Mikael Agerlin Petersen

Mikael Agerlin Petersen

Associate Professor

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    ORCID: 0000-0002-4106-7696

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    1. Published

      Influence of blanching on aroma compounds in leeks during frozen storage

      Petersen, Mikael Agerlin, Poll, L., Lewis, M. & Holm, K., 1997, Ikke angivet. Levnedsmiddelcentret, p. 209 1 p.

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

    2. Published

      Comparison of normal and accelerated storage of commercial orange juice: changes in flavour and content of volatile compounds

      Petersen, Mikael Agerlin, Tønder, D. & Poll, L., 1998, In: Food Quality and Preference. (1/2), p. 43-51 9 p.

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

    3. Published

      Identification of compounds contributing to boiled potato off-flavour ("POF")

      Petersen, Mikael Agerlin, Poll, L. & Melchior Larsen, L., 1999, In: Lebensmittel - Wissenschaft und Technologie. 32, p. 32-40 9 p.

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

    4. Published

      Identification of off-flavour in boiled potato products

      Petersen, Mikael Agerlin, Jensen, K., Poll, L. & Melchior Larsen, L., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    5. 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

    6. Published

      Differences in aroma pattern of individual fruits of three apple cultivars

      Petersen, Mikael Agerlin, Poll, L. & Toldam-Andersen, Torben, 2008, Recent highlights in flavor chemistry & biology. Hofmann, T., Meyerhof, W. & Schieberle, P. (eds.). Deutche Forschungsanstalt für Lebensmittelchemie, p. 345-348 4 p.

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

    7. Published

      Differential effects of cryo-concentration on volatiles in apple juice

      Petersen, Mikael Agerlin, Nygaard Kristensen, P., Odorico Gormsen, S. M., Fangel Juda, M. & Toldam-Andersen, Torben, 2021, Proceedings of the 16th Weurman Flavour Research Symposium. 4 p.

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

    8. Published

      Spiking as a method for quantification of aroma compounds in semi-hard cheeses

      Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). <Forlag uden navn>, p. 221-224 4 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    9. Published

      Geosmin off-flavour in pond-raised fish in southern Bangladesh and occurrence of potential off-flavour producing organisms

      Petersen, Mikael Agerlin, Alam, A., Rahman, M., Ali, L., Mahmud, S., Schlüter, L. & Jørgensen, Niels O. G., 2014, In: Aquaculture Environment Interactions. 5, p. 107-116 10 p.

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

    10. 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

    11. 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

    12. 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

    13. 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

    14. 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

    15. 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

    16. 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

    17. 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

    18. Published

      Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS

      Pico, J., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2017, In: Journal of Cereal Science. 76, p. 280-288 9 p.

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

    19. Published

      Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS

      Podduturi, Raju, Clausen, N., Petersen, N. B., Jørgensen, Niels O. G. & Petersen, Mikael Agerlin, 2018, Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium. Siegmund, B. & Leitner, E. (eds.). Verlag der Technische Universität Graz, p. 475-478 4 p.

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

    20. Published

      Potential contribution of fish feed and phytoplankton to the content of volatile terpenes in cultured Pangasius (Pangasianodon hypophthalmus) and Tilapia (Oreochromis niloticus)

      Podduturi, Raju, Petersen, Mikael Agerlin, Mahmud, S., Rahman, M. M. & Jørgensen, Niels O. G., 2017, In: Journal of Agricultural and Food Chemistry. 65, 18, p. 3730-3736 7 p.

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

    21. Published

      Characterization and finding the origin of off-flavor compounds in Nile tilapia cultured in net cages in hydroelectric reservoirs, São Paulo State, Brazil

      Podduturi, Raju, da Silva David, G., da Silva, R. J., Hyldig, G., Jørgensen, Niels O. G. & Petersen, Mikael Agerlin, 2023, In: Food Research International. 173, 15 p., 113375.

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

    22. Published

      Geosmin fluctuations and potential hotspots for elevated levels in recirculated aquaculture system (RAS): a case study from pikeperch (Stizostedion lucioperca) production in Denmark

      Podduturi, Raju, Petersen, Mikael Agerlin, Vestergaard, M. & Jørgensen, Niels O. G., 1 Jan 2020, In: Aquaculture. 514, p. 1-8 734501.

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

    23. Published

      Does Pseudomonas produce terpenes? Characterization of terpene synthases from Pseudomonas

      Podduturi, Raju, Hennessy, Rosanna Catherine, Petersen, Mikael Agerlin, Stougaard, P. & Jørgensen, Niels O. G., 2018.

      Research output: Contribution to conference › Poster › Research › peer-review

    24. Published

      Case study on depuration of RAS-produced pikeperch (Sander lucioperca) for removal of geosmin and other volatile organic compounds (VOCs) and its impact on sensory quality

      Podduturi, Raju, Petersen, Mikael Agerlin, Vestergaard, M., Hyldig, G. & Jørgensen, Niels O. G., 2021, In: Aquaculture. 530, 9 p., 735754.

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

    25. Published

      Aroma changes from raw to processed products in fruits and vegetables

      Poll, L., Nielsen, G. S., Varming, C. & Petersen, Mikael Agerlin, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 239-244 6 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

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