helle, Bech, A. C., Laureati, M., Olsen, Annemarie & Bredie, Wender, 2023, In: Food Quality and Preference. 105, 11 p., 104783.

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

  145. Published

    A Serious Game Approach to Improve Food Behavior in Families - A Pilot Study

    Skouw, S., Suldrup, A. & Olsen, Annemarie, 2020, In: Nutrients. 12, 5, 15 p., 1415.

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

  146. 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

  147. 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

  148. 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

  149. Published

    Mineral nutrient interaction: improving bioavailability of calcium and iron

    Skibsted, Leif Horsfelt, 2016, In: Food Science and Biotechnology. 25, 5, p. 1233-1241 9 p.

    Research output: Contribution to journal › Review › Research › peer-review

  150. 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

  151. 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

  152. 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

  153. 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

  154. 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

  155. 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

  156. 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

  157. 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

  158. Published

    A rapid GC-FID method for determination of endogenous glutathione in wheat flour

    Skall-Thorkildsen, M. C., Olsen, Karsten & Poojary, Mahesha Manjunatha, 2023, In: Journal of Cereal Science. 111, 7 p., 103680.

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

  159. Published

    The R2R3-MYB transcription factor EVER controls the emission of petunia floral volatiles by regulating epicuticular wax biosynthesis in the petal epidermis

    Skaliter, O., Bednarczyk, D., Shor, E., Shklarman, E., Manasherova, E., Aravena Calvo, Javiera Patricia, Kerzner, S., Cnaany, Alon, Jasinska, W., Masci, T., Dvir, G., Edelbaum, O., Rimon, B., Brotman, Y., Cohen, H. & Vainstein, A., 2024, In: Plant Cell. 36, 1, p. 174-193 20 p.

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

  160. Published

    Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test

    Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 p.

    Research output: Contribution to conference › Poster › Research › peer-review

  161. Published

    An expert system for automated flavour matching - Prioritizer

    Silva, B. S., Tøstesen, M., Petersen, Mikael Agerlin, Bäckman, A. C. & Bro, Rasmus, 2017, In: Flavour and Fragrance Journal. 32, 4, p. 286-293 7 p.

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

  162. Published

    Children’s Self-Reported Reasons for Accepting and Rejecting Foods

    Sick, J., Højer, R. & Olsen, Annemarie, 2019, In: Nutrients. 11, 10, 14 p., 2455.

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

  163. Published

    Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children

    Sick, J., Hartmann, A. L. & Frøst, Michael Bom, 2024, In: Food Quality and Preference. 114, 12 p., 105094.

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

  164. Published

    Selection of potential aptamers for specific growth stage detection of: Yersinia enterocolitica

    Shoaib, M., Shehzad, A., Mukama, O., Raza, Husnain, Niazi, S., Khan, I. M., Ali, B., Akhtar, W. & Wang, Z., 30 Jun 2020, In: RSC Advances. 10, 41, p. 24743-24752 10 p.

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

  165. Published

    Inulin: Properties, health benefits and food applications

    Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, Husnain, Sharif, H. R., Shakeel, A., Ansari, A. & Niazi, S., 20 Aug 2016, In: Carbohydrate Polymers. 147, p. 444-454 11 p.

    Research output: Contribution to journal › Review › Research › peer-review

  166. Published

    A comprehensive review on the prevalence, pathogenesis and detection of: Yersinia enterocolitica

    Shoaib, M., Shehzad, A., Raza, Husnain, Niazi, S., Khan, I. M., Akhtar, W., Safdar, W. & Wang, Z., 2019, In: RSC Advances. 9, 70, p. 41010-41021 12 p.

    Research output: Contribution to journal › Review › Research › peer-review

  167. Published

    Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

    Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, F. P. & Ipsen, Richard, 2021, In: Food Chemistry. 340, 10 p., 128152.

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

  168. Published

    Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.

    Shetty, R., Petersen, F. R., Podduturi, Raju, Molina, G. E. S., Wätjen, A. P., Madsen, S. K., Zioga, E., Øzmerih, S., Hobley, T. J. & Bang-Berthelsen, C. H., 2023, In: LWT. 182, 10 p., 114911.

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

  169. 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

  170. Published

    Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch

    Sharif, H. R., Abbas, S., Majeed, H., Safdar, W., Shamoon, M., Khan, M. A., Shoaib, M., Raza, Husnain & Haider, J., 1 Sep 2017, In: Journal of Food Science and Technology. 54, 10, p. 3358-3365 8 p.

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

  171. Published

    Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

    Sharan, Siddharth, Zotzel, J., Stadtmüller, J., Bonerz, D., Aschoff, J., Olsen, Karsten, Rinnan, Åsmund, Saint-Eve, A., Maillard, M. N. & Orlien, Vibeke, 2022, In: Innovative Food Science and Emerging Technologies. 81, 14 p., 103142.

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

  172. Published

    Two statistical tools for assessing functionality and protein characteristics of different fava bean (Vicia faba l.) ingredients

    Sharan, Siddharth, Zotzel, J., Stadtmüller, J., Bonerz, D., Aschoff, J., Saint-Eve, A., Maillard, M. N., Olsen, Karsten, Rinnan, Åsmund & Orlien, Vibeke, 2021, In: Foods. 10, 10, 11 p., 2489.

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

  173. Published

    Addition of enzymes to improve sensory quality of composite wheat–cassava bread

    Serventi, L., Jensen, S., Skibsted, Leif Horsfelt & Kidmose, U., 2016, In: European Food Research and Technology. 242, 8, p. 1245-1252 8 p.

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

  174. Published

    Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time

    Serventi, L., Skibsted, Leif Horsfelt & Kidmose, U., 2020, In: European Food Research and Technology. 246, 1, p. 23-32 10 p.

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

  175. Published

    Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread

    Serventi, L., Skibsted, Leif Horsfelt & Kidmose, U., 2016, In: European Food Research and Technology. 242, 10, p. 1663-1672 10 p.

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

  176. Published

    The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

    Senftleber, N. K., Pedersen, K. S., Schnoor Jørgensen, C., Pedersen, H., Bjerg Christensen, M. M., Kabel Madsen, E., Andersen, K., Jørsboe, E., Gillum, M. P., Frøst, Michael Bom, Hansen, Torben & Jørgensen, M. E., 2023, In: International Journal of Circumpolar Health. 82, 1, 10 p., 2178067.

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

  177. Published

    Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health

    Scurachio, R. S., Mattiucci, F., Santos, W. G., Skibsted, Leif Horsfelt & Cardoso, D. R., 2016, In: Journal of Photochemistry and Photobiology, B: Biology. 163, p. 277-283 7 p.

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

  178. Published

    Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

    Schouteten, J. J., Gellynck, X., De Bourdeaudhuij, I., Sas, B., Bredie, Wender, Perez-Cueto, Federico J.A. & De Steur, H., 2017, In: Food Research International. 93, p. 33-42 10 p.

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

  179. 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

  180. Published

    Shift-invariant tri-linearity—A new model for resolving untargeted gas chromatography coupled mass spectrometry data

    Schneide, Paul-Albert, Bro, Rasmus & Gallagher, N. B., 2023, In: Journal of Chemometrics. 37, 8, 20 p., e3501.

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

  181. Published

    Gastrophysical and chemical characterization of structural changes in cooked squid mantle

    Schmidt, C. V., Plankensteiner, L., Clausen, M. P., Walhter, A. R., Kirkensgaard, Jacob Judas Kain, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Journal of Food Science. 86, 11, p. 4811-4827

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

  182. Published

    Umami taste as a driver for sustainable eating

    Schmidt, C. V. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 187-203 17 p.

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

  183. Published

    Umami potential of fermented beverages: Sake, wine, champagne, and beer

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Food Chemistry. 360, 10 p., 128971.

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

  184. Published

    The solution to sustainable eating is not a one-way street

    Schmidt, C. V. & Mouritsen, Ole G., 2020, In: Frontiers in Psychology. 11, 4 p., 531.

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

  185. Published

    Umami synergy as the scientific principle behind taste-pairing champagne and oysters

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2020, In: Scientific Reports. 10, 12 p., 20077.

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

  186. Published

    Umami-potentiale af danske østers og blæksprutter

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 1, p. 16-19 4 p.

    Research output: Contribution to journal › Journal article › Research

  187. Published

    Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods

    Schmidt, C. V., Raza, Husnain, Olsen, Karsten & Mouritsen, Ole G., Jun 2024, In: International Journal of Gastronomy and Food Science. 36, 100944.

    Research output: Contribution to journal › Review › Research › peer-review

  188. 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

  189. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In: International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

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

  190. Published

    Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

    Schmidt, C. V. & Mouritsen, Ole G., 2022, In: Foods. 11, 17, 21 p., 2559.

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

  191. Published

    Umami-potentiale af fermenterede drikkevarer

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.

    Research output: Contribution to journal › Journal article › Research

  192. 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

  193. Published

    Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages

    Schmidt, C. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 p.

    Research output: Book/Report › Ph.D. thesis › Research

  194. Published

    Umami potential of Nordic squid (Loligo forbesii)

    Schmidt, C. V., Poojary, Mahesha Manjunatha, Mouritsen, Ole G. & Olsen, Karsten, 2020, In: International Journal of Gastronomy and Food Science. 22, 10 p., 100275.

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

  195. Published

    Physical State of β-Carotene at High Concentrations in a Solid Triglyceride Matrix

    Schjoerring-Thyssen, J., Olsen, Karsten, Koehler, K., Jouenne, E., Larsen, F. H. & Andersen, Mogens Larsen, 2020, In: European Journal of Lipid Science and Technology. 122, 2, 10 p., 1900250.

