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Department of Food Science

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Publications

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Perrea, T., Grunert, K. G., Hammershøj, M., Wiking, L., Nielsen, J. H. & Andersen, U. (2012). How communication of new technologies can affect value perception of food products. Poster session presented at InSPIRE Konkurrencekraft til dansk fødevaresektor, København, Denmark.

Percy-Smith, A. (1990). Gulerodsfluen - håndtering af et alvorligt skadedyr. Groen Viden, Havebrug, (52).

Perambalam, L., Avgoustaki, D. D., Efthimiadou, A., Liu, Y., Wang, Y., Ren, M., Petridis, A. & Xydis, G. (2021). How young consumers perceive vertical farming in the nordics. Is the market ready for the coming boom? Agronomy, 11(11), Article 2128. https://doi.org/10.3390/agronomy11112128

Peng-Li, D., Byrne, D. V., Chan, R. C. K. & Wang, Q. J. (2020). The influence of taste-congruent soundtracks on visual attention and food choice: A cross-cultural eye-tracking study in Chinese and Danish consumers. Food Quality and Preference, 85, Article 103962. https://doi.org/10.1016/j.foodqual.2020.103962

Peng-Li, D., Chan, R. C. K., Byrne, D. V. & Wang, Q. J. (2020). The Effects of Ethnically Congruent Music on Eye Movements and Food Choice—A Cross-Cultural Comparison between Danish and Chinese Consumers. Foods, 9(8), Article 1109. https://doi.org/10.3390/foods9081109

Peng-Li, D., Sørensen, T. A., Li, Y. & He, Q. (2020). Systematically lower structural brain connectivity in individuals with elevated food addiction symptoms. Appetite, 155, Article 104850. https://doi.org/10.1016/j.appet.2020.104850

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.

Peng-Li, D., Byrne, D. V., Chan, R. C. K. & Wang, Q. J. (2020). The influence of taste-congruent soundtracks on visual attention and food choice: A cross-cultural eye-tracking study in Chinese and Danish consumers. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Peng-Li, D., Mathiesen, S. L., Chan, R. C. K., Byrne, D. V. & Wang, Q. J. (2020). Sounds healthy: Modelling healthy food choice through music-evoked eye-movements in consumers from Denmark and China. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

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, Article 105091. https://doi.org/10.1016/j.appet.2020.105091

Peng-Li, D., Mathiesen, S. L., Chan, R. C. K., Byrne, D. V. & Wang, Q. J. (2021). Sounds Healthy: Modelling sound-evoked consumer food choice through visual attention. Appetite, 164, Article 105264. https://doi.org/10.1016/j.appet.2021.105264

Peng-Li, D., Andersen, T., Finlayson, G., Byrne, D. V. & Wang, Q. J. (2022). The impact of environmental sounds on food reward. Physiology & Behavior, 245, Article 113689. https://doi.org/10.1016/j.physbeh.2021.113689

Peng-Li, D., Alves da Mota, P., Costa Correa, C. M., Chan, R. C. K., Byrne, D. V. & Wang, Q. J. (2022). “Sound” Decisions: The Combined Role of Ambient Noise and Cognitive Regulation on the Neurophysiology of Food Cravings. Frontiers in Neuroscience, 16, Article 827021. https://doi.org/10.3389/fnins.2022.827021

Peng-Li, D., Wang, Q. J. & Byrne, D. V. (2023). Emerging biometric methodologies for human behaviour measurement in applied sensory and consumer science. In Digital Sensory Science: Applications in New Product Development (pp. 157-190). Woodhead Publishing. https://doi.org/10.1016/B978-0-323-95225-5.00012-2

Peng-Li, D. (2022). Sounds Healthy. [PhD thesis, Aarhus University]. Aarhus Universitet.

