Design and Consumer Behavior

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  1. 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

  2. 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

  3. Published

    Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: a cross-country study among European adolescents

    Dinnella, C., Morizet, D., Masi, C., Cliceri, D., Depezay, L., Appleton, K. M., Giboreau, A., Perez-Cueto, Federico J.A., Hartwell, H. & Monteleone, E., 2016, In: Appetite. 107, p. 339-347 9 p.

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

  4. 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

  5. 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

  6. Published

    Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

    Vingerhoeds, M. H., Nijenhuis-de Vries, M. A., Ruepert, N., van der Laan, H., Bredie, Wender & Kremer, S., 2016, In: Water Research. 94, p. 42-51 10 p.

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

  7. 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

  8. Published

    Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components

    Tang, N. & Skibsted, Leif Horsfelt, 2017, In: Journal of Agricultural and Food Chemistry. 65, 30, p. 6195-6210 16 p.

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

  9. 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

  10. 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

  11. 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

  12. 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

  13. Published

    Short-term effects of dietary advanced glycation end products in rats

    Poulsen, M. W., Andersen, J. M., Hedegaard, R. S. V., Madsen, A. N., Krath, B. N., Monosik, R., Bak, M. J., Nielsen, J., Holst, Birgitte, Skibsted, Leif Horsfelt, Larsen, L. H. & Dragsted, Lars Ove, 2016, In: British Journal of Nutrition. 115, 4, p. 629-636 8 p.

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

  14. Published

    Singlet Fission Reaction of Light-Exposed β-Carotene Bound to Bovine Serum Albumin. A Novel Mechanism in Protection of Light-Exposed Tissue by Dietary Carotenoids

    Chang, H., Chang, Y., Han, R., Wang, P., Zhang, J. & Skibsted, Leif Horsfelt, 2017, In: Journal of Agricultural and Food Chemistry. 65, 29, p. 6058-6062 5 p.

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

  15. 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

  16. 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

  17. Published

    Smag kan forbedre kemopatienters livskvalitet

    Styrbæk, K. & Mouritsen, Ole G., 2017

    Research output: Other contribution › Net publication - Internet publication › Communication

  18. 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

  19. 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

  20. 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

  21. 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

  22. Published

    Smagspræferencer, kræsenhed og neofobi hos børn

    Olsen, Annemarie, 2017, Perspektiver på Smag. Hedegaard, L. & Leer, J. (eds.). Print & Sign, Syddansk Universitet, p. 61-69 9 p. (SMAG skriftserie om smag, Vol. #6).

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

  23. Published

    Smelly and dirty: valence, not semantics, of odours prompt cleaning behaviour

    Dijksterhuis, G. B., Zandstra, E., de Wijk, R. & Smeets, M., 2014. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Communication

  24. 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

  25. 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

  26. 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

  27. 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

  28. Published

    Spanish dry-cured hams and fermented sausages

    Ruiz Carrascal, Jorge, Pagán, M., García-Segovia, P. & Martinez-Monzó, J., 2016, Mediterranean foods: Composition and Processing. M.S. Cruz, R. & C. Vieira, M. (eds.). CRC Press, p. 141-170 30 p.

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

  29. 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

  30. 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

  31. 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

  32. Published

    Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water

    Hedegaard, M. V., Garcia, A. C., Danielsen, Bente Pia & Skibsted, Leif Horsfelt, 2017, In: RSC Advances. 7, 6, p. 3078-3088 11 p.

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

  33. 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

  34. Published

    Squids of the North: gastronomy and gastrophysics of Danish squid

    Faxholm, P. L., Schmidt, C. V., hws697, hws697, Sun, Y., Clausen, M. P., Flore, R., Olsen, Karsten & Mouritsen, Ole G., Dec 2018, In: International Journal of Gastronomy and Food Science. 14, p. 66-76

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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. Published

    Structural properties of lamellar assemblies of biological surfactants

    Mouritsen, Ole G., 1993, In: Tenside Surfactants Detergents. 30, p. 275-280 6 p.

