Design and Consumer Behavior

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  1. 2021
  2. 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

  3. Published

    Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility

    Jiang, Yuan, Liu, X., Ahrné, Lilia & Skibsted, Leif Horsfelt, 2021, In: International Dairy Journal. 118, 8 p., 105042.

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

  4. Published

    Calcium binding to milk components and perspective for calcium nutrition

    Jiang, Yuan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

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

  5. 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

  6. 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

  7. Published

    Changes in perception and liking for everyday food odors among older adults

    Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2021, In: Food Quality and Preference. 93, 12 p., 104254.

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

  8. Published

    Changes in physicochemical properties and volatile compounds of roselle (Hibiscus sabdariffa l.) calyx during different drying methods

    Juhari, N. H., Martens, Helle Jakobe & Petersen, Mikael Agerlin, 2021, In: Molecules. 26, 20, 14 p., 6260.

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

  9. Published

    Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries

    Chen, Y., Perez-Cueto, Federico J.A., Giboreau, A., Mavridis, I. & Hartwell, H., 2021, In: Food Quality and Preference. 94, 6 p., 104324.

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

  10. 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

  11. 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

  12. Published

    De grønne kostråd

    Mouritsen, Ole G., 2021, In: Politiken MAD. 18, p. 46-47

    Research output: Contribution to journal › Journal article › Communication

  13. Published

    Development of an olfactory test method for measuring perception of everyday food odors among older adults

    Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Hyldig, G. & Bredie, Wender, 2021, In: Journal of Sensory Studies. 36, 6, 16 p., e12706.

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

  14. 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

  15. 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

  16. 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

  17. Published

    Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

    Jia, G., Orlien, Vibeke, Liu, H. & Sun, A., 2021, In: LWT. 135, 7 p., 110084.

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

  18. Published

    Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

    Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

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

  19. 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

  20. Published

    Enthalpy-entropy compensation in calcium binding to acid-base forms of glycine tyrosine dipeptides from hydrolysis of α-lactalbumin

    Jiang, Yuan, Liu, X., Ahrné, Lilia & Skibsted, Leif Horsfelt, 2021, In: Food Research International. 149, 9 p., 110714.

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

  21. 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

  22. 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

  23. Published

    Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

    Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

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

  24. 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

  25. Published

    Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents

    Cappellotto, M. & Olsen, Annemarie, 2021, In: Foods. 10, 10, 10 p., 2327.

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

  26. 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

  27. Published

    From untargeted chemical profiling to peak tables: A fully automated AI driven approach to untargeted GC-MS

    Baccolo, G., Quintanilla-Casas, B., Vichi, S., Augustijn, D. & Bro, Rasmus, 2021, In: TrAC - Trends in Analytical Chemistry. 145, 8 p., 116451.

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

  28. 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

  29. 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

  30. 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

  31. 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

  32. Published

    High-pressure processing of meat: Molecular impacts and industrial applications

    Bolumar, T., Orlien, Vibeke, Sikes, A., Aganovic, K., Bak, K. H., Guyon, C., Stübler, A. S., de Lamballerie, M., Hertel, C. & Brüggemann, D. A., 2021, In: Comprehensive Reviews in Food Science and Food Safety. 20, 1, p. 332-368 37 p.

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

  33. 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

  34. Published

    How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?

    Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T. & Perez-Cueto, Federico J.A., 2021, In: Nutrients. 13, 4, 12 p., 1284.

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

  35. Published

    How cartoon characters and claims influence children's attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark

    Hémar-Nicolas, V., Hapsari, H. P., Angka, S. & Olsen, Annemarie, 2021, In: Food Quality and Preference. 87, 11 p., 104031.

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

  36. 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

  37. Published

    Imaging foodstuff and products of culinary transformations

    Clausen, M. P., Christensen, M. & 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. 404-409 5 p.

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

  38. 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

  39. Published

    In the eye of the beholder: Expected and actual liking for apples with visual imperfections

    Bolos, L. A., Lagerkvist, C., Normann, A. & Wendin, Karin Maria Elisabet, 2021, In: Food Quality and Preference. 87, 9 p., 104065.

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

  40. Published

    Indien i næsen

    Mouritsen, Ole G., 2021, In: Politiken MAD. 16, p. 63-63

    Research output: Contribution to journal › Journal article › Communication

  41. 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

  42. 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

  43. 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

  44. 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

  45. Published

    Meat Reduction in 5 to 8 Years Old Children-A Survey to Investigate the Role of Parental Meat Attachment

    Erhardt, J. & Olsen, Annemarie, 2021, In: Foods. 10, 8, 24 p., 1756.

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

  46. Published

    Meat and human health — current knowledge and research gaps

    Geiker, Nina Rica Wium, Bertram, H. C., Mejborn, H., Dragsted, Lars Ove, Kristensen, L., Ruiz Carrascal, Jorge, Bügel, Susanne Gjedsted & Astrup, A., 2021, In: Foods. 10, 7, 17 p., 1556.

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

  47. 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

  48. 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

  49. 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

  50. Published

    Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.

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

  51. 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

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