- 2018
- Published
Food choices to meet nutrient recommendations for the adult Brazilian population based on the linear programming approach
dos Santos, Q., Sichieri, R., Darmon, N., Maillot, M. & Verly Junior, E., 2018, In: Public Health Nutrition. 21, 8, p. 1538-1545 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Foreword: Those tasty and curious organism affectionately called seaweeds
Mouritsen, Ole G. & Critchley, A. T., 2018, Those Curious and Delicious Seaweeds: A Fascinating Voyage From Biology to Gastronomy. Lloréns, J. L. P., Carrero, I. H., Oñate, J. J. V., Murillo, F. G. B. & Léon, Á. (eds.). Editorial UCA, p. IX-XIVResearch output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages
Wæhrens, S. S., Grønbeck, M. S., Olsen, Karsten & Byrne, D. V., 2018, In: Journal of Sensory Studies. 33, 4, 9 p., e12328.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- Published
Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms
Barba, F. J., Sant'Ana, A. D. S., Orlien, Vibeke & Koubaa, M., 2018, Elsevier. 315 p.Research output: Book/Report › Book › Research › peer-review
- Published
Integrated approach to develop protein-enriched foods oriented at older consumers
Song, X., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- 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. 4287-4296Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Kaempferol Binding to Zinc(II), Efficient Radical Scavenging through Increased Phenol Acidity
Xu, Y., Qian, L., Yang, J., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2018, In: Journal of Physical Chemistry B. 122, 44, p. 10108-10117Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Kostens tungtopløselige calcium: Ostwalds faselov, spontan overmætning og biotilgængelighed
Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 99, 7, p. 14-16Research output: Contribution to journal › Journal article › Communication
- Published
Linear peptidomimetics as potent antagonists of Staphylococcus aureus agr quorum sensing
Karathanasi, G., Bojer, Martin Saxtorph, Baldry, M., Johannessen, B. A., Wolff, S., Greco, I., Kilstrup, M., Hansen, Paul Robert & Ingmer, Hanne, 2018, In: Scientific Reports. 8, 1, 11 p., 3562.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mad og smag som motor for læring i børnehøjde
Mouritsen, Ole G., 2018, Københavns Generation Mad: En status over maden til børn og unge i Københavns Kommune 2007-2017 udarbejdet af Københavns Madhus. København: Københavns Madhus, p. 100-101 2 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
- 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
- Published
Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations
Peng, C., Viana, T. M. L., Petersen, Mikael Agerlin, Larsen, F. H. & Arneborg, Nils, 2018, In: Metabolomics. 14, 7, 12 p., 93.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mindeord for Thor A. Bak
Mouritsen, Ole G., 2018, In: Oversigt over Selskabets Virksomhed 2017-2018. Det Kongelige Danske Videnskabernes Selskab. 2017-2018, p. 206-215 10 p.Research output: Contribution to journal › Journal article › Communication
- Published
Nordic Food Lab
Frøst, Michael Bom & Flore, R., 2018, Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin: Gestalten, p. 80-87 8 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Nudging healtier food choices
Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 4 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Nudging using the ‘dish of the day’ strategy does not work for plant-based meals in a Danish sample of adolescent and older people
dos Santos, Q., Melo Nogueira , B., Mello Rodrigues, V., Hartwell, H., Giboreau, A., Monteleone, E., Dinnella, C. & Perez-Cueto, Federico J.A., 2018, In: International Journal of Consumer Studies. 42, 3, p. 327-334 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Når mælk giver mavekneb
Skibsted, Leif Horsfelt & Abildgaard, I., 2018, In: Samvirke. Januar 2018, p. 40-41 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.Research output: Contribution to conference › Poster › Research › peer-review
- 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
- Published
Physicochemical Properties and Oxidative Storage Stability of Milled Roselle (Hibiscus sabdariffa L.) Seeds
Juhari, N. H. B. & Petersen, Mikael Agerlin, 2018, In: Molecules. 23, 2, 15 p., 385.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Plant-based eating from the consumer perspective
Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 16 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Plant-based vs. animal-based protein and their impact on blood pressure in older consumer: a systematic review
Corneliussen, F., Drülytè, D., Araya-Zepeda, N., Urlass, S. & Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 11 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Preface
Halloran, A. M. S., Flore, R., Vantomme, P. & Roos, Nanna, 2018, Edible Insects in Sustainable Food Systems. Halloran, A., Flore, R., Vantomme, P. & Roos, N. (eds.). Cham: Springer, p. vii-viii 2 p.Research output: Chapter in Book/Report/Conference proceeding › Preface/postscript › Research
- Published
Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere
Jongberg, S., Tørngren, M. A. & Skibsted, Leif Horsfelt, 2018, In: Medicines . 5, 1, 14 p., 7.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Proteolysis in pork loins during superchilling and regular chilling storage
Pomponio, L., Bukh, C. & Ruiz Carrascal, Jorge, 2018, In: Meat Science. 141, p. 57-65 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Retained ethanol in fried batters prepared with alcoholic beverages
Snitkjær, P., Gregersen, C. & Petersen, Mikael Agerlin, 2018, In: International Journal of Gastronomy and Food Science. 14, p. 77-79 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
SENSORY FOUNDATION
Steen, Ida, 2018, 3 ed. CoffeeMind Press. 42 p.Research output: Book/Report › Book › Education
- Published
Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
Song, X., Perez-Cueto, Federico J.A. & Bredie, Wender, 2018, In: Nutrients. 10, 8, 21 p., 1006.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Serving style preferences for various meal arrangements among children
Nielson, S. E., Nielsen, S. S. & Olsen, Annemarie, 2018, In: Journal of Sensory Studies. 33, 5, p. 1-7 7 p., e12445.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Smag for livet: "Smager grøntsagerne godt nok?" spørger Ole G. Mouritsen
Mouritsen, Ole G., 2018, In: MASA Food Magazine. 2, p. 11-12 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Smagspræferencer dannes tidligt
Olsen, Annemarie, 2018, Babymad: Små portioner til små personer. Ravnbøl, K. M. & Ejlersen, S. (eds.). 1 ed. København: People's Press, p. 18-21 4 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Spis farverigt: Flavonoider gendanner carotenoider
Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 5, 99, p. 41-42 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Spise blæksprutter - er du mør?
