Publications

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Hansen, M., Jakobsen, H. B., Brockhoff, P. B. & Christensen, L. P. (1999). The aroma profile of frozen green peas used for cold or warm consumption. Poster session presented at 9th Weurman Flavour Research Symposium, Munich, Germany.

Madsen, J., Pihl, R., Møller, A. H., Tranberg Madsen, A., Otzen, D. & Andersen, K. K. (2015). The anionic biosurfactant rhamnolipid does not denature industrial enzymes. Frontiers in Microbiology, 6, Article 292. https://doi.org/10.3389/fmicb.2015.00292

Zhou, R., Wan, H., Jiang, F., Li, X., Yu, X., Rosenqvist, E. & Ottosen, C. O. (2020). The Alleviation of Photosynthetic Damage in Tomato under Drought and Cold Stress by High CO₂ and Melatonin. International Journal of Molecular Sciences , 21(15), 1-12. Article 5587. https://doi.org/10.3390/ijms21155587

Shanmugam, S., Kjær, K. H., Ottosen, C.-O., Rosenqvist, E., Sharma, D. K. & Wollenweber, B. (2013). The Alleviating Effect of Elevated CO₂ on Heat Stress Susceptibility of Two Wheat (Triticum aestivum L.) Cultivars. Journal of Agronomy and Crop Science, 199(5), 340-350. https://doi.org/10.1111/jac.12023

Kjær, K. H., Ottosen, C.-O., Rosenqvist, E. S. K., Wollenweber, B., Shanmugam, S. & Kumari Sharma, D. (2013). The alleviating effect of elevated CO2 on heat stress susceptibility of two wheat (Triticum aestivum L.) cultivars.

Kristiansen, K. & Bjørn, G. K. (2011). The AEGRO Brassica case study. In N. Maxted, M. E. Dulloo, B. V. Ford-Lloyd, L. Frese, J. Iriondo & M. A. A. Pinheiro de Carvalho (Eds.), Agrobiodiversity conservation: Securing the diversity of crop wild relatives and landraces (pp. 59-64). CABI Publishing.

Dragsted, L. O., Pedersen, A., Hermetter, A., Basu, S., Hansen, M., Haren, G. R., Kall, M., Breinholt, V., Castenmiller, J. J., Jakobsen, J., Skibsted, L., Rasmussen, S. E., Loft, S., Sandstrom, B. & Stagsted, J. (2004). The 6-a-day study: effects of fruit and vegetables on markers of oxidative stress and antioxidative defense in healthy nonsmokers. American Journal of Clinical Nutrition, 79(6).

Norton, V., Alexi, N., Contente, A. & Lignou, S. (2023). The 3Is: Let's INVOLVE, INFORM and INSPIRE the next generation on disposing food packaging sustainably. Journal of Cleaner Production, 424, Article 138807. https://doi.org/10.1016/j.jclepro.2023.138807

Nasrollahzadeh, F., Alexi, N., Skov, K. B., Roman, L., Sfyra, K. & Martinez, M. M. (2024). Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations. Food Hydrocolloids, 151, Article 109829. https://doi.org/10.1016/j.foodhyd.2024.109829

Gregersen, S. B., L. Miller, R., Hammershøj, M., D. Andersen, M. & Wiking, L. (2015). Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate. Food Structure, 4, 2-15. https://doi.org/10.1016/j.foostr.2015.03.001

Raak, N., Dürrschmid, K. & Rohm, H. (2020). Textural Characteristics of German Foods: The German Würstchen. In K. Nishinari (Ed.), Textural Characteristics of World Foods (pp. 335-352). Wiley. https://doi.org/10.1002/9781119430902.ch23

Jørgensen, J. R. & Kidmose, U. (2017). Testing of plant populations of self-pollinated cereal crops for value for cultivation and use.

Zimmer, J., Noraberg, J., Christensen, K. B., Grevsen, K. & Sindberg, J. (2010). Testing of plant extracts for neuroprotective effects in hippocampal slice cultures. Abstract from Nanosymposium: 40th annual meeting of the society for Neuroscience, San Diego, California, United States.

Callesen, O. (1997). Testing 20 apple rootstocks. Acta Horticulturae, 451, 137-145. http://www.pubhort.org/actahort/books/451/451_12.htm

Jensen, M. (2002). Test frøets spireevne før du sår. Gartner Tidende, 118(17), 14-15.

Jensen, M. & Westergaard, L. (1999). Test af frøspiring under stress. Gartner Tidende, 115(19), 18-19.

Gebremikael, M. T., Mendanha dos Santos, T. & Edelenbos, M. (2022). Test af biostimulanter. Magasinet Danske Kartofler, 4, 18-19.

Kjeldsen, C., Kidmose, U. & Kristensen, H. L. (2014). Terroir: Oprindelse (autenticitet), oprindelsesstedets indflydelse på produktets kvalitet (terroir), samt branding, kvalitