Mikael Agerlin Petersen

Mikael Agerlin Petersen

Associate Professor

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    ORCID: 0000-0002-4106-7696

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    1. Published

      Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water

      Petersen, Mikael Agerlin, Hyldig, G., Strobel, Bjarne W., Henriksen, N. H. & Jørgensen, Niels O. G., 2011, In: Journal of Agricultural and Food Chemistry. 59, 23, p. 12561-12568 8 p.

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

    2. Published

      Aroma formation in a cheese model system by different lactobacillus helveticus strains

      Petersen, Mikael Agerlin, Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P. & Ardö, Ylva Margareta, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 367-370 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

    3. Published

      Førende flavour-forskere mødes i Roskilde

      Petersen, Mikael Agerlin, 2005, In: Plus Proces. 10, p. 70 1 p.

      Research output: Contribution to journal › Journal article › Communication

    4. Published

      Differences in aroma pattern of individual fruits of three apple cultivars

      Petersen, Mikael Agerlin, Poll, L. & Toldam-Andersen, Torben, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    5. Published

      Flavour of rye bread made with scalded flour

      Petersen, Mikael Agerlin, Hansen, Åse Solvej, Venskaityte, A., Juodeikiene, G. & Sventickaite, A., 2005, Using cereal science and technology for the benefit of consumers. Cauvain, S. P., Salmon, S. & Young, L. S. (eds.). British Welding Research Association, p. 1-5 5 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    6. Published

      Spiking as a method for quantification of aroma compounds in semi-hard cheeses: poster no. 40

      Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2005, Book of abstracts. Center for Skov, Landskab og Planlægning/Københavns Universitet, p. 1 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    7. Published

      Changes in flavor-affecting aroma compounds during potato storage are not associated with lipoxygenase activity

      Petersen, Mikael Agerlin, Poll, L. & Larsen, L. M., 2003, In: American Journal of Potato Research. 80, p. 397-402 6 p.

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

    8. Published

      Quince as a source of interesting aromas in fruit wine

      Petersen, Mikael Agerlin, Mathiesen, I. L. & Toldam-Andersen, Torben, 2017, In: Chrom+food FORUM . 9, p. 36-37 2 p.

      Research output: Contribution to journal › Journal article › Communication

    9. Published

      Sensory and instrumental measurement of off-odour and off-taste in chill-stored boiled potatoes

      Petersen, Mikael Agerlin, Poll, L. & Melchior Larsen, L., 2000, Ikke angivet. Schieberle, P. & Engel, K. -H. (eds.). <Forlag uden navn>, p. 61-64 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    10. Published

      Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS

      Petersen, Mikael Agerlin, Poll, L. & Melchior Larsen, L., 1998, In: Food Chemistry. 61, 4, p. 461-466 6 p.

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

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