Design and Consumer Behavior

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  1. 2024
  2. 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

  3. Published

    Oil-based Z-isomer-rich lycopene: Efficient production in dual-media and stability evaluation

    Sun, Q., Sun, X., Ma, Z., Raza, Husnain, Li, X. & Jin, L., 2024, In: LWT. 199, 10 p., 116146.

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

  4. 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

  5. Accepted/In press

    Probabilistic Block Term Decomposition for the Modelling of Higher-order Arrays

    Hinrich, Jesper Løve & Morup, M., 2024, (Accepted/In press) In: Computing in Science and Engineering.

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

  6. 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

  7. Published

    Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods

    Schmidt, C. V., Raza, Husnain, Olsen, Karsten & Mouritsen, Ole G., 2024, In: International Journal of Gastronomy and Food Science. 36, 14 p., 100944.

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

  8. Published

    Recreating digital context: navigating the future of food sensory studies through recent advances and applications

    Low, J. Y., Antlej, K., Garvey, E. C. & Wang, Qian Janice, 2024, In: Current Opinion in Food Science. 57, 9 p., 101176.

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

  9. 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

  10. Published

    Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

    Trigo, J. P., Wendin, Karin Maria Elisabet, Steinhagen, S., Larsson, K. & Undeland, I., 2024, In: Future Foods. 9, 10 p., 100370.

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

  11. Published

    Shift invariant soft trilinearity: Modelling shifts and shape changes in gas-chromatography coupled mass spectrometry

    Schneide, Paul-Albert, Gallagher, N. B. & Bro, Rasmus, 2024, In: Chemometrics and Intelligent Laboratory Systems. 251, 7 p., 105155.

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

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