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

  196. Published

    Morphology and Structure of Solid Lipid Nanoparticles Loaded with High Concentrations of β-Carotene

    Schjoerring-Thyssen, J., Olsen, Karsten, Koehler, K., Jouenne, E., Rousseau, D. & Andersen, Mogens Larsen, 2019, In: Journal of Agricultural and Food Chemistry. 67, 44, p. 12273-12282 10 p.

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

  197. Published

    Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis-trans Isomerization in Medium-Chain Triglyceride Oil

    Schjoerring-Thyssen, J., Zhang, W., Olsen, Karsten, Koehler, K., Jouenne, E. & Andersen, Mogens Larsen, 2020, In: Journal of Agricultural and Food Chemistry. 68, 3, p. 845-855

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

  198. Published

    Environmental impact of meal service catering for dependent senior citizens in Danish municipalities

    Saxe, H., Jensen, Jørgen Dejgård, Laugesen, S. M. B. & Bredie, Wender, 2019, In: International Journal of Life Cycle Assessment. 24, 4, p. 654-666 13 p.

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

  199. Published

    How to Obtain Forty Percent Less Environmental Impact by Healthy, Protein-Optimized Snacks for Older Adults

    Saxe, H., Okkels, S. L. & Jensen, Jørgen Dejgård, 2017, In: International Journal of Environmental Research and Public Health. 14, 12, 21 p., 1514.

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

  200. Published

    Diet as a Healthy and Cost-Effective Instrument in Environmental Protection

    Saxe, H., 2019, Encyclopedia of Environmental Health. Nriagu, J. (ed.). 2. ed. Elsevier, p. 94-107 14 p.

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

  201. Published

    When are "Dish of the Day" nudges most effective to increase vegetable selection?

    Saulais, L., Massey, C., Perez-Cueto, Federico J.A., Appleton, K. M., Dinnella, C., Monteleone, E., Depezay, L., Hartwell, H. & Giboreau, A., 2019, In: Food Policy. 85, p. 15-27

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

  202. 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. 1-10

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

  203. 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

  204. Published

    Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

    Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, In: Foods. 10, 1, 13 p., 8.

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

  205. Published

    Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking

    Rune, C. J. B., Münchow, M., Perez-Cueto, Federico J.A. & Giacalone, D., 2022, In: International Journal of Gastronomy and Food Science. 30, 11 p., 100591.

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

  206. Published

    Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer

    Rune, C. J. B., Münchow, M. & Perez-Cueto, Federico J.A., 2021, In: Beverages. 7, 2, 15 p., 40.

    Research output: Contribution to journal › Review › Research › peer-review

  207. Published

    Sous-vide cooking of meat: a Maillarized approach

    Ruiz Carrascal, Jorge, Roldán, M., Refolio, F., Pérez-Palacios, T. & Antequera, T., 2019, In: International Journal of Gastronomy and Food Science. 16, p. 1-5 100138.

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

  208. Published

    Cured foods: health effects

    Ruiz Carrascal, Jorge, 2016, Encyclopedia of food and health. Caballero, B., Finglas, P. & Toldrá, F. (eds.). Elsevier, p. 338-342 5 p.

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

  209. Published

    Spanish dry-cured hams and fermented sausages

    Ruiz Carrascal, Jorge, Pagán, M., García-Segovia, P. & Martinez-Monzó, J., 2016, Mediterranean foods: Composition and Processing. M.S. Cruz, R. & C. Vieira, M. (eds.). CRC Press, p. 141-170 30 p.

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

  210. Published

    Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children's performance in school

    Rosander, U., Rumpunen, K., Olsson, V., Astrom, M., Rosander, P. & Wendin, Karin Maria Elisabet, 2017, In: Food & Nutrition Research. 61, 1, 8 p., 1409063.

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

  211. Published

    Negative pressure cavitation extraction: a novel method for extraction of food bioactive compounds from plant materials

    Roohinejad, S., Koubaa, M., Barba Orellana, F. J., Greiner, R., Orlien, Vibeke & Lebovka, N. I., 2016, In: Trends in Food Science & Technology. 52, p. 98-108 11 p.

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

  212. Published

    From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

    Rognså , G. H., Rathe, M., Petersen, Mikael Agerlin, Misje, K., Brüggemann, D. A., Hersleth, M., Sivertsvik, M. & Risbo, Jens, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 75-87 13 p.

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

  213. Published

    From wine to wine reduction: Sensory and chemical aspects

    Rognså , G. H., Rathe, M., Petersen, Mikael Agerlin, Misje, K., Hersleth, M., Sivertsvik, M. & Risbo, Jens, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 62-74 13 p.

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

  214. Published

    An AO-ADMM Approach to Constraining PARAFAC2 on All Modes

    Roald, M., Schenker, C., Calhoun, V. D., Adali, T., Bro, Rasmus, Cohen, J. E. & Acar, E., 2022, In: SIAM Journal on Mathematics of Data Science. 4, 3, p. 1191-1222

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

  215. Published

    Multiway Decomposition Followed by Reconvolution of Fluorescence Time Decay Data

    Risum, Anne Bech, Hinrich, Jesper Løve & Rinnan, Åsmund, 2023, In: Analytical Chemistry. 95, 51, p. 18697-18708 12 p.

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

  216. Published

    Comparison of sensory-specific satiety between normal weight and overweight children

    Rischel, H. E., Nielsen, L. A., Gamborg, Michael Orland, Møller, P. & Holm, Jens-Christian, 2016, In: Appetite. 107, p. 486-493 8 p.

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

  217. Published

    The application of Partial Least Squares Regression for verification of product differences and important variables in consumer-based CATA profiles

    Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2014.

    Research output: Contribution to conference › Poster › Research

  218. Published

    The application of partial least squares regression for verification of product differences and important variables in consumer-based CATA profiles

    Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2014.

    Research output: Contribution to conference › Poster › Research

  219. Published

    Social media and food consumer behavior: A systematic review

    Rini, L., Schouteten, J. J., Faber, Ilona, Frøst, Michael Bom, Perez-Cueto, Federico J.A. & De Steur, H., 2024, In: Trends in Food Science and Technology. 143, 12 p., 104290.

    Research output: Contribution to journal › Review › Research › peer-review

  220. Published

    Identifying the Key Success Factors of Plant-Based Food Brands in Europe

    Rini, L., Schouteten, J. J., Faber, Ilona, Bechtold, K., Perez-Cueto, Federico J.A., Gellynck, X. & De Steur, H., 2023, In: Sustainability (Switzerland). 15, 1, 15 p., 306.

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

  221. Published

    The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

    Rini, L., Bayudan, S., Faber, Ilona, Schouteten, J. J., Perez-Cueto, F. J. A., Bechtold, K., Gellynck, X., Frøst, Michael Bom & De Steur, H., 2024, In: Food Quality and Preference. 113, 10 p., 105059.

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

  222. Published

    An investigation into food choices among 5–12 years children in relation to sensory, nutritional, and healthy product cues

    Rigo, Manuela, Mohebbi, M., Keast, R., Harrison, P., Kelly, M., Olsen, Annemarie, Bredie, Wender & Russell, C. G., 2023, In: Food Quality and Preference. 111, 11 p., 104990.

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

  223. Published

    Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients

    Riantiningtyas, Reisya Rizki, Valenti, A., Dougkas, A., Bredie, Wender, Kwiecien, C., Bruyas, A., Giboreau, A. & Carrouel, F., 2023, In: Supportive Care in Cancer. 31, 12, 10 p., 627.

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

  224. Published

    3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

    Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, In: Food Research International. 147, 10 p., 110517.

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

  225. Published

    Investigating oral somatosensory perception and oral symptoms of head and neck cancer patients: insights on eating behaviour

    Riantiningtyas, Reisya Rizki, Dougkas, A., Bredie, Wender, Kwiecien, C., Bruyas, A., Philouze, P., Giboreau, A. & Carrouel, F., 2024, In: Supportive Care in Cancer. 32, 5, 10 p., 320.

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

  226. Published

    Oral-somatosensory alterations in head and neck cancer patients and food intake

    Riantiningtyas, Reisya Rizki, Giboreau, A., Bruyas, A., Dougkas, A., Kwiecien, C., Carrouel, F., Pouyet, V. & Bredie, Wender, 2022, In: Current Developments in Nutrition. 6, Suppl.1 , p. 252 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  227. Published

    Oral Somatosensory Alterations in Head and Neck Cancer Patients: An Overview of the Evidence and Causes

    Riantiningtyas, Reisya Rizki, Carrouel, F., Bruyas, A., Bredie, Wender, Kwiecien, C., Giboreau, A. & Dougkas, A., 2023, In: Cancers. 15, 3, 14 p., 718.

    Research output: Contribution to journal › Review › Research › peer-review

  228. Published

    Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

    Reipurth, M. F. S., Hørby, L., Gregersen, C. G., Bonke, A. & Perez-Cueto, Federico J.A., 2019, In: Food Quality and Preference. 73, p. 288-292

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

  229. 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

  230. Published

    Photo Analysis for Characterizing Food-Related Behavior and Photo Elicitation to Set-Up a Mixed Reality Environment for Social Eating Among Older Adults Living at Home

    Reinbach, Helene Christine, Bjørner, T., Skov, T. & Korsgaard, D., 2022, HCI International 2022 – Late Breaking Papers: HCI for Health, Well-being, Universal Access and Healthy Aging. Duffy, V. G., Gao, Q., Zhou, J., Antona, M. & Stephanidis, C. (eds.). Springer, p. 510-523 14 p. (Lecture Notes In Computer Science, Vol. 13521).

