Publications

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Alexi, N. (2021). Why do we pack fresh fruits and vegetables?. Pictures, Video and sound recordings (digital) https://vimeo.com/734705934?embedded=true&source=video_title&owner=181534027

Hyldelund, N. B., Dalgaard, V. L. P., Byrne, D. V. & Andersen, B. V. (2022). Why Being ‘Stressed’ Is ‘Desserts’ in Reverse—The Effect of Acute Psychosocial Stress on Food Pleasure and Food Choice. Foods, 11(12), Article 1756. https://doi.org/10.3390/foods11121756

Nielsen, S. D., Amer, B., Blaabjerg, K., Dalsgaard, T. K., Jessen, R., Petrat-Melin, B., Rasmussen, M. K., Poulsen, H. D. & Young, J. F. (2017). Whole Milk Increases Intestinal ANGPTL4 Expression and Excretion of Fatty Acids through Feces and Urine. Journal of Agricultural and Food Chemistry, 65(2), 281-290. https://doi.org/10.1021/acs.jafc.6b04135

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

Gustavsson, F., Gregersen, V. R., Glantz, M., Andrén, A., Stålhammar, H., Lindmark-månsson, H., Poulsen, N. A., Larsen, L. B., Paulsson, M. & Bendixen, C. (2012). Whole genome association scans for bovine chromosomal regions affecting rheology in rennet-induced gels. In Proceedings from 9th International Symposium on Milk Genomics and Human Health (pp. 15)

Thorning, T. K., Bertram, H. C., Bonjour, J.-P., de Groot, L. C. P. G. M., Dupont, D., Feeney, E., Ipsen, R., Lecerf, J. M., Mackie, A., McKinley, M. C., Michalski, M.-C., Rémond, D., Risérus, U., Soedamah-Muthu, S. S., Tholstrup, T., Weaver, C., Astrup, A. & Givens, I. (2017). Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. American Journal of Clinical Nutrition, 105(5), 1033-1045. https://doi.org/10.3945/ajcn.116.151548

Astrup, A., Bertram, H. C. S., Bonjour, J.-P., de Groot, L. CP., de Oliviera Otto, M. C., Feeney, E. L., Garg, M. L., Givens, D. I., K, F. J., Krauss, R. M., Lamarche, B., Lecerf, J.-M., Legrand, P., McKinley, M., Micha, R., Michalski, M.-C. & Mozaffarian, D. (2019). WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach? BMJ, 366, Article l4137. https://doi.org/10.1136/bmj.l4137

Andersen, B. V., Bruun Brockhoff, P. & Hyldig, G. (2015). Which sensory perception is primarily considered, in consumers’ hedonic evaluation of foods?.

Andersen, B. V., Brockhoff, P. B. & Hyldig, G. (2015). Which sensory perception is primarily considered, in consumers' hedonic evaluation of foods?. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

Beck, T. K. (2011). Which factors influence consumers' choice of root vegetables and cabbages - and what effect you?. Poster session presented at horteam expo, Årslev, Denmark.

Kidmose, U., Christensen, L. P., Thybo, A. K. & Lindhard Pedersen, H. (2008). Which compounds contribute to the sensory quality of blackcurrant juice? Poster Abstract P41. Abstract from 3rd European Conference on Sensory and consumer Research - A Sense of Innovation, Hamburg, Germany.

Spotti, M. L., Acosta, C. A., Perez, A. A., Spotti, M. J., Quintero-Cerón, J. P., Carrara, C. R. & Fioramonti, S. A. (2024). “Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties”. Food Hydrocolloids, 153, Article 109912. https://doi.org/10.1016/j.foodhyd.2024.109912

Clausen, M. R., Lillefosse, H. H., Zhang, X., Kristiansen, K., Liaset, B. & Bertram, H. C. S. (2012). Whey protein induces excretion of energy through urine. Poster session presented at Metabomeeting, Manchester, United Kingdom.

Holmquist, D. D., Buitenhuis, A. J., Nielsen, N. H., Poulsen, N. A., Munk, A. & Kargo, M. (2019). Where will new techologies take milk recording? Large scale screening of the Danish dairy cattle population for their milk fatty acid profile. Abstract from ICAR 2019, Prag, Czech Republic. https://www.icar.org/Documents/Prague-2019/Abstracts/S06(T)-OP-1.pdf

Therkildsen, M. (2004). Where is the link between the excretion of 3-methylhistidine in urine and beef tenderness? In LMC/Food congress life style, 17-18 March 2004, DTU, Copenhagen, Danmark (pp. 48-48)

