Design and Consumer Behavior

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  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. Published

    Oxidative deterioration of pork during superchilling storage

    Pomponio, L. & Ruiz Carrascal, Jorge, 2017, In: Journal of the Science of Food and Agriculture. 97, 15, p. 5211-5215 5 p.

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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. Published

    Pas på pastaen fra i går

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 10, p. 36-37 2 p.

    Research output: Contribution to journal › Journal article › Communication

  15. 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

  16. Published

    Perception and description of premium beers by panels with different degrees of product expertise

    Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2016, In: Beverages. 2, 1, 11 p., 5.

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

  17. 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

  18. 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

  19. 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

  20. Published

    Performance of flash profile and napping with and without training for describing small sensory differences in a model wine

    Liu, J., Grønbeck, M. S., Di Monaco, R., Giacalone, D. & Bredie, Wender, 2016, In: Food Quality and Preference. 48, A, p. 41-49 9 p.

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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. Published

    Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

    Carvalho, M. J., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2017, In: LWT -Food Science and Technology. 80, p. 328-334 7 p.

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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. Published

    Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

    Mitra, B., Lametsch, Rene, Akcan, T. & Ruiz Carrascal, Jorge, Jun 2018, In: Meat Science. 140, p. 134-144 11 p.

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

  35. 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

  36. 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

  37. 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

  38. Published

    Potential contribution of fish feed and phytoplankton to the content of volatile terpenes in cultured Pangasius (Pangasianodon hypophthalmus) and Tilapia (Oreochromis niloticus)

    Podduturi, Raju, Petersen, Mikael Agerlin, Mahmud, S., Rahman, M. M. & Jørgensen, Niels O. G., 2017, In: Journal of Agricultural and Food Chemistry. 65, 18, p. 3730-3736 7 p.

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

  39. 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

  40. Published

    Prediction of skin quality properties by different multivariate image analysis methodologies

    Prats-Montalbán, J. M., Ferrer, A., Bro, Rasmus & Hancewicz, T., 2009, In: Chemometrics and Intelligent Laboratory Systems. 96, 1, p. 6-13

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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. Published

    Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps

    Barba Orellana, F. J. & Orlien, Vibeke, 2017, In: Journal of Food Composition and Analysis. 61, p. 61 3 p.

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

  49. 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

  50. Published

    Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe

    Fibri, D. L. N. & Frøst, Michael Bom, 2016. 2 p.

    Research output: Contribution to conference › Poster › Communication

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. Published

    Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection

    Jongberg, S., Lund, Marianne N. & Skibsted, Leif Horsfelt, 2017, Global Food Security and Wellness. Barbosa-Cánovas, G. V., María Pastore, G., Candoğan, K., Medina Meza, I. G., Caetano da Silva Lannes, S., Buckle, K., Yada, R. Y. & Rosenthal, A. (eds.). Springer, p. 315-337 23 p.

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

  59. 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

  60. 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

  61. 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

  62. 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

  63. Published

    Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions

    Zawadzki, A., Cardoso, D. R. & Skibsted, Leif Horsfelt, 2017, In: RSC Advances. 29, 7, p. 17824-17831 8 p.

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

  64. 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

  65. 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

  66. 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

  67. Published

    Quince as a source of interesting aromas in fruit wine

    Petersen, Mikael Agerlin, Mathiesen, I. L. & Toldam-Andersen, Torben, 2017, In: Chrom+food FORUM . 9, p. 36-37 2 p.

    Research output: Contribution to journal › Journal article › Communication

  68. Published

    Reasons for consuming in a workplace canteen, factors affecting meal choice, and the perceived value of additional information on workplace canteen meals

    Price, S., Appleton, K. M., Bray, J., Giboreau , A., Perez-Cueto, Federico J.A., Mavridis, I., Ronge, M. & Hartwell, H., 2016, In: Nutrition Society. Proceedings. 75, OCE3, 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research

  69. 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

  70. 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

  71. Published

    Regeneration of β-carotene from the radical cation by eugenol, isoeugenol, and clove oil in the Marcus theory inverted region for elctron transfer

    Chang, H., Cheng, H., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2017, In: Journal of Agricultural and Food Chemistry. 65, 4, p. 908-912 5 p.

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

  72. Published

    Relative validity and reproducibility of a parent-administered semi-quantitative FFQ for assessing food intake in Danish children aged 3-9 years

    Buch-Andersen, T., Perez-Cueto, Federico J.A. & Toft, Ulla Marie Nørgaard, 2016, In: Public Health Nutrition. 19, 7, p. 1184-1194 11 p.

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

  73. 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

  74. 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

  75. 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

  76. 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

  77. 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

  78. 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

  79. Published

    Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models

    Wang, H. J., Liang, R., du, H. H., Ai, J., Han, R. M., Zhang, J. P. & Skibsted, Leif Horsfelt, 2017, In: European Food Research and Technology. 243, 1, p. 21-26 6 p.

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

  80. 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

  81. 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

  82. Published

    Rogn - meget mere end caviar

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

    Research output: Book/Report › Book › Communication

  83. Published

    Role of the Colletotrichum acutatum sesquiterpene synthase CaTPS in the biosynthesis of sesquiterpenoids

    Amby, Daniel Buchvaldt, Manczak, T., Petersen, Mikael Agerlin, Sundelin, T., Weitzel, C., Grajewski, M., Simonsen, H. T. & Jensen, Birgit, 2016, In: Microbiology. 162, 10, p. 1773-1783

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

  84. Published

    Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

    Bolumar Garcia, J. T., Lapena Gomez, D., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2016, In: Food Packaging and Shelf Life. 7, p. 26-33 8 p.

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

  85. Published

    Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal

    Nielsen, M. S., Christensen, Bodil Just, Ritz, C., Rasmussen, S., Hansen, T. T., Bredie, Wender, le Roux, C. W., Sjödin, Anders Mikael & Schmidt, J. B., 2017, In: Obesity Surgery. 27, 10, p. 2599-2605 7 p.

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

  86. Published

    SENSORY FOUNDATION

    Steen, Ida, 2018, 3 ed. CoffeeMind Press. 42 p.

    Research output: Book/Report › Book › Education

  87. 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

  88. Published

    Salt

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

    Research output: Contribution to journal › Journal article › Communication

  89. 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

  90. 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

  91. 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

  92. 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

  93. 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

  94. 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

  95. 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

  96. 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

  97. 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

  98. 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

  99. 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

  100. Published

    Sensory analysis with culinary professionals, master brewers and small primary producers - applications, developments and insights from use of fast projective methods in the real world of experimentation and small-scale production

    Frøst, Michael Bom, Giacalone, D. & Rasmussen, K., 2014.

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

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