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

  231. Published

    Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products

    Rehman, A., Qunyi, T., Sharif, H. R., Korma, S. A., Karim, A., Manzoor, M. F., Mehmood, A., Iqbal, M. W., Raza, Husnain, Ali, A. & Mehmood, T., 25 Dec 2021, In: Carbohydrate Polymer Technologies and Applications. 2, 100082.

    Research output: Contribution to journal › Review › Research › peer-review

  232. Published

    Interaction between calcium and casein hydrolysates: Stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes

    Recio, R. T., Guerra, N. P., Torrado, A. & Skibsted, Leif Horsfelt, 2019, In: International Dairy Journal. 88, p. 25-33

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

  233. Published

    Efectos del molino de bolas en las propiedades fisicoquímicas, térmicas y funcionales del polvo de garbanzo (Cicer arietinum L.) extruido

    Raza, Husnain, Ameer, K., Zaaboul, F., Sharif, H. R., Ali, B., Shoaib, M., Akhtar, W. & Zhang, L., 1 Jan 2019, In: CYTA - Journal of Food. 17, 1, p. 563-573 11 p.

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

  234. Published

    Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

    Raza, Husnain, Zhou, Q., Cheng, K. W., He, J. & Wang, M., 2024, In: Food Chemistry. 445, 14 p., 138785.

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

  235. Published

    A review of green methods used in starch-polyphenol interactions: physicochemical and digestion aspects

    Raza, Husnain, Xu, H., Zhou, Q., He, J., Zhu, B., Li, S. & Wang, M., 2023, In: Food & Function. 14, 18, p. 8071-8100

    Research output: Contribution to journal › Review › Research › peer-review

  236. Published

    Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes

    Raza, Husnain, Liang, Q., Ameer, K., Ma, H. & Ren, X., Mar 2022, In: Ultrasonics Sonochemistry. 84, 105978.

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

  237. Published

    Effects of intensification of vaporization by decompression to the vacuum (Ivdv) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (cicer arietinum l.) powder

    Raza, Husnain, Ameer, K., Zaaboul, F., Shoaib, M., Pasha, I., Nadeem, M., Ren, X. & Zhang, L., 2021, In: Food Science and Technology (Brazil). 41, 3, p. 669-677 9 p.

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

  238. Published

    Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound

    Raza, Husnain, Ameer, K., Ren, X., Liang, Q., Chen, X., Chen, H. & Ma, H., 1 Dec 2021, In: Food Chemistry. 364, 130392.

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

  239. Published

    Effect of chickpeas (Cicer arietinum) germination under minerals stress on the content of isoflavones and functional properties

    Raza, Husnain, Sharif, H. R., Zaaboul, F., Shoaib, M., Aboshora, W., Ali, B. & Zhang, L., Mar 2020, In: Pakistan Journal of Agricultural Sciences. 57, 2, p. 591-598 8 p.

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

  240. Published

    Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.)

    Raza, Husnain, Ameer, K., Zaaboul, F., Shoaib, M., Zhao, C. C., Ali, B., Shahzad, M. T., Abid, M., Ren, X. & Zhang, L., 2022, In: Food Science and Technology (Brazil). 42, e61020.

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

  241. Published

    Who is winning? A comparison of humans versus computers for calibration model building

    Rasmussen, Morten Arendt, Rinnan, Åsmund, Risum, Anne Bech & Bro, Rasmus, 2021, In: Journal of Chemometrics. 35, 12, 6 p., 3378.

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

  242. Published

    The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality

    Ranjitkar, S., Karlsson, A. H., Petersen, Mikael Agerlin, Bredie, Wender, Petersen, J. S. & Engberg, R. M., 2016, In: British Poultry Science. 57, 1, p. 93-104 12 p.

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

  243. Published

    Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation

    Raharjo, S., Purwandari, F. A., Hastuti, P. & Olsen, Karsten, 2019, In: Journal of Food Science. 84, 7, p. 1712-1720

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

  244. Published

    Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics

    Quelal-Vásconez, M. A., Macchioni, R., Livi, G., Pérez-Esteve, É., Lerma-García, M. J., Talens, P., Barat, J. M., Petersen, Mikael Agerlin & Bro, Rasmus, 2022, In: Food Chemistry. 389, 7 p., 133074.

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

  245. 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

  246. 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

  247. Published

    Alkaline earth metal ion coordination increases the radical scavenging efficiency of kaempferol

    Qian, L., Lu, Y., Xu, Y., Yang, Z., Yang, J., Zhou, Y., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2020, In: RSC Advances. 10, 50, p. 30035-30047 13 p.

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

  248. Published

    Seaweeds in mythology, folklore, poetry, and life

    Pérez-Lloréns, J. L., Mouritsen, Ole G., Rhatigan, P., Cornish, M. L. & Critchley, A. T., 2020, In: Journal of Applied Phycology. 32, 5, p. 3157-3182 26 p.

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

  249. Published

    Saved by seaweeds (II): Traditional knowledge, home remedies medicine, surgery, and pharmacopoeia

    Pérez-Lloréns, J. L., Critchley, A. T., Cornish, M. L. & Mouritsen, Ole G., 2023, In: Journal of Applied Phycology. 35, p. 2049–2068 20 p.

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

  250. Published

    Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

    Pälchen, K. S., Bredie, Wender, Duijsens, D., Castillo, A. I. A., Hendrickx, M., Van Loey, A., Raben, Anne & Grauwet, T., 2022, In: Food Research International. 157, 13 p., 111245.

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

  251. Published

    Garden Smellscape–Experiences of Plant Scents in a Nature-Based Intervention

    Pálsdóttir, A. M., Spendrup, S., Mårtensson, L. & Wendin, Karin Maria Elisabet, 2021, In: Frontiers in Psychology. 12, 10 p., 667957.

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

  252. Published

    An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: energy and economic cost implications

    Puértolas, E., Koubaa, M. & Barba Orellana, F. J., 2016, In: Food Research International. 80, p. 19-26 8 p.

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

  253. Published

    Sensory Characterization and Emotional Response of Ultrasound-assisted Cold Brew Coffee

    Putro, Andika Wicaksono, Priohusodo, H., Thania, J. & Fibri, D. L. N., 2022.

    Research output: Contribution to conference › Poster › Research

  254. Published

    Accelerating jackknife resampling for the Canonical Polyadic Decomposition

    Psarras, C., Karlsson, L., Bro, Rasmus & Bientinesi, P., 2022, In: Frontiers in Applied Mathematics and Statistics. 8, 11 p., 830270.

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

  255. Published

    Algorithm 1026: Concurrent Alternating Least Squares for Multiple Simultaneous Canonical Polyadic Decompositions

    Psarras, C., Karlsson, L., Bro, Rasmus & Bientinesi, P., 2022, In: ACM Transactions on Mathematical Software. 48, 3, 20 p., 34.

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

  256. Published

    What are we eating? Consumer information requirement within a workplace canteen

    Price, S., Viglia, G., Hartwell, H., Hemingway, A., Chapleo, C., Appleton, K., Saulais, L., Mavridis, I. & Perez-Cueto, Federico J.A., 2016, In: Food Quality and Preference. 53, p. 39-46 8 p.

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

  257. Published

    Reasons for consuming in a workplace canteen, factors affecting meal choice, and the perceived value of additional information on workplace canteen meals

    Price, S., Appleton, K. M., Bray, J., Giboreau , A., Perez-Cueto, Federico J.A., Mavridis, I., Ronge, M. & Hartwell, H., 2016, In: Nutrition Society. Proceedings. 75, OCE3, 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research

  258. Published

    Important information for the selection of workplace canteen meals: a consumer segmentation study

    Price, S., Appleton, K. M., Bray, J., Giboreau , A., Perez-Cueto, Federico J.A., Mavridis, I., Ronge, M. & Hartwell, H., 2016, In: Nutrition Society. Proceedings. 75, OCE3, 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research

  259. Published

    Prediction of skin quality properties by different multivariate image analysis methodologies

    Prats-Montalbán, J. M., Ferrer, A., Bro, Rasmus & Hancewicz, T., 2009, In: Chemometrics and Intelligent Laboratory Systems. 96, 1, p. 6-13

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

  260. Published

    Short-term effects of dietary advanced glycation end products in rats

    Poulsen, M. W., Andersen, J. M., Hedegaard, R. S. V., Madsen, A. N., Krath, B. N., Monosik, R., Bak, M. J., Nielsen, J., Holst, Birgitte, Skibsted, Leif Horsfelt, Larsen, L. H. & Dragsted, Lars Ove, 2016, In: British Journal of Nutrition. 115, 4, p. 629-636 8 p.

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

  261. Published

    Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

    Poojary, Mahesha Manjunatha, Orlien, Vibeke, Passamonti, P. & Olsen, Karsten, 2017, In: Food Chemistry. 234, p. 236-244 9 p.

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

  262. Published

    Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms

    Poojary, Mahesha Manjunatha, Orlien, Vibeke, Passamonti, P. & Olsen, Karsten, 2017, In: Journal of Food Composition and Analysis. 63, p. 171-183 13 p.

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

  263. Published

    Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds

    Poojary, Mahesha Manjunatha, Orlien, Vibeke & Olsen, Karsten, 2019, In: Journal of Applied Phycology. 31, 6, p. 3925-3939 15 p.