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

  43. Published

    Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: effect of storage at different temperatures

    Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., Jan 2014, In: Food and Bioprocess Technology. 8, 1, p. 100-111 12 p.

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

  44. 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

  45. Published

    Supercritical fluid extracted rapeseed oil, its chemical- and sensory profile

    Frandsen, H. B., Wæhrens, S. S., Petersen, Mikael Agerlin, Sørensen, H., Sørensen, S. & Sørensen, J. C., 2017.

    Research output: Contribution to conference › Conference abstract for conference › Research

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. Published

    Sustainable food innovation from traditional foods

    Frøst, Michael Bom, 27 Oct 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, p. 3-5 3 p.

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

  52. 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

  53. Published

    Sweet and bitter taste perception of women during pregnancy

    Nanou, E., Brandt, S. Ø., Weenen, H. & Olsen, Annemarie, 2016, In: Chemosensory Perception. 9, 4, p. 141-152 12 p.

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

  54. 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

  55. 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

  56. 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

  57. Published

    Sådan forebygger du kræsenhed

    Olsen, Annemarie, 2017, In: Kulør. 141, p. 43-44 2 p.

    Research output: Contribution to journal › Journal article › Communication

  58. 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

  59. 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

  60. 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

  61. 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

  62. 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

  63. 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

  64. Published

    Te er ikke bare noget, vi drikker: det kan også give kødet naturlig holdbarhed

    Jongberg, S., Tørngren, M. A. & Skibsted, Leif Horsfelt, Feb 2018, In: Fødevaremagasinet. 2, p. 18 1 p.

    Research output: Contribution to journal › Journal article › Communication

  65. 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

  66. 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

  67. 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

  68. 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

  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

    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

  71. 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

  72. Published

    Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking

    Guixer , B., Frøst, Michael Bom & Flore, R., 2017, In: International Journal of Gastronomy and Food Science. 9, p. 1-9 9 p.

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

  73. 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. 1-10

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

  74. 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

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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

  83. 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

  84. 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

  85. 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

  86. 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

  87. Published

    The accuracy, consistency, and speed of odor and picture naming

    Cameron, E. L., Anderson, M. R. & Møller, P., 2016, In: Chemosensory Perception. 9, 2, p. 69-78 10 p.

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

  88. Published

    The application of Partial Least Squares Regression for verification of product differences and important variables in consumer-based CATA profiles

    Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2014.

    Research output: Contribution to conference › Poster › Research

  89. Published

    The application of partial least squares regression for verification of product differences and important variables in consumer-based CATA profiles

    Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2014.

    Research output: Contribution to conference › Poster › Research

  90. 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

  91. 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

  92. Published

    The development of the edible cricket industry in Thailand

    Halloran, A. M. S., Roos, Nanna, Flore, R. & Hanboonsong, Y., 2016, In: Journal of Insects as Food and Feed. 2, 2, p. 91-100 10 p.

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

  93. Published

    The effect of high pressure on the functional properties of pork myofibrillar proteins

    Grossi, A. B., Olsen, Karsten, Bolumar Garcia, J. T., Rinnan, Åsmund, Øgendal, Lars Holm & Orlien, Vibeke, 2016, In: Food Chemistry. 196, p. 1005-1015 11 p.

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

  94. 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

  95. 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

  96. 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

  97. Published

    The effects of nudging in coffee machines on two types of companies in Denmark

    dos Santos, Q., De Souza, B., Hansen, G. & Perez-Cueto, Federico J.A., 2015, In: Annals of Nutrition and Metabolism. 67, Suppl. 1, p. 516 1 p.

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

  98. 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

  99. Published

    The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

    Wang, J., Barba Orellana, F. J., Frandsen, H. B., Sørensen, S., Olsen, Karsten, Sørensen, J. C. & Orlien, Vibeke, 2016, In: Innovative Food Science and Emerging Technologies. 38, B, p. 342-348 7 p.

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

  100. 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

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