Jens Risbo

Jens Risbo

Associate Professor


Publication year:
All
11 - 20 out of 90Page size: 10
Sort by: 1st author
  1. 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

  2. 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

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

  4. 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

  5. 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

  6. 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

  7. Published

    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

  8. 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/Report › Book › Research › peer-review

  9. 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

  10. 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

Previous 1 2 3 4 5 6 7 8 9 Next

ID: 4233848