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

  264. Published

    Application of pulsed electric field treatment for food waste recovery operations

    Poojary, Mahesha Manjunatha, Roohinejad, S., Barba, F. J., Koubaa, M., Puértolas, E., Jambrak, A. R., Greiner, R. & Oey, I., 2017, Handbook of Electroporation. Miklavcic, D. (ed.). Springer, Vol. 4. p. 2573-2590 18 p.

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

  265. Published

    Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices

    Poojary, Mahesha Manjunatha, Zhang, W., Greco, I., De Gobba, Cristian, Olsen, Karsten & Lund, Marianne N., 2020, In: Journal of Chromatography A. 1615, 10 p., 460767.

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

  266. 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

  267. Published

    Oxidative deterioration of pork during superchilling storage

    Pomponio, L. & Ruiz Carrascal, Jorge, 2017, In: Journal of the Science of Food and Agriculture. 97, 15, p. 5211-5215 5 p.

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

  268. 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

  269. Published

    Characterization and finding the origin of off-flavor compounds in Nile tilapia cultured in net cages in hydroelectric reservoirs, São Paulo State, Brazil

    Podduturi, Raju, da Silva David, G., da Silva, R. J., Hyldig, G., Jørgensen, Niels O. G. & Petersen, Mikael Agerlin, 2023, In: Food Research International. 173, 15 p., 113375.

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

  270. Published

    Potential contribution of fish feed and phytoplankton to the content of volatile terpenes in cultured Pangasius (Pangasianodon hypophthalmus) and Tilapia (Oreochromis niloticus)

    Podduturi, Raju, Petersen, Mikael Agerlin, Mahmud, S., Rahman, M. M. & Jørgensen, Niels O. G., 2017, In: Journal of Agricultural and Food Chemistry. 65, 18, p. 3730-3736 7 p.

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

  271. Published

    Geosmin fluctuations and potential hotspots for elevated levels in recirculated aquaculture system (RAS): a case study from pikeperch (Stizostedion lucioperca) production in Denmark

    Podduturi, Raju, Petersen, Mikael Agerlin, Vestergaard, M. & Jørgensen, Niels O. G., 1 Jan 2020, In: Aquaculture. 514, p. 1-8 734501.

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

  272. Published

    Case study on depuration of RAS-produced pikeperch (Sander lucioperca) for removal of geosmin and other volatile organic compounds (VOCs) and its impact on sensory quality

    Podduturi, Raju, Petersen, Mikael Agerlin, Vestergaard, M., Hyldig, G. & Jørgensen, Niels O. G., 2021, In: Aquaculture. 530, 9 p., 735754.

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

  273. Published

    Does Pseudomonas produce terpenes? Characterization of terpene synthases from Pseudomonas

    Podduturi, Raju, Hennessy, Rosanna Catherine, Petersen, Mikael Agerlin, Stougaard, P. & Jørgensen, Niels O. G., 2018.

    Research output: Contribution to conference › Poster › Research › peer-review

  274. Accepted/In press

    Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs

    Plechatá, Adéla, Hielkema, Marijke Hiltje, Merkl, L. M., Makransky, Guido & Frøst, Michael Bom, 2024, (Accepted/In press) In: Environmental Communication.

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

  275. Published

    Why just Experience the Future when you can Change it: Virtual Reality can Increase Pro-Environmental Food Choices through Self-Efficacy

    Plechatá, Adéla, Morton, Thomas, Perez-Cueto, Federico J.A. & Makransky, Guido, 7 Nov 2022, In: Technology, Mind and Behavior. 3, 4, 26 p.

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

  276. Published

    A randomized trial testing the effectiveness of virtual reality as a tool for pro-environmental dietary change

    Plechatá, Adéla, Morton, Thomas, Perez-Cueto, Federico J.A. & Makransky, Guido, Aug 2022, In: Scientific Reports. 12, 14315, 11 p., 14315.

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

  277. Published

    Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviour

    Plechatá, Adéla, Hielkema, Marijke Hiltje, Merkl, L., Makransky, Guido & Frøst, Michael Bom, 2022, Research Square-Preprint, 28 p.

    Research output: Working paper › Preprint

  278. Published

    Virtual Reality Intervention Reduces Dietary Footprint: Implications for Environmental Communication in the Metaverse

    Plechatá, Adéla, Morton, Thomas, Perez-Cueto, Federico J.A. & Makransky, Guido, 2022, PsyArXiv, 41 p.

    Research output: Working paper › Preprint

  279. Published

    Effects of changing from a diet with saturated fat to a diet with n-6 polyunsaturated fat on the serum metabolome in relation to cardiovascular disease risk factors

    Pigsborg, Kristina, Gürdeniz, G., Rangel-Huerta, O. D., Holven, K. B., Dragsted, Lars Ove & Ulven, S. M., 2022, In: European Journal of Nutrition. 61, 4, p. 2079-2089 11 p.

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

  280. Published

    Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS

    Pico, J., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2017, In: Journal of Cereal Science. 76, p. 280-288 9 p.

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

  281. 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

  282. Published

    Differential effects of cryo-concentration on volatiles in apple juice

    Petersen, Mikael Agerlin, Nygaard Kristensen, P., Odorico Gormsen, S. M., Fangel Juda, M. & Toldam-Andersen, Torben, 2021, Proceedings of the 16th Weurman Flavour Research Symposium. 4 p.

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

  283. Published

    How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

    Perez-Cueto, Federico J.A., Rini, L., Faber, Ilona, Rasmussen, Morten Arendt, Bechtold, K. B., Schouteten, J. J. & De Steur, H., 2022, In: International Journal of Gastronomy and Food Science. 29, 6 p., 100587.

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

  284. Published

    Sustainability, health and consumer insights for plant-based food innovation

    Perez-Cueto, Federico J.A., 2020, In: International Journal of Food Design. 5, 1-2, p. 139-148

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

  285. Published

    Nudging plant-based meals through the menu

    Perez-Cueto, Federico J.A., 2021, In: International Journal of Gastronomy and Food Science. 24, 5 p., 100346.

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

  286. Published

    The Multifaceted Dimensions of Food Choice and Nutrition

    Perez-Cueto, Federico J.A. & Olsen, Annemarie, 2020, In: Nutrients. 12, 2, 3 p., 502.

    Research output: Contribution to journal › Editorial › Research › peer-review

  287. Published

    An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019

    Perez-Cueto, Federico J.A., 2019, In: Nutrients. 11, 10, 17 p., 2398.

    Research output: Contribution to journal › Review › Research › peer-review

  288. 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

  289. 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

  290. Published

    Danish adolescents like their vegetables fresh rather than frozen or canned

    Perez-Cueto, Federico J.A., dos Santos, Q., Lange, Belinda, Dinnella, C., Monteleone, E., Giboreau, A., Saulais, L., Depezay, L., Hartwell, H. & Appleton, K. M., 2017, In: International Journal of Gastronomy and Food Science. 9, p. 29-33 5 p.

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

  291. Published

    Emerging biometric methodologies for human behaviour measurement in applied sensory and consumer science

    Peng-Li, D., Wang, Qian Janice & Byrne, D. V., 2023, Digital Sensory Science: Applications in New Product Development. Lawlor, J. B., Labbe, D. & McEwan, J. A. (eds.). Elsevier, p. 157-190 34 p.

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

  292. Published

    Preparation of Sesaminol from Sesaminol Triglucoside by β-Glucosidase and Cellulase Hydrolysis

    Peng, Z., Xu, Y., Meng, Q., Raza, Husnain, Zhao, X., Liu, B. & Dong, C., 1 Jun 2016, In: JAOCS, Journal of the American Oil Chemists' Society. 93, 6, p. 765-772 8 p.

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

  293. 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

  294. Published

    Creative Tastebuds 2021

    Pedersen, S. H., Schneider, M., Frøst, Michael Bom & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 113-117 5 p.

    Research output: Contribution to journal › Editorial › Research

  295. Published

    Creative Tastebuds 2020

    Pedersen, S. H., Frøst, Michael Bom & Mouritsen, Ole G., 2020, In: International Journal of Food Design. 5, 1-2, p. 3-8 6 p.

    Research output: Contribution to journal › Editorial › Research › peer-review

  296. Published

    A multivariate perspective on the stability of oat-based drinks assessed by spectroscopy

    Patra, Tiffany, Olsen, Karsten & Rinnan, Åsmund, 2022, In: Food Hydrocolloids. 131, 12 p., 107831.

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

  297. Published

    The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation

    Patra, Tiffany, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.

    Research output: Book/Report › Ph.D. thesis › Research

  298. Published

    The physical stability of plant-based drinks and the analysis methods thereof

    Patra, Tiffany, Rinnan, Åsmund & Olsen, Karsten, 2021, In: Food Hydrocolloids. 118, 14 p., 106770.

    Research output: Contribution to journal › Review › Research › peer-review

  299. Published

    The physicochemical stability of oat-based drinks

    Patra, Tiffany, Axel, C., Rinnan, Åsmund & Olsen, Karsten, 2022, In: Journal of Cereal Science. 104, 7 p., 103422.

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

  300. 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

  301. Published

    Direct Measurement of Organic Micropollutants in Water and Wastewater Using Fluorescence Spectroscopy

    Paradina-Fernández, L., Wünsch, U., Bro, Rasmus & Murphy, K., 2023, In: ACS ES and T Water. 3, 12, p. 3905-3915

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

  302. Published

    An application of the theory of planned behaviour to predict intention to consume plant-based yogurt alternatives

    Pandey, S., Ritz, C. & Perez-Cueto, Federico J.A., 2021, In: Foods. 10, 1, 13 p., 148.

