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.
Abdallah, M. F., Ladeira, L., Pôbiš, P., Stucki, A. O., Tan, B. X., Maisonneuve, B., Roper, C. & Kanďárová, H. (2026).
ESTIV early career network: A growing initiative to support the next generation of NAMs-oriented toxicologists.
Toxicology in Vitro,
113, Article 106216.
https://doi.org/10.1016/j.tiv.2026.106216
Smidt-Jensen, A., Asfur, M., Cohen, T., Tzachor, A. & Moomaw, W. R. (2026).
Evaluating Carbon-Negative Spirulina Feed Supplementation as a Supply Chain Carbon Removal Strategy for More Sustainable Dairy Systems.
Sustainability (Switzerland),
18(15), Article 7838.
https://doi.org/10.3390/su18157838
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
Hou, T.
, Wang, B., Lu, H. L., Ren, M. Q., Wang, S., Cui, D. & Peng, Y. Z. (2026).
Fe–Mn modified sludge-derived biochar for peroxymonosulfate activation toward efficient Acid Orange 7 degradation: Insights into performance and mechanism.
Separation and Purification Technology,
414, Article 139808.
https://doi.org/10.1016/j.seppur.2026.139808Stark, 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
Li, M., Larsen, L. B., Poulsen, N. A., Holgersen, K., Nielsen , S. D.-H., Jiang , P., Morawska, L., Bjørnshave , A. & Sangild , P. (2026).
GASTROINTESTINAL DIGESTION OF MODIFIED MICELLAR CASEIN ISOLATES: INSIGHTS FROM IN VITRO AND IN VIVO MODELS.
Ma, X., Pei, Q., Shi, M., Li, X., Guo, D., Zhang, X., Meng, Z.
, Zhou, R., Liang, Y. & Song, X. (2026).
Genome-Wide Characterization of the GRAS Gene Family in Three Apiaceae Vegetables with Evolutionary Implications Across Representative Plants.
Life,
16(7), Article 1113.
https://doi.org/10.3390/life16071113Hulme, O. J., Martinussen, C.
, Andersen, B. V., Svane, M. S., Holst, J. J., Bojsen-Møller, K. N., Hartmann, B., Rehfeld, J. F.
, Gregersen, S., Hermansen, K., Byrne, D. V., Siebner, H. R. & Madsbad, S. (2026).
Ghrelin predicts food consumption up to three hours prior to eating: A randomised controlled trial.
Metabolism,
182, Article 156683.
https://doi.org/10.1016/j.metabol.2026.156683Astono, J., Jørgensen, A. G., Bus, C., Nielsen, S. D. H.
, Kjems, J. & Sundekilde, U. K. (2026).
Global protein profiling of human milk using pre-enriched RNA-sequence libraries.
Scientific Reports,
16(1), Article 11827.
https://doi.org/10.1038/s41598-026-41374-w
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
Li, R., Atil, G. U., Pal, A.
, Jones, N. C., Sørensen, H. V.
, Hoffmann, S. V., Pedersen, J. S. & Corredig, M. (2026).
Heat induced structural transitions of PA1 and PA2 albumins from pea.
Food Hydrocolloids,
175, Article 112498.
https://doi.org/10.1016/j.foodhyd.2026.112498
Carter, J. K., Quach, B. C., Willis, C., Minto, M. S., Hancock, D. B., Montalvo-Ortiz, J., Corradin, O., Logan, R. W., Walss-Bass, C., Maher, B. S. & PGC-SUD Epigenetics Working Group (2026).
Identifying novel gene dysregulation associated with opioid overdose death: a meta-analysis of differential gene expression in human prefrontal cortex.
Translational Psychiatry,
16(1), Article 335.
https://doi.org/10.1038/s41398-026-03977-9Siles-Sánchez, M. D. L. N., Jaime, L., Santoyo, S.
& Corredig, M. (2026).
Impact of Yarrow Phenolic Compounds on the Composition, Structure, and Thermal Properties of Lupin Protein-Stabilized Oil-in-Water Nanoemulsions.
Sustainable Food Proteins ,
4(3), Article e70081.
https://doi.org/10.1002/sfp2.70081
Bianchi, F., Giuberti, G.
, Franco, M., Martinez, M. M. & Simonato, B. (2026).
Integration of Annurca apple peels into wheat crackers through the co-formulation with lemon fibres: focus on physical quality and phenolic recovery.
Food Bioscience,
84, Article 109675.
https://doi.org/10.1016/j.fbio.2026.109675Fang, 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
Mehmood, W., Abraham, A., Rabinovich-Toidman, P., Lavon, N.
