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Department of Food Science

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Publications

P. Trigo, J., Engström, N., Steinhagen, S., Pedersen, L. J., Harrysson, H., B. Toth, G., Pavia, H., Scheers, N. & Undeland, I. (2021). In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing. Food Chemistry, 356, [129683]. https://doi.org/10.1016/j.foodchem.2021.129683

Tsochatzis, E. D., Lopes, J. A., Gika, H., Dalsgaard, T. K. & Theodoridis, G. (2021). A fast SALLE GC–MS/MS multi-analyte method for the determination of 75 food packaging substances in food simulants. Food Chemistry, 361, [129998]. https://doi.org/10.1016/j.foodchem.2021.129998

Markussen, J. Ø., Madsen, F., Young, J. F. & Corredig, M. (2021). A semidynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides. Current Research in Food Science , 4, 250-261. https://doi.org/10.1016/j.crfs.2021.03.012

Raak, N., Jaros, D. & Rohm, H. (2021). Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 619, [126468]. https://doi.org/10.1016/j.colsurfa.2021.126468

Holthusen, H. H. F. & Weber, R. W. S. (2021). Apple blossom-end rot due to Neonectria ditissima is initiated by infections at full flowering and incipient petal fall. New Zealand Plant Protection, 74(2S), S2-S8. https://doi.org/10.30843/NZPP.2021.74.11727

Tangsanthatkun, J., Wiking, L., Sowai, S. & Gregersen, S. B. (2021). Assessment of rheological methods to study crystallization of palm oil fractions. Journal of Texture Studies, 52(2), 169-176. https://doi.org/10.1111/jtxs.12568

Sunds, A. V., Sundekilde, U. K., Poulsen, N. A. & Larsen, L. B. (2021). Association between udder inflammation and glycosidase activities and free sugar levels in bovine milk. International Dairy Journal, 120, [105093]. https://doi.org/10.1016/j.idairyj.2021.105093

Tsochatzis, E., Berggreen, I. E., Nørgaard, J. V., Theodoridis, G. & Dalsgaard, T. K. (2021). Biodegradation of expanded polystyrene by mealworm larvae under different feeding strategies evaluated by metabolic profiling using GC-TOF-MS. Chemosphere, 281, [130840]. https://doi.org/10.1016/j.chemosphere.2021.130840

Sunds, A. V. (2021). Biological variability and effect of natural bovine milk glycosidases on glycoconjugates and oligosaccharides. Aarhus Universitet.

Ekstrand, B., Scheers, N., Rasmussen, M. K., Young, J. F., B. Ross, A. & Landberg, R. (2021). Brain foods - the role of diet in brain performance and health. Nutrition Reviews, 79(6), 693-708. [nuaa091]. https://doi.org/10.1093/nutrit/nuaa091

Eskildsen, C. E., Næs, T., B. Skou, P., Solberg, L. E., R. Dankel, K., B. Basmoen, S., Wold, J. P., S. Horn, S., Hillestad, B., Poulsen, N. A., Christensen, M., Pieper, T., Afseth, N. K. & B. Engelsen, S. (2021). Cage of covariance in calibration modeling: Regressing multiple and strongly correlated response variables onto a low rank subspace of explanatory variables. Chemometrics and Intelligent Laboratory Systems, 213, [104311]. https://doi.org/10.1016/j.chemolab.2021.104311

Wang, Q. J., Barbosa Escobar, F., Mathiesen, S. L. & Alves da Mota, P. (2021). Can Eating Make Us More Creative? A Multisensory Perspective. Foods, 10(2), [469]. https://doi.org/10.3390/foods10020469

C. Robinson, R., Nielsen, S. D-H., Dallas, D. C. & Barile, D. (2021). Can cheese mites, maggots and molds enhance bioactivity? Peptidomic investigation of functional peptides in four traditional cheeses. Food & Function, 12(2), 633-645. https://doi.org/10.1039/D0FO02439B

Kidmose, U. & Borum, A. (2021). Cases for forebyggelse og reduktion af madaffald og madspild i de forskellige fødevareværdikædeled. DCA - Nationalt Center for Fødevarer og Jordbrug.

Xu, K., Debelo, H., Roman, L., Guo, M., Ferruzzi, M. G. & Martinez, M. M. (2021). Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds. Food Chemistry, 364, [130395]. https://doi.org/10.1016/j.foodchem.2021.130395

Song, X., Hu, J., Wu, T., Yang, Q., Feng, X., Lin, H., Feng, S., Cui, C., Yu, Y., Zhou, R., Gong, K., Yu, T., Pei, Q. & Li, N. (2021). Comparative analysis of long noncoding RNAs in angiosperms and characterization of long noncoding RNAs in response to heat stress in Chinese cabbage. Horticulture Research, 8(1), [48]. https://doi.org/10.1038/s41438-021-00484-4

Hematyar, N., Mraz, J., Stejskal, V., Sampels, S., Linhartová, Z., Prokesova, M., Vacha, F., Krizek, M., Dadakova, E., Møller, H. S. & Dalsgaard, T. K. (2021). Comparison of Quality Changes in Eurasian Perch (Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage. Foods, 10(6), [1405]. https://doi.org/10.3390/foods10061405