Spence, C., Woods, A. T., Wan, X., Seoul, K. .-H. & Butcher, N. (2015). When the shape of the glass influences the flavour associated with a coloured beverage: Evidence from consumers in three countries. Food Quality and Preference, 39, 109-116. https://doi.org/10.1016/j.foodqual.2014.07.004

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

Sharma, D. K., Andersen, S. B., Ottosen, C.-O. & Rosenqvist, E. (2015). Wheat cultivars selected for high Fv/Fm under heat stress maintain high photosynthesis, total chlorophyll, stomatal conductance, transpiration and dry matter. Physiologia Plantarum, 153(2), 284-298. https://doi.org/10.1111/ppl.12245

Andrzejczak, O. A., Olesen, E., Nielsen, S. D. H., Tóth, L., Madsen, C. K., Pedersen, L., Poulsen, N. A., Kidmose, U., Larsen, L. B. & Hebelstrup, K. H. (2024). Wheat bread making (WBM)-like seed proteins (WSPN): A new family of small prolamins in barley. Journal of Cereal Science, 118, Article 103961. https://doi.org/10.1016/j.jcs.2024.103961

Tønning, E. (2007). Wheat baking quality in a process analytical perspective. Sampling, diversification, prediction and chemometric method development. Aarhus University.

Pedersen, L., Thorup-Kristensen, K. & Loges, R. (2006). Wheat baking quality: The effect of catch crop strategies and species. In C. B. Andreasen, L. Elsgaard, L. S. Sørensen & G. Hansen (Eds.), Proceedings of the European Joint Organic Congress (pp. 288-289) http://orgprints.org/7575/01/Paper_for_congress2006LP.doc

Mielby, L. H., Kildegaard, H., Amorim, I., Jensen, S., Brockhoff, P. B. & Byrne, D. V. (2014). What to measure in exposure studies ? – Liking, Wanting and Intake does not tell the same story in a bread study. Poster session presented at Eurosense 2014: A sense of life, København, Denmark. http://food.au.dk/fileadmin/DJF/Food/Videnudveksling/Eurosense2014/Exposure_studies_-_Line_-_August2014_anden_opstilling_tryk_90x120.pdf

Bertram, H. C. S. (2022). What Small Molecules Can Unlock About Food-Derived Endogenous Effects. Abstract from Experimental Nuclear Magnetic Resonance Conference (ENC), Orlando, Florida, United States.

Søndergaard, H. A. & Edelenbos, M. (2007). What parents prefer and children like - Investigating choice of vegetable-based food for children. Food Quality and Preference, (18), 949-962.

Velasco, C. & Barbosa Escobar, F. J. (2020, Feb 24). What is the ultimate coffee drinking experience? BI. Norwegian Business School. https://www.bi.edu/research/business-review/articles/2020/01/what-is-the-ultimate-coffee-drinking-experience/

Silva Barbosa Correia, B., Sandby, K., Krarup, T., Magkos, F., Geiker, N. R. W. & Bertram, H. C. S. (2023). What is the ideal control arm in a dairy intervention from a metabolomics perspective?. Poster session presented at Annual IMGC Hybrid Symposium, Ireland.

Silva Barbosa Correia, B., Sandby, K., Krarup, T., Magkos, F., Geiker, N. R. W. & Bertram, H. C. S. (2023). What is the ideal control arm in a dairy intervention from a metabolomics perspective?. Abstract from Annual IMGC Hybrid Symposium, Ireland.

Lähteenmäki, L., Bredie, W. L. P., Byrne, D. V., Hyldig, G., Jensen, S., Mielby, L. H., Jensen, J. D., Møller, P., Jespersen, I. V., Andersen, B. V., Haugaard, P., Stancu, V. & Yeomans, M. (2014). What does sensory satisfaction with food products, meals and eating mean?. Abstract from Eurosense conference, Copenhagen, Denmark.

Bertram, H. C. S. & Hjelm, L. (2018). What can NMR learn us about how to make a healthy hotdog sausage?. Abstract from MRFood2018: 14th International Conference on the Applications of Magnetic Resonance in Food Science, Rennes , France.

Andersen, B. V. & Byrne, D. V. (2019). What are hunger, appetite and satiety?. Abstract from Pangborn 2019: 13th Sensory science symposium, Edinburgh, United Kingdom.

Gunn, M., Allen, P., Bonneau, M., Byrne, D. V., Cinotti, S., Fredriksen, B., Hansen, L. L., Karlsson, A. H., Giersing Linder, M., Lundstrom, K., Morton, D. B., Prunier, A., Squires, E. J., Tuyttens, F., Calvo, A. V., Borell, E. H. V. & Wood, J. (2004). Welfare Aspects of The Castration of Piglets.

