Mikael Agerlin Petersen

Mikael Agerlin Petersen

Associate Professor

Member of:

    ORCID: 0000-0002-4106-7696

    Publication year:
    All
    21 - 30 out of 172Page size: 10
    Sort by: Title
    1. 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

    2. Published

      Aroma i vegetabilier

      Petersen, Mikael Agerlin, 1997, Ikke angivet. Levnedsmiddelcentret, p. 65 1 p.

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

    3. Published

      Aroma of wheat bread crumb

      Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2014, In: Cereal Chemistry. 91, 2, p. 105-114 10 p.

      Research output: Contribution to journal › Review › Research › peer-review

    4. Published

      Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

      Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.

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

    5. Published

      Aroma profiles of different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    6. Published

      Aroma profiles of different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2008, Recent highlights in flavor chemistry & biology. Hofmann, T., Meyerhof, W. & Schieberle, P. (eds.). Deutche Forschungsanstalt für Lebensmittelchemie, p. 336-339 4 p.

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

    7. Published

      Ascorbic acid contents in Danish apple cultivars and commercial apple juices

      Varming, C., Petersen, Mikael Agerlin & Toldam-Andersen, Torben, 2013, In: Lebensmittel - Wissenschaft und Technologie. 54, 2, p. 597-599 3 p.

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

    8. Published

      Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

      Owusu, M., Petersen, Mikael Agerlin & Heimdal, H., 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. 363-366 4 p.

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

    9. Published

      Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics

      Quelal-Vásconez, M. A., Macchioni, R., Livi, G., Pérez-Esteve, É., Lerma-García, M. J., Talens, P., Barat, J. M., Petersen, Mikael Agerlin & Bro, Rasmus, 2022, In: Food Chemistry. 389, 7 p., 133074.

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

    10. Published

      Brug af Lactobacillus helveticus til udvikling af nye, spændende faste og halvfaste ostesorter

      Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 8, p. 190-193 4 p.

      Research output: Contribution to journal › Journal article › Communication

    Previous 1 2 3 4 5 6 7 8 ...18 Next

    ID: 4234257