- 2021
- Published
Optimising repeated exposure: Determining optimal exposure frequency for introducing a novel vegetable among children
Karagiannaki, K., Ritz, C., Jensen, L. G. H., Tørsleff, E. H., Møller, P., Hausner, H. & Olsen, Annemarie, 2021, In: Foods. 10, 5, 20 p., 913.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Optimising repeated exposure: Determining optimal stimulus shape for introducing a novel vegetable among children
Karagiannaki, K., Ritz, C., Andreasen, D. S., Achtelik, R., Møller, P., Hausner, H. & Olsen, Annemarie, 2021, In: Foods. 10, 5, 26 p., 909.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- Published
Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future
Aschemann-Witzel, J., Gantriis, R. F., Fraga, P. & Perez-Cueto, Federico J.A., 2021, In: Critical Reviews in Food Science and Nutrition. 61, 18, p. 3119-3128Research output: Contribution to journal › Review › Research › peer-review
- Published
Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals
Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, In: Food Hydrocolloids. 120, 12 p., 106943.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- 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
- Published
School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response
Chow, Ching Yue, Riantiningtyas, Reisya Rizki, Sørensen, Helle & Frøst, Michael Bom, 2021, In: Food Quality and Preference. 87, 6 p., 104027.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- 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
- Published
Taste alterations and oral discomfort in patients receiving chemotherapy
Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N. & Bredie, Wender, 2021, In: Supportive Care in Cancer. 29, p. 7431–7439Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- 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
- Published
The role of production method information on sensory perception of smoked salmon: A mixed-method study from Denmark
Budhathoki, M., Zølner, A., Nielsen, Thorkild & Reinbach, Helene Christine, 2021, In: Food Quality and Preference. 94, 10 p., 104325.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- Published
Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study
Højer, R., Wistoft, K. & Frøst, Michael Bom, 2021, In: Food Quality and Preference. 92, 14 p., 104232.Research output: Contribution to journal › Journal article › Research › peer-review
- 2020
- 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
- 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
- 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
- Published
Eating together while being apart: A pilot study on the effects of mixed-reality conversations and virtual environments on older eaters' solitary meal experience and food intake
Korsgaard, D., Bjorner, T., Bruun-Pedersen, J. R., Sorensen, P. K. & Perez-Cueto, Federico J.A., Mar 2020, Proceedings - 2020 IEEE Conference on Virtual Reality and 3D User Interfaces, VRW 2020. IEEE, p. 365-370 6 p. 9090427. (Proceedings - 2020 IEEE Conference on Virtual Reality and 3D User Interfaces, VRW 2020).Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- Published
Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR
Chen, Y., Huang, A. X., Faber, Ilona, Makransky, Guido & Perez-Cueto, Federico J.A., 2020, In: Foods. 9, 4, 14 p., 465.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Attitudes and knowledge towards plant-based diets of young adults across four European countries: exploratory survey
Faber, Ilona, Castellanos-Feijoó, N. A., Van de Sompel, L., Davydova, A. & Perez-Cueto, Federico J.A., 2020, In: Appetite. 145, 7 p., 104498.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Brazil nut: nutritional benefits from a unique combination of antioxidants
Giovanini de Oliveira Sartori, A., Regitano-d’Arce, M. A. B. & Skibsted, Leif Horsfelt, 2020, In: Journal of Food Bioactives. 9, p. 36-39 4 p.Research output: Contribution to journal › Review › Research › peer-review
- 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
- 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
- Published
Can games change children's eating behaviour? A review of gamification and serious games
Chow, Ching Yue, Riantiningtyas, Reisya Rizki, Kanstrup, M. B., Papavasileiou, M., Liem, G. D. & Olsen, Annemarie, 2020, In: Food Quality and Preference. 80, 16 p., 103823.Research output: Contribution to journal › Review › Research › peer-review
- 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
- Published
Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue
Cattaneo, C., Liu, J., Wang, C., Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, bioRxiv, 18 p.Research output: Working paper › Preprint
- Published
Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue
Cattaneo, C., Liu, J., Wang, C., Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, In: Scientific Reports. 10, 15 p., 18694.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- Published
Convenience may increase vegetable intake among young consumers
Hyldelund, N. B., Worck, S. & Olsen, Annemarie, 2020, In: Food Quality and Preference. 83, 6 p., 103925.Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 380-388Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors
Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, In: Food Quality and Preference. 80, 10 p., 103803.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- 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
- Published
Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)
Gringer, N., Skytte, J. L., Dang, T. T., Orlien, Vibeke, Olsen, Karsten, Schlippè-Steffensen, K. & Jessen, F., 2020, In: LWT. 134, 7 p., 110139.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)
Dang, T. T., Feyissa, A. H., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2020, In: Innovative Food Science and Emerging Technologies. 59, 12 p., 102246.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship
Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In: Food Chemistry. 306, 9 p., 125613.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK
Erhard, A. L., Chin, E. R., Chomak, E. R., Erlendsdottir, E. Y., Perez-Cueto, Federico J.A. & Orlien, Vibeke, 2020, In: International Journal of Gastronomy and Food Science. 22, 7 p., 100242.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Fjordrejer - meget mere end en tur i Grøften!
