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Department of Food Science

Publications

Publications

Toldam-Andersen, T., Braun, P. & Lindhard Pedersen, H. (2003). The effects of mildew infections on the carbon balance of young leaves of black currant (Ribes nigrum L.). Poster session presented at COST 836, Final Workshop, Ancona, Italy.

Toldam-Andersen, T., Jacobsen, H. L. & Lindhard Pedersen, H. (2003). Espaliering af frugttræer. Groen Viden, Havebrug, (154), 1-20. http://web.agrsci.dk/djfpublikation/djfpdf/gvha154.pdf

Toldam-Andersen, T. B., Braun, P. & Lindhard Pedersen, H. (2004). The effects of mildew infections on the carbon balance of young leaves of black currant (Ribes nigrum L.). Acta Horticulturae, 649, 293-296. http://www.pubhort.org/actahort/books/649/649_55.htm

Toldam-Andersen, T. B. & Jensen, N. (2007). Effects of root pruning in sour cherry (Prunus cerasus) 'Stevnsbaer'. Acta Horticulturae, 732, 439-442.

Tittarelli, F., Kristensen, H. L., Campanelli, G., Bavec, F., von Fragstein und Niemsdorff, P., Testani, E., Robacer, M. & Canali, S. (2014). Effect of living mulch management on nitrogen dynamics in the soil – plant system of cauliflower. In G. Rahmann & U. Aksoy (Eds.), Proceedings of the 4th ISOFAR Scientific Conference ‘Building Organic Bridges’ at the Organic World Congress 2014 (pp. 737-740) https://doi.org/10.3220/REP_20_1_2014

Tittarelli, F., Kristensen, H. L., Campanelli, G., Bavec, F., von Fragstein und Niemsdorff, P., Testani, E., Robacer, M. & Canali, S. (2014). Effect of living mulch management on nitrogen dynamics in the soil – plant system of cauliflower. Poster session presented at Proceedings of the 4th ISOFAR Scientific Conference at the Organic World Congress 2014, Istanbul, Turkey.

Tittarelli, F., Alsanius, B. W., Kemper, L., Petersen, K. K. & Willekens, K. (2020). GREENRESILIENT – applying agroecology to organic greenhouse production. In Proceedings of the International Symposium on Advanced Technologies and Management for Innovative Greenhouses : GreenSys2019 (Vol. Volume 1 & 2, pp. 1099-1105). International Society for Horticultural Science, ISHS. https://doi.org/10.17660/ActaHortic.2020.1296.139

Tikk, M., Tikk, K., Karlsson, A. H. & Andersen, H. J. (2004). The faith of the umami compound and flavour precursor inosine monophosphate during aging and cooking of pork. In 50th International Congress of Meat Science and Technology, Helsinki, Finland, August 8-13, 2004, Book of Abstract (pp. 309-309)

Tikk, K., Tikk, M., Karlsson, A. H. & Andersen, H. J. (2005). The significance of a muscle glycogen reducing diet on porcine meat and fat color. In 51st International Congress of Meat Science and Technology 2005. Book of Abstracts, M30 (pp. 15-15)

Tikk, M., Tikk, K., Tørngren, M. A., Aaslyng, M., Karlsson, A. H. & Andersen, H. J. (2005). The Development in inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste - and retro nasal flavor perception of the meat. In 51st International Congress of Meat Science and Technology 2005. Book of Abstracts, Th9 (pp. 97-97)

Tikk, K., Tikk, M., Karlsson, A. H. & Andersen, H. J. (2006). The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour. Meat Science, 73(2), 378-385.

Tikk, K., Tikk, M., Aaslyng, M. D. & Andersen, H. J. (2006). The significance of fatty acid composition on flavor development in pork. Abstract from 97th AOCS Annual Meeting & Expo, Book of Abstracts, St. Louis, Missouri, United States.

Tikk, M., Tikk, K., Tørngren, M. A., Meinert, L., Aaslyng, M. D., Karlsson, A. H. & Andersen, H. J. (2006). Development in Inosine Monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste - and retronasal flavor perception of the meat. Journal of Agricultural and Food Chemistry, 54(20), 7769-7777.

Tikk, K., Tikk, M., Aaslyng, M. D., Karlsson, A. H., Lindahl, G. & Andersen, H. J. (2007). Significance of fat supplemented diets on pork quality - connections between specific fatty acids and sensory attributes of pork. Meat Science, 77, 275-286.