Schmidt, C. V., hws697, hws697, Sun, Y., Faxholm, P. L., Flore, R., Clausen, M. P., Olsen, Karsten & Mouritsen, Ole G., 2018, In: Aktuel Naturvidenskab. 3, p. 8-13 6 p.Research output: Contribution to journal › Journal article › Communication
- Published
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Fu, Y., Liu, J., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2018, In: Food Chemistry. 257, p. 163-171 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Supercalcium - nyt koncept og nye produkter
Skibsted, Leif Horsfelt, 2018, In: Mælketidende. 131, 12, p. 8-9 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Supersaturation of calcium citrate as a mechanism behind enhanced availability of calcium phosphates by presence of citrate
Garcia, A. C., Hedegaard, M. V. & Skibsted, Leif Horsfelt, 2018, In: Food Research International. 107, p. 195-205 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Temperature effect on formation of advanced glycation end products in infant formula milk powder
Zhu, R., Cheng, H., Li, L., Erichsen, Henriette Rifbjerg, Petersen, Mikael Agerlin, Sørensen, J. & Skibsted, Leif Horsfelt, 2018, In: International Dairy Journal. 77, p. 1-9 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration
Sartori, A. G. D. O., Sampaio, G. R., Bastos, D. H. M., Spoto, M. H. F., Skibsted, Leif Horsfelt & Regitano d'Arce, M. A. B., 2018, In: Grasas y Aceites. 69, 4, p. 1-10Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Olsson, V., Håkansson, A., Purhagen, J. & Wendin, Karin Maria Elisabet, 2018, In: Foods. 7, 1, 9 p., 9.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The effectiveness of nudging towards a plant-based diet, a systematic review
Nielsen, C. W., Weidema, I. H., Ong, V. C., Ong, V. C., Winther, C. & Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 16 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
The meal as a performance: food and meal practices beyond health and nutrition
NYBERG, M., Olsson, V., ÖRTMAN, G., PAJALIC, Z., ANDERSSON, H. S., BLÜCHER, A., LINDBORG, A. L., Wendin, Karin Maria Elisabet & WESTERGREN, A., 2018, In: Ageing & Society. 38, 1, p. 83-107 25 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Volatiles and Tendency of Radical Formation of Cold-Pressed Brazil Nut Oil During Ambient Storage
Giovanini de oliveira sartori, A., Sampaio, G. R., Bastos, D. H. M., Regitano d'Arce, M. A. B. & Skibsted, Leif Horsfelt, 2018, In: J A O C S. 95, 6, p. 721-730 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Weight loss in superchilled pork as affected by cooling rate
Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Engineering. 219, p. 25-28 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
What Role Does Taste Play in School Meal Studies? A Narrative Review of the Literature
Guerrero, K., Olsen, Annemarie & Wistoft, K., 2018, In: The Journal of Child Nutrition & Management (Online). 42, 1, 16 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
Will goal-setting with a weekly reminder increase uptake of plant-based cooking and/or plant-based dinners on a weekly basis?
Jensen, K. N., Santos , Q. D. & Perez-Cueto, Federico J.A., 2018, In: Complementary Medicine Research. 25, Supplement 1, p. 14 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
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Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
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1957
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Wood flows through the Danish economy
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799
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
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Oil-based Z-isomer-rich lycopene: Efficient production in dual-media and stability evaluation
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Carbohydrate Oral Rinsing, Cycling Performance and Individual Complex Carbohydrate Taste Sensitivity
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Demystifying wine expertise through the lens of imagination: Descriptions and imagery vividness across sensory modalities
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