Sunds, A. V., Bunyatratchata, A., Robinson, R., Glantz, M., Paulsson, M., Leskauskaite, D., Pihlanto, A., Inglingstad, R., Devold, T. G., Vegarud, G. E., Birgisdottir, B. E., Gudjonsdottir, M., Barile, D., Larsen, L. B. & Poulsen, N. A. (2021). Comparison of bovine milk oligosaccharides in native North European cattle breeds. International Dairy Journal, 114, [104917]. https://doi.org/10.1016/j.idairyj.2020.104917

Jacobsen, L., Stancu, V., Wang, Q. J., Aschemann-Witzel, J. & Lähteenmäki, L. (2021). Connecting Food Consumers to Organisations, Peers, and Technical Devices: The potential of interactive communication technology to support consumers' value creation. Trends in Food Science & Technology, 109, 622-631. https://doi.org/10.1016/j.tifs.2021.01.063

Akkerman, M., Johansen, L. B., Rauh, V., Poulsen, N. A. & Larsen, L. B. (2021). Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage. International Dairy Journal, 117, [104980]. https://doi.org/10.1016/j.idairyj.2021.104980

Peng-Li, D., Sørensen, T. A., Li, Y. & He, Q. (2021). Corrigendum to “Systematically lower structural brain connectivity in individuals with elevated food addiction symptoms” [Appetite 155 (2020) 104850]. Appetite, 160, [105091]. https://doi.org/10.1016/j.appet.2020.105091

Bertelsen, A. S., Zeng, Y., Mielby, L. A., Sun, Y-X., Byrne, D. V. & Kidmose, U. (2021). Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers. Food Quality and Preference, 87, [104036]. https://doi.org/10.1016/j.foodqual.2020.104036

Therkildsen, M., Jensen, S. K. & Kongsted, A. G. (2021). Crossbreed and feed allowance affect final meat and eating quality of pigs from a free-range system. Livestock Science, 250, [104584]. https://doi.org/10.1016/j.livsci.2021.104584

Tsochatzis, E., Theodoridis, G. & Gika, H. (2021). Development and Validation of a UHPLC-qTOF MS Method for the Determination of Sorbitol-Based Nuclear Clarifying Agents in Food Simulants after Migration from Food Contact Materials. Applied Sciences (Switzerland), 11(9), [3789]. https://doi.org/10.3390/app11093789

Pico, J., Vidal, N. P., Widjaja, L., Falardeau, L., Albino, L. & Martinez, M. M. (2021). Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris). Food Chemistry, 349, [129151]. https://doi.org/10.1016/j.foodchem.2021.129151

Tsochatzis, E. D., Alberto Lopes, J., Gika, H., Kastrup Dalsgaard, T. & Theodoridis, G. (2021). Development and validation of an UHPLC-qTOF-MS method for the quantification of cyclic polyesters oligomers in pasta by applying a modified QuEChERS clean-up. Food Chemistry, 347, [129040]. https://doi.org/10.1016/j.foodchem.2021.129040

Paponov, I. A., Fliegmann, J., Narayana, R. & Maffei, M. E. (2021). Differential root and shoot magnetoresponses in Arabidopsis thaliana. Scientific Reports, 11, [9195]. https://doi.org/10.1038/s41598-021-88695-6

Tsochatzis, E. D., Giannopoulos, G., Lopes, J. A. & Guillou, C. (2021). Drugs analysis and citizens safety. Workflows for chemical analysis and structural elucidation of new psychoactive substances in the EU. Safety Science, 137, [105126]. https://doi.org/10.1016/j.ssci.2020.105126

Hammershøj, M., Kristiansen, G. H. & Steenfeldt, S. (2021). Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters. Foods, 10(4), [897]. https://doi.org/10.3390/foods10040897

Song, X., Liu, Z., Wan, H., Chen, W., Zhou, R. & Duan, W. (2021). Editorial: Comparative Genomics and Functional Genomics Analyses in Plants. Frontiers in Genetics, 12. https://doi.org/10.3389/fgene.2021.687966

Xu, W., Islam, M. N., Cao, X., Tian, J. & Zhu, G. (2021). Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices. LWT, 137, [110413]. https://doi.org/10.1016/j.lwt.2020.110413

Sørensen, J. N., Kristensen, H. L. & Krogsgaard, P. (2021). Eksportkvalitet af spiseløg. Gartner Tidende, 137(3-4), 44-45.