Mouritsen, Ole G. & Styrbæk, K., 2020, In: Gastro. 162, p. 128-133Research output: Contribution to journal › Journal article › Communication
- 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
- 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
- Published
Grønt med umami og velsmag: Håndværk, viden & opskrifter
Styrbæk, K. & Mouritsen, Ole G., 2020, Gyldendal. 342 p.Research output: Book/Report › Book › Communication
- Published
Health and Sustainability in Public Meals: An Explorative Review
Höijer, K., Lindö, C., Mustafa, A., Nyberg, M., Olsson, V., Rothenberg, E., Sepp, H. & Wendin, Karin Maria Elisabet, 2020, In: International Journal of Environmental Research and Public Health. 17, 2, 16 p., 621.Research output: Contribution to journal › Review › Research › peer-review
- Published
Historical Continuity or Different Sensory Worlds? What we Can Learn about the Sensory Characteristics of Early Modern Pharmaceuticals by Taking Them to a Trained Sensory Panel
Ahnfelt, N., Fors, H. & Wendin, Karin Maria Elisabet, 2020, In: Berichte zur Wissenschaftsgeschichte. 43, 3, p. 412-429 18 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
How packaging colours and claims influence children's vegetable attitude and intake: an exploratory cross-cultural comparison between Indonesia and Denmark
Angka, S., Hémar-Nicolas, V., Hapsari, H. P. & Olsen, Annemarie, 2020, In: Food Quality and Preference. 79, 11 p., 103795.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- Published
Increasing vegetable consumption out-of-home: VeggiEAT and Veg+projects
Hartwell, H., Bray, J., Lavrushkina, N., Rodrigues, V., Saulais, L., Giboreau, A., Perez-Cueto, Federico J.A., Monteleone, E., Depezay, L. & Appleton, K. M., 2020, In: Nutrition Bulletin. 45, 4, p. 424-431 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits
Fibri, D. L. N. & Frøst, Michael Bom, 2020, In: Food Quality and Preference. 80, 12 p., 103798.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Integrating sustainability in higher education: a Swedish case
Argento, D., Einarson, D., Mårtensson, L., Persson, C., Wendin, Karin Maria Elisabet & Westergren, A., 2020, In: International Journal of Sustainability in Higher Education. 21, 6, p. 1131-1150 20 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
- 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
- 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
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Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols
Dönmez, Ö., Mogol, B. A., Gökmen, V., Tang, N., Andersen, Mogens Larsen & Chatterton, Dereck Edward Winston, 2020, In: Food & Function. 11, 7, p. 6038-6053 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 845-855Research output: Contribution to journal › Journal article › Research › peer-review
- 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
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Physical fitness in community-dwelling older adults is linked to dietary intake, gut microbiota, and metabolomic signatures
Castro-Mejia, J. L., Khakimov, B., Krych, L., Bülow, J., Bechshøft, R. L., Højfeldt, G., Mertz, K. H., Garne, E. S., Schacht, S. R., Ahmad, H. F., Kot, W., Hansen, L. H., Perez-Cueto, F. J. A., Lind, M. V., Lassen, A. J., Tetens, I., Jensen, T., Reitelseder, S., Jespersen, A. P., Holm, L. & 2 others, , 2020, In: Aging Cell. 19, 3, 13 p., e13105.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Physical properties and storage stability of reverse osmosis skim milk concentrates: effects of skim milk pasteurisation, solid content and thermal treatment
Christiansen, M. V., Pedersen, T. B., Brønd, J. N., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2020, In: Journal of Food Engineering. 278, 8 p., 109922.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study
Højer, R., Wistoft, K. & Frøst, Michael Bom, 2020, In: Nutrients. 12, 10, 23 p., 3180.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
- Published
Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study
Giacalone, D., Frøst, Michael Bom & Rodríguez-Pérez, C., 2020, In: Frontiers in Nutrition. 7, 8 p., 592112.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Saliva secretion and swallowing: The impact of different types of food and drink on subsequent intake
Bozorgi, C., Holleufer, C. & Wendin, Karin Maria Elisabet, 2020, In: Nutrients. 12, 1, 9 p., 256.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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
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Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
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2003
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Wood flows through the Danish economy
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
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Latest publications
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
Research output: Contribution to journal › Review › Research › peer-review
Oil-based Z-isomer-rich lycopene: Efficient production in dual-media and stability evaluation
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Umamification as a culinary means for sustainable eating at home and at restaurants
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review