Peng, X., Ruan, J., Jiang, F., Zhou, R. & Wu, Z. (2024). Identification of the BZR Family in Garlic (Allium sativum L.) and Verification of the AsBZR11 under Salt Stress. Plants, 13(19), Article 2749. https://doi.org/10.3390/plants13192749

Pelck, J. S., Holthusen, H., Edelenbos, M., Luca, A. & Labouriau, R. (2021). Multivariate Methods for Detection of Rubbery Rot in Storage Apples by Monitoring Volatile Organic Compounds: An Example of Multivariate Generalised Mixed Models.

Pei, Q., Yu, T., Wu, T., Yang, Q., Gong, K., Zhou, R., Cui, C., Yu, Y., Zhao, W., Kang, X., Cao, R. & Song, X. (2021). Comprehensive Identification and Analyses of the Hsf Gene Family in the Whole-genome of Three Apiaceae Species. Horticultural Plant Journal, 7(5), 457-468. https://doi.org/10.1016/j.hpj.2020.08.005

Pei, Q., Li, N., Yang, Q., Wu, T., Feng, S., Feng, X., Jing, Z., Zhou, R., Gong, K., Yu, T., Wang, Z. & Song, X. (2021). Genome-Wide Identification and Comparative Analysis of ARF Family Genes in Three Apiaceae Species. Frontiers in Genetics, 11, Article 590535. https://doi.org/10.3389/fgene.2020.590535, https://doi.org/10.3389/fgene.2020.590535

Pei, Y., Zhao, X., Du, W., Diao, W., Zhang, W., Xiong, B., Ramstein, G. P., Ottosen, C. O., Cheng, C., Zhao, Q., Li, J., Lou, Q., Chen, J. & Yu, X. (2025). Synthetic allopolyploidy unveils hybridization-driven transcriptional reprogramming underlying thermal adaptation in Cucumis. Plant Journal, 124(1), Article e70507. https://doi.org/10.1111/tpj.70507

Pedreschi, F., Kaack, K. & Granby, K. (2004). Reduction of acrylamide formation in potato slices during frying. Lebensm.-Wiss. u.-Technol., 37(6), 679-685.

Pedreschi, F., Moyano, P., Kaack, K. V. & Granby, K. (2005). Color changes and acrylamide formation in fried potato slices. Food Research International, 38(1), 1-9.

Pedreschi, F., Kaack, K. V. & Granby, K. (2006). Acrylamide content and color development in fried potato strips. Food Research International, 39, 40-46.

Pedreschi, F., Bustos, O., Mery, D., Moyano, P., Kaack, K. V. & Granby, K. (2007). Color kinetics and acrylamide formation in NaCI soaked potato chips. Journal of Food Engineering, 79(3), 989-997.

Pedreschi, F., Kaack, K. V., Granby, K. & Troncoso, E. (2007). Acrylamide reduction under different pre-treatments in French fries. Journal of Food Engineering, 79(4), 1287-1294. https://doi.org/10.1016/j.jfoodeng.2006.04.014

Pedreschi, F., Kaack, K. V. & Granby, K. (2008). Acrylamide generation in pre-treated potato chips. Agro Food Industry Hi-Tech, 19(1), 4-6.

Pedreschi, F., Kaack, K. V. & Granby, K. (2008). The effect of asparaginase on acrylamide formation in French fries. Food Chemistry, 109(2), 386-392.

Pedreschi, F., Kaack, K. V. & Granby, K. (2006). Effect of asparagine and sugar potato content over acrylamide formation in French fries. Abstract from Institute of Food Technologies, Annual Meeting 2006, Orlando, United States.

Pedreschi, F., Granby, K. & Kaack, K. V. (2005). Reduction of acrylamide occurence in fried potato strips. Abstract from International congress on fruit, vegetable and potato processing, Brügge, Belgium.

Pedreschi, F., Kaack, K. V. & Granby, K. (2005). Reduction of the occurence of acrylamide in potato chips. Abstract from Institute of Food Technologies, Annual Meeting 2005, New Orleans, United States.

Pedreschi, F., Moyano, P., Kaack, K. V. & Granby, K. (2005). Acrylamide occurrence and oil uptake in potato chips. Abstract from Institute of Food Technologies, Annual Meeting 2005, New Orleans, United States.

