Sandra Stolzenbach Wæhrens

Sandra Stolzenbach Wæhrens

Assistant professor


  1. Published

    Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

    Wæhrens, Sandra Stolzenbach, Bredie, Wender, Christensen, R. H. B. & Byrne, D. V., 2013, In: Food Research International. 52, 1, p. 91-98 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

    Steen, I., Wæhrens, Sandra Stolzenbach, Petersen, Mikael Agerlin, Münchow, M. & Bredie, Wender, 2017, In: Food Chemistry. 219, p. 61-68 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Masking of boar taint by fermentation and smoking

    Lindahl, G., Wæhrens, Sandra Stolzenbach, Chen, G., Karlsson, A. H., Lundström, K. & Byrne, D. V., 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  4. Published

    Masking of boar taint by fermentation and smoking

    Lindahl, G., Wæhrens, Sandra Stolzenbach, Chen, G., Karlsson, A. H., Lundström, K. & Byrne, D. V., 2007. 2 p.

    Research output: Contribution to conferencePaperResearch

  5. Published

    Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

    Liu, J., Bech, A. C., Wæhrens, Sandra Stolzenbach & Bredie, Wender, 2021, In: Food Quality and Preference. 90, 8 p., 104158.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Perceptual masking of boar taint in swedish fermented sausages

    Wæhrens, Sandra Stolzenbach, Lindahl, G. K., Lundström, K., Chen, G. & Byrne, D. V., 2009, In: Meat Science. 81, 4, p. 580-588 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Predicting and understanding long-term consumer liking of standard versus novel chocolate: a repeated exposure study

    Sørensen, J. G., Wæhrens, Sandra Stolzenbach & Byrne, D. V., 2015, In: Journal of Sensory Studies. 30, 5, p. 370-380 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Processed pork of two RN-genotypes - effect of polyphosphate and salt on yield and instrumental texture in a model system

    Lindahl, G., Wæhrens, Sandra Stolzenbach, Bak, K. H. & Lundström, K., 2009, Proceedings: The 55th International Congress of Meat Science and Technology (ICoMST), Copenhagen, Denmark, 2009. International Congress of Meat Science and Technology (ICoMST), p. 576-580 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  9. Published

    Processed pork of two RN-genotypes - effects of polyphosphate and salt on yield and instrumental texture in a model system

    Lindahl, G. K., Wæhrens, Sandra Stolzenbach, Bak, K. H. & Lundström, K., 2009. 1 p.

    Research output: Contribution to conferencePosterResearch

  10. Published

    Sensory Uniqueness in relation to Danish Honey

    Wæhrens, Sandra Stolzenbach, Byrne, D. V. & Bredie, Wender, 2010.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

ID: 4240224