Jaeger, S. R., Chheang, S. L., Hedderley, D. I., Roigard, C. M. & Harker, F. R. (2026).
A consumer segmentation study for honey: Mānuka and other mono-floral honey with indigenous provenance.
International Journal of Gastronomy and Food Science,
43, Article 101387.
https://doi.org/10.1016/j.ijgfs.2025.101387
Rahimi Jahangirlou, M., Pullens, J. W. M., Lindhardt, M. K. K., El Khoury, Y. V., Antoniuk, V.
, Manevski, K., Ottosen, C. O. & Jørgensen, U. (2026).
Agrivoltaic systems: Trade-offs on microclimate, physiology, yield and canopy thermal-spectral maps.
Agricultural Systems,
232, Article 104557.
https://doi.org/10.1016/j.agsy.2025.104557
Rosso, A., Castanedo, M., Meloni, R.
, Pelosin, P., Corredig, M., Martínez-Abad, A. & Blandino, M. (2026).
Agronomic traits and nutritional features of importance in low-raffinose genotypes for added-value soybeans.
Journal of Agriculture and Food Research,
26, Article 102654.
https://doi.org/10.1016/j.jafr.2026.102654Abraham, A., Thøgersen, R. R., Nawarathna, A., Ravn, L. W., Nielsen, S. D. H., Young, J. F., Hammershøj, M. & Rasmussen, M. K. (2026).
Antimicrobial peptides can substitute antibiotics to control bacterial growth in cultivated meat production without compromising myogenic potential.
Food Control,
182, Article 111830.
https://doi.org/10.1016/j.foodcont.2025.111830
Corredig, M., Fureby, A. M., Hansson, H., Jackson, A., Langton, M., Maric, S., Nordell, E., Nylander, T., Parada, M. L., Risbo, J., Rytter, E., Ström, A., Vilaplana, F. & Lorén, N. (2026).
Boosting structural food science using X-ray and neutron techniques.
Food Hydrocolloids,
170, Article 111674.
https://doi.org/10.1016/j.foodhyd.2025.111674
Corredig, M., Ortega, J., Coskun, O.
, Raak, N. & Wiking, L. (2026).
Caseins in focus: Filtration techniques can change the ingredient landscape – from raw material to functional ingredient.
Maelkeritidende,
2026(1), 14-15.
https://mejerimedier.dk/forskningsartikler/caseins-in-focus/#1
Jaeger, S. R., MacFie, H., Lawlor, J. B., Fillion, L., Antille, N., Rytz, A. & Hasted, A. (2026).
Cluster trimming: Improving segment homogeneity in product testing with consumers.
Food Quality and Preference,
137, Article 105782.
https://doi.org/10.1016/j.foodqual.2025.105782
Zhang, Y., Rinnan, Å., Kirkensgaard, J. J. K.
, Corredig, M. & Orlien, V. (2026).
Commercial pea protein ingredients: a multiscale investigation of high-pressure homogenized emulsification and relation with physicochemical and interfacial properties.
Food Chemistry: X,
34, Article 103691.
https://doi.org/10.1016/j.fochx.2026.103691Amery, F., Quataert, P., Vandaele, E., Smeets, H.
, Kristensen, H. L., Loades, K., Körner, I. & Willekens, K. (2026).
Compost organic matter content varied five-fold and determined compost quality across 107 composts of the North Sea Region.
Waste Management,
210, Article 115259.
https://doi.org/10.1016/j.wasman.2025.115259Jaeger, S. R., Chheang, S. L., Hedderley, D. I., Roigard, C. M. & Harker, F. R. (2026).
Controlled atmosphere storage of apples: An online study of consumer attitudes and willingness to eat.
Food Research International,
225, Article 118099.
https://doi.org/10.1016/j.foodres.2025.118099
Jakobsen, I. T., Onwezen, M. C., Wang, Y., Zhong, F.
, Byrne, D. V. & Andersen, B. V. (2026).
Cross-cultural consumer acceptance of sustainable protein-rich foods; legumes, plant-based meat analogues and hybrids, and cell-based foods.
Food Quality and Preference,
135, Article 105714.
https://doi.org/10.1016/j.foodqual.2025.105714
Basdeki, E.
, Junge, J. Y., Løbner, M. H., Vásquez, G., Athanasopoulou, E., Spanou, A., Tsironi, T.
& Alexi, N. (2026).
Cross-Cultural Potential of Mild Fish Fillets Preservation Treatment-Based on Consumer Acceptance of Sensory Characteristics.
Journal of Food Science,
91(1), Article e70854.
https://doi.org/10.1111/1750-3841.70854Liu, Y., Lv, P., Sun, Y., Chen, H., Ding, F., Jiang, F., Yu, X.
, Ottosen, C. O., Song, X., Mittler, R., Wu, Z.
& Zhou, R. (2026).
