Design and Consumer Behavior

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  1. 2024
  2. Published

    Inducing Novel Sound–Taste Correspondences via an Associative Learning Task

    Barbosa Escobar, Francisco Jose & Wang, Qian Janice, 2024, In: Cognitive Science. 48, 3, 31 p., e13421.

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

  3. Published

    Adapting dysphagia meals for acceptance among a broader group of older adults

    Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet & Bredie, Wender, 2024, In: Journal of Sensory Studies. 39, 1, 13 p., e12894.

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

  4. E-pub ahead of print

    Interpretable Feature Learning in Multivariate Big Data Analysis for Network Monitoring

    Camacho, J., Wasielewska, K., Bro, Rasmus & Kotz, D., 2024, (E-pub ahead of print) In: IEEE Transactions on Network and Service Management. 18 p.

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

  5. Published

    A review on children’s oral texture perception and preferences in foods

    Chow, Ching Yue, Skouw, S., Bech, A. C., Olsen, Annemarie & Bredie, Wender, 2024, In: Critical Reviews in Food Science and Nutrition. 64, 12, p. 3861–3879

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

  6. 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

  7. Published

    Food texture preferences in early childhood: Insights from 3–6 years old children and parents

    Chow, Ching Yue, Bech, A. C., Sørensen, Helle, Olsen, Annemarie & Bredie, Wender, 2024, In: Food Quality and Preference. 113, 11 p., 105063.

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

  8. Published

    Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond

    Cornish, M. L., Mouritsen, Ole G., Pérez Lloréns, J. L., Critchley, A. T. & Hurtado, A. Q., 2024, Applications of Seaweeds in Food and Nutrition. Heftt, D., Badmus, U. & Adetunji, C. (eds.). Elsevier, p. 45-62

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

  9. Published

    Demystifying wine expertise through the lens of imagination: Descriptions and imagery vividness across sensory modalities

    Croijmans, I., Pellegrino, R. & Wang, Qian Janice, 2024, In: Food Research International. 182, 13 p., 114159.

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

  10. Published

    The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

    Faber, Ilona, Rini, L., Schouteten, J. J., Frøst, Michael Bom, De Steur, H. & Perez-Cueto, Federico J.A., 2024, In: Food Quality and Preference. 114, 11 p., 105101.

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

  11. Published

    Mapping two centuries of forest governance in Nordic countries: An open access database

    Fridén, A., D'amato, D., Ekström, H., Iliev, Bogomil Emilov, Nebasifu, A., May, W., Thomsen, Marianne & Droste, N., 2024, In: Forest Policy and Economics. 160, 6 p., 103142.

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

  12. Published

    Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity

    Hartley, C., Carr, A., Roberts, S. S. H., Bredie, Wender & Keast, R. S. J., 2024, In: Nutrients. 16, 3, 17 p., 459.

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

  13. Published

    The Taste Liking Questionnaire (TasteLQ) – A tool for assessment of taste liking in the Danish population

    Haydar, Sara, Karlsson, Camilla Cederbye, Linneberg, Allan René, Kårhus, L. L., Ängquist, Lars, Hansen, Torben, Bredie, Wender & Grarup, Niels, 2024, In: Food Quality and Preference. 117, 12 p., 105176.

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

  14. Published

    A sense of seaweed: Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers

    Jönsson, M., Maubert, E., Merkel, A., Fredriksson, C., Karlsson, E. N. & Wendin, Karin Maria Elisabet, 2024, In: Future Foods. 9, 11 p., 100292.

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

  15. Published

    Liking and willingness to eat of landrace porridges: A comparison between consumer groups

    Kristofers, H. Y., Gerhardt, K. & Wendin, Karin Maria Elisabet, 2024, In: International Journal of Gastronomy and Food Science. 35, 4 p., 100864.

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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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, Qian, 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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., Cna'ani, A., 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 2023
  39. Published

    Environmental and economic assessment of household food waste source-separation efficiency in a German case study

    Angouria-Tsorochidou, E., Walk, S., Körner, I. & Thomsen, Marianne, 2023, In: Cleaner Waste Systems. 5, 10 p., 100092.

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

  40. Published

    Tipping the next customer on the shoulder? A segmentation study and discussion of targeted marketing to further plant-rich dietary transition

    Aschemann-Witzel, J., Mulders, M. D. G. H., Janssen, M. & Perez-Cueto, Federico J.A., 2023, In: Cleaner and Responsible Consumption. 11, 11 p., 100154.

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

  41. Published

    Life Cycle Assessment of pilot scale production of seaweed-based bioplastic

    Ayala, M., Thomsen, Marianne & Pizzol, M., 2023, In: Algal Research. 71, 11 p., 103036.

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

  42. Published

    Using quantitative storytelling to identify constraints in resource supply: The case of brown seaweed

    Ayala, M., Thomsen, Marianne & Pizzol, M., 2023, In: Journal of Industrial Ecology. 27, p. 1567–1578

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

  43. Published

    Comparison of machine learning approaches for the classification of elution profiles

    Baccolo, G., Yu, H., Valsecchi, C., Ballabio, D. & Bro, Rasmus, 2023, In: Chemometrics and Intelligent Laboratory Systems. 243, 8 p., 105002.

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

  44. Published

    Assessing mechanisms behind crossmodal associations between visual textures and temperature concepts

    Barbosa Escobar, Francisco Jose, Velasco, C., Byrne, D. V. & Wang, Qian Janice, 2023, In: Journal of Experimental Psychology: Human Perception and Performance. 49, 6, p. 923–947

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

  45. Published

    Tasty vibes: Uncovering crossmodal correspondences between tactile vibrations and basic tastes

    Barbosa Escobar, Francisco Jose & Wang, Qian Janice, 2023, In: Food Research International. 174, 10 p., 113613.