Barbosa Escobar, F., Velasco, C., Byrne, D. V. & Wang, Q. J. (2021). Embodied Temperature Influences Chocolate Flavor and Texture Perception: A Pilot Study. Abstract from CHI 2021, Yokohama, Japan. https://stt21.plopes.org/wp-content/uploads/2021/05/STT2021_Embodied-Temp-Chocolate.pdf

Roman, L., Guo, M., Terekhov, A., Grossutti, M., Vidal, N. P., Reuhs, B. L. & Martinez, M. M. (2021). Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida). Food Hydrocolloids, 113, [106476]. https://doi.org/10.1016/j.foodhyd.2020.106476

Christensen, B., Zachariae, E. D., Poulsen, N. A., Buitenhuis, A. J., Larsen, L. B. & Sørensen, E. S. (2021). Factors influencing milk osteopontin concentration based on measurements from Danish Holstein cows. Journal of Dairy Research, 88(1), 89 - 94. https://doi.org/10.1017/S0022029921000054

Hansen, N. P., Johansen, M., Wiking, L., Larsen, M., Lund, P., Larsen, T. & Weisbjerg, M. R. (2021). Fava beans can substitute soybean meal and rapeseed meal as protein source in diets for lactating dairy cows. Journal of Dairy Science, 104(5), 5508-5521. https://doi.org/10.3168/jds.2020-19577

Tsochatzis, E. (2021). Food Contact Materials: Migration and Analysis. Challenges and Limitations on Identification and Quantification. Molecules (Basel, Switzerland), 26(11), [3232]. https://doi.org/10.3390/molecules26113232

Nielsen, B. J., Jensen, N. L., Hartvig, P., Hjelmroth, L. & Weber, R. W. S. (2021). Fungicide Resistance in Botrytis in Danish Strawberry Production. Erwerbs - Obstbau, 63, 1-6. https://doi.org/10.1007/s10341-021-00541-1

Kelly, A. L., Crowley, S. V., Crotty, A., Meng, F. & Larsen, L. B. (2021). Future opportunities and challenges in dairy enzymology. In Agents of Change: Enzymes in Milk and Dairy Products (pp. 525-541). Springer.

Petersen, K. K., Luca, A. & Edelenbos, M. (2021). Færre ethylenskader ved lav temperatur. Gartner Tidende, 137(7), 40-41.

Xu, J., Nielsen, U. B., Isik, F., Jensen, M. & Hansen, O. K. (2021). Genetic variation and inheritance of susceptibility to Neonectria neomacrospora and Christmas tree traits in a progeny test of Nordmann fir. Annals of Forest Science, 78(1), [22]. https://doi.org/10.1007/s13595-021-01039-2

Pei, Q., Li, N., Yang, Q., Wu, T., Feng, S., Feng, X., Jing, Z., Zhou, R., Gong, K., Yu, T., Wang, Z. & Song, X. (2021). Genome-Wide Identification and Comparative Analysis of ARF Family Genes in Three Apiaceae Species. Frontiers in Genetics, 11, [590535]. https://doi.org/10.3389/fgene.2020.590535, https://doi.org/10.3389/fgene.2020.590535

Wang, Q. J., Barbosa Escobar, F., Alves da Mota, P. & Velasco, C. (2021). Getting Started with Virtual Reality for Sensory and Consumer Science: Current practices and future perspectives. Food Research International, 145, [110410]. https://doi.org/10.1016/j.foodres.2021.110410

Zhao, D., Sheng, B., Li, H., Wu, Y., Xu, D. & Li, C. (2021). Glycation from α-dicarbonyl compounds has different effects on the heat-induced aggregation of bovine serum albumin and β-casein. Food Chemistry, 340, [128108]. https://doi.org/10.1016/j.foodchem.2020.128108

Waghmare, S. G., Samarin, A. M., Samarin, A. M., Danielsen, M., Moller, H. S., Policar, T., Linhart, O. & Dalsgaard, T. K. (2021). Histone Acetylation Dynamics during In Vivo and In Vitro Oocyte Aging in Common Carp Cyprinus carpio. International Journal of Molecular Sciences (Online), 22(11), [6036]. https://doi.org/10.3390/ijms22116036

Andersen, T., Byrne, D. V. & Wang, Q. J. (2021). How Digital Food Affects Our Analog Lives: The Impact of Food Photography on Healthy Eating Behavior. Frontiers in Psychology, 12. https://doi.org/10.3389/fpsyg.2021.634261

Wang, Q. J., Niaura, T. & Kantono, K. (2021). How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices. Food Quality and Preference, 92, [104230]. https://doi.org/10.1016/j.foodqual.2021.104230

Tsochatzis, E., Alberto Lopes, J., Reniero, F., Holland, M. V. & Guillou, C. (2021). Identification and Analytical Characterization of a Novel Synthetic Cannabinoid-Type Substance in Herbal Material in Europe. Molecules, 26(4), [793]. https://doi.org/10.3390/molecules26040793

Wen, J., Jiang, F., Liu, M., Zhou, R., Sun, M., Shi, X., Zhu, Z. & Wu, Z. (2021). Identification and expression analysis of Cathepsin B-like protease 2 genes in tomato at abiotic stresses especially at High temperature. Scientia Horticulturae, 277, [109799]. https://doi.org/10.1016/j.scienta.2020.109799

Thorgaard Kristensen, H., Denon, Q., Tavernier, I., Gregersen, S. B., Hammershøj, M., Van der Meeren, P., Dewettinck, K. & Dalsgaard, T. K. (2021). Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate. Food Hydrocolloids, 113, [106556]. https://doi.org/10.1016/j.foodhyd.2020.106556

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Bente Louise Kant