Tikk, K., Lindahl, G. & Andersen, H. J. (2007). The Significance of diet and aging time on pork colour and colour stability: Book of Abstracts. Abstract from 53rd International Congress of Meat Science and Technology, Beijing, China.

Tikk, K., Lindahl, G. & Andersen, H. J. (2007). The significance of diet and aging time on pork colour and colour stability: NJF Report - Trends and Perspectives in Agriculture. Paper presented at 23rd NJF Congress, Copenhagen, Denmark.

Tikk, M., Nebel, C. & Andersen, H. J. (2007). A Combined Solid Phase Extraction LCMS Approach for Identification of Peptides in Meat. Abstract from 54th ASMS Conference on Mass Spectrometry and Allied Topics, Seattle, United States.

Tikk, K., Lindahl, G., Karlsson, A. H. & Andersen, H. J. (2008). The significance of diet, slaughter weight and aging time on pork colour and colour stability. Meat Science, 79(4), 806-16. https://doi.org/10.1016/j.meatsci.2007.11.015

Tikk, K. (2007). The influence of feeding and aging on pork quality. Aarhus Universitet, Det Jordbrugsvidenskabelige Fakultet.

Tikk, M. (2008). Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork. Aarhus Universitet, Det Jordbrugsvidenskabelige Fakultet.

Tikk, K., Young, J. F. & Andersen, H. J. (2006). The effect of diet and aging on colour and colour stability of pork. In Book of Abstracts (12 ed., pp. 298)

Thysen, I., Jensen, A. L., Høstgaard, M. B. & Grevsen, K. (2005). Frugt- og grøntproducenterne dokumenterer via nettet. In Sammendrag af indlæg (pp. 128-129). Aarhus Universitet, Det Jordbrugsvidenskabelige Fakultet.

Thygesen, L. G., Engelsen, S. B. & Thybo, A. K. (2001). Benchtop NMR of raw potatoes can predict sensory texture quality of cooked potatoes. In Abstractsamling Levnedsmiddelkongres 2001 (pp. 25)

Thygesen, L. G., Thybo, A. K. & Engelsen, S. B. (2001). Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes: The role of chemical constituents. Lebensmittel - Wissenschaft und Technologie, 34(7), 469-477. https://doi.org/10.1006/fstl.2001.0788

Thybo, A. K., Pedersen, M. A., Kaack, K. & Christiansen, J. (2003). Quality aspects of a convenience potato product: Pre-peeled potatoes. In NFIF 2003, 9-11 April, Copenhagen, abstract P1- (pp. 3)

Thybo, A. K., Karlsson, A. H., Bertram, H. C., Andersen, H. J., Szczypinski, P. & Dønstrup, S. (2004). Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) in texture measurement. In Texture in food: Solid Foods. Woodhead Publishing Ltd., volume (Vol. 2, pp. 184-200)

Thybo, A. K., Bechmann, I. E. & Brandt, K. (2005). Integration of sensory and objective measurements of tomato quality: quantitative assessment of the effect of harvest date as compared with growth medium (soil versus rockwool), electrical conductivity, variety and maturity. Journal of the Science of Food and Agriculture, 85, 2289-2296.

Thybo, A. K., Mortensen, M. & Lindahl, G. (2004). Identification and prediction of important food quality attributes by the use of NMR techniques as low-field NMR and MR-imaging. In In proceedings: Food congress on ?Life Style?, Lyngby, 17-18 April 2004 (pp. 73-73)

Thybo, A. K., Jespersen, S. N., Lærke, P. E. & Stødkilde-Jørgensen, H. J. (2004). Nondestructive detection of internal bruise and spraing disease symptoms in potatoes using magnetic resonance imaging. Magnetic Resonance Imaging, 22(9), 1311-1317.

Thybo, A. K., Christiansen, J., Kaack, K. V. & Petersen, M. A. (2006). Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes. Lebensmittel - Wissenschaft und Technologie, 39(2), 166-176. https://doi.org/10.1016/j.lwt.2004.11.010

Thybo, A. K., Jespersen, S., Lærke, P. E. & Stødkilde-Jørgensen, H. J. (2004). Non-destructive detection of international bruise and spraing disease symptoms in potato using magnetic resonance imaging (MRI). Poster session presented at Non-destructive detection of international bruise and spraing disease symptoms in potato using magnetic resonance imaging (MRI).