Crosstalk between physiological and genetic mechanisms during maintenance of acquired thermotolerance in tomato.
Plant Physiology and Biochemistry,
231, Article 110995.
https://doi.org/10.1016/j.plaphy.2025.110995Pedersen, L., Bertelsen, A. S., Hyldelund, N. B.
, Byrne, D. V. & Kidmose, U. (2026).
Differential effects of sugar and fat reduction on consumer sensory perception.
Food Quality and Preference,
136, Article 105758.
https://doi.org/10.1016/j.foodqual.2025.105758
Batalha, J., Philippi Rosane, B., Nakano, E. Y.
, Byrne, D. V., Bügel, S. G.
, Andersen, B. V., Zandonadi, R. P. & Botelho, R. B. A. (2026).
Drivers and barriers to adopting sustainable eating habits in Brazil.
Food Quality and Preference,
137, Article 105777.
https://doi.org/10.1016/j.foodqual.2025.105777Batalha, J., Philippi Rosane, B., Nakano, E. Y.
, Byrne, D. V., Bügel, S. G.
, Andersen, B. V., Zandonadi, R. P. & Botelho, R. B. A. (2026).
Drivers and barriers to consuming plant-based alternatives to dairy in Brazil: a nationwide cross-sectional study.
International Journal of Gastronomy and Food Science,
44, Article 101472.
https://doi.org/10.1016/j.ijgfs.2026.101472Xiao, T., Duque-Estrada, P., Larsen, M. E., Petersen, I. L., Jensen, P. E.
, Larsen, L. B. & Poulsen, N. A. (2026).
Effects of dehulling and boiling on protein digestibility in faba beans with high and low trypsin inhibitor activity.
Food and Function,
17(1), 304-314.
https://doi.org/10.1039/d5fo03653d
Dahl, M. K., Hire, J. H., Zamani, M.
, Luca, A. & Moradi, F. (2026).
Electromechanical Impedance Sensing Under Humid Conditions: Experimental Insights and Compensation Using Machine Learning.
Sensors,
26(3), Article 943.
https://doi.org/10.3390/s26030943
Che, J., Nielsen, S. D.-H., Kjøge, K., Poulsen, E. C., Poulsen, N. A. & Larsen, L. B. (2026).
Establishing a DIA-PASEF workflow for comprehensive proteome profiling of milk fat globule membrane and extracellular vesicles to enhance dairy formulations. Abstract from 22nd Annual IMGC HYBRID Symposium, International Milk Genomics Consortium, 2025, Aarhus, Denmark.
Li, M., Holgersen, K., Nielsen, S. D. H., Le, A. P. V., Jiang, P., Morawska, L. P., Bjørnshave, A., Bering, S. B.
, Poulsen, N. A., Sangild, P. T.
& Larsen, L. B. (2026).
Evaluating casein ingredients in infant formula using pigs as a model for sensitive newborn infants.
Food and Function,
17(2), 876-888.
https://doi.org/10.1039/d5fo03498a
Stark, K. D. E., Balaji, V.
, Wang, T., Jiang, Y., Christensen, C. J. H.
& Hammershøj, M. (2026).
Food functional properties of chickpea protein sources as egg replacers in bakery.
Food Hydrocolloids,
176, Article 112562.
https://doi.org/10.1016/j.foodhyd.2026.112562
Madsen, C. K., Hama, J., Nielsen, B., Janss, L., Ottosen, C.-O., Ramstein, G. & Brinch-Pedersen, H., (2026).
Forædling af planter med forbedrede klimaeffekter, No. 2025-0896873, 24 p., Jan 09, 2026. Rådgivningsnotat fra DCA - Nationalt Center for Fødevarer og Jordbrug
Franco, M., Lopez-Rodulfo, I. M., Bianchi, F., Gomez, M.
& Martinez, M. M. (2026).
Harnessing apple pomace as a bioactive bread ingredient: Influence of exogenous soluble polysaccharides on water dynamics and structure-dependent polyphenol stability.
Food Hydrocolloids,
175, Article 112444.
https://doi.org/10.1016/j.foodhyd.2026.112444
Fang, F., Franco, M., Gallego-Lobillo, P., Spotti, M. J., Bechtner, J. D. & Martinez, M. M. (2026).
Interactive effects of free and cell wall-bound polyphenols on starch pasting, retrogradation, gelation and digestibility.
Food Hydrocolloids,
175, Article 112457.
https://doi.org/10.1016/j.foodhyd.2026.112457
Norton, V., Lignou, S., Anguiano-Arreola, P., Oloyede, O. O.
, Vásquez, G., Wang, Q. J.
, Sfyra, K. & Alexi, N. (2026).
Investigating Consumer-Centric Sustainable Food Packaging Challenges and Preferences: A Cross-Cultural Analysis From Seven European Countries in a GenZ and Millennials Population.
