Helene Christine Reinbach

Helene Christine Reinbach

Associate Professor


  1. Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes

    Ma, X. Q., Verkuil, J. M., Reinbach, Helene Christine & Meinert, L., 1 May 2017, In: Food Science and Nutrition. 5, 3, p. 770-775 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Time-intensity evaluation of chilli spiced pork patties

    Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. Published

    The sensory and nutritional effects of spicy foods

    Reinbach, Helene Christine, Møller, P. & Flint, A., 2005, Programme overview and registration brochure. Elsevier, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  4. Published

    The role of production method information on sensory perception of smoked salmon: A mixed-method study from Denmark

    Budhathoki, M., Zølner, A., Nielsen, Thorkild & Reinbach, Helene Christine, 2021, In: Food Quality and Preference. 94, 10 p., 104325.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    The effect of hot spices on food intake in humans

    Reinbach, Helene Christine & Møller, P., 2006. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  6. Published

    Supersetting-tilgangen til integreret sundhedsfremme i lokalsamfundet

    Buch-Andersen, T., Reinbach, Helene Christine & Bloch, P., 2020, Sundhedsfremme i kommuner og lokalsamfund: Mellem forskning, planlægning og praksis. Andersen, P. T., Lau, C. B. & Andersen, H. M. (eds.). Hans Reitzels Forlag, p. 51-75

    Research output: Chapter in Book/Report/Conference proceedingBook chapterEducationpeer-review

  7. Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536

    Jaeger, S. R., Reinbach, Helene Christine, Roigard, C. M., McRae, J. F., Pineau, B., Chheang, S. L., Beresford, M. K., Rouse, S. A., Jin, D., Paisley, A. G., Jia, Y. & Newcomb, R. D., 2014, In: Food Research International. 62, p. 205-214 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Revitalizing the setting approach: supersettings for sustainable impact in community health promotion

    Bloch, P., Toft, Ulla Marie Nørgaard, Reinbach, Helene Christine, Clausen, L. T., Mikkelsen, B. E., Poulsen, K. & Jensen, B. B., 2014, In: International Journal of Behavioral Nutrition and Physical Activity. 11, 15 p., 118.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity

    Reinbach, Helene Christine, Toft, M. & Møller, P., 2009, In: Food Quality and Preference. 20, 1, p. 42-49 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Project SoL—A community-based, multi-component health promotion intervention to improve healthy eating and physical activity practices among danish families with young children: Part 2: Evaluation

    Mikkelsen, B. E., Bloch, P., Reinbach, Helene Christine, Buch-Andersen, T., Winkler, L. L., Toft, U., Glümer, C., Jensen, B. B. & Aagaard-Hansen, J., 2018, In: International Journal of Environmental Research and Public Health. 15, 7, 15 p., 1513.

    Research output: Contribution to journalJournal articleResearchpeer-review

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