Thybo, A. K., Edelenbos, M., Christensen, L. P., Sørensen, J. N. & Thorup-Kristensen, K. (2006). Effect of organic growing systems on sensory quality and chemical composition of tomatoes. Lebensmittel - Wissenschaft und Technologie, 39, 835-843.

Thybo, A. K. & Bertram, H. C. (2005). Evaluation of potato texture by sensory analysis and low-field NMR. In Proceedings 6rd Pangborn Sensory Science Symposium Harrogate, UK, 7-11 Aug 2005 (pp. 190-190)

Thybo, A. K. (2005). Kartofler på sygehusbesøg. Nyhedsbrevet, Danmarks JordbrugsForskning. http://www.agrsci.dk/djf/nyheder/kartofler_paa_sygehusbesoeg_nu_kan_forskerne_kigge_ind_i_maden_uden_at_oedelaegge_den

Thybo, A. K. (1999). Characterisation of cooked potato texture by sensory and instrumental methods. Danish Institute of Agricultural Sciences, Department of Fruit, Vegetable and Food Science ; The Royal Veterinary and Agricultural University.

Thybo, A. K. & Martens, M. (1999). Instrumental and sensory characterization of cooked potato texture. Journal of Texture Studies, 30, 259-278.

Thybo, A. K., Bechmann, I. E., Thygesen, L. G., Martens, M. & Engelsen, S. B. (1999). Predicting sensory texture quality of cooked potatoes by various instrumental methods and chemometrics. In Levnedsmiddelkongress. Proceedings (pp. 74)

Thybo, A. K. & Martens, M. (2000). Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling. Food Quality and Preference, 11(4), 283-288. https://doi.org/10.1016/S0950-3293(99)00045-2

Thybo, A. K., Bechmann, I. E., Martens, M. & Engelsen, S. B. (2000). Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field ¹H NMR spectroscopy. Lebentsmittel-Wissenschaft und -Technologie, 33(2), 103-111. https://doi.org/10.1006/fstl.1999.0623

Thybo, A. K. (2000). Spisekvalitet af kartofler - fokus på tekstur. Plus Proces, 14(3), 10-12.

Thybo, A. K., Nielsen, M. & Martens, M. (2000). Influence of uniaxial compression rate on rheological parameters and sensory texture prediction of cooked potatoes. Journal of Texture Studies, 31(1), 25-40. https://doi.org/10.1111/j.1745-4603.2000.tb00282.x

Thybo, A. K. (2001). Production factors influencing eating quality of potatoes. In Abstractsamling Levnedsmiddelkongres 2001 (pp. 73)

Thybo, A. K., Pedersen, O. D., Karlsson, A. H. & Andersen, H. J. (2001). Differentiation and dry matter determination of potato varieties using NMR relaxation measurements. In Abstractsamling Levnedsmiddelkongres 2001 (pp. 31)

Thybo, A. K., Petersen, M. A. & Christiansen, J. (2001). Sensory quality of pre-peeled potatoes. In Abstractsamling Levnedsmiddelkongres 2001 (pp. 63)

Thybo, A. K., Berg, F. V. D. & Bro, R. (2001). Uniaxial compression data for predicting potato quality parameters. In Abstractsamling Levnedsmiddelkongres 2001 (pp. 71)

Thybo, A. K., Berg, F. V. D., Bro, R. & Andersen, C. M. (2001). Avanceret kvalitetsovervågning i fødevareproduktionskæden. Plus Proces, (5), 6-9.

Thybo, A. K., Berg, F. V. D. & Bro, R. (2001). Predicting sensory potato texture quality using full uniaxial compression curves. In Proceedings 4th Pangborn Sensory Science Symposium 2001 : A Sense Odyssey (pp. 246)

Thybo, A. K. (2001). Evaluation of quality of potatoes with focus on industrial methods. In 2rd European Potato Processing Conference, Nov. 14-16, Lausanne, Schwitzerland

Thybo, A. K., Mølgaard, J. P. & Kidmose, U. (2002). Effect of different organic growing conditions on quality of cooked potatoes. Journal of the Science of Food and Agriculture, 82(1), 12-18. https://doi.org/10.1002/jsfa.1009

Thybo, A. K. & Berg, F. V. D. (2001). Using multivariate models to describe and predict the sensory quality of cooked potatoes. In Acta Horticulturae 566 (pp. 533-536) http://www.pubhort.org/actahort/books/566/566_70.htm

Displaying results 501 to 550 out of 6638

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Revised 17.04.2023

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Bente Louise Kant