Jens Risbo

Jens Risbo

Associate Professor

Member of:


    1. Published

      Fødevarer i nanoskala

      Arleth, Lise, Jensen, Knud Jørgen & Risbo, Jens, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (eds.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, p. 4-5 2 p. (Temahæfte 2007).

      Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

    2. Published

      From wine to wine reduction: Sensory and chemical aspects

      Rognså , G. H., Rathe, M., Petersen, Mikael Agerlin, Misje, K., Hersleth, M., Sivertsvik, M. & Risbo, Jens, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 62-74 13 p.

      Research output: Contribution to journalJournal articlepeer-review

    3. 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 journalJournal articlepeer-review

    4. 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 articlepeer-review

    5. Published

      Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies

      Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, A., Bech, L. M., Jensen, M. G. & Risbo, Jens, 2017, In: Food Chemistry. 230, p. 234-240 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    6. Published

      Fat characterisation in Danish style liver pâté: an low-field NMR study

      Nielsen, G., Kristensen, L., Karlsson, A. H., Risbo, Jens & Skibsted, Leif Horsfelt, 2005, Proceedings of the 51. International Congress of Meat Science and Technology: [Kun udgivet på CD-ROM]. American Meat Science Association, p. 1-6 6 p.

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

    7. Published

      Fat characterisation in Danish style liver paté: a low-field NMR study

      Nielsen, G., Micklander, E. M., Karlsson, A. H., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005. 1 p.

      Research output: Contribution to conferencePosterResearch

    8. Published

      Expedited investigation of powder caking aided by rapid 3D prototyping of testing devices

      Hirschberg, C., Bøtker, Johan Peter, Risbo, Jens, Sun, C. C. & Rantanen, Jukka, 2020, In: Journal of Pharmaceutical Sciences. 109, 1, p. 769-774 6 p.

      Research output: Contribution to journalJournal articlepeer-review

    9. Published

      Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions

      Shekarforoush, E., Jiang, X., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2022, In: Food Research International. 161, 11 p., 111783.

      Research output: Contribution to journalJournal articlepeer-review

    10. Published

      Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion

      Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K., Simonsen, A. C., Arneborg, Nils & Risbo, Jens, 2021, In: Food Research International. 147, 12 p., 110460.

      Research output: Contribution to journalJournal articlepeer-review

    ID: 4233848