, Therkildsen, M., Young, J. F. & Rasmussen, M. K. (2026).
Intra-myocellular lipid enrichment of differentiated bovine satellite cells through beef-like fatty acid mixtures.
Sustainable Food Technology,
4(2), 1648-1658.
https://doi.org/10.1039/d5fb00506j
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/fft2.70253Ciccone, M.
, Tsochatzis, E., Njieukam, J. A., Siroli, L., Gottardi, D., Lanciotti, R. & Patrignani, F. (2026).
Investigation of Potential Risks in Bio-Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin.
Comprehensive Reviews in Food Science and Food Safety,
25(3), Article e70480.
https://doi.org/10.1111/1541-4337.70480Smidt-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
Wang, X. T., Li, Y., Pan, Y., Xing, X.
, Wang, B., Xing, D., Nan, J., En Lee, J. T., Khan, E., Tsang, D. C. W., Ren, N. Q. & Ok, Y. S. (2026).
Linking microbial functional partitioning with methane productivity and stability in microbial electrolysis cell–anaerobic digestion hybrid systems.
Bioresource Technology,
453, Article 134629.
https://doi.org/10.1016/j.biortech.2026.134629Erturk, 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.
Sirinayake Lokuge, G. M., Wiking, L., Larsen, L. B., Poulsen, N. A., Maigaard, M., Lund, P. & Andersen , U. (2026).
Mælkekvalitet i lyset af klimavenligt foder.
Mælkeritidende : tidsskrift for mejeriindustrien,
4/2026, 12-13.
Zhang, Z., Lv, M., Wang, R.
, Wang, B., Du, R., Lou, Y., Wang, C., Jiang, X., Hou, H., Li, Z. & Chen, F. (2026).
Micro-nano biochar interfaces promote adsorption-reduction coupling to accelerate bioelectrodechlorination in groundwater.
Journal of Hazardous Materials,
512, Article 142393.
https://doi.org/10.1016/j.jhazmat.2026.142393Nørremark, M., Adamsen, A. P. S., Hansen, M. J., Kai, P., Børsting, C. F., Brask, M. J., Ottosen, C.-O. & Kristensen, E. F. (2026).
Miljø- og Klimateknologi 2026. DCA - Nationalt Center for Fødevarer og Jordbrug. Rådgivningsrapport fra DCA - Nationalt Center for Fødevarer og Jordbrug
Li, M., Holgersen, K., Le, A., Jiang, P., Sangild, P. T., Morawska, L. P., Bjørnshave, A.
, Poulsen, N. A., Larsen, L. B. & Nielsen, S. (2026).
Modification of Micellar Casein Isolate Alters Protein Degradation Pathways and Peptide Generation during In Vivo Gastrointestinal Digestion.
Journal of Agricultural and Food Chemistry,
74(21), 16539-16552.
https://doi.org/10.1021/acs.jafc.6c00266
Gong, Y., Sun, Y., Cui, G., Li, J., Rivero, R. M., Mittler, R., Jiang, F., Wu, Z.
& Zhou, R. (2026).
Molecular Hubs of Plant Heat Stress Memory: Structure, Function, and Regulatory Mechanisms of HSFs.
Horticulturae,
12(7), Article 821.
https://doi.org/10.3390/horticulturae12070821Spotti, 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,
26(1), 3451-3484.
https://doi.org/10.1007/s42729-026-03076-0Chheang, S. L.
, Jaeger, S. R., Ha, B., Hedderley, D. I. & Harker, F. R. (2026).
New Zealanders’ Sentiments and Attitudes Towards a “Beyond Organic” Food Production System.
Journal of the Royal Society of New Zealand,
56(1), Article e70010.
https://doi.org/10.1002/SNZ2.70010Nørremark, 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
Sperdouli, I., Andreadis, S. S.
, Moustaka, J., Koutsogeorgiou, E. I., Panteris, E. & Moustakas, M. (2026).
Photosystem II Responses at the Whole-Potato-Leaf Level After Colorado Potato Beetle Feeding.
Plants,
15(8), Article 1159.
https://doi.org/10.3390/plants15081159Amagliani, L.
, Angelino, N. C., Bovay, C., Gancel, C., Andetsion, F., Affolter, M., Morgenegg, C., Bogicevic, B. & Marchesini, G. (2026).
Physicochemical Properties and Mechanisms of Oil-In-Water Emulsion Formation and Stabilization by Yeast Protein Ingredients From Saccharomyces cerevisiae and Candida utilis.
Sustainable Food Proteins ,
4(2), Article e70075.
https://doi.org/10.1002/sfp2.70075