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

  46. Published

    Influence of ionic strength and temperature on mineral and protein partitioning of skim milk

    Barone, Giovanni, Cirrincione, F., Jiang, Yuan, Rauh, V., Lillevang, S. K., Caboni, M. F., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2023, In: International Dairy Journal. 147, 7 p., 105764.

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

  47. Published

    Prepared food on the trail: Exploring sustainability in outdoor recreation food choices

    Beery, T., Calvén, A. & Wendin, Karin Maria Elisabet, 2023, In: Journal of Outdoor Recreation and Tourism. 41, 11 p., 100582.

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

  48. Published

    Insects as food – The impact of information on consumer attitudes

    Bengtsson, J. & Wendin, Karin Maria Elisabet, 2023, In: International Journal of Gastronomy and Food Science. 32, 4 p., 100754.

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

  49. Published

    Familiarity and identification of everyday food odors in older adults and their influence on hedonic liking

    Broge, Eva Honnens de Lichtenberg, Wendin, Karin Maria Elisabet, Rasmussen, Morten Arendt & Bredie, Wender, 2023, In: Food Quality and Preference. 103, 10 p., 104715.

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

  50. 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

  51. Published

    Adolescents’ attitudes, preferences and perceived behaviours regarding healthy eating and whole grains from a gender and health interest perspective

    Calvén, A., Jonsson, K., Wendin, Karin Maria Elisabet & Larsson, C., 2023, In: Food and Nutrition Research. 67, 15 p., 8988.

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

  52. Published

    Layered food designs to create appetizing desserts: A proof-of-concept study

    Chow, Ching Yue, Rodríguez, R. M., Riantiningtyas, Reisya Rizki, Munk, M. B., Ahrné, Lilia & Bredie, Wender, 2023, In: Food Research International. 170, 8 p., 112955.

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

  53. Published

    Tensor decompositions: Principles and application to food sciences

    Cohen, J., Bro, Rasmus & Comon, P., 2023, Source Separation in Physical-Chemical Sensing. Jutten, C., Duarte, L. T. & Moussaoui, S. (eds.). Wiley, p. 255-323

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

  54. Published

    Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

    Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B. E., Sørensen, Helle & Frøst, Michael Bom, 2023, In: Food Quality and Preference. 104, 9 p., 104713.

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

  55. 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

  56. Published

    Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage

    Faisal, Marwa, Bevilacqua, Marta, Bro, Rasmus, Nunes Bordallo, Heloisa, Kirkensgaard, Jacob Judas Kain, Hebelstrup, K. H. & Blennow, Andreas, 2023, In: International Journal of Biological Macromolecules. 250, 13 p., 126250.

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

  57. Published

    Classification of bloodstains deposited at different times on floor tiles using hierarchical modelling and a handheld NIR spectrometer

    Fonseca, A. C. S., Pereira, J. F. Q., Honorato, R. S., Bro, Rasmus & Pimentel, M. F., 2023, In: Analytical Methods. 15, 41, p. 5403–5556

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

  58. Published

    New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces

    Frankin, S., Cna'ani, A., Bonfil, D. J., Tzin, V., Nashef, K., Degen, D., Simhon, Y., Baizerman, M., Ibba, M. I., González Santoyo, H. I., Luna, C. V., Cervantes Lopez, J. F., Ogen, A., Goldberg, B. Z., Abbo, S. & Ben-David, R., 2023, In: Frontiers in Nutrition. 10, 19 p., 1059078.

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

  59. Published

    Potential sources and producers of 2-methylisoborneol and geosmin in a river supplying a drinking water treatment plant

    Franklin, H. M., Podduturi, Raju, Jørgensen, Niels O. G., Roberts, D. T., Schlüter, L. & Burford, M. A., 2023, In: Chemical Engineering Journal Advances. 14, 12 p., 100455.

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

  60. Published

    Sensing seaweed settings: Making sense of a mixed-method design for sensory analysis

    Fredriksson, C., Jönsson, M., Merkel, A., Nordberg Karlsson, E. & Wendin, Karin Maria Elisabet, 2023, In: International Journal of Gastronomy and Food Science. 33, 8 p., 100762.

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

  61. Published

    Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters

    Frøst, Michael Bom, Giacalone, D. & Rasmussen, K. K., 2023, Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. Delarue, J. & Lawlor, J. B. (eds.). 2 ed. United Kingdom: Woodhead Publishing, p. 441-460 20 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

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

  62. Published

    Tensor methods in data analysis of chromatography/mass spectroscopy-based plant metabolomics

    Guo, L., Yu, H., Li, Y., Zhang, C. & Kharbach, M., 2023, In: Plant Methods. 19, 13 p., 130.

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

  63. 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

  64. Published

    Excitation–Emission Matrix Fluorescence Spectroscopy Coupled with PARAFAC Modeling for Viability Prediction of Cells

    Głowacz, K., Skorupska, S., Grabowska-Jadach, I., Bro, Rasmus & Ciosek-Skibińska, P., 2023, In: ACS Omega. 8, 18, p. 15968-15978 11 p.

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

  65. Published

    Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?

    Henn, Katharina, Reinbach, Helene Christine, Olsen, Søren Bøye, Aaslyng, M. D., Laugesen, S. M. B. & Bredie, Wender, 2023, In: Journal of Food Science. 88, 3, p. 1144-1158 15 p.