Food Frontiers,
7(2), Article e70253.
https://doi.org/10.1002/fft2.70253Smidt-Jensen, A., Røgild, T. B., Cohen, T., Meshoulam, S., Iuclea, L., Sigurjónsson, H. Æ., Tzachor, A., Geirsdóttir, M. & Moomaw, W. R. (2026).
Life Cycle Assessment of Phycocyanin Food Colorant Production from Spirulina (Arthrospira platensis) with Biostimulant Waste-Stream Utilization for Soil Carbon Sequestration to Achieve Net Carbon Removal.
Foods,
15(4), Article 610.
https://doi.org/10.3390/foods15040610
Erturk, Z., Nielsen, K., Cotter, P. D.
, Bertram, H. C., Roager, H. M. & Karabanov, A. N. (2026).
Links Between Bowel Movements and Gut-Brain Coupling: Preliminary Insights from the YourGutBrain Project. Poster session presented at FENS forum 2026, Barcelona , Spain.
Adamsen, A. P. S., Nørremark, M., Hansen, M. J., Kai, P., Børsting, C. F., Brask, M. J., Ottosen, C.-O. & Kristensen, E. F. (2026).
Miljø- og Klimateknologi 2026. Aarhus University, DCE - Danish Centre for Environment and Energy. Rådgivningsrapport fra DCA - Nationalt Center for Fødevarer og Jordbrug
Spotti, M. L., Acosta, C. A., Loyeau, P. A., Acosta-Müller, C.
, Spotti, M. J., Castel, M. V. & Fioramonti, S. A. (2026).
Nanoparticle Morphology Outweighs Antioxidant Properties in Whey Protein–Dextran Maillard Conjugates for Oxidative Stabilization of Chia Oil Powders.
Food and Bioprocess Technology,
19(3), Article 145.
https://doi.org/10.1007/s11947-026-04216-1Bhattacharya, J., Desale, A., Sapara, V., Aher, R.
, Paponov, I. A. & Nitnavare, R. B. (2026).
Navigating Patchy Soils: Signaling Networks and Metabolic Responses In Plant Nutrient Foraging.
Journal of Soil Science and Plant Nutrition. Advance online publication.
https://doi.org/10.1007/s42729-026-03076-0Nørremark, M., Kristensen, E. F., Hansen, M. J., Adamsen, A. P. S., Kai, P., Brask, M. J., Nørgaard, J. V. & Ottosen, C.-O., (2026).
Notat vedrørende Miljø- og Klimateknologier – screening af teknologier. Delleverance 1, No. 2025-0924761, 159 p., Feb 02, 2026. Rådgivningsnotat fra DCA - Nationalt Center for Fødevarer og Jordbrug
Nissen, S. H., Juul, L., Juel, N., Larsson, K.
, Nebel, C., Bruhn, A., Ambye-Jensen, M., Undeland, I.
& Dalsgaard, T. K. (2026).
Oxidative stability of protein concentrates from the green seaweed Ulva spp. Algal Research,
94, Article 104570.
https://doi.org/10.1016/j.algal.2026.104570
Atıl, G. U., Machingauta, M. R., Luchini, A., Vorobiev, A.
, Corredig, M. & Nylander, T. (2026).
Pea protein isolates adsorption on phospholipid bilayer interfaces: a quartz crystal microbalance and neutron reflectometry study.
Food Hydrocolloids,
172, Article 111842.
https://doi.org/10.1016/j.foodhyd.2025.111842
Khan, M. I., Rehman, M. U.
, Sarfraz, R., Fakhar, A. & Kim, G. W. (2026).
Potential of mycorrhizal fungi in soil C sequestration under climate change scenario: current research and prospects.
Mitigation and Adaptation Strategies for Global Change,
31(1), Article 1.
https://doi.org/10.1007/s11027-025-10270-5Arildsen Jakobsen, L. M., Løbner, M. H., He, W., Correia, B. S. B., Jorkowski, J., Oosterlinck, F., Zacherl, C.
, Kidmose, U. & Bertram, H. C. (2026).
Relation between texturized vegetable protein composition, intrinsic water mobility and sensory perceived texture of plant-based meat burger alternatives.
Innovative Food Science and Emerging Technologies,
108, Article 104406.
https://doi.org/10.1016/j.ifset.2025.104406
Daniloski, D., McCarthy, N. A., Vasiljevic, T., Sharma, N., Fitzpatrick, C. J., Brodkorb, A., Le, T. T.
, Knudsen, L. J., Larsen, L. B. & Poulsen, N. A. (2026).
Release of β-casomorphin-7 in A1/A1 and A2/A2 dairy systems: Insights from simulated semi-dynamic gastrointestinal digestion.
Food Chemistry,
506, Article 148157.
https://doi.org/10.1016/j.foodchem.2026.148157
