Jens Risbo

Jens Risbo

Associate Professor

Member of:


    Publication year:
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    51 - 60 out of 103Page size: 10
    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 journal › Journal article › peer-review

    3. Published

      Melt processing of poly(L-lactic acid) in the presence of organomodified anionic or cationic clays

      Katiyar, V., Gerds, N. C., Bender Koch, Christian, Risbo, Jens, Hansen, Hans Chr. Bruun & Plackett, D., 2011, In: Journal of Applied Polymer Science. 122, 1, p. 112-125 14 p.

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

    4. 2010
    5. 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

    6. 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 › peer-review

    7. 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 journal › Review › peer-review

    8. 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 journal › Journal article › peer-review

    9. Published

      Probiotiske bakterier: del 2

      Carlsen, C. U., Risbo, Jens & Skibsted, Leif Horsfelt, 2010, In: Maelkeritidende. 2, p. 28-29 2 p.

      Research output: Contribution to journal › Journal article

    10. Published

      Probiotiske bakterier: del 1

      Carlsen, C. U., Risbo, Jens & Skibsted, Leif Horsfelt, 2010, In: Maelkeritidende. 1, p. 8-9 2 p.

      Research output: Contribution to journal › Journal article

    11. 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 journal › Journal article › peer-review

    12. 2009
    13. 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 › peer-review

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