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

  66. Published

    Effect of high pressure pretreatment on the drying characteristics of the beetroot (Beta vulgaris) cubes

    Hidangmayum, Krishnachandra Sharma, Hulle, N. R. S. & Rao, P. S., 2023, In: Journal of Agriculture and Food Research. 11, 8 p., 100493.

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

  67. Published

    User-Centric Measures of the Perceived Light Qualities of Lighting Products

    Hiller, C., Boork, M., Enger, J. & Wendin, Karin Maria Elisabet, 2023, In: Emerging Science Journal. 7, 2, p. 609-628 20 p.

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

  68. Published

    Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce

    Jaeger, S. R., Chheang, S. L., Roigard, C. M. & Frøst, Michael Bom, 2023, In: Food Quality and Preference. 112, 12 p., 105020.

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

  69. Published

    Temperature effects on calcium partition kinetics in pasteurised skim milk during storage

    Jiang, Yuan, Barone, G., Rauh, V., Lillevang, S. K., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2023, In: International Dairy Journal. 137, 9 p., 105518.

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

  70. Published

    Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food

    Jönsson, M., Merkel, A., Fredriksson, C., Karlsson, E. N. & Wendin, Karin Maria Elisabet, 2023, In: Algal Research. 75, 11 p., 103258.

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

  71. Published

    Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches

    Kharbach, M., Alaoui Mansouri, M., Taabouz, M. & Yu, H., 2023, In: Foods. 12, 14, 46 p., 2753.

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

  72. Published

    Auditory Seasoning Filters: Altering Food Perception via Augmented Sonic Feedback of Chewing Sounds

    Kleinberger, R., Van Troyer, A. O. & Wang, Qian Janice, 2023, Proceedings of the 2023 CHI Conference on Human Factors in Computing Systems (CHI '23). Association for Computing Machinery, Inc., 15 p. 318

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

  73. Published

    Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors: a systematic review

    Kumar, A., Almotairy, N., Merzo, J. J., Wendin, Karin Maria Elisabet, Rothenberg, E., Grigoriadis, A., Sandborgh-Englund, G. & Trulsson, M., 2023, In: Critical Reviews in Food Science and Nutrition. 63, 33, p. 11987–12017

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

  74. Published

    The clinicians’ view of food-related obstacles for treating eating disorders: A qualitative study

    Langlet, B., Nyberg, M., Wendin, Karin Maria Elisabet & Zandian, M., 2023, In: Food and Nutrition Research. 67, 9 p., 8771.

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

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. Published

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2023, Tabi Books, Seoul. 296 p.

    Research output: Book/Report › Book › Research › peer-review

  82. 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

  83. 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

  84. 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

  85. 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

  86. 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

  87. 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

  88. 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

  89. Published

    Rogn - meget mere end caviar

    Mouritsen, Ole G. & Styrbæk, K., 2023, København: Gyldendal. 246 p.

    Research output: Book/Report › Book › Communication

  90. 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

  91. Published

    Time again for meligarum

    Mouritsen, Ole G., 2023, In: Nature Food. 4, p. 530

    Research output: Contribution to journal › Comment/debate › Communication

  92. Accepted/In press

    Umamification as a culinary means for sustainable eating at home and at restaurants

    Mouritsen, Ole G. & Styrbæk, K., 2023, (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

  93. 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

  94. 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

  95. 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

  96. 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

  97. 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

  98. 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

  99. 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

  100. 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

  101. 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

  102. 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

  103. 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

  104. 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

  105. 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

  106. 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

  107. 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

  108. 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

  109. 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

  110. 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

  111. 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

  112. 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

  113. 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

  114. 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

  115. 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

  116. 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

  117. 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

  118. 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

  119. 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

  120. 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

  121. 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

  122. 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

  123. 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

  124. 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

  125. 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

  126. 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

  127. 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

  128. 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

  129. 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

  130. 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

  131. 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

  132. 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, 2023, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition.

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

  133. 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

  134. 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

  135. 2022
  136. Published

    Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds

    Amin, Ashwitha, Petersen, Iben Lykke, Malmberg, C. & Orlien, Vibeke, 2022, In: ACS Food Science & Technology. 2, 4, p. 604-612 9 p.

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

  137. Published

    Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency

    Andersen, N. R., Petersen, R. V. D. & Frøst, Michael Bom, 2022, In: International Journal of Gastronomy and Food Science. 29, 9 p., 100572.

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

  138. Published

    Why do men choose and adhere to a meatless diet?

    Banyte, A., Di Lauro, I. V., Mitova, A., Schauman, C., Simoniello, E. & Perez-Cueto, Federico J.A., 2022, In: International Journal of Gastronomy and Food Science. 27, 8 p., 100446.

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

  139. Published

    Sensory Evaluation of Lighting: A Methodological Pilot

    Boork, M., Nordén, J., Nilsson Tengelin, M. & Wendin, Karin Maria Elisabet, 2022, In: LEUKOS - Journal of Illuminating Engineering Society of North America. 18, 1, p. 66-82

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

  140. 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

  141. Published

    Arealanvendelse og bioøkonomi – forudsætninger for og beregninger af 2030 scenarier: Marin Biomasse

    Bruhn, A., Maar, M., Holbach, A. M. & Thomsen, Marianne, 2022, Aarhus Universitet, DCE - Nationalt Center for Miljø og Energi. 21 p. (Fagligt notat fra DCE – Nationalt Center for Miljø og Energi, Vol. 21).

    Research output: Book/Report › Report › Commissioned

  142. Published

    Ex ante Life Cycle Assessment and Environmental Cost-Benefit Analysis of an anaerobic digester in Italy

    Bruno, M., Marini, M., Angouria-Tsorochidou, E., Pulselli, F. M. & Thomsen, Marianne, 2022, In: Cleaner Waste Systems. 3, 12 p., 100021.

