Jens Risbo
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
- Published
Cellulose nanofiber/nanocrystal reinforced capsules: a fast and facile approach toward assembly of liquid-core capsules with high mechanical stability
Svagan, A. J., Musyanovych, A., Kappl, M., Bernhard, M., Glasser, G., Wohnhaas, C., Berglund, L. A., Risbo, Jens & Landfester, K., 2014, In : Biomacromolecules. 15, 5, p. 1852-1859 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Molecular gastronomy - cooking of beef broth
Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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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 journal › Journal article › Research › peer-review
- Published
Molecular gastronomy - cooking of beef broth
Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes
Snitkjær, P. & Risbo, Jens, 2019, In : International Journal of Gastronomy and Food Science. 16, p. 1-4 100136.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
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Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies
Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, Arne, Bech, L. M., Jensen, M. G. & Risbo, Jens, 2017, In : Food Chemistry. 230, p. 234-240 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
- Published
Cooking with beer: how much alcohol is left?
Ryapushkina, J., Skovenborg, E., Astrup, Arne, Risbo, Jens, Bech, L. M., Jensen, M. G. & Snitkjær, P., 2016, In : International Journal of Gastronomy and Food Science. 5-6, p. 17-26 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
Rognså , G. H., Rathe, M., Petersen, Mikael Agerlin, Misje, K., Brüggemann, D. A., Hersleth, M., Sivertsvik, M. & Risbo, Jens, 2017, In : International Journal of Gastronomy and Food Science. 9, p. 75-87 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4233848
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1474
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Influence of osmoprotectants on survival of Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Poster › Research
Published -
917
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Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
732
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The influence of osmoprotectants on survival of selected Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Conference abstract for conference › Research
Published