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

  303. Published

    Factors influencing consumers' food waste reduction behaviour at university canteens

    Pandey, Sujita, Budhathoki, M., Perez-Cueto, Federico J.A. & Thomsen, Marianne, 2023, In: Food Quality and Preference. 111, 13 p., 104991.

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

  304. Published

    Consumers’ willingness to buy meat and seafood products close to the expiry date: an exploratory study from Denmark

    Pandey, Sujita, Bohl, A., Favari, V., Mora, P., Phuyal, S., Sojková, E., Budhathoki, M. & Thomsen, Marianne, 2024, In: Frontiers in Nutrition. 11, 10 p., 1371634.

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

  305. Published

    Who Buys Surplus Meals? An Exploratory Survey in Danish Canteens

    Pandey, Sujita, Budhathoki, M., Feng, K., Thomsen, Marianne & Reinbach, Helene Christine, 2023, In: Foods. 12, 5, 20 p., 1035.

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

  306. Published

    Nudging Toward Sustainable Food Consumption at University Canteens: A Systematic Review and Meta-analysis

    Pandey, Sujita, Olsen, Annemarie, Perez-Cueto, Federico J.A. & Thomsen, Marianne, 2023, In: Journal of Nutrition Education and Behavior. 55, 12, p. 894-904

    Research output: Contribution to journal › Review › Research › peer-review

  307. Published

    Retention of Iron and Copper during Mashing of Roasted Malts

    Pagenstecher, M., Maia, C. & Andersen, Mogens Larsen, 2021, In: Journal of the American Society of Brewing Chemists. 79, 2, p. 138-144 7 p.

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

  308. Published

    Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation

    Paganelli, M. O., Grossi, A. B., Dores-Silva, P. R., Borges, J. C., Cardoso, D. R. & Skibsted, Leif Horsfelt, 2016, In: Food Chemistry. 210, p. 491-499 9 p.

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

  309. Published

    Leveraging Neglected and Underutilized Plant, Fungi, and Animal Species for More Nutrition Sensitive and Sustainable Food Systems

    Padulosi, S., Cawthorn, D. M., Meldrum, G., Flore, R., Halloran, A. & Mattei, F., 2019, Encyclopedia of Food Security and Sustainability. Ferranti, P., Berry, E. M. & Anderson, J. R. (eds.). Elsevier, Vol. 3. p. 361-370 10 p. (Reference Module in Food Science).

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

  310. Published

    Potential Energy and Environmental Footprint Savings from Reducing Food Loss and Waste in Europe: A Scenario-Based Multiregional Input-Output Analysis

    Osei-Owusu, A. K., Read, Q. D. & Thomsen, Marianne, 2023, In: Environmental Science & Technology. 57, 43, p. 16296-16308 13 p.

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

  311. Published

    Processing Effects on Protein Structure and Physicochemical Properties

    Orlien, Vibeke & Rinnan, Åsmund, 2022, In: Foods. 11, 11, 4 p., 1607.

    Research output: Contribution to journal › Editorial › Research

  312. Published

    Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products

    Orlien, Vibeke, 2017, Reference Module in Food Science. Smithers, G. W. (ed.). Elsevier, 10 p.

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

  313. Published

    High Pressure–Induced Changes in Meat Color

    Orlien, Vibeke, 2017, Reference Module in Food Sciences. 1 ed. Elsevier, 7 p.

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

  314. Published

    Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP

    Orlien, Vibeke, 2019, Reference Module in Food Science. Elsevier, 18 p. (Reference Module in Food Science).

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

  315. Published

    Effect of Temperature and Glassy States on the Molecular Mobility of Solutes in Frozen Tuna Muscle As Studied by Electron Spin Resonance Spectroscopy with Spin Probe Detection

    Orlien, V., Andersen, M. L., Jouhtimäki, S., Risbo, J. & Skibsted, Leif Horsfelt, 21 Apr 2004, In: Journal of Agricultural and Food Chemistry. 52, 8, p. 2269-2276 8 p.

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

  316. Published

    Biochemical and Nutritional Changes during Food Processing and Storage

    Orlien, Vibeke & Bolumar, T., Oct 2019, In: Foods. 8, 10, 3 p., 494.

    Research output: Contribution to journal › Editorial › Research › peer-review

  317. Published

    High pressure treatment and the effects on meat proteins

    Orlien, Vibeke, 2017, In: Medical Research Archives. 5, 8, 10 p.

    Research output: Contribution to journal › Review › Research › peer-review

  318. Published

    Effect of processing on in vitro digestibility (IVPD) of food proteins

    Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2023, In: Critical Reviews in Food Science and Nutrition. 63, 16, p. 2790-2839

    Research output: Contribution to journal › Review › Research › peer-review

  319. 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

  320. Published

    Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further

    Olsen, Malene Fog Lihme, Olsen, Karsten & Jensen, Poul Erik, 2024, In: Physiologia Plantarum. 176, 3, 11 p., e14337.

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

  321. Published

    Effects of high-pressure processing on enzyme activity in meat, fish, and egg

    Olsen, Karsten, Bolumar, T., Rode, T. M. & Orlien, Vibeke, 2023, Effect of High-Pressure Technologies on Enzymes: Science and Applications. de Castro Leite Júnior, B. R. & Tribst, A. A. L. (eds.). Elsevier, p. 241-267 (Foundations and Frontiers in Enzymology).

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

  322. Published

    Pressure denaturation of β-lactoglobulin: Volume changes for genetic A and B variants

    Olsen, Karsten, Orlien, Vibeke & Skibsted, Leif Horsfelt, 2022, In: International Dairy Journal. 133, 6 p., 105416.

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

  323. Published

    High-Pressure Processing for Modification of Food Biopolymers

    Olsen, Karsten & Orlien, Vibeke, 2016, Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Knoerzer, K., Juliano, P. & Smithers, G. (eds.). 1. ed. Elsevier, p. 291-313 23 p.

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

  324. Published

    Smagspræferencer, kræsenhed og neofobi hos børn

    Olsen, Annemarie, 2017, Perspektiver på Smag. Hedegaard, L. & Leer, J. (eds.). Print & Sign, Syddansk Universitet, p. 61-69 9 p. (SMAG skriftserie om smag, Vol. #6).

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

  325. Published

    Sådan forebygger du kræsenhed

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

    Research output: Contribution to journal › Journal article › Communication

  326. 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

  327. Published

    Reflections on current practice for taste learning in children

    Olsen, Annemarie, 2019, In: International Journal of Gastronomy and Food Science. 15, p. 26-29 4 p.

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

  328. Published

    No choice vs free choice: how serving situations influence pre-school children's vegetable intake

    Olsen, Annemarie, Sick, J. C., Møller, P. & Hausner, H., 2019, In: Food Quality and Preference. 72, p. 172-176 5 p.

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

  329. Published

    Vertical Transfer of Metabolites Detectable from Newborn’s Dried Blood Spot Samples Using UPLC-MS: A Chemometric Study

    Olarini, A., Ernst, M., Gürdeniz, G., Kim, M., Brustad, N., Bønnelykke, Klaus, Cohen, A., Hougaard, D., Lasky-Su, J., Bisgaard, H., Chawes, Bo Lund Krogsgaard & Rasmussen, Morten Arendt, 2022, In: Metabolites. 12, 2, 14 p., 94.

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

  330. Published

    An investigation of main meal preferences in nursing home residents

    Okkels, S. L., Dybdal, D. R., Beck, A. M., Bügel, Susanne Gjedsted, Klausen, T. W. & Olsen, Annemarie, 2019, In: Journal of Sensory Studies. 34, 4, 10 p., e12504.

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

  331. Published

    A culinary twist of a two-course meals-on-wheels menu in a cluster-randomized controlled trial influencing health-related quality of life in nursing home residents

    Okkels, S. L., Dybdal, D. R., Pedersen, R. J., Klausen, T. W., Olsen, Annemarie, Beck, A. M. & Bügel, Susanne Gjedsted, 2021, In: Clinical Nutrition ESPEN. 43, p. 137-147 11 p.

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

  332. 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

  333. Published

    An investigation into between-meal food desires among hospitalised haematological cancer patients

    Okkels, S. L., Bredie, Wender, Klausen, T. W. & Beck, A. M., 2016, In: Clinical Nutrition. 35, 2, p. 440-445 6 p.

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

  334. Published

    Choice architecture interventions for increased vegetable intake and behaviour change in a school setting: a systematic review

    Nørnberg, T. R., Houlby, L., Skov, L. R. & Perez-Cueto, Federico J.A., 2016, In: Perspectives in Public Health. 136, 3, p. 132-142 11 p.

    Research output: Contribution to journal › Review › Research › peer-review

  335. Published

    Attitudes and acceptability of behavior change techniques to promote healthy food choices among Danish adolescents

    Nørnberg, T., Skov, L. R., Houlby, L. & Perez-Cueto, Federico J.A., 2016, In: Family & Consumer Sciences Research Journal. 44, 3, p. 264-279 16 p.

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

  336. Published

    Novel Connections of Common Childhood Illnesses Based on More Than 5 Million Diary Registrations From Birth Till Age 3 Years

    Nørgaard, S. K., Følsgaard, N., Vissing, N. H., Kyvsgaard, J. N., Chawes, Bo Lund Krogsgaard, Stokholm, Jakob, Smilde, Age Klaas, Bønnelykke, Klaus, Bisgaard, H. & Rasmussen, Morten Arendt, 2023, In: Journal of Allergy and Clinical Immunology: In Practice. 11, 7, p. 2162-2171.e6 16 p.

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

  337. Published

    Why use component-based methods in sensory science?

