Mikael Agerlin Petersen

Mikael Agerlin Petersen

Associate Professor

Member of:

    ORCID: 0000-0002-4106-7696

    Publication year:
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    26 - 50 out of 172Page size: 25
    1. 2019
    2. Published

      Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

      Jansson, T., Waehrens, S. S., Rauh, V., Danielsen, Bente Pia, Sørensen, J., Bredie, Wender, Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2019, In: International Dairy Journal. 95, p. 25-34 10 p.

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

    3. Published

      Genome-Wide Association Studies in Apple Reveal Loci for Aroma Volatiles, Sugar Composition, and Harvest Date

      Larsen, Bjarne, Migicovsky, Z., Jeppesen, A. A., Gardner, K. M., Toldam-Andersen, Torben, Myles, S., Ørgaard, Marian, Petersen, Mikael Agerlin & Pedersen, Carsten, 2019, In: The Plant Genome. 12, 2, 15 p., 180104.

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

    4. Published

      Microbial Production of the Off-Flavor Geosmin in Tilapia Production in Brazilian Water Reservoirs: Importance of Bacteria in the Intestine and Other Fish-Associated Environments

      Lukassen, M. B., Jonge, N. D., Bjerregaard, S. M., Podduturi, Raju, Jørgensen, Niels O. G., Petersen, Mikael Agerlin, David, G. S., da Silva, R. J. & Nielsen, J. L., 2019, In: Frontiers in Microbiology. 10, 12 p., 2447.

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

    5. Published

      Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

      Cheng, H., Erichsen, Henriette Rifbjerg, Soerensen, J., Petersen, Mikael Agerlin & Skibsted, Leif Horsfelt, 2019, In: International Dairy Journal. 93, p. 92-98 7 p.

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

    6. Published

      Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

      Fu, Y., Bak, K. H., Liu, J., De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In: Food Research International. 121, p. 28-38 11 p.

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

    7. Published

      Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]

      Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In: Journal of Applied Phycology. 31, 2, p. 1213-1232

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

    8. 2018
    9. Published

      Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

      Bak, K. H., Petersen, Mikael Agerlin, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 8 Feb 2018, In: Molecules. 23, 2, 9 p., 357.

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

    10. Published

      Characterization of Roselle calyx from different geographical origins

      Juhari, N. H. B., Bredie, Wender, Toldam-Andersen, Torben & Petersen, Mikael Agerlin, 2018, In: Food Research International. 112, p. 378-389 12 p.

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

    11. 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

    12. 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

    13. Published

      Flavor profiling of apple ciders from the UK and Scandinavian region

      Qin, Z., Petersen, Mikael Agerlin & Bredie, Wender, 2018, In: Food Research International. 105, p. 713-723 11 p.

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

    14. Published

      Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations

      Peng, C., Viana, T. M. L., Petersen, Mikael Agerlin, Larsen, F. H. & Arneborg, Nils, 2018, In: Metabolomics. 14, 7, 12 p., 93.

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

    15. Published

      Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

      Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.

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

    16. Published

      Physicochemical Properties and Oxidative Storage Stability of Milled Roselle (Hibiscus sabdariffa L.) Seeds

      Juhari, N. H. B. & Petersen, Mikael Agerlin, 2018, In: Molecules. 23, 2, 15 p., 385.

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

    17. Published

      Retained ethanol in fried batters prepared with alcoholic beverages

      Snitkjær, P., Gregersen, C. & Petersen, Mikael Agerlin, 2018, In: International Journal of Gastronomy and Food Science. 14, p. 77-79 3 p.

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

    18. Published

      Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

      Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, F. P. & Ipsen, Richard, 2018, In: International Dairy Journal. 81, p. 122-130 9 p.

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

    19. Published

      Temperature effect on formation of advanced glycation end products in infant formula milk powder

      Zhu, R., Cheng, H., Li, L., Erichsen, Henriette Rifbjerg, Petersen, Mikael Agerlin, Sørensen, J. & Skibsted, Leif Horsfelt, 2018, In: International Dairy Journal. 77, p. 1-9 9 p.

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

    20. 2017
    21. Published

      Adding Value to Bioethanol through a Purification Process Revamp

      Bisgaard, T., Mauricio-Iglesias, M., Huusom, J. K., Gernaey, K. V., Dohrup, J., Petersen, Mikael Agerlin & Abildskov, J., 2017, In: Industrial & Engineering Chemistry Research. 56, 19, p. 5692-5704 13 p.

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

    22. Published

      An expert system for automated flavour matching - Prioritizer

      Silva, B. S., Tøstesen, M., Petersen, Mikael Agerlin, Bäckman, A. C. & Bro, Rasmus, 2017, In: Flavour and Fragrance Journal. 32, 4, p. 286-293 7 p.

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

    23. Published

      Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds

      Chen, X., Ruiz Carrascal, Jorge, Petersen, Mikael Agerlin & Karlsson, A. H., 2017, In: Meat Science. 130, p. 1-6 6 p.

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

    24. 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

    25. Published

      Considering Chemical Resemblance: a Possible Confounder in Olfactory Identification Tests

      Fjaeldstad, A., Petersen, Mikael Agerlin & Ovesen, T., 2017, In: Chemosensory Perception. 10, 1-2, p. 42-48 7 p.

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

    26. Published

      Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

      Liu, J., Arneborg, Nils, Toldam-Andersen, Torben, Petersen, Mikael Agerlin & Bredie, Wender, 2017, In: Journal of the Science of Food and Agriculture. 97, 11, p. 3594-3602 9 p.

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

    27. 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 journal › Journal article › Research › peer-review

    28. 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 journal › Journal article › Research › peer-review

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