Sandra Stolzenbach Wæhrens
Assistant professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2021
- Published
Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity
Liu, Jing, Bech, A. C., Wæhrens, Sandra Stolzenbach & Bredie, Wender, 2021, In : Food Quality and Preference. 90, 8 p., 104158.Research output: Contribution to journal › Journal article › Research › peer-review
- 2020
- Published
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship
Fu, Y., Liu, Jing, Zhang, W., Wæhrens, Sandra Stolzenbach, Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In : Food Chemistry. 306, 9 p., 125613.Research output: Contribution to journal › Journal article › Research › peer-review
- 2019
- Published
Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
Jansson, T., Wæhrens, Sandra Stolzenbach, 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
- 2018
- Published
Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages
Wæhrens, Sandra Stolzenbach, Grønbeck, M. S., Olsen, Karsten & Byrne, D. V., 2018, In : Journal of Sensory Studies. 33, 4, 9 p., e12328.Research output: Contribution to journal › Journal article › Research › peer-review
- 2017
- Published
Supercritical fluid extracted rapeseed oil, its chemical- and sensory profile
Frandsen, H. B., Wæhrens, Sandra Stolzenbach, Petersen, Mikael Agerlin, Sørensen, H., Sørensen, S. & Sørensen, J. C., 2017.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
Jansson, T., Rauh, V., Danielsen, Bente Pia, Poojary, Mahesha Manjunatha, Wæhrens, Sandra Stolzenbach, Bredie, Wender, Sørensen, J., Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2017, In : Journal of Agricultural and Food Chemistry. 65, 48, p. 10550-10561 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2016
- Published
Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS
Wæhrens, Sandra Stolzenbach, Zhang, S., Hedelund, P. I., Petersen, Mikael Agerlin & Byrne, D. V., 2016, In : International Journal of Food Science & Technology. 51, 8, p. 1877-1887 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and "appropriateness for use" using apple juice as an application
Wæhrens, Sandra Stolzenbach, Bredie, Wender, Christensen, R. H. B. & Byrne, D. V., 2016, In : Journal of Sensory Studies. 31, 2, p. 135-142 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2015
- 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 journal › Journal article › Research › peer-review
- 2013
- Published
Future development, innovation and promotion of European unique food: an interdisciplinary research framework perspective
Byrne, D. V., Wæhrens, Sandra Stolzenbach & O'Sullivan, M. G., 2013, In : Journal of the Science of Food and Agriculture. 93, 14, p. 3414–3419 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sensory properties of Danish municipal drinking water as a function of chemical composition
Marcussen, H., Bredie, Wender, Wæhrens, Sandra Stolzenbach, Brüsch, W., Holm, Peter Engelund & Hansen, Hans Chr. Bruun, 2013, In : Food Research International. 54, 1, p. 389-396 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Consumer concepts in new product development of local foods: traditional versus novel honeys
Wæhrens, Sandra Stolzenbach, Bredie, Wender & Byrne, D. V., 2013, In : Food Research International. 52, 1, p. 144-152 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2012
- Published
Sensory uniqueness and dynamics in consumer understanding of local foods
Wæhrens, Sandra Stolzenbach, 2012, Department of Food Science, University of Copenhagen. 194 p.Research output: Book/Report › Ph.D. thesis
- 2011
- Published
Does familiarity breed contempt for local food? Consumer concept formation for novel versus traditional local foods
Wæhrens, Sandra Stolzenbach, Bredie, Wender & Byrne, D. V., 2011.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Sensory local uniqueness of Danish honeys
Wæhrens, Sandra Stolzenbach, Byrne, D. V. & Bredie, Wender, 2011, In : Food Research International. 44, 9, p. 2766-2774 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy
Therkildsen, M., Wæhrens, Sandra Stolzenbach & Byrne, D. V., 2011, In : Meat Science. 87, 1, p. 73-80 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2010
- Published
Sensory Uniqueness in relation to Danish Honey
Wæhrens, Sandra Stolzenbach, Byrne, D. V. & Bredie, Wender, 2010.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- 2009
- 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 proceeding › Article in proceedings › Research › peer-review
- 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 conference › Poster › Research
- Published
Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis
Wæhrens, Sandra Stolzenbach, Therkildsen, M., Oksbjerg, N., Lazarotti, R., Ertbjerg, P., Lametsch, Rene & Byrne, D. V., 2009, In : Meat Science. 81, 1, p. 163-170 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- Published
Sensory shelf life determination of a processed meat product "rullepølse" and microbial metabolites as potential indicators
Wæhrens, Sandra Stolzenbach, Leisner, Jørgen & Byrne, D. V., 2009, In : Meat Science. 83, 2, p. 285-292 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2008
- Published
Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs
Hansen, L. L., Wæhrens, Sandra Stolzenbach, Jensen, J. A., Henckel, P., Hansen-Møller, J., Syriopoulos, K. & Byrne, D. V., 2008, In : Meat Science. 80, 4, p. 1165-1173 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2007
- 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 conference › Poster › Research
- 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 conference › Paper › Research
- Published
Sensory emphasis on pork quality related to the diet content of fermentable fibre-rich feedstuffs (chicory and lupine) with special emphasis on the effect on boar taint
Wæhrens, Sandra Stolzenbach, Hansen, L. L. & Byrne, D. V., 2007, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet. 20 p.Research output: Book/Report › Report
ID: 4240224
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Supercritical fluid extracted rapeseed oil, its chemical- and sensory profile
Research output: Contribution to conference › Conference abstract for conference › Research
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