Pedreschi, F., Moyano, P., Kaack, K. V. & Granby, K. (2005). Contenido de aceite y acrilamida en rodajas de papa frita. Abstract from IX Conferencia Internacional sobre Ciencia y tecnología de los Alimentos (CICTA-9), La Havana, Cuba.

Pedreschi, F., Kaack, K. V. & Granby, K. (2004). Acrylamide formation in fried potato slices. Abstract from XIII Seminario Latinoamericano y del Caribe de Ciencia & Tecnologia de Alimentos, Montevideo, Uruguay.

Pedreschi, F., Kaack, K. V. & Granby, K. (2008). Acrylamide mitigation procedures in fried potatoes. Agro Food Industry Hi-Tech, 19(2), 32-36.

Pedreschi, F., León, J., Mery, D., Moyano, P., Pedreschi, R., Kaack, K. V. & Granby, K. (2007). Color development and acrylamide content of pre-dried potato chips. Journal of Food Engineering, 79(3), 786-793.

Pedersen, C., Hansen, C. W., Brandt, K. & Kristiansen, K. (1996). Alstroemeria plantlets can be induced to flowering by cold treatment during in vitro culture. Scientia Horticulturae, 66, 217-228.

Pedersen, P. H., Oksbjerg, N., Karlsson, A. H., Busk, H., Bendixen, E. & Henckel, P. (2001). A within litter comparison of muscle fibre characteristics and growth of halothane carrier and halothane free crossbreed pigs. Livestock Production Science 73, 2001, p, 2001, 15-24.

Pedersen, L., Kaack, K. & Bergsøe, M. N. (2003). Baking quality of biscuit wheat using protease. In NFIF 2003, 9-11 April, Copenhagen, abstract P1-B03

Pedersen, L., Kaack, K., Bergsøe, M. N. & Adler-Nissen, J. (2004). Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics. Journal of Cereal Science, 39, 37-46.

Pedersen, L., Kaack, K., Bergsøe, M. N. & Adler-Nissen, J. (2005). Effects of chemical and enzymatic modification on dough rheology and biscuit characteristics. Journal of Food Science, 70(2), E152-E158.

Pedersen, L. & Kidmose, U. (2005). Bread wheat quality in low N-input cultivation systems. In Food Congress 2005 - from molecule to man - DTU March 9-10. Abstract no. 3-22 (pp. 82-82)

Pedersen, L. (1999). Økologisk dyrket hvede med god bagekraft. Forskningsnytt om Oekologisk Landbruk i Norden, (6), 8-9.

Pedersen, T. W. & Lindhard Pedersen, H. (1999). Solbærsorters vigtigste egenskaber. Frugt & Bær, 28(12), 302-303.

Pedersen, L. (1999). Reologiske egenskaber af kiksdeje i relation til kikshvedekvalitet. In Årsmøde i Cerealienetværket (pp. 21)

Pedersen, L. (1999). Rheology of biscuit doughs in relation to soft wheat quality. In Nordic Rheology Conference

Pedersen, B. H. & Jensen, J. (2000). Sortering, køling og gødskning af sødkirsebær. Frugt & Bær, 29(1), 6-7.

Pedersen, L., Hansen, G. & Ahmt, T. (2000). Wheat quality for biscuit production. In Proceedings (pp. 92-102). The Secretariat of the Danish Cereal Network.

Pedersen, B. H. & Ramborg, S. (2001). Et kig under nettet i Tyskland og Holland. Frugt & Bær, 30(1), 6-7.

Pedersen, L., Kaack, K. & Adler-Nissen, J. (2001). Rheological properties of biscuit dough and relation to baking qualitity. In Abstractsamling Levnedsmiddelkongres 2001 (pp. 55)

Pedersen, B. H. & Ramborg, S. (2001). Sødkirsebær i Jork. Frugt & Bær, 30, 36-38.

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Revised 08.12.2025