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Department of Food Science

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Yde, C. C., Jensen, H. M., Christensen, N., Servant, F., Lelouvier, B., Lahtinen, S., Stenman, L. K., Airaksinen, K. & Kailanto, H.-M. (2021). Polydextrose with and without Bifidobacterium animalis ssp. lactis 420 drives the prevalence of Akkermansia and improves liver health in a multi-compartmental obesogenic mice study. PLoS One, 16(12), Article e0260765. https://doi.org/10.1371/journal.pone.0260765

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, Article 106351. https://doi.org/10.1016/j.foodhyd.2020.106351

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), Article 2004222. https://doi.org/10.1002/advs.202004222

Zaalberg, R. M., Poulsen, N. A., Bovenhuis, H., Sehested, J., Larsen, L. B. & Buitenhuis, A. J. (2021). Genetic analysis on infrared-predicted milk minerals for Danish dairy cattle. Journal of Dairy Science, 104(8), 8947-8958. https://doi.org/10.3168/jds.2020-19638

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, Article 128108. https://doi.org/10.1016/j.foodchem.2020.128108

Zhou, R., Mendanha dos Santos, T., Petersen, K. K., Ugilt Larsen, S., Smith, A. M. & Ottosen, C.-O. (2021). Developing plant bioassays to evaluate the performance of sustainable growing media. Acta Horticulturae, 1317, 351-358. https://doi.org/10.17660/ActaHortic.2021.1317.41

COVID-19 Research Prioritization Group on MNCAH (2021). Global research priorities on COVID-19 for maternal, newborn, child and adolescent health. Journal of global health, 11, Article 04071. https://doi.org/10.7189/jogh.11.04071

Akkerman, M. (2020). Impact of natural variation in milk composition on UHT stability. [PhD thesis, Aarhus University]. Aarhus Universitet.

Alexi, N., Mielby, L. A. & Byrne, D. V. (2020). A comparison of projective mapping and pivot profile with descriptive analysis in the sensory characterisation of sustainable protein sources. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Alexi, N., Luca, A., Nanou, E., Byrne, D. V. & Grigorakis, K. (2020). Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack (Seriola dumerili, Risso). Aquaculture Research, 51(6), 2443-2455. https://doi.org/10.1111/are.14588

Alinaghihossein, M., Bertram, H. C. S., Brunse, A., Smilde, A. K. & Westerhuis, J. A. (2020). Common and distinct variation in data fusion of designed experimental data. Metabolomics, 16(2), Article 2. https://doi.org/10.1007/s11306-019-1622-2

Alinaghihossein, M., Duc Ninh Nguyen, Torp Sangild, P. & Bertram, H. C. S. (2020). Direct Implementation of Intestinal Permeability Test in NMR Metabolomics for Simultaneous Biomarker Discovery—A Feasibility Study in a Preterm Piglet Model. Metabolites, 10(1), Article 22. https://doi.org/10.3390/metabo10010022

Alinaghihossein, M. (2020). Metabolomics data fusion applied to study a peri-natal inflammation condition and preventive dietary strategies in a piglet model. [PhD thesis, Aarhus University]. Aarhus Universitet.

Alinovi, M., Mucchetti, G., Andersen, U., Rovers, T. A. M., Mikkelsen, B., Wiking, L. & Corredig, M. (2020). Applicability of confocal raman microscopy to observe microstructural modifications of cream cheeses as influenced by freezing. Foods, 9(5), Article 679. https://doi.org/10.3390/foods9050679

Alinovi, M., Wiking, L., Corredig, M. & Mucchetti, G. (2020). Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese. Journal of Dairy Science, 103(9), 7775-7790. https://doi.org/10.3168/jds.2020-18396

Alinovi, M., Corredig, M., Mucchetti, G. & Carini, E. (2020). Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage. Food Research International, 137, Article 109415. https://doi.org/10.1016/j.foodres.2020.109415

Andersen, T., Byrne, D. V. & Wang, Q. J. (2020). Food Porn in Social Media: The Influence of Digital Photography on Healthy Eating Behaviour. Frontiers in Psychology.

Andersen, B. V., Hulme, O., Svane, M. S., Martinussen, C. M., Bøjsen-Møller, K. N., Gregersen, S., Sørensen, K., Holst, J. J., Madsbad, S., Siebner, H. R. & Byrne, D. V. (2020). OmniSam, The omnibus satiety metric: Understanding and predicting Satiety by integration of Sensory, Hormonal and Neural data. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Andersen, B. V., Bentsen, A. & Byrne, D. V. (2020). Optimisation of Questions to Measure Self-reported Appetite. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Andersen, T., Barbosa Escobar, F. J., Mathiesen, S. L., Mielby, L. A., Byrne, D. V. & Wang, Q. J. (2020). Optimising the fine dining experience: multisensory atmospherics and Epicurean eating pleasure. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Andersen, B. V., Chan, R. & Byrne, D. V. (2020). The Food Pleasure Scale: The introduction and development of a scale to measure food related pleasure. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Barbosa Escobar, F. J., Wang, Q. J., Byrne, D. V., Corredor, A. & Velasco, C. (2020). Tasting visual textures. Poster session presented at EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Bertelsen, A. S. (2020). Aroma-induced sweetness enhancement in beverages. [PhD thesis, Aarhus University]. Aarhus Universitet.

Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V. & Kidmose, U. (2020). Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions. Foods, 9(2), Article 146. https://doi.org/10.3390/foods9020146

Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V. & Kidmose, U. (2020). Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling. Chemical Senses, 45(4), 293-301. https://doi.org/10.1093/chemse/bjaa012

Bertelsen, A. S., Mielby, L. A., Byrne, D. V. & Kidmose, U. (2020). Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices. Foods, 9(4), Article 395. https://doi.org/10.3390/foods9040395

Bertram, H. C. S. & Thøgersen, R. (2020). Mælkemineral eliminerer kødprodukters uønskede effekter i tarmen. Dansk Kemi, 101(6), 22-24. https://ipaper.ipapercms.dk/TechMedia/DanskKemi/2020/6/?page=22

Bertram, H. C. S., He, W., Hansen, A. K. & Nielsen, D. S. (2020). Mejeriprodukter som en højeffektiv calciumkilde. Maelkeritidende, 9, 12-13.

Bislev, L. S., Sundekilde, U. K., Kilic, E., Dalsgaard, T. K., Rejnmark, L. & Bertram, H. C. (2020). Circulating Levels of Muscle-Related Metabolites Increase in Response to a Daily Moderately High Dose of a Vitamin D3 Supplement in Women with Vitamin D Insufficiency-Secondary Analysis of a Randomized Placebo-Controlled Trial. Nutrients, 12(5), Article 1310. https://doi.org/10.3390/nu12051310

Borum, A. & Kidmose, U. (2020). Food Waste in the Danish Food Service Sector.

Burri, S. C. M., Ekholm, A., Bleive, U., Jensen, M., Hellström, J., Mäkinen, S., Korpinen, R., Mattila, P. H., Radenkovs, V., Seglina, D., Håkansson, Å., Rumpunen, K. & Tornberg, E. (2020). Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system. Meat Science, 162, Article 108033. https://doi.org/10.1016/j.meatsci.2019.108033

Byrne, D. V. (Ed.) (2020). Consumer Preference and Acceptance of Food Products. Foods. https://doi.org/10.3390/books978-3-03943-696-5

Byrne, D. V. (2020). Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products. Foods, 9(10), Article 1380. https://doi.org/10.3390/foods9101380

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

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

Cao, X., Islam, M. N., Chitrakar, B., Duan, Z., Xu, W. & Zhong, S. (2020). Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage. Food Science & Nutrition, 8(2), 973-981. https://doi.org/10.1002/fsn3.1378

Cao, X., Islam, M. N., Xu, W., Chen, J., Chitrakar, B., Jia, X., Liu, X. & Zhong, S. (2020). Energy consumption, colour, texture, antioxidants, odours, and taste qualities of litchi fruit dried by intermittent ohmic heating. Foods, 9(4), Article 425. https://doi.org/10.3390/foods9040425

Chaaban, N., Høier, A. T. Z. B. & Andersen, B. V. (2020). The effect of Covid-19 infection on sensory perception, food-related pleasure and appetite in Covid-19 patients. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Chaaban, N., Høier, A. T. Z. B., Byrne, D. V. & Andersen, B. V. (2020). The relationship between Sensory-Specific-Satiety and Sensory-Specific-Desires for understanding intake behaviour. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Corredig, M., Young, N. W. G. & Dalsgaard, T. K. (2020). Food proteins: processing solutions and challenges. Current Opinion in Food Science, 35, 49-53. https://doi.org/10.1016/j.cofs.2019.12.010

Coşkun, Ö., Pehlivanoğlu, H. & Gülseren, İ. (2020). Pilot scale assessment for seed protein enrichment of gluten-free breads at varying water content levels and after protein modification treatments. Journal of Food Processing and Preservation, 44(7), Article e14512. https://doi.org/10.1111/jfpp.14512

Cruz, C., Kristensen, H. L. & Valero, C. (2020, Dec 4). The SureVeg Robot Concept Simulation. https://projects.au.dk/coreorganiccofund/news-and-events/show/artikel/the-sureveg-robot-concept-simulation/

Dalsgaard, T. K., Kragelund, K. H., Kristensen, H. L., Knudsen, K. E. B., Knudsen, M. T., Kidmose, U. & Hammershøj, M., (2020). Undersøgelse af efterspørgsel af grøn protein hos forbruger, og fødevare- og fodersektoren - review: Investigation of consumers, feed and food industries’ demand of protein from green biomass , No. 2019-760-001141, 4 p., Feb 17, 2020.

Danielsen, M., Nebel, C. & Dalsgaard, T. K. (2020). Simultaneous Determination of L- and D-Amino Acids in Proteins: A Sensitive Method Using Hydrolysis in Deuterated Acid and Liquid Chromatography–Tandem Mass Spectrometry Analysis. Foods, 9 (3), Article 309. https://doi.org/10.3390/foods9030309

Duerlund, M., Andersen, B. V., Wang, K., Chan, R. & Byrne, D. V. (2020). Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China. Foods, 9(5), Article 617. https://doi.org/10.3390/foods9050617

Duerlund, M. (2020). Post-Ingestive Sensations in Healthy Eating Behavior - Clarifying and measuring post-ingestive sensations and studying their contribution to actual choice behaviour. [PhD thesis, Aarhus University]. Aarhus Universitet.

Duerlund, M., Andersen, B. V., Alexi, N., Peng, M. & Byrne, D. V. (2020). Subjective Sensations related to Food as Determinants of Snack Choice. Foods, 9(3), Article 336. https://doi.org/10.3390/foods9030336

Duerlund, M., Andersen, B. V. & Byrne, D. V. (2020). Transfer effects of sensory specific desires due to real snack choice. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

Edelenbos, M., Brogaard, D. N., Elsser-Gravesen, A. & Martens, H. (2020). Rodfrugters holdbarhed. Gartner Tidende, (5/6), 42-43.

Edelenbos, M., Wold, A.-B., Wieczynska, J. & Luca, A. (2020). Roots: beetroots. In M. I. Gil & R. Beaudry (Eds.), Controlled and modified atmospheres for fresh and fresh-cut produce (pp. 587-591). Academic Press.

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Revised 08.12.2025