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

  143. Published

    Intention to buy organic fish among Danish consumers: Application of the segmentation approach and the theory of planned behaviour

    Budhathoki, M., Zølner, A., Nielsen, Thorkild, Rasmussen, Morten Arendt & Reinbach, Helene Christine, 2022, In: Aquaculture. 549, 11 p., 737798.

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

  144. Published

    Gut Microbiome and Its Cofactors Are Linked to Lipoprotein Distribution Profiles

    Castro-Mejía, J. L., Khakimov, Bekzod, Aru, Violetta, Lind, M. V., Ahlmann, Eva Garne, Paulová, P., Tavakkoli, E., Hansen, Lars Hestbjerg, Smilde, Age Klaas, Holm, L., Engelsen, Søren Balling & Nielsen, Dennis Sandris, 2022, In: Microorganisms. 10, 11, 2156.

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

  145. Published

    Effects on skills and knowledge of a sensory teaching program for culinary students

    Damsbo-svendsen, M., Karpantschof, B. M., Stovgaard, M., Christensen, J. H. & Frøst, Michael Bom, 2022, In: International Journal of Food Design. 7, 2, p. 119-141 23 p.

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

  146. Published

    Progression towards an 80:20 (plant-based:animal-based) energy balance via specially designed Meal Kits

    Daverkosen, S., Ejlersen, S. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 143-157 15 p.

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

  147. Published

    Editorial

    Duponchel, L. & Bro, Rasmus, 2022, In: Journal of Chemometrics. 36, 2, 1 p., e3391.

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

  148. Published

    Associations among social engagement, meal-related behaviour, satisfaction with food-related life and wellbeing in Danish older adults living alone

    Faber, Ilona, Bjørner, T., Buch-Andersen, T. & Perez-Cueto, Federico J.A., 2022, In: Nutrition Bulletin. 47, p. 346–355

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

  149. Published

    Relevant characteristics of food products based on alternative proteins according to European consumers

    Faber, Ilona, Henn, Katharina, Brugarolas, M. & Perez-Cueto, Federico J.A., 2022, In: Journal of the Science of Food and Agriculture. 102, 12, p. 5034–5043

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

  150. Published

    Hierarchical classification models and Handheld NIR spectrometer to human blood stains identification on different floor tiles

    Fonseca, A. C. S., Pereira, J. F. Q., Honorato, R. S., Bro, Rasmus & Pimentel, M. F., 2022, In: Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy. 267, 13 p., 120533.

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

  151. 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

  152. Published

    Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers

    Forsberg, S., Westergren, A., Wendin, Karin Maria Elisabet, Rothenberg, E., Bredie, Wender & Nyberg, M., 2022, In: Journal of Nutrition in Gerontology and Geriatrics. 41, 1, p. 65-91

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

  153. Published

    Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design

    Forsberg, S., Olsson, V., Bredie, Wender, Verstraelen, E., Krona, A. & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 28, 12 p., 100516.

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

  154. Published

    Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

    Forsberg, S., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, In: Food and Nutrition Research. 66, 12 p., 8269.

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

  155. Published

    Vegetable finger foods - Preferences among older adults with motoric eating difficulties

    Forsberg, S., Olsson, V., Bredie, Wender & Wendin, Karin Maria Elisabet, 2022, In: International Journal of Gastronomy and Food Science. 28, 8 p., 100528.

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

  156. Published

    Comparative Analysis of Volatiles Emitted from Tomato and Pepper Plants in Response to Infection by Two Whitefly-Transmitted Persistent Viruses

    Ghosh, S., Didi-Cohen, S., Cna’ani, A., Kontsedalov, S., Lebedev, G., Tzin, V. & Ghanim, M., 2022, In: Insects. 13, 9, 11 p., 840.

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

  157. Published

    Analysis of the SYSDIET Healthy Nordic Diet randomized trial based on metabolic profiling reveal beneficial effects on glucose metabolism and blood lipids

    Gürdeniz, G., Uusitupa, M., Hermansen, K., Savolainen, M. J., Schwab, U., Kolehmainen, M., Brader, L. J., Cloetens, L., Herzig, K., Hukkanen, J., Rosqvist, F., Ulven, S. M., Gunnarsdóttir, I., Thorsdottir, I., Orešič, M., Poutanen, K. S., Risérus, U., Åkesson, B. & Dragsted, Lars Ove, 2022, In: Clinical Nutrition. 41, 2, p. 441-451 11 p.

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

  158. Published

    Furan fatty acid metabolite in newborns predicts risk of asthma

    Gürdeniz, G., Kim, M., Brustad, N., Ernst, M., Russo, F., Stokholm, Jakob, Bønnelykke, Klaus, Hougaard, D., Rasmussen, M., Cohen, A. & Chawes, Bo Lund Krogsgaard, 2022, In: Allergy: European Journal of Allergy and Clinical Immunology. 78, 2, p. 429-438 10 p.

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

  159. Published

    Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis

    Hartley, C., Carr, A., Bowe, S. J., Bredie, Wender & Keast, R. S. J., 2022, In: Sports Medicine. 52, p. 1833–1862 30 p.

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

  160. 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

  161. Published

    Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries

    Henn, Katharina, Goddyn, H., Olsen, Søren Bøye & Bredie, Wender, 2022, In: Food Quality and Preference. 98, 104455.

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

  162. Published

    The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?

    Henn, Katharina, Zhang, X., Thomsen, Marianne, Rinnan, Åsmund & Bredie, Wender, 2022, In: Future Foods. 6, 9 p., 100202.

