Jens Risbo

Jens Risbo

Associate Professor


  1. 2011
  2. Published

    Beef stock reduction with red wine - effects of preparation method and wine characteristics

    Snitkjær, P., Risbo, Jens, Skibsted, Leif Horsfelt, Ebeler, S., Heymann, H., Harmon, K. & Frøst, Michael Bom, 2011, In: Food Chemistry. 126, 1, p. 183-196 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2010
  4. Published

    Molecular gastronomy: a new emerging scientific discipline

    Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In: Chemical Reviews. 110, 4, p. 2313-2365 53 p.

    Research output: Contribution to journalReviewResearchpeer-review

  5. Published

    Second harmonic generation microscopy: a tool for spatially and temporally resolved studies of heat induced structural changes in meat

    Brüggemann, D. A., Brewer, J. R., Risbo, Jens & Bagatolli, L., 2010, In: Food Biophysics. 5, 1, p. 1-8 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Poly l-lactide-layered double hydroxide nanocomposites via in situ polymerization of l-lactide

    Katiyar, V., Gerds, N. C., Bender Koch, Christian, Risbo, Jens, Hansen, Hans Chr. Bruun & Plackett, D., 2010, In: Polymer Degradation and Stability. 95, 12, p. 2563-2573 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Chemical deterioration and physical instability of food and beverages

    Skibsted, Leif Horsfelt (ed.), Risbo, Jens (ed.) & Andersen, Mogens Larsen (ed.), 2010, CRC Press. 789 p.

    Research output: Book/ReportBookResearchpeer-review

  8. Published

    Flavour development during beef stock reduction

    Snitkjær, P., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2010, In: Food Chemistry. 122, 3, p. 645-655 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 2009
  10. Published

       Thermal Denaturation of Meat Visualized by Second Harmonic Generation Microscopy

    Brüggemann, D. A., Brewer, J. R., Risbo, Jens & Bagatolli, L., 2009, ICoMST 55, Copenhagen, Denmark, 2009.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  11. Published

    Investigation of oxidation in freeze-dried membranes using the flouresent probe C11-BODIPY581/591

    Carlsen, C. U., Kurtmann, L., Brüggemann, D. A., Hoff, S., Risbo, Jens & Skibsted, Leif Horsfelt, 2009, In: Cryobiology. 58, 3, p. 262-267 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content

    Jakobsen, M., Jensen, P. N. & Risbo, Jens, 2009, In: European Food Research and Technology. 229, 2, p. 287-294 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Carbon dioxide equilibrium between product and gas phase of modified atmosphere packaging systems: Exemplified by semihard cheese: exemplified by semihard cheese

    Jakobsen, M. & Risbo, Jens, 2009, In: Journal of Food Engineering. 92, 3, p. 285-290 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4233848