Mikael Agerlin Petersen

Mikael Agerlin Petersen

Associate Professor

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    ORCID: 0000-0002-4106-7696

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    1. Published

      Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere

      Petersen, Mikael Agerlin & Trolle, E., 1996, In: Hygiene and nutrition in foodservice and catering. 1, p. 175-190 15 p.

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

    2. Published

      Aroma i vegetabilier

      Petersen, Mikael Agerlin, 1997, Ikke angivet. Levnedsmiddelcentret, p. 65 1 p.

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

    3. Published

      Influence of blanching on aroma compounds in leeks during frozen storage

      Petersen, Mikael Agerlin, Poll, L., Lewis, M. & Holm, K., 1997, Ikke angivet. Levnedsmiddelcentret, p. 209 1 p.

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

    4. Published

      Comparison of normal and accelerated storage of commercial orange juice: changes in flavour and content of volatile compounds

      Petersen, Mikael Agerlin, Tønder, D. & Poll, L., 1998, In: Food Quality and Preference. (1/2), p. 43-51 9 p.

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

    5. Published

      Identification of compounds contributing to boiled potato off-flavour ("POF")

      Petersen, Mikael Agerlin, Poll, L. & Melchior Larsen, L., 1999, In: Lebensmittel - Wissenschaft und Technologie. 32, p. 32-40 9 p.

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

    6. Published

      Identification of off-flavour in boiled potato products

      Petersen, Mikael Agerlin, Jensen, K., Poll, L. & Melchior Larsen, L., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    7. Published

      Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS

      Petersen, Mikael Agerlin, Poll, L. & Melchior Larsen, L., 1998, In: Food Chemistry. 61, 4, p. 461-466 6 p.

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

    8. Published

      Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations

      Peng, C., Viana, T. M. L., Petersen, Mikael Agerlin, Larsen, F. H. & Arneborg, Nils, 2018, In: Metabolomics. 14, 7, 12 p., 93.

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

    9. Published

      Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

      Owusu, M., Petersen, Mikael Agerlin & Heimdal, H., 2013, In: Journal of Food Science and Technology. 50, 5, p. 909–917 9 p.

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

    10. Published

      Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

      Owusu, M., Petersen, Mikael Agerlin & Heimdal, H., 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. 363-366 4 p.

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

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