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

  163. Published

    Willingness to replace animal-based products with pulses among consumers in different European countries

    Henn, Katharina, Olsen, Søren Bøye, Goddyn, H. & Bredie, Wender, 2022, In: Food Research International. 157, 9 p., 111403.

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

  164. Published

    Veg on the menu? Differences in menu design interventions to increase vegetarian food choice between meat-reducers and non-reducers

    Hielkema, Marijke Hiltje, Onwezen, M. C. & Reinders, M. J., 2022, In: Food Quality and Preference. 102, 10 p., 104675.

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

  165. Published

    A “vegetarian curry stew” or just a “curry stew”? - The effect of neutral labeling of vegetarian dishes on food choice among meat-reducers and non-reducers

    Hielkema, Marijke Hiltje & Lund, Thomas Bøker, 2022, In: Journal of Environmental Psychology. 84, 10 p., 101877.

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

  166. Published

    Something fishy is cooking – A survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish

    Højer, R. & Frøst, Michael Bom, 2022, In: Food Quality and Preference. 96, 104378.

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

  167. Published

    Expanding the terpene biosynthetic code with non-canonical 16 carbon atom building blocks

    Ignea, C., Raadam, Morten Hessellund, Koutsaviti, A., Zhao, Yong, Duan, Yaotao, Harizani, M., Miettinen, Karel, Georgantea, P., Rosenfeldt, M., Viejo-Ledesma, S. E., Petersen, Mikael Agerlin, Bredie, Wender, Stærk, Dan, Roussis, V., Ioannou, E. & Kampranis, Sotirios, 2022, In: Nature Communications. 13, 16 p., 5188.

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

  168. Published

    Control of ice crystal nucleation and growth during the food freezing process

    Jia, G., Chen, Y., Sun, A. D. & Orlien, Vibeke, 2022, In: Comprehensive Reviews in Food Science and Food Safety. 21, 3, p. 2433-2454

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

  169. Published

    Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves

    Kanafusa, S., Maspero, U., Petersen, Mikael Agerlin & Gómez Galindo, F., 2022, In: Innovative Food Science and Emerging Technologies. 77, 14 p., 102979.

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

  170. 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

  171. 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

  172. 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

  173. 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

  174. 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

  175. 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

  176. 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

  177. 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

  178. 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

  179. 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

  180. 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

  181. 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

  182. 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

  183. 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

  184. 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

  185. 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

  186. 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

  187. 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

  188. 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

  189. 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

  190. 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

  191. 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

  192. 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

  193. 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

  194. 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

  195. 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

  196. 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

  197. 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

  198. 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

  199. 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 › Research

  200. 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 › Research

  201. 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

  202. 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

  203. 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

  204. 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

  205. 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

  206. 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

  207. 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

  208. 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

  209. 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

  210. 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

  211. 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

  212. 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

  213. 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

  214. 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

  215. 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

  216. 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

  217. 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

  218. 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

  219. 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

  220. 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

  221. 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

  222. 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

  223. 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

  224. 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

  225. 2021
  226. 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

  227. 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

  228. 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

  229. 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

  230. 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

  231. 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

  232. 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

  233. 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

  234. 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

  235. 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

  236. 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

  237. 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

  238. 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

  239. 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

  240. Published

    Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition

    Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 10 Aug 2021. 1 p.

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

  241. 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

  242. 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

  243. 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

  244. 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

  245. Published

    Sensory characterization of conifer-based extracts in a culinary use perspective

    Girard, F., Boumail, A., Tanaka, K., Frøst, Michael Bom, Turgeon, S. & Perreault, V., 10 Aug 2021. 1 p.

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

  246. Published

    Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds

    Huang, C., Zhang, L., Johansen, P. G., Petersen, Mikael Agerlin, Arneborg, Nils & Jespersen, Lene, 2021, In: Frontiers in Microbiology. 12, 14 p., 662785.

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

  247. 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

  248. 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

  249. 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

  250. Published

    Binding of calcium to L-serine and o-phospho-L-serine as affected by temperature, pH and ionic strength under milk processing conditions

    Jiang, Yuan, Liu, X., de Zawadzki, A. & Skibsted, Leif Horsfelt, 2021, In: International Dairy Journal. 112, 12 p., 104875.

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

  251. 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

  252. 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

  253. 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

  254. 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

  255. 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

  256. 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

  257. 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

  258. 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

  259. 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

  260. 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

  261. 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

  262. 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

  263. 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

  264. 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

  265. 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

  266. 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

  267. Published

    De grønne kostråd

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

    Research output: Contribution to journal › Journal article › Communication

  268. 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

  269. Published

    Indien i næsen

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

    Research output: Contribution to journal › Journal article › Communication

  270. 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

  271. 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

  272. 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

  273. 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

  274. 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

  275. 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

  276. 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

  277. 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

  278. 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

  279. 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

  280. 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

  281. 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

  282. 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

  283. 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

  284. 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

  285. 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

  286. 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

  287. 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

  288. 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

  289. 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

  290. 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

  291. 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

  292. 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

  293. 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

  294. 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

  295. 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

  296. 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

  297. 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

  298. 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

  299. 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

  300. 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

  301. 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

  302. 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

  303. 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

  304. 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

  305. 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

  306. 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

  307. 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

  308. 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

  309. 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

  310. 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

  311. 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

  312. 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

  313. 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

  314. 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

  315. 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

  316. 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

  317. 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

  318. 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

  319. 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

  320. 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

  321. 2020
  322. 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

  323. Published

    The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS

    Alstrup, J., Petersen, Mikael Agerlin, Larsen, F. H. & Münchow, M., 2020, In: Beverages. 6, 4, 14 p., 70.

