Sandra Stolzenbach Wæhrens
Sandra Stolzenbach Wæhrens

Assistant professor


  1. 2013
  2. 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

  3. 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

  4. 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 journalJournal articleResearchpeer-review

  5. 2012
  6. 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/ReportPh.D. thesisResearch

  7. 2011
  8. 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

  9. 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 journalJournal articleResearchpeer-review

  10. 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 journalJournal articleResearchpeer-review

  11. 2010
  12. 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

  13. 2009
  14. 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

  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 journalJournal articleResearchpeer-review

ID: 4240224