Sandra Stolzenbach Wæhrens

Sandra Stolzenbach Wæhrens

Assistant professor


  1. 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 journalJournal articleResearchpeer-review

  2. 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 journalJournal articleResearchpeer-review

  3. 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 journalJournal articleResearchpeer-review

  4. 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 conferencePosterResearchpeer-review

  5. 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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

  7. 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 journalJournal articleResearchpeer-review

  8. 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 journalJournal articleResearchpeer-review

  9. 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 journalJournal articleResearchpeer-review

  10. 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 journalJournal articleResearchpeer-review

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