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

  324. 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

  325. 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

  326. 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

  327. Published

    To meat or not to meat?

    hws697, hws697, Jensen, A. G. & Schmidt, C. V., 2020, In: International Journal of Food Design. 5, 1-2, p. 83-92 10 p.

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

  328. Published

    Supersetting-tilgangen til integreret sundhedsfremme i lokalsamfundet

    Buch-Andersen, T., Reinbach, Helene Christine & Bloch, P., 2020, Sundhedsfremme i kommuner og lokalsamfund: Mellem forskning, planlægning og praksis. Andersen, P. T., Lau, C. B. & Andersen, H. M. (eds.). Hans Reitzels Forlag, p. 51-75

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

  329. Published

    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, Engelsen, Søren Balling & Nielsen, Dennis Sandris, 2020, In: Aging Cell. 19, 3, 13 p., e13105.

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

  330. 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 › Research

  331. 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

  332. 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

  333. 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

  334. Published

    The Promotion of Eating Behaviour Change Through Digital Interventions

    Chen, Y., Perez-Cueto, Federico J.A., Giboreau, A., Mavridis, I. & Hartwell, H., 2020, In: International Journal of Environmental Research and Public Health. 17, 20, 19 p., 7488.

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

  335. 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

  336. 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

  337. Published

    Teaching sensory science to practitioners can change what we eat

    Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 2020, In: International Journal of Food Design. 5, 1-2, p. 103-112

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

  338. 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

  339. Published

    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

  340. 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

  341. 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

  342. 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

  343. 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

  344. Published

    Slow lactate gluconate exchange in calcium complexes during precipitation from supersaturated aqueous solutions

    Garcia, A. C., Hansen, J. S., Bailey, N. & Skibsted, Leif Horsfelt, 2020, In: Food Research International. 137, 6 p., 109539.

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

  345. 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

  346. 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

  347. 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

  348. 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

  349. 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

  350. 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

  351. 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

  352. Published

    Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions

    Jansson, T., Nielsen, S. B., Petersen, Mikael Agerlin & Lund, Marianne N., 2020, In: International Dairy Journal. 104, 7 p., 104653.

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

  353. Published

    The emergence of chimera states in a network of nephrons

    Khouhak, J., Faghani, Z., Laugesen, J. L. & Jafari, S., 2020, In: Chinese Journal of Physics. 63, p. 402-409 8 p.

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

  354. 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

  355. 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

  356. 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

  357. 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

  358. 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

  359. 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

  360. 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

  361. 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

  362. 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

  363. 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

  364. 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

  365. 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

  366. 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

  367. 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

  368. 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

  369. 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

  370. 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

  371. 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

  372. 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

  373. 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

  374. 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

  375. 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

  376. 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

  377. 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

  378. 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

  379. 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

  380. 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

  381. 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

  382. 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

  383. 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

  384. 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

  385. 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

  386. 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

  387. 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

  388. Published

    Grønt med umami og velsmag: Håndværk, viden & opskrifter

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

    Research output: Book/Report › Book › Communication

  389. 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

  390. 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

  391. 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

  392. 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

  393. 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

  394. 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

  395. 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

  396. 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

  397. 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

  398. 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

  399. 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

  400. 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

  401. 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

  402. 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

  403. 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

  404. 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

  405. 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

  406. 2019
  407. Published

    Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

    Andersen, I. N. S. K., Kraus, A. A., Ritz, C. & Bredie, Wender, 2019, In: Food Research International. 117, p. 10-18 9 p.

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

  408. Published

    Liking and consumption of vegetables with more appealing and less appealing sensory properties: associations with attitudes, food neophobia and food choice motivations in European adolescents

    Appleton, K. M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, Federico J.A. & Hartwell, H., 2019, In: Food Quality and Preference. 75, p. 179-186 8 p.

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

  409. Published

    A mobile phone app for the provision of personalized food-based information in an eating-out situation: development and initial evaluation

    Appleton, K. M., Bray, J., Price, S., Liebchen, G., Jiang, N., Mavridis, I., Saulais, L., Giboreau, A., Perez-Cueto, Federico J.A., Coolen, R., Ronge, M. & Hartwell, H., 2019, In: JMIR Formative Research. 3, 4, 16 p., e12966.

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

  410. Published

    Effect of high pressure treatment on the color of fresh and processed meats: a review

    Bak, K. H., Bolumar, T., Karlsson, A. H., Lindahl, G. & Orlien, Vibeke, 2019, In: Critical Reviews in Food Science and Nutrition. 59, 2, p. 228-252 25 p.

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

  411. Published

    Food information presentation: consumer preferences when eating out

    Bray, J., Hartwell, H., Price, S., Viglia, G., Kapuscinski, G., Appleton, K., Saulais, L., Perez-Cueto, Federico J.A. & Mavridis, I., 2019, In: British Food Journal. 121, 8, p. 1744-1762

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

  412. Published

    Do children prefer colored plates?

    Bunk, L. & Møller, P., Apr 2019, In: Food Quality and Preference. 73, p. 65-74 10 p.

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

  413. Published

    Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets

    Chai, B. C., van der Voort, J. R., Grofelnik, K., Eliasdottir, H. G., Klöss, I. & Perez-Cueto, Federico J.A., 2019, In: Sustainability. 11, 15, 18 p., 4110.

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

  414. Published

    Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

    Cheng, H., Erichsen, Henriette Rifbjerg, Soerensen, J., Petersen, Mikael Agerlin & Skibsted, Leif Horsfelt, 2019, In: International Dairy Journal. 93, p. 92-98 7 p.

