- 2024
- Published
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Chow, Ching Yue, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 p.Research output: Book/Report › Ph.D. thesis › Research
- 2023
- Published
(Complex Korean characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2023, Tabi Books, Seoul. 296 p.Research output: Book/Report › Book › Research › peer-review
- 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
- Published
Consumer strategic insights towards more plant-based food consumption in Europe
Faber, Ilona, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 220 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Potential Danish biomass production and utilization in 2030
Gylling, M., Nord-Larsen, Thomas, Bruhn, A., Thomsen, Marianne, Ambye-Jensen, M., Mortensen, E. Ø. & Jørgensen, U., 2023, DCA - Danish Centre for Food and Agriculture. 82 p. (DCA report; No. 219).Research output: Book/Report › Report › Research › peer-review
- 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
- Published
Wood flows through the Danish economy
Brownell II, Prescott Huntley, Iliev, Bogomil Emilov & Bentsen, Niclas Scott, 2023, Department of Geosciences and Natural Resource Management, University of Copenhagen. 69 p. (IGN Report; No. March 2023).Research output: Book/Report › Report › Research › peer-review
- 2022
- Published
Age-related changes in perception of everyday food odors
Broge, Eva Honnens de Lichtenberg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 151 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products
Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Finger foods: A cross-disciplinary study about the development of finger foods for older adults with motoric eating difficulties
Forsberg, S., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.Research output: Book/Report › Ph.D. thesis › Research
- 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
- 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
- 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
- 2021
- 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
- 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
- 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
- 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
- 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
- 2019
- Published
(Complex Chinese characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2019, Briefing Press, Taipei. 394 p.Research output: Book/Report › Book › Research › peer-review
- 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
- 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
- 2018
- Published
Edible Insects in Sustainable Food Systems
Halloran, A. M. S. (ed.), Flore, R. (ed.), Vantomme, P. (ed.) & Roos, Nanna (ed.), 2018, Cham: Springer. 518 p.Research output: Book/Report › Book › Research › peer-review
- Published
Effect of Processing Conditions on the Bioavailability and Nutritional Quality of Pork Proteins
Mitra, B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Flavor profiling of apple ciders in relation to processing and consumer acceptance
Qin, Z., 2018, Department of Food Science, Faculty of Science, University of Copenhagen. 168 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms
Barba, F. J., Sant'Ana, A. D. S., Orlien, Vibeke & Koubaa, M., 2018, Elsevier. 315 p.Research output: Book/Report › Book › Research › peer-review
- Published
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
- 2017
- 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
- Published
On Eating Insects: Essays, Stories and Recipes
Evans, J. D., Flore, R. & Frøst, Michael Bom, 2017, London: Phaidon Press. 336 p.Research output: Book/Report › Book › Research › peer-review
- Published
Vida ¿una cuestíon de grasas? Una perspectiva desde la biofísica de. Edicion electronica revisada
Bagatolli, L. & Mouritsen, Ole G., 2017, Yachay EP, Ecuador. 298 p.Research output: Book/Report › Book › Research › peer-review
- 2016
- 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
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Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published -
1954
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Wood flows through the Danish economy
Research output: Book/Report › Report › Research › peer-review
Published -
798
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Latest publications
Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity
Research output: Contribution to journal › Journal article › Research › peer-review
A review on children’s oral texture perception and preferences in foods
Research output: Contribution to journal › Review › Research › peer-review
Demystifying wine expertise through the lens of imagination: Descriptions and imagery vividness across sensory modalities
Research output: Contribution to journal › Journal article › Research › peer-review