Mikael Agerlin Petersen

Mikael Agerlin Petersen

Associate Professor

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    ORCID: 0000-0002-4106-7696

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    1. Published

      Odour analysis of stored orange juice by GC-odour profiling

      Tønder, D., Poll, L. & Petersen, Mikael Agerlin, 1996. 4 p.

      Research output: Contribution to conference › Paper › Research

    2. Published

      Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values

      Tønder, D., Petersen, Mikael Agerlin, Poll, L. & Olsen, C. E., 1998, In: Food Chemistry. (1/2), p. 223-229 7 p.

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

    3. Published

      Odour analysis of stored orange juice by GC-odour profiling

      Tønder, D., Poll, L. & Petersen, Mikael Agerlin, 1997, Ikke angivet. Levnedsmiddelcentret, p. 207 1 p.

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

    4. Published

      Volatile compounds and amino acids in cheese powders made from matured cheeses

      Varming, C., Beck, T. K., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 435-438 4 p.

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

    5. Published

      Impact of processing steps on the composition of volatile compounds in cheese powders

      Varming, C., Kjær Bech, T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2011, In: International Journal of Dairy Technology. 64, 2, p. 197-206 10 p.

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

    6. Published

      Aroma Changes During Processing of Cheese Powders

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2008. 1 p.

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

    7. Published

      Key aroma compounds in cheeses produced with Lactobacillus helveticus

      Varming, C., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2007. 3 p.

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

    8. Published

      Characterisation of aroma compounds in six different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.

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

    9. Published

      Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

      Varming, C., Andersen, L. T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 30, 1, p. 19-28 10 p.

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

    10. Published

      Aroma profiles of different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

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