Design and Consumer Behavior

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101 - 125 out of 786Page size: 25
  1. 2016
  2. Published

    Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and "appropriateness for use" using apple juice as an application

    Wæhrens, S. S., Bredie, Wender, Christensen, R. H. B. & Byrne, D. V., 2016, In: Journal of Sensory Studies. 31, 2, p. 135-142 8 p.

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

  3. Published

    Variety in snack servings as determinant for acceptance in school children

    Bergamaschi, V., Olsen, Annemarie, Laureati, M., Zangenberg, S., Pagliarini, E. & Bredie, Wender, 2016, In: Appetite. 96, p. 628-635 8 p.

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

  4. Published

    Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures

    Mohd Noor, N. Q. I. B., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2016, In: Cereal Chemistry. 93, 2, p. 209-216 8 p.

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

  5. Published

    Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature

    Mohd Noor, N. Q. I. B., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2016, In: Food Chemistry. 210, p. 566-576 11 p.

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

  6. Published

    Værd at vide om eddike

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2016, In: Samvirke. 11, p. 10-11 2 p.

    Research output: Contribution to journal › Journal article › Communication

  7. Published

    What are we eating? Consumer information requirement within a workplace canteen

    Price, S., Viglia, G., Hartwell, H., Hemingway, A., Chapleo, C., Appleton, K., Saulais, L., Mavridis, I. & Perez-Cueto, Federico J.A., 2016, In: Food Quality and Preference. 53, p. 39-46 8 p.

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

  8. Published

    Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding

    Tang, N. & Skibsted, Leif Horsfelt, 2016, In: Food Research International. 89, Part 1, p. 749-755 7 p.

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

  9. Published

    pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants

    Altunkaya, A., Gökmen, V. & Skibsted, Leif Horsfelt, 2016, In: Food Chemistry. 190, p. 25-32 8 p.

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

  10. 2017
  11. Published

    In vitro antioxidant activities of the novel pentapeptides Ser-His-Glu-Cys-Asn and Leu-Pro-Phe-Ala-Met and the relationship between activity and peptide secondary structure

    Yang, R., Wang, J., Lin, S., Ye, H. & Chen, F., 2017, In: Journal of the Science of Food and Agriculture. 97, 6, p. 1945-1952 8 p.

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

  12. Published

    A Comprehensive Approach to Assess Feathermeal as an Alternative Protein Source in Aquafeed

    Jasour, M. S., Wagner, L., Sundekilde, U. K., Larsen, B. K., Greco, I., Orlien, Vibeke, Olsen, Karsten, Rasmussen, H. T., Hjermitslev, N. H., Hammershøj, M., Dalsgaard, A. J. T. & Dalsgaard, T. K., 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10673-10684 12 p.

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

  13. Published

    A review of instruments developed to measure food neophobia

    Damsbo-Svendsen, M., Frøst, Michael Bom & Olsen, Annemarie, 2017, In: Appetite. 113, p. 358-367 10 p.

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

  14. Published

    Adding Value to Bioethanol through a Purification Process Revamp

    Bisgaard, T., Mauricio-Iglesias, M., Huusom, J. K., Gernaey, K. V., Dohrup, J., Petersen, Mikael Agerlin & Abildskov, J., 2017, In: Industrial & Engineering Chemistry Research. 56, 19, p. 5692-5704 13 p.

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

  15. Published

    An expert system for automated flavour matching - Prioritizer

    Silva, B. S., Tøstesen, M., Petersen, Mikael Agerlin, Bäckman, A. C. & Bro, Rasmus, 2017, In: Flavour and Fragrance Journal. 32, 4, p. 286-293 7 p.

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

  16. Published

    Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella)

    Yi, J., De Gobba, Cristian, Skibsted, Leif Horsfelt & Otte, Jeanette, 2017, In: International Journal of Food Properties. 20, 5, p. 1129-1144 16 p.

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

  17. Published

    Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology

    Lin, S., Liang, R., Xing, J., Li, X., Yu, Y. & Wang, J., 2017, In: International Journal of Food Engineering. 13, 3, 9 p., 20160093.

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

  18. Published

    Application of pulsed electric field treatment for food waste recovery operations

    Poojary, Mahesha Manjunatha, Roohinejad, S., Barba, F. J., Koubaa, M., Puértolas, E., Jambrak, A. R., Greiner, R. & Oey, I., 2017, Handbook of Electroporation. Miklavcic, D. (ed.). Springer, Vol. 4. p. 2573-2590 18 p.

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

  19. Published

    Aqueous citric acid as a promising cleaning agent of whey evaporators

    Hedegaard, M. V., P. Johansen, N., Garcia, A. C. & Skibsted, Leif Horsfelt, 2017, In: International Dairy Journal. 69, p. 45-50 6 p.

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

  20. Published

    Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

    Barba Orellana, F. J., Mariutti, L. R. B., Bragagnolo, N., Z. Mercadante, A., V. Barbosa-Canovas, G. & Orlien, Vibeke, 2017, In: Trends in Food Science & Technology. 67, p. 195-206 12 p.

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

  21. Published

    Blæksprutterne kommer

    Mouritsen, Ole G., 2017, In: Weekendavisen: Ideer. Ideer, 30. juni, p. 8-9 2 p.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  22. Published

    Cassava til delvis erstatning af hvedemel i hvidt hvedebrød

    Kidmose, U. & Skibsted, Leif Horsfelt, 2017, In: Dansk Kemi. 98, 9, p. 16-17 2 p.

    Research output: Contribution to journal › Journal article › Communication

  23. Published

    Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being

    Andersen, B. V., Byrne, D. V., Bredie, Wender & Møller, P. M. R., 2017, In: Food Quality and Preference. 60, p. 1-8 8 p.

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

  24. Published

    Changing children's eating behaviour - A review of experimental research

    DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, In: Appetite. 113, p. 327-357 21 p.

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

  25. Published

    Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds

    Chen, X., Ruiz Carrascal, Jorge, Petersen, Mikael Agerlin & Karlsson, A. H., 2017, In: Meat Science. 130, p. 1-6 6 p.

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

  26. Published

    Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

    Schouteten, J. J., Gellynck, X., De Bourdeaudhuij, I., Sas, B., Bredie, Wender, Perez-Cueto, Federico J.A. & De Steur, H., 2017, In: Food Research International. 93, p. 33-42 10 p.

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

  27. Published

    Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS

    Pico, J., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2017, In: Journal of Cereal Science. 76, p. 280-288 9 p.

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

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