Jens Risbo

Jens Risbo

Associate Professor

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    1. Published

      Quality changes in semi-hard cheese packaged in a poly(latic acid) material

      Holm, V. K., Mortensen, G. & Risbo, Jens, 2006, In: Food Chemistry. 97, p. 401-410 10 p.

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

    2. Published

      Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate

      Ioannidi, E., Aarøe, E., Engelsen, Søren Balling, Risbo, Jens & van der Berg, Franciscus Winfried J, 2023, In: Food Biophysics. 18, p. 148–160

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

    3. Published

      Modeling changes in chocolate during production and storage by ATR-FT-IR spectroscopy and MCR-ALS hybrid soft and hard modeling

      Ioannidi, E., Aarøe, E., Juan, A. D., Risbo, Jens & van der Berg, Franciscus Winfried J, 2023, In: Chemometrics and Intelligent Laboratory Systems. 233, 12 p., 104735.

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

    4. Published

      Thermal Analysis of Dark Chocolate with Differential Scanning Calorimetry—Limitations in the Quantitative Evaluation of the Crystalline State

      Ioannidi, E., Risbo, Jens, Aarøe, E. & van der Berg, Franciscus Winfried J, 2021, In: Food Analytical Methods. 14, p. 2556–2568

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

    5. Published

      A simple model for the interaction between water vapour and oxygen transmission in multilayer barrier materials intended for food packaging applications

      Jakobsen, M. & Risbo, Jens, 2008, In: Packaging Technology and Science. 21, 4, p. 207-216 10 p.

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

    6. Published

      Oxygen- and light-barrier properties of thermoformed packageing materials used for modified atmosphere packaging: Evaluation of performance under realistic storage conditions

      Jakobsen, M., Kurtmann, L., Juncher, Dorte, Miquel Becker, E. & Risbo, Jens, 2005, In: Packaging Technology and Science. 18, p. 265-272 8 p.

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

    7. 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 journal › Journal article › Research › peer-review

    8. 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 journal › Journal article › Research › peer-review

    9. Published

      Oxidative stability of snack and cereal products in relation to moisture sorption

      Jensen, P. N. & Risbo, Jens, 2007, In: Food Chemistry. 103, 3, p. 717-724 8 p.

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

    10. Published

      Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues

      Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2023, In: Food Hydrocolloids. 135, 13 p., 108137.

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

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    ID: 4233848