    Næs, Tormod, Varela, P., Castura, J. C., Bro, Rasmus & Tomic, O., 2023, In: Food Quality and Preference. 112, 18 p., 105028.

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

  338. Published

    'Would you like to eat an insect?' - Children's perceptions of and thoughts about eating insects

    Nyberg, M., Olsson, V. & Wendin, Karin Maria Elisabet, 2021, In: International Journal of Consumer Studies. 45, 2, p. 248-258 11 p.

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

  339. Published

    Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability

    Nyberg, M., Börjesson, S. E., Höijer, K., Olsson, V., Rothenberg, E. & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 30, 8 p., 100610.

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

  340. Published

    Reasons for eating insects? Responses and reflections among Swedish consumers

    Nyberg, M., Olsson, V. & Wendin, Karin Maria Elisabet, 2020, In: International Journal of Gastronomy and Food Science. 22, 5 p., 100268.

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

  341. Published

    Understanding consumers' sustainability knowledge and behaviour towards food packaging to develop tailored consumer-centric engagement campaigns: A Greece and the United Kingdom perspective

    Norton, V., Oloyede, O. O., Lignou, S., Wang, Qian Janice, Vásquez, G. & Alexi, N., 2023, In: Journal of Cleaner Production. 408, 11 p., 137169.

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

  342. Published

    Sustainable fruit consumption: the influence of color, shape and damage on consumer sensory perception and liking of different apples

    Normann, A., Röding, M. & Wendin, Karin Maria Elisabet, 2019, In: Sustainability (Switzerland). 11, 17, 9 p., 4626.

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

  343. Published

    Flavour stability of sterilised chickpeas stored in pouches

    Noordraven, L. E. C., Petersen, Mikael Agerlin, Van Loey, A. M. & Bredie, Wender, 2021, In: Current Research in Food Science. 4, p. 773-783

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

  344. 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

  345. Published

    Does FGF21 mediate the potential decrease in sweet food intake and preference following bariatric surgery?

    Nielsen, M. S., Ritz, C., Chenchar, A., Bredie, Wender, Gillum, M. P. & Sjödin, Anders Mikael, 2021, In: Nutrients. 13, 11, 10 p., 3840.

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

  346. Published

    Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal

    Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Rasmussen, S., Hansen, T. T., Bredie, Wender, le Roux, C. W., Sjödin, Anders Mikael & Schmidt, J. B., 2017, In: Obesity Surgery. 27, 10, p. 2599-2605 7 p.

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

  347. Published

    Factors associated with favorable changes in food preferences after bariatric surgery

    Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Holm, Lotte, Lunn, Susanne, Tækker, L., Schmidt, J. B., Bredie, Wender, Albrechtsen, Nicolai Jacob Wewer, Holst, Jens Juul, Hilbert, A., le Roux, C. W. & Sjödin, Anders Mikael, 2021, In: Obesity Surgery. 31, 8, p. 3514-3524 11 p.

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

  348. Published

    Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli

    Nielsen, M. S., Andersen, I. N. S. K., Lange, Belinda, Ritz, C., le Roux, C. W., Schmidt, J. B., Sjödin, Anders Mikael & Bredie, Wender, 2019, In: Obesity. 27, 11, p. 1796-1804 9 p.

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

  349. 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

  350. 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

  351. Published

    Sweet and bitter taste perception of women during pregnancy

    Nanou, E., Brandt, S. Ø., Weenen, H. & Olsen, Annemarie, 2016, In: Chemosensory Perception. 9, 4, p. 141-152 12 p.

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

  352. Published

    A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve system

    Naghshineh, M., Larsen, J., Georgiou, C. & Olsen, Karsten, 2016, In: Food Chemistry. 204, p. 513-520 8 p.

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

  353. Published

    Increasing process understanding by analyzing complex interactions in experimental data

    Naelapaa, K., Alleso, M., Kristensen, H. G., Bro, Rasmus, Rantanen, Jukka & Bertelsen, P., 2009, In: Journal of Pharmaceutical Sciences. 98, 5, p. 1852-1861

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

  354. 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

  355. Published

    The plasma membrane H+ -ATPase AHA2 contributes to the root architecture in response to different nitrogen supply

    Młodzińska, E., Kłobus, G., Christensen, M. D. & Fuglsang, Anja Thoe, 2015, In: Physiologia Plantarum. 154, 2, p. 270-282 13 p.

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

  356. Published

    Roasting conditions and coffee flavor: A multi-study empirical investigation

    Münchow, M., Alstrup, J., Steen, Ida & Giacalone, D., 2020, In: Beverages. 6, 2, 14 p., 29.

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

  357. Published

    Eating and the brain: food for thought

    Møller, P., 2016. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  358. Published

    Madens smag

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

    Research output: Contribution to journal › Journal article › Communication

  359. 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

  360. 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

  361. 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

  362. Published

    Maillard: velsmagen med det svære navn

    Mouritsen, Ole G., 2021, In: Politiken MAD. 17, p. 56-56

    Research output: Contribution to journal › Journal article › Communication

  363. 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

  364. 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

  365. Published

    Culinary sciences for the enhancement of the public understanding of science

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R. M., Kelly, A. L., Lavelle, C. & Kientza, H. T. V. (eds.). New York: CRC Press, p. 655-658 4 p.

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

  366. 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

  367. Published

    Rogn - meget mere end caviar

    Mouritsen, Ole G. & Styrbæk, K., 2023, København: Gyldendal. 246 p.

    Research output: Book/Report › Book › Communication

  368. Published

    Molecular evolution of cholesterol and other higher sterols in relation to membrane structure

    Mouritsen, Ole G., 2022, Cholesterol: From Chemistry and Biophysics to the Clinic. Bukiya, A. N. & Dopio, A. M. (eds.). Elsevier, p. 25-40 16 p.

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

  369. Published

    Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future

    Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 278 p.

    Research output: Book/Report › Book › Research › peer-review

  370. Published

    Roe gastronomy

    Mouritsen, Ole G., 2023, In: International Journal of Gastronomy and Food Science. 32, 11 p., 100712.

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

  371. Published

    Time again for meligarum

    Mouritsen, Ole G., 2023, In: Nature Food. 4, p. 530

    Research output: Contribution to journal › Comment/debate › Communication

  372. Published

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2024, Tabi Books, Seoul. 296 p.

    Research output: Book/Report › Book › Research › peer-review

  373. 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

  374. 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

  375. Published

    History of seaweeds as food

    Mouritsen, Ole G., Cornish, M. L., Critchley, A. T. & Pérez-Lloréns, J. L., 2024, Applications of Seaweeds in Food and Nutrition. Heftt, D., Badmus, U. & Adetunji, C. (eds.). Elsevier, p. 1-17

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

  376. 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

  377. 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

  378. Published

    A role for cephs in changing eating behaviour

    Mouritsen, Ole G., 2021, Caephalopod recipes 2021. Power, A. M. (ed.). European Union, p. 60-61

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  379. 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

  380. Published

    The science of seaweeds

    Mouritsen, Ole G., 2013, In: American Scientist. 101, p. 458-465 8 p.

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

  381. 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

  382. Published

    UNIVERSAL ASPECTS OF DOMAIN-GROWTH KINETICS.

    Mouritsen, Ole G., 1 Dec 1986, ANNEALING PROCESSES: RECOVERY, RECRYSTALLIZATION AND GRAIN GROWTH, PROCEEDINGS OF THE 7TH RISO INTERNATIONAL SYMPOSIUM ON METALLURGY AND MATERIALS SCIENCE.. Hansen, N., Jensen, D. J., Leffers, T. & Ralph, B. (eds.). Riso Natl Lab, p. 457-462 6 p. (ANNEALING PROCESSES: RECOVERY, RECRYSTALLIZATION AND GRAIN GROWTH, PROCEEDINGS OF THE 7TH RISO INTERNATIONAL SYMPOSIUM ON METALLURGY AND MATERIALS SCIENCE.).

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

  383. 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

  384. 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

  385. 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

  386. Published

    The rise of seaweed gastronomy: phycogastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez Lloréns, J. L., 2019, In: Botanica Marina. 62, 3, p. 195-209 15 p.

    Research output: Contribution to journal › Review › Research › peer-review

  387. Published

    Texture: tsukemono - the art and science of preparing crunchy vegetables

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 593-598 6 p.

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

  388. Published

    Umami: the molecular science of umami synergy

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 619-624 6 p.

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

  389. Published

    Blæksprutterne kommer - spis dem!

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

    Research output: Book/Report › Book › Communication

  390. 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

  391. 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

  392. Published

    Tsukemono: Decoding the Art and Science of Japanese Pickling

    Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 174 p.

    Research output: Book/Report › Book › Research › peer-review

  393. Published

    Opskriften på et langt liv er grøn og kalorielet

    Mouritsen, Ole G., 2021, In: Politiken MAD. 14, p. 44-46

    Research output: Contribution to journal › Journal article › Communication

  394. Published

    Food processing

    Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.

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

  395. 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

  396. 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

  397. 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

  398. 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

  399. 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

  400. Published

    Saved by seaweeds: phyconomic contributions in times of crises

    Mouritsen, Ole G., Rhatigan, P., Cornish, M. L., Critchley, A. T. & Pérez-Lloréns, J. L., 2021, In: Journal of Applied Phycology. 33, 1, p. 443-458 16 p.

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

  401. 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

  402. Published

    (Complex Chinese characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Briefing Press, Taipei. 394 p.

    Research output: Book/Report › Book › Research › peer-review

  403. 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

  404. Published

    (Complex Japanese characters - Science of food texture)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Kagaku-Dojin Publ. Co, Tokyo . 344 p.

