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Department of Food Science

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Publications

2021

Contribution to conference

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

2021

Contribution to book anthology

Sunds, A. V., Nielsen, S. D-H., Larsen, L. B. & Poulsen, N. A. (2021). Milk and Other Glycosidases. In Agents of Change: Enzymes in Milk and Dairy Products (pp. 163-180). Springer. https://doi.org/10.1007/978-3-030-55482-8

Larsen, L. B., Nielsen, S. D-H., Paludetti, L. & Kelly, A. L. (2021). Lysosomal and other indigenous non-plasmin proteases in bovine milk. In Agents of Change: Enzymes in Milk and Dairy Products (pp. 57-84). Springer. Food Engineering Series

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.

Kelly, A. L. & Larsen, L. B. (2021). Preface. In A. L. Kelly & L. Bach Larsen (Eds.), Agents of Change: Enzymes in Milk and Dairy Products (pp. v-vi). Springer. Food Engineering Series https://doi.org/10.1007/978-3-030-55482-8

2021

Book anthology

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

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.

Kidmose, U., Borum, A., Pedersen, L. & Mogensen, L. (2021). Nuværende viden om forskningsresultater og forskningsklynger inden for madspild og fødevaretab. DCA - Nationalt Center for Fødevarer og Jordbrug. DCA rapport No. 186 https://dcapub.au.dk/djfpublikation/djfpdf/DCArapport186.pdf

2021

Contribution to journal

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

Alexi, N., Hvam, J., Lund, B. W., Nsubuga, L., de Oliveira Hansen, R. M., Thamsborg, K., Lofink, F., Byrne, D. V. & Leisner, J. J. (2021). Corrigendum to ‘Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)’ 107458, 119, 2020. Food Control, 125, [107958]. https://doi.org/10.1016/j.foodcont.2021.107958

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

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

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

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

Thøgersen, R. & Bertram, H. C. S. (2021). Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract: A review of current knowledge and evidence of health prospects. Trends in Food Science & Technology, 108, 111-118. https://doi.org/10.1016/j.tifs.2020.12.015

Roman, L., Gomez, M. & Martinez, M. M. (2021). Mesoscale structuring of gluten-free bread with starch. Current Opinion in Food Science, 38, 189-195. https://doi.org/10.1016/j.cofs.2020.12.003

Martinez, M. M. (2021). Starch nutritional quality: beyond intraluminal digestion in response to current trends. Current Opinion in Food Science, 38, 112-121. https://doi.org/10.1016/j.cofs.2020.10.024

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

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

van der Heide, M. E., Johansen, N. F., Kidmose, U., Nørgaard, J. V. & Hammershøj, M. (2021). The effect of deshelled and shell-reduced mussel meal on egg quality parameters of organic laying hens under commercial conditions. Journal of Applied Poultry Research, 30(1), [100119]. https://doi.org/10.1016/j.japr.2020.100119

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

Yu, X., Wang, P., Li, J., Zhao, Q., Ji, C., Zhu, Z., Zhai, Y., Qin, X., Zhou, J., Yu, H., Cheng, X., Isshiki, S., Jahn, M., Doyle, J. J., Ottosen, C-O., Bai, Y., Cai, Q., Cheng, C., Lou, Q. ... Chen, J. (2021). Whole‐Genome Sequence of Synthesized Allopolyploids in Cucumis Reveals Insights into the Genome Evolution of Allopolyploidization. Advanced Science, 8(9), [2004222]. https://doi.org/10.1002/advs.202004222

Yee, J., Roman, L., Pico, J., Aguirre-Cruz, A., Bello-Perez, L. A., Bertoft, E. & Martinez-Martinez, M. (2021). The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures. Food Hydrocolloids, 112, [106351]. https://doi.org/10.1016/j.foodhyd.2020.106351

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

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

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

Wittig, P. R., Ambros, S., Müller, J. T., Bammer, B., Álvarez-Cansino, L., Konnerup, D., Pedersen, O. & Mustroph, A. (2021). Two Brassica napus cultivars differ in gene expression, but not in their response to submergence. Physiologia Plantarum, 171(3), 400-415. https://doi.org/10.1111/ppl.13251

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

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

Wahlström, E. M., Kristensen, H. L., Thomsen, I. K., Labouriau, R., Pulido-Moncada, M., Nielsen, J. A. & Munkholm, L. J. (2021). Subsoil compaction effect on spatio-temporal root growth, reuse of biopores and crop yield of spring barley. European Journal of Agronomy, 123, [126225]. https://doi.org/10.1016/j.eja.2020.126225

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

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

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

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

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

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

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

Tsochatzis, E., Lopes, J. A., Gika, H. & Theodoridis, G. (2021). Polystyrene biodegradation by Tenebrio molitor larvae: Identification of generated substances using a gc-ms untargeted screening method. Polymers, 13(1), [17]. https://doi.org/10.3390/polym13010017

Thorup, A. C. S., Kristensen, H. L., Kidmose, U., Lambert, M. N. T., Christensen, L. P., Fretté, X., Clausen, M. R., Hansen, S. M. & Jeppesen, P. B. (2021). Strong and Bitter Vegetables from Traditional Cultivars and Cropping Methods Improve the Health Status of Type 2 Diabetics: A Randomized Control Trial. Nutrients, 13(6), [1813]. https://doi.org/10.3390/nu13061813

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

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

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

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

Sørensen, J. N., Kristensen, H. L. & Krogsgaard, P. (2021). Skalkvalitet af spiseløg. Gartner Tidende, 137(3-4), 42-43.

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

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

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

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

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

Raak, N., Leonhardt, L., Rohm, H. & Jaros, D. (2021). Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels. Dairy - Open Access Journal, 2(1), 148-164. https://doi.org/10.3390/dairy2010014

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Bente Louise Kant