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

  415. Published

    Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin

    Chhem Kieth, S., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2019, In: Journal of Food Process Engineering. 42, 3, p. 1-8 e12994.

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

  416. Published

    A mini-review on the microbial continuum: consideration of a link between judicious consumption of a varied diet of macroalgae and human health and nutrition

    Cornish, M. L., Mouritsen, Ole G. & Critchley, A. T., 2019, In: Journal of Oceanology and Limnology. 37, 3, p. 790-805 16 p.

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

  417. Published

    Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease

    Dang, T. T., Jessen, F., Martens, Helle Jakobe, Gringer, N., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2019, In: Food Chemistry. 289, p. 729-738 10 p.

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

  418. Published

    The Effect of Processing on Digestion of Legume Proteins

    Drulyte, D. & Orlien, Vibeke, 2019, In: Foods. 8, 6, 9 p., 224.

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

  419. Published

    Quality aspects of insects as food: nutritional, sensory, and related concepts

    Elhassan, M., Wendin, Karin Maria Elisabet, Olsson, V. & Langton, M., 2019, In: Foods. 8, 3, p. 1-14 95.

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

  420. Published

    Consumer perception of original and modernised traditional foods of Indonesia

    Fibri, D. L. N. & Frøst, Michael Bom, 2019, In: Appetite. 133, p. 61-69 9 p.

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

  421. Published

    How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab

    Frøst, Michael Bom, 2019, In: International Journal of Gastronomy and Food Science. 16, 4 p., 100132.

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

  422. Published

    Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

    Fu, Y., Bak, K. H., Liu, J., De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In: Food Research International. 121, p. 28-38 11 p.

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

  423. Published

    Problemer med calcium-salte i valle kan løses

    Garcia, A. C., Hedegaard, M. V., Cheng, H. & Skibsted, Leif Horsfelt, 2019, In: Maelkeritidende. 132, 1, p. 8-9 2 p., 1.

    Research output: Contribution to journal › Journal article › Communication

  424. Published

    A Provegetarian Food Pattern Emphasizing Preference for Healthy Plant-Derived Foods Reduces the Risk of Overweight/Obesity in the SUN Cohort

    Gomez-Donoso, C., Martínez-González, M. Á., Martínez, J. A., Gea, A., Sanz-Serrano, J., Perez-Cueto, Federico J.A. & Bes-Rastrollo, M., 2019, In: Nutrients. 11, 7, 17 p., 1553.

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

  425. Published

    Fermentation as a driver for food innovation

    Hartmann, A. L., Behrendt, R. A. & Frøst, Michael Bom, 2019, In: FEMS Microbiology Letters. 366, 6, 3 p., fnz058.

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

  426. Published

    Shaping smarter consumer food choices: The FoodSMART project

    Hartwell, H., Appleton, K. M., Bray, J., Price, S., Mavridis, I., Giboreau, A., Perez-Cueto, Federico J.A. & Ronge, M., 2019, In: Nutrition Bulletin. 44, 2, p. 138-144

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

  427. Published

    Ancient Danish Apple Cultivars—A Comprehensive Metabolite and Sensory Profiling of Apple Juices

    Iaccarino, N., Varming, C., Petersen, Mikael Agerlin, Viereck, Nanna, Schütz, B., Toldam-Andersen, Torben, Randazzo, A. & Engelsen, Søren Balling, 1 Jul 2019, In: Metabolites. 9, 7, p. 1-17 139.

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

  428. Published

    Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

    Jansson, T., Waehrens, S. S., Rauh, V., Danielsen, Bente Pia, Sørensen, J., Bredie, Wender, Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2019, In: International Dairy Journal. 95, p. 25-34 10 p.

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

  429. Published

    Standard methods for Apis mellifera brood as human food

    Jensen, Annette Bruun, Evans, J., Jonas-Levi, A., Benjamin, O., Martinez, I., Dahle, B., Roos, Nanna, Lecocq, Antoine & Foley, K., 2019, In: Journal of Apicultural Research. 58, 2, 28 p.

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

  430. Published

    Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation

    Jongberg, S., Racanicci, A. M. C. & Skibsted, Leif Horsfelt, 2019, In: Food Chemistry. 300, 7 p., 125134.

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

  431. Published

    Repeated exposure to vegetable-enriched snack bars may increase children's liking for the bars - but not for the vegetables

    Jønsson, S. R., Angka, S., Olsen, Karsten, Tolver, Anders & Olsen, Annemarie, 2019, In: Appetite. 140, p. 1-9 9 p.

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

  432. Published

    Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

    Kaewthong, P., Pomponio, L., Ruiz Carrascal, Jorge, Knoechel, Susanne, Wattanachant, S. & Karlsson, A. H., 2019, In: Journal of Poultry Science. 56, 4, p. 308-317

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

  433. Published

    Genome-Wide Association Studies in Apple Reveal Loci for Aroma Volatiles, Sugar Composition, and Harvest Date

    Larsen, Bjarne, Migicovsky, Z., Jeppesen, A. A., Gardner, K. M., Toldam-Andersen, Torben, Myles, S., Ørgaard, Marian, Petersen, Mikael Agerlin & Pedersen, Carsten, 2019, In: The Plant Genome. 12, 2, 15 p., 180104.

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

  434. 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

  435. 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

  436. 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

  437. Published

    (Complex Chinese characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Briefing Press, Taipei. 394 p.