Andersson, N. E. (2001). Weight controlled irrigation of potted plants. In Acta Horticulturae 559 (pp. 371-375) http://www.pubhort.org/actahort/books/559/559_55.htm

Kjær, A., Yin, H., Verstappen, F., Bouwmeester, H., Ivarsen, E., Fretté, X., Porskjær Christensen, L., Grevsen, K. & Jensen, M. (2015). Week long effects of applied stress on the production of artemisinin and precursors in Artemisia annua L. plants. Journal of Plant Biology Research, 4(2), 83-93. http://www.inast.org/issue%2014%202015/4-V110115%20final%20proof.pdf

Daugaard, H. (2006). Weed management in organic production through row covers: First year results in an ongoing organic project. In Pest, disease and weed management in strawberry - progress and challenges for the Nordic production (pp. 18) http://www.njf.nu/filebank/files/20061220$082615$fil$2G5cLQV6Jb8z34vxg4t7.pdf

Damgaard, C. K. (2014). Weed management in organic blackcurrant. Pictures, Video and sound recordings (digital) http://youtu.be/A4ww4PmmMYg

Grevsen, K. (2003). Weed competitive ability of green peas (Pisum sativum L.) affected by seeding rate and genotype characteristics. Biological Agriculture and Horticulture, 21, 247-261.

Jensen, A. L. & Grevsen, K. (2005). Web-Based Harvest Forecast of Cauliflower for the Agri-Food-Chain. Acta Horticulturae, 674, 329-335. http://www.pubhort.org/actahort/books/674/674_39.htm

Jensen, A. L. & Grevsen, K. (2007). Web-based forcast of cauliflower harvest for grower and supply chain. In C. Parker, S. Skerratt, C. Park & J. Schields (Eds.), Environmental & Rural Sustainability through ICT Glasgow Caledonian University.

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

Jensen, N. L., Jensen, C. R., Liu, F. & Petersen, K. K. (2009). Water Relations and Abscisic Acid in Pot-grown Strawberry Plants under Limited Irrigation. Journal of the American Society for Horticultural Science, (134), 574-580. http://journal.ashspublications.org/cgi/content/abstract/134/5/574?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&author1=nauja+lisa+jensen&searchid=1&FIRSTINDEX=0&sortspec=relevance&resourcetype=HWCIT

Møller, S. M., Hansen, T. B., Andersen, U., Lillevang, S. K., Rasmussen, A. & Bertram, H. C. S. (2012). Water properties in cream cheeses with variations in pH, fat, and salt content, and correlation to microbial survival. Journal of Agricultural and Food Chemistry, 60(7), 1635-1644. https://doi.org/10.1021/jf204371v

Bertram, H. C., Engelsen, S. B., Busk, H., Karlsson, A. H. & Andersen, H. J. (2004). Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN-gene. Meat Science, 66, 437-446.

Møller, S. M., Grossi, A., Christensen, M., Orlien, V., Søltoft-Madsen, J., Straadt, I. K., Thybo, A. K. & Bertram, H. C. (2011). Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre. Meat Science, 87, 387-393.

García, A. B. G., Rodríguez, M. I. C., de Ávila Hidalgo, M. D. R. & Bertram, H. C. S. (2017). Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study. European Food Research and Technology, 243(3), 455-466. https://doi.org/10.1007/s00217-016-2759-0

Young, J. F., Karlsson, A. H. & Henckel, P. (2004). Water holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements. Poultry Science, 83, 400-405.

Pearce, K. L., Rosenvold, K., Andersen, H. J. & Hopkins, D. L. (2011). Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes - A review. Meat Science, 89(2), 111-124. https://doi.org/10.1016/j.meatsci.2011.04.007

Bertram, H. C., Meyer, R. L., Wu, Z., Zhou, X. & Andersen, H. J. (2008). Water Distribution and Microstructure in Enhanced Pork. Journal of Agricultural and Food Chemistry, 56, 7201-7207. https://doi.org/10.1021/jf8007426

Bertram, H. C., Whittaker, A. K., Shorthose, R., Karlsson, A. H. & Andersen, H. J. (2004). Water characteristics in cooked beef as influenced by ageing and high-pressure treatment - An NMR micro imaging study. Meat Science, 66, 301-306.

Møller, S. M. (2012). Water availability in foods elucidated by nuclear magnetic resonance relaxometry.

Lindhard Pedersen, H. (2005). Warn water replaces pesticides. Danish Institute of Agricultural Sciences News. http://www.agrsci.dk/djf/engelske_nyheder/warm_water_replaces_pesticides