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Publications

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Sundekilde, U. K., Yde, C. C., Honoré, A. H., Caverly Rae, J. M., Burns, F. R., Mukerji, P., Mawn, M. P., Stenman, L., Dragan, Y., Glover, K. & Jensen, H. M. (2020). An Integrated Multi‐Omics Analysis Defines Key Pathway Alterations in a Diet‐Induced Obesity Mouse Model. Metabolites, 10 (3), Article 80. https://doi.org/10.3390/metabo10030080
Zhao, D., Xu, D., Sheng, B., Zhu, Z., Li, H., Nian, Y., Wang, C., Li, C., Xu, X. & Zhou, G. (2020). Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins. Food Hydrocolloids, 98, Article 105264. https://doi.org/10.1016/j.foodhyd.2019.105264
Bertelsen, A. S. (2020). Aroma-induced sweetness enhancement in beverages. [PhD dissertation, Aarhus University]. Aarhus Universitet.
Peng-Li, D., Sørensen, T. A., Li, Y. & He, Q. (2020). A triadic neuroanatomical perspective of the food addiction model. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.
Larsen, S. U. & Zhou, R. (2020). Bæredygtige vækstsubstrater til planteproduktion. Abstract from Bioøkonomiske muligheder i græsprotein, biogas og biomasser.
Qiu, Y., Batool, Z., Liu, R., Sui, G., Sheng, B., Zheng, X. & Xu, D. (2020). Characterization and immunological activity of polysaccharides from Potentilla chinensis. International Journal of Biological Macromolecules, 165(Part A), 683-690. https://doi.org/10.1016/j.ijbiomac.2020.09.118
Cao, X., Islam, M. N., Duan, Z., Pan, X., Xu, W., Wei, X. & Zhong, S. (2020). Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage. International Journal of Food Properties, 23(1), 387-399. https://doi.org/10.1080/10942912.2020.1732409
Francesca, S., Zhou, R., Ottosen, C.-O., Barone, A. & Rigano, M. M. (2020). Combined stresses in tomato: effect of a plant-based biostimulant on plant health and stress tolerance. Paper presented at International Year of Plant Health.
Grasberger, K. F., Bak Jensen, H., Gregersen, S. B., Wejse Sanggaard, K. & Corredig, M. (2020). Combining plant proteins and dairy proteins in a cream cheese model system shows synergies in structures and texture. Poster session presented at NIZO Plant Protein Functionality Conference.
Kidmose, U., Mielby, L. A., Junge, J. Y. & Byrne, D. V. (2020). Cross-modal interactions of sweet beverages and sweetness sensitivity among lean and overweight subjects. Poster session presented at EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.
Martinez-Martinez, M. & Gomez, M. (Eds.) (2020). Current strategies to improve the nutritional and physical quality of baked goods. Multidisciplinary Digital Publishing Institute (MDPI).
Wang, Q. J. & Kantono, K. (2020). Design of experiments meets virtual reality: Optimising restaurant atmosphere via response surface methodology. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.
Cao, X., Islam, M. N., Zhong, S., Pan, X., Song, M., Shang, F., Nie, H., Xu, W. & Duan, Z. (2020). Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying. Journal of Food Biochemistry, 44(1), Article e13073. https://doi.org/10.1111/jfbc.13073
MacAlister, D., Muthama Muasya, A., Crespo, O., Ogola, J. B. O., Maseko, S., Valentine, A. J., Ottosen, C.-O., Rosenqvist, E. & Chimphango, S. B. M. (2020). Effect of temperature on plant growth and stress tolerant traits in rooibos in the Western Cape, South Africa. Scientia Horticulturae, 263, Article 109137. https://doi.org/10.1016/j.scienta.2019.109137