    Research output: Book/Report › Book › Research › peer-review

  438. 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

  439. 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

  440. 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

  441. 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

  442. 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

  443. 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

  444. 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

  445. 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

  446. 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

  447. 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

  448. 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

  449. 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

  450. 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

  451. 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

  452. 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

  453. 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

  454. 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

  455. 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

  456. 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

  457. 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

  458. 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

  459. 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

  460. 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

  461. 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

  462. 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

  463. 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

  464. 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

  465. 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

  466. 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

  467. 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

  468. 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

  469. 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

  470. 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

  471. 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

  472. 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

  473. 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

  474. 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

  475. 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

  476. 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

  477. 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

  478. 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

  479. 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

  480. 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

  481. 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

  482. 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

  483. 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

  484. 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

  485. 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

  486. 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

  487. 2018
  488. Published

    Din øl er en lyssky affære

    Abildgaard, I. & Skibsted, Leif Horsfelt, Mar 2018, In: Samvirke. p. 36-37 2 p.

    Research output: Contribution to journal › Journal article › Communication

  489. Published

    Farlige forvekslinger

    Abildgaard, I. & Skibsted, Leif Horsfelt, May 2018, In: Samvirke. p. 44-46 3 p.

    Research output: Contribution to journal › Journal article › Communication

  490. Published

    Salt

    Abildgaard, I. & Skibsted, Leif Horsfelt, Jun 2018, In: Samvirke. p. 34-35 2 p.

    Research output: Contribution to journal › Journal article › Communication

  491. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

    Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, F. P. & Ipsen, Richard, 2018, In: International Dairy Journal. 81, p. 122-130 9 p.

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

  492. Published

    Development of Gateway Foods with Seaweeds targeted Children

    Alsted, A., Beim, A., Olsen, Annemarie & Frøst, Michael Bom, 2018. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

  493. Published

    ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2018, Modern Magnetic Resonance. A. Webb, G. (ed.). 2 ed. Springer, p. 1781-1794 14 p.

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

  494. Published

    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

    Bak, K. H., Petersen, Mikael Agerlin, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 8 Feb 2018, In: Molecules. 23, 2, 9 p., 357.

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

  495. Published

    Innovative Technologies for Food Preservation

    Barba, F. J., Ahrné, Lilia, Xanthakis, E., Landerslev, M. G. & Orlien, Vibeke, 2018, Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms. J. Barba, F., S. Sant’Ana, A., Orlien, V. & Koubaa, M. (eds.). 1. ed. London: Academic Press, p. 25-51 27 p.

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

  496. 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

  497. Published

    A contextual identification of home-living older adults' positive mealtime practices: A honeycomb model as a framework for joyful aging and the importance of social factors

    Bjørner, T., Korsgaard, D., Reinbach, Helene Christine & Perez-Cueto, Federico J.A., 1 Oct 2018, In: Appetite. 129, p. 125-134 10 p.

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

  498. Published

    Flash Profile Method

    Bredie, Wender, Liu, J., Dehlholm, C. & Heymann, H., 2018, Descriptive Analysis in Sensory Evaluation. Kemp, S. E., Hort, J. & Hollowood, T. (eds.). 1 ed. Hoboken, USA: Wiley-Blackwell, p. 513-533 21 p. (Sensory Evaluation Series, Vol. 1).

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

  499. Published

    Blækspruttebanden på Nordic Food Lab

    hws697, hws697, Schmidt, C. V., Sun, Y., Faxholm, P. L., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, Blæksprutterne kommer - spis dem!. G. Mouritsen, O. & Styrbæk, K. (eds.). 1 ed. København: Gyldendal, p. 171-193 23 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  500. Published

    Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

    Carvalho, M. J. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 6, p. 2068-2078 11 p.

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

  501. Published

    Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat

    Ceribelli , C., Zawadzki, A., Racanicci, A. M. C., Colnago, L. A., Skibsted, Leif Horsfelt & Cardoso, D. R., 2018, In: Journal of the Brazilian Chemical Society. 29, 11, p. 2266-2277 12 p.

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

  502. Published

    Combinations of isocitrate and citrate enhance calcium salt solubility and supersaturation robustness

    Cheng, H., Garcia, A. C., Tang, N., Danielsen, Bente Pia & Skibsted, Leif Horsfelt, 2018, In: International Dairy Journal. 85, p. 225-236 12 p.

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

  503. Published

    Dissolution of calcium hydrogen phosphate in aqueous δ-gluconolactone; long-lasting supersaturation increasing calcium availability

    Cheng, H. & Skibsted, Leif Horsfelt, 2018, In: International Dairy Journal. 84, p. 62-71 10 p.

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

  504. Published

    Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates

    Chhem-Kieth, S., Skou, P. B., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 10, p. 4287-4296

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

  505. Published

    Patient profiling for success after weight loss surgery (GO Bypass study): An interdisciplinary study protocol

    Christensen, Bodil Just, Schmidt, J. B., Nielsen, M. S., Tækker, L., Holm, Lotte, Lunn, Susanne, Bredie, Wender, Ritz, C., Holst, Jens Juul, Hansen, T., Hilbert, A., le Roux, C. W., Hulme, O. J., Siebner, Hartwig Roman, Morville, T., Naver, L., Floyd, A. K. & Sjödin, Anders Mikael, 2018, In: Contemporary Clinical Trials Communications. 10, p. 121-130 10 p.

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

  506. Published

    Taste - a gastrophycical perspective

    Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 157 1 p.

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

  507. Published

    The quest for umami: can sous vide contribute?

    Clausen, M. P., Christensen, M., Djurhus, T. H., Duelund, L. & Mouritsen, Ole G., 2018, In: International Journal of Gastronomy and Food Science. 13, p. 129-133 5 p.

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

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