Sandra Stolzenbach Wæhrens

Sandra Stolzenbach Wæhrens

Assistant professor

ORCID: 0000-0003-4717-9135

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  1. 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

  2. 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

  3. Published

    Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

    Fu, Y., Liu, J., 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

  4. 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

  5. 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

  6. 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

  7. 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

  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 proceeding › Article in proceedings › Research › peer-review

  9. 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

  10. 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

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

  12. 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

  13. 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 › Research

  14. 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

  15. 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

  16. 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 › Research

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

ID: 4240224