    Research output: Book/Report › Book › Research › peer-review

  405. Published

    Umamification of food facilitates the green transition

    Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 1, p. 1-3 3 p.

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

  406. Published

    When blue is green: Seafoods for umamification of a sustainable plant-forward diet

    Mouritsen, Ole G., 2024, In: International Journal of Gastronomy and Food Science. 35, 8 p., 100902.

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

  407. Published

    De grønne kostråd

    Mouritsen, Ole G., 2021, In: Politiken MAD. 18, p. 46-47

    Research output: Contribution to journal › Journal article › Communication

  408. Published

    The quest for umami

    Mouritsen, Ole G., 2019, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Nishimura, T. & Kuroda, M. (eds.). Springer, p. 33-45 13 p.

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

  409. 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

  410. Published

    Structural properties of lamellar assemblies of biological surfactants

    Mouritsen, Ole G., 1993, In: Tenside Surfactants Detergents. 30, p. 275-280 6 p.

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

  411. Published

    Data-driven methods for the study of food perception, consumption, and culture

    Mouritsen, Ole G., Edwards-Stuart, R., Ahn, Y. & Ahnert, S. E., 2017, In: Frontiers in I C T. 4, 5 p., 15.

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

  412. Published

    Flavour of fermented fish, insect, game, and pea sauces: garum revisited

    Mouritsen, Ole G., Duelund, L., Calleja, G. & Frøst, Michael Bom, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 16-28 13 p.

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

  413. Published

    En japaner i London: Yoshinori Ishii på restaurant Umu

    Mouritsen, Ole G., 2019, In: Gastro. 147, p. 66-69

    Research output: Contribution to journal › Journal article › Communication

  414. Published

    Squid: Gastrophysics of squid - from gastronomy to science and back again

    Mouritsen, Ole G., Schmidt, C. V., Faxholm, P. L. & Clausen, M. P., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & This vo Kientza, H. (eds.). CRC Press, p. 541-544 4 p.

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

  415. 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

  416. 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

  417. 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

  418. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]

    Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In: Journal of Applied Phycology. 31, 2, p. 1213-1232

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

  419. Published

    Fjordrejer - meget mere end en tur i Grøften!

    Mouritsen, Ole G. & Styrbæk, K., 2020, In: Gastro. 162, p. 128-133

    Research output: Contribution to journal › Journal article › Communication

  420. Published

    Texture: how texture makes flavour

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 585-592 8 p.

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

  421. 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

  422. 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-XIV

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

  423. Published

    Grøntsager vil ikke spises

    Mouritsen, Ole G., 5 Jul 2019, In: Weekendavisen - Ideer. 27, p. 13

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  424. 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

  425. Published

    Indien i næsen

    Mouritsen, Ole G., 2021, In: Politiken MAD. 16, p. 63-63

    Research output: Contribution to journal › Journal article › Communication

  426. 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

  427. 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

  428. 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

  429. 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

  430. 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

  431. Published

    A Role for Macroalgae and Cephalopods in Sustainable Eating

    Mouritsen, Ole G. & Schmidt, C. V., 2020, In: Frontiers in Psychology. 11, 5 p., 1402.

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

  432. Published

    Chefs meet scientists: Gastro-Science-Chef-2018

    Mouritsen, Ole G., Sörensen, P. M. & Flore, R., 2019, In: International Journal of Gastronomy and Food Science. 17, 2 p., 100162.

    Research output: Contribution to journal › Editorial › Research › peer-review

  433. 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

  434. 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

  435. Accepted/In press

    Umamification as a culinary means for sustainable eating at home and at restaurants

    Mouritsen, Ole G. & Styrbæk, K., 2024, (Accepted/In press) Chefs, Restaurants, and Culinary Sustainability. Counihan, C. & Højlund Pedersen, S. (eds.). University of Arkansas Press, (Global Foodways Series).

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

  436. Published

    Algae in the Human World: Beauty and Taste Come First

    Mouritsen, Ole G. & Pérez Lloréns, J. L., 2024, Being Algae: Transformations in Water Plant Studies. Hendlin, Y. H., Weggelaar, J., Derossi, N. & Mugnai, S. (eds.). Brill, p. 103-127 25 p. (Critical Plant Studies , Vol. 8).

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

  437. 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

  438. Published

    Smag, honning og den grønne omstilling

    Mouritsen, Ole G., 2023, In: Tidsskrift for Biavl. 157, 4, p. 118-121

    Research output: Contribution to journal › Journal article › Communication

  439. Published

    Taste for sustainability and a green transition

    Mouritsen, Ole G., 2022, In: Food Studies: An Interdisciplinary Journal. 12, 2, p. 9-18 10 p.

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

  440. Published

    The membrane interface as a structured compartment and a substrate for enzyme action

    Mouritsen, Ole G., Bagatolli, L. A. & Simonsen, A. C., 1 Jan 2014, Structure and Dynamics of Membranous Interfaces. Wiley-Interscience, p. 3-17 15 p.

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

  441. 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. 55-65

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

  442. Published

    Seaweeds: phycogastronomy - the culinary science of seaweeds

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 517-522 6 p.

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

  443. 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

  444. Published

    Design and 'umamification' of vegetable for sustainable eating

    Mouritsen, Ole G. & Styrbæk, K., 2020, In: International Journal of Food Design. 5, 1-2, p. 9-42 34 p.

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

  445. Published

    Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

    Molina-Montes, E., Uzhova, I., Verardo, V., Artacho, R., García-Villanova, B., Guerra-Hernández, E. J., Kapsokefalou, M., Malisova, O., Vlassopoulos, A., Katidi, A., Seljak, B. K., Modic, R., Eftimov, T., Hren, I., Valenčič, E., Šatalić, Z., Krbavčić, I. P., Bender, D. V., Giacalone, D., Frøst, M. B. & 18 others, Ristic, A. K., Milesevic, J., Nikolic, M., Kolay, E., Güney, M., Kriaucioniene, V., Czlapka-Matyasik, M., Bykowska-Derda, A., Kujundzic, E., Taljić, I., Brka, M., Spiroski, I., Velho, S. C., Pinto, S. P. S., Monteiro, I. N., Pereira, J. A., Ruíz-López, M. D. & Rodríguez-Pérez, C., 2021, In: Food Quality and Preference. 93, 13 p., 104231.

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

  446. Published

    Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature

    Mohd Noor, N. Q. I. B., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2016, In: Food Chemistry. 210, p. 566-576 11 p.

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

  447. Published

    Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures

    Mohd Noor, N. Q. I. B., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2016, In: Cereal Chemistry. 93, 2, p. 209-216 8 p.

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

  448. Published

    Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

    Mitra, B., Rinnan, Åsmund & Ruiz Carrascal, Jorge, 2017, In: Food Research International. 101, p. 266-273 8 p.

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

  449. 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

  450. Published

    Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

    Mitra, B., Kristensen, L., Lametsch, Rene & Ruiz Carrascal, Jorge, 2022, In: Meat Science. 192, 7 p., 108924.

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

  451. 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

  452. 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

  453. Published

    Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts

    Melo, P. S., Arrivetti, L. D. O. R., de Alencar, S. M. & Skibsted, Leif Horsfelt, 2016, In: Food Chemistry. 213, p. 440-449 10 p.

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

  454. Published

    Danish consumers’ knowledge about and willingness to buy dairy products close to the best-before-date

    Melgaard, C. V., Voss, E., Hansen, M. F., Lassen, M., Hvidtfeldt, M., Pandey, Sujita, Rasmussen, Morten Arendt & Thomsen, Marianne, 2024, In: Food Frontiers. 5, 2, p. 494-507

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

  455. Published

    Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study

    Martínez-Padilla, E., Faber, Ilona, Petersen, Iben Lykke & Vargas Bello Perez, Einar, 2023, In: Foods. 12, 2, 10 p., 385.

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

  456. Published

    Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation

    Martínez, L., Jongberg, S., Ros, G., Skibsted, Leif Horsfelt & Nieto, G., 2020, In: Food Research International. 129, 9 p., 108789.

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

  457. Published

    Effect of Impulsivity Traits on Food Choice within a Nudging Intervention

    Marques, I. C. F., Ting, M., Cedillo-Martínez, D. & Perez-Cueto, Federico J.A., 2020, In: Nutrients. 12, 5, 13 p., 1402.

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

  458. Published

    Investigating local policy instruments for different types of urban agriculture in four European cities: A case study analysis on the use and effectiveness of the applied policy instruments

    Marini, M., Caro, D. & Thomsen, Marianne, 2023, In: Land Use Policy. 131, 17 p., 106695.

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

  459. Published

    Automatic hierarchical model builder

    Marchi, L., Krylov, I., Roginski, R. T., Wise, B., Di Donato, F., Nieto-Ortega, S., Pereira, J. F. Q. & Bro, Rasmus, 2022, In: Journal of Chemometrics. 36, 12, 8 p., e3455.

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

  460. Published

    Enhancing bio-recovery of bioactive compounds extracted from Citrus medica L. Var. sarcodactylis: optimization performance of integrated of pulsed-ultrasonic/microwave technique

    Mahdi, A. A., Rashed, M. M. A., Al-Ansi, W., Ahmed, M. I., Obadi, M., Jiang, Q., Raza, Husnain & Wang, H., 15 Sep 2019, In: Journal of Food Measurement and Characterization. 13, 3, p. 1661-1673 13 p.

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

  461. Published

    Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine

    Madsen, M. G., Edwards, N. K., Petersen, Mikael Agerlin, Mokwena, L., Swiegers, J. H. & Arneborg, Nils, 2017, In: American Journal of Enology and Viticulture. 68, 1, p. 23-29 7 p.

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

  462. Published

    Multi-use of offshore wind farms with low-trophic aquaculture can help achieve global sustainability goals

    Maar, M., Holbach, A., Boderskov, T., Thomsen, Marianne, Buck, B. H., Kotta, J. & Bruhn, A., 2023, In: Communications Earth & Environment. 4, 14 p., 447.

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

  463. Published

    Pressure-induced gelation of blended milk and pea protein suspensions

    Ma, X., Feng, R., Ahrné, Lilia & Orlien, Vibeke, 2024, In: Food Hydrocolloids. 146, Part A, 13 p., 109284.

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

  464. 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

  465. Published

    Microbial Production of the Off-Flavor Geosmin in Tilapia Production in Brazilian Water Reservoirs: Importance of Bacteria in the Intestine and Other Fish-Associated Environments

    Lukassen, M. B., Jonge, N. D., Bjerregaard, S. M., Podduturi, Raju, Jørgensen, Niels O. G., Petersen, Mikael Agerlin, David, G. S., da Silva, R. J. & Nielsen, J. L., 2019, In: Frontiers in Microbiology. 10, 12 p., 2447.

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

  466. Published

    Vegan diet and the gut microbiota composition in healthy adults

    Losno, E. A., Sieferle, K., Perez-Cueto, Federico J.A. & Ritz, C., 2021, In: Nutrients. 13, 7, 14 p., 2402.

    Research output: Contribution to journal › Review › Research › peer-review

  467. Published

    Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates

    Liu, Y., Liang, Q., Liu, X., Raza, Husnain, Ma, H. & Ren, X., Jan 2022, In: LWT. 153, 112331.

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

  468. Published

    Strontium increasing calcium accessibility from calcium citrate

    Liu, X. & Skibsted, Leif Horsfelt, 2022, In: Food Chemistry. 367, 9 p., 130674.

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

  469. Published

    Temperature effects on spontaneous supersaturation of calcium citrate in presence of lactate

    Liu, X., Kirkensgaard, Jacob Judas Kain & Skibsted, Leif Horsfelt, 2021, In: International Dairy Journal. 118, 12 p., 105023.

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

  470. Published

    Advances in understanding milk salts

    Liu, X. & Skibsted, Leif Horsfelt, 2022, Understanding and improving the functional and nutritional properties of milk. Huppertz, T. & Vasiljevic, T. (eds.). Cambridge: Burleigh Dodds Science Publishing Limited, p. 433-469 37 p. (Burleigh Dodds series in agricultural science; No. 114).

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

  471. 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

  472. Published

    Temperature effect on calcium binding to aspartate and glutamate

    Liu, X., Liu, Jingyuan & Skibsted, Leif Horsfelt, 2022, In: Food Research International. 159, 5 p., 111625.

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

  473. Published

    Hydrates of calcium citrate and their interconversion in relation to calcium bioaccessibility

    Liu, X., Kirkensgaard, Jacob Judas Kain & Skibsted, Leif Horsfelt, 2021, In: Food Research International. 140, 9 p., 109867.

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

  474. Published

    Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility

    Liu, X., Hansen, J. S. & Skibsted, Leif Horsfelt, 2022, In: European Food Research and Technology. 248, p. 3015–3023 9 p.

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

  475. Published

    Calcium citrate complexes in relation to calcium bioaccessibility

    Liu, X., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 p.

    Research output: Book/Report › Ph.D. thesis › Research

  476. Published

    Temperature effects on calcium binding to caseins

    Liu, X. C., Jiang, Yuan, Ahrné, Lilia & Skibsted, Leif Horsfelt, 2022, In: Food Research International. 154, 10 p., 110981.

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

  477. Published

    Citrate in calcium transport and biomineralisation

    Liu, X. C. & Skibsted, Leif Horsfelt, 2023, In: International Dairy Journal. 139, 11 p., 105561.

    Research output: Contribution to journal › Review › Research › peer-review

  478. Published

    Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin

    Liu, L., Hedegaard, R. S. V. & Skibsted, Leif Horsfelt, 2017, In: Food Science and Biotechnology. 26, 2, p. 389-391 3 p.

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

  479. Published

    Impact of sequential co-culture fermentations on flavour characters of Solaris wines

    Liu, J., Arneborg, Nils, Toldam-Andersen, Torben, Zhang, S., Petersen, Mikael Agerlin & Bredie, Wender, 2017, In: European Food Research and Technology. 243, 3, p. 437-445 9 p.

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

  480. 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

  481. Published

    The impact of tablecloth on consumers’ food perception in real-life eating situation

    Liu, J., Petit, E., Brit, A. & Giboreau, A., 2019, In: Food Quality and Preference. 71, p. 168-171 4 p.

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

  482. Published

    Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

    Liu, J., Tetens, Inge & Bredie, Wender, 2022, In: International Journal of Gastronomy and Food Science. 27, 10 p., 100484.

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

  483. Published

    Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data

    Liu, J., Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In: Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.

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

  484. Published

    Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

    Liu, J., Bech, A. C., Waehrens, S. S. & Bredie, Wender, 2021, In: Food Quality and Preference. 90, 8 p., 104158.

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

  485. Published

    Performance of flash profile and napping with and without training for describing small sensory differences in a model wine

    Liu, J., Grønbeck, M. S., Di Monaco, R., Giacalone, D. & Bredie, Wender, 2016, In: Food Quality and Preference. 48, A, p. 41-49 9 p.

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

  486. Published

    A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference

    Liu, J., Cattaneo, C., Papavasileiou, M., Methven, L. & Bredie, Wender, 2022, In: Food Quality and Preference. 100, 10 p., 104624.

    Research output: Contribution to journal › Review › Research › peer-review

  487. Published

    Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches

    Liu, J., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.

    Research output: Book/Report › Ph.D. thesis › Research

  488. Published

    Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

    Liu, J., Arneborg, Nils, Toldam-Andersen, Torben, Petersen, Mikael Agerlin & Bredie, Wender, 2017, In: Journal of the Science of Food and Agriculture. 97, 11, p. 3594-3602 9 p.

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

  489. Published

    Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment

    Liu, G., Carøe, C., Qin, Z., Munk, D. M. E., Crafack, M., Petersen, Mikael Agerlin & Ahrné, Lilia, 2020, In: LWT. 127, 9 p., 109370.

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

  490. Published

    Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology

    Lin, S., Liang, R., Xing, J., Li, X., Yu, Y. & Wang, J., 2017, In: International Journal of Food Engineering. 13, 3, 9 p., 20160093.

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

  491. Published

    Toward Aroma Improvement of Fermented Beverages via Selective Release of Amino Acids by Proteases during Mashing

    Lin, Lin, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

    Research output: Book/Report › Ph.D. thesis › Research

  492. Published

    Packing a punch: Understanding how flavours are produced in lager fermentations

    Lin, Lin, García-Caro, R. D. L. C., Zhang, P., Carlin, S., Gottlieb, A., Petersen, Mikael Agerlin, Vrhovsek, U. & Bond, U., 2021, In: FEMS Yeast Research. 21, 5, 14 p., foab040.

    Research output: Contribution to journal › Review › Research › peer-review

  493. Published

    Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases

    Lin, Lin, Petersen, Mikael Agerlin & Gottlieb, A., 2023, In: Molecules. 28, 11, 16 p., 4419.

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

  494. Published

    Towards lager beer aroma improvement via selective amino acid release by proteases during mashing

    Lin, C. L., Petersen, Mikael Agerlin, Mauch, A. & Gottlieb, A., 2022, In: Journal of the Institute of Brewing. 128, 1, p. 15-21

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

  495. Published

    Effects on functional groups and zeta potential of SAP1 <MW <3kDa  treated by pulsed electric field technology

    Liang, R., Li, X., Lin, S. & Wang, J., 2017, In: Journal of the Science of Food and Agriculture. 97, 2, p. 578-586 9 p.

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

  496. Published

    Effects of ultrasound-assisted enzymolysis on the physicochemical properties and structure of arrowhead-derived resistant starch

    Liang, Q., Chen, X., Ren, X., Yang, X., Raza, Husnain & Ma, H., Jul 2021, In: LWT. 147, 111616.

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

  497. Published

    Fabrication and characterization of quercetin loaded casein phosphopeptides-chitosan composite nanoparticles by ultrasound treatment: Factor optimization, formation mechanism, physicochemical stability and antioxidant activity

    Liang, Q., Sun, X., Raza, Husnain, Aslam Khan, M., Ma, H. & Ren, X., Dec 2021, In: Ultrasonics Sonochemistry. 80, 105830.

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

  498. Published

    Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

    Li, Qian, Liu, J., Cao, Lichuang, Zhang, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

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

  499. Published

    Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

    Li, Qian, Liu, J., De Gobba, Cristian, Zhang, L., Bredie, Wender & Lametsch, Rene, 2020, In: Journal of Agricultural and Food Chemistry. 68, 42, p. 11782-11789 8 p.

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

  500. Published

    Naturally occurring nanotube with surface modification as biocompatible, target-specific nanocarrier for cancer phototherapy

    Li, L., Zhou, Y., Gao, R., Liu, X., Du, H., Zhang, J., Ai, X., Zhang, J., Fu, L. & Skibsted, Leif Horsfelt, 2019, In: Biomaterials. 190-191, p. 86-96 11 p.

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

Previous 1 2 Next