Design and Consumer Behavior

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  1. 2021
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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. 3119-3128

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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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. 7431–7439

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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 2020
  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. 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

  52. 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

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