- Published
Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts
Felix da Silva, D., Tziouri, D., Ipsen, Richard & Hougaard, Anni Bygvrå, 2020, In: LWT. 127, 5 p., 109412.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties
Felix da Silva, D., Larsen, F. H., Hougaard, Anni Bygvrå & Ipsen, Richard, 2017, In: International Dairy Journal. 74, p. 27-38 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract
Felix da Silva, D., Tenorio Junior, N. N., Gomes, R. G., dos Santos Pozza, M. S., Britten, M. & Matumoto-Pintro, P. T., 2017, In: Journal of Food Science and Technology. 54, 6, p. 1608-1615 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd
Feng, R., van der Berg, Franciscus Winfried J, Lillevang, S. K. & Ahrné, Lilia, 2022, In: Food Research International. 157, 12 p., 111192.Research output: Contribution to journal › Journal article › Research › peer-review
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Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels
Feng, R., van der Berg, Franciscus Winfried J, Mokso, R., Lillevang, S. K. & Ahrné, Lilia, 2023, In: Food Hydrocolloids. 137, 12 p., 108322.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds
Feng, R., Lillevang, S. K. & Ahrné, Lilia, 2021, In: Foods. 10, 11, 15 p., 2881.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Understanding structure formation in cheese curd during shear processing
Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 p.Research output: Book/Report › Ph.D. thesis › Research
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Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality
Feng, R., Barjon, S., van der Berg, Franciscus Winfried J, Lillevang, S. K. & Ahrné, Lilia, 2021, In: Journal of Food Engineering. 309, 10 p., 110690.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats
Fotschki, B., Juśkiewicz, J., Jurgoński, A., Amarowicz, R., Opyd, P., Bez, J., Muranyi, I., Petersen, Iben Lykke & Llopis, M. L., 2020, In: Nutrients. 12, 9, 12 p., 2781.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional products
France, T. C., Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., Oct 2020, In: Colloids and Surfaces B: Biointerfaces. 194, 111125.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Non-enzymatic transformations of dietary 2-hydroxyalkenyl and aromatic glucosinolates in the stomach of monogastrics
Frandsen, H. B., Sørensen, J. C., Jensen, S. K., Markedal, K. E., Joehnke, M. S., Maribo, H., Sørensen, S. & Sørensen, H., 2019, In: Food Chemistry. 291, p. 77-86Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Optimization of industrial oil mill processing with focus on glucosinolate content and degradation
Frandsen, H. B., Sørensen, J. C., Jensen, S. K., Maribo, H., Schmidt, F., Markedal, K. E. & Sørensen, H., 2016. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Piglet performance and physiological effects linked to reduced glucosinolate transformations in feed products based on rapeseed pressed cakes
Frandsen, H. B., Jensen, S. K., Maribo, H., Markedal, K. E., Schmidt, F., Sørensen, H., Sørensen, S. & Sørensen, J. C., 2019, In: Journal of Animal Physiology and Animal Nutrition. 103, 3, p. 822-835Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Glutamine as an Ammonia Donor in Catabolism of the Glucosinolate, Sinalbin, in Biosynthesis of 4-Hydroxybenzylamine
Frandsen, H. B., Sørensen, J. C., Petersen, Iben Lykke & Sørensen, H., 2020, In: Journal of Natural Products. 83, 2, p. 179-184Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Analysis of TAG profiles of different commercial oils and brassicaceae oils
Frandsen, H. B., Sørensen, S., Sørensen, H. & Sørensen, J. C., 2015.Research output: Contribution to conference › Poster › Research
- Published
High Quality Rapeseed Products as Feed for Sensitive Monogastrics
Frandsen, H. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Analysis of lipids in seeds of double low rapeseed based on supercritical fluid extraction
Frandsen, H. B., Sørensen, S., Sørensen, H. & Sørensen, J. C., 2015.Research output: Contribution to conference › Poster › Research
- Published
Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures
Frantzen, C. A., Kot, W., Pedersen, T. B., Ardö, Ylva Margareta, Broadbent, J. R., Neve, H., Hansen, L. H., Dal Bello, F., Ostlie, H. M., Kleppen, H. P., Vogensen, Finn Kvist & Holo, H., 2017, In: Frontiers in Microbiology. 8, 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Applications in nutrition: Peptides as taste enhancers
Fu, Y., Amin, M. S., Li, Q., Bak, K. H. & Lametsch, Rene, 2021, Biologically Active Peptides: From Basic Science to Applications for Human Health. Toldrá, F. & Wu, J. (eds.). Academic Press, p. 569-580Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 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
- Published
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship
Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In: Food Chemistry. 306, 9 p., 125613.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions
Fu, Y., Feveile Young, J., Løkke, M. M., Lametsch, Rene, Aluko, R. E. & Therkildsen, M., 2016, In: Journal of Functional Foods. 24, p. 196-206 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review
Fu, Y., Chen, J., Bak, K. H. & Lametsch, Rene, 2019, In: International Journal of Food Science and Technology. 54, 4, p. 978-986Research output: Contribution to journal › Review › Research › peer-review
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Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
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The Antibacterial Effect In Vitro of Honey Derived from Various Danish Flora
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Analysis of lipids in seeds of double low rapeseed based on supercritical fluid extraction
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pH- and temperature-dependent strain hardening of sodium caseinate gels
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