Ingredient and Dairy Technology

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  1. 2016
  2. Published

    Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures

    Mohd Noor, N. Q. I. B., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2016, In: Cereal Chemistry. 93, 2, p. 209-216 8 p.

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

  3. Published

    Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature

    Mohd Noor, N. Q. I. B., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2016, In: Food Chemistry. 210, p. 566-576 11 p.

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

  4. 2017
  5. Published

    All-natural bio-plastics using starch-betaglucan composites

    Sagnelli, D., Kirkensgaard, Jacob Judas Kain, Giosafatto, C. V. L., Ogrodowicz, N., Kruczał, K., Mikkelsen, M. S., Maigret, J. E., Lourdin, D., Mortensen, Kell & Blennow, Andreas, 2017, In: Carbohydrate Polymers. 172, p. 237-245 9 p.

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

  6. Published

    Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins

    Abdel-Hamid, M., Otte, Jeanette, De Gobba, Cristian, Osman, A. & Hamad, E., 2017, In: International Dairy Journal. 66, p. 91-98 8 p.

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

  7. Published

    Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella)

    Yi, J., De Gobba, Cristian, Skibsted, Leif Horsfelt & Otte, Jeanette, 2017, In: International Journal of Food Properties. 20, 5, p. 1129-1144 16 p.

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

  8. Published

    Antioxidant and antibacterial activities of bioactive peptides in buffalo's yoghurt fermented with different starter cultures

    Taha, S., El Abd, M., De Gobba, Cristian, Abdel-Hamid, M., Khalil, E. & Hassan, D., 2017, In: Food Science and Biotechnology. 26, 5, p. 1325-1332 8 p.

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

  9. Published

    Barley beta-glucans varying in molecular mass and oligomer structure affect cecal fermentation and microbial composition but not blood lipid profiles in hypercholesterolemic rats

    Mikkelsen, M. S., Jensen, M. G. & Nielsen, T. S., 2017, In: Food & Function. 8, 12, p. 4723-4732 10 p.

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

  10. Published

    Barley genotypic β-glucan variation combined with enzymatic modifications direct its potential as a natural ingredient in a high fiber extract

    Mikkelsen, M. S., Meier, S., Jensen, M. G., Qin, F., Stoica, I., Martens, Helle Jakobe, Blennow, Andreas & Jespersen, Birthe P Møller, 2017, In: Journal of Cereal Science. 75, p. 45-53 9 p.

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

  11. Published

    Biochemistry of Cheese Ripening: Proteolysis

    Ardö, Ylva Margareta, McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K. & Fox, P. F., 2017, Cheese: Chemistry, Physics & Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 1. p. 445-482 38 p.

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

  12. Published

    Blue Cheese

    Cantor, M. D., van den Tempel, T., Hansen, T. K. & Ardö, Ylva Margareta, 2017, Cheese: Chemistry, Physics and Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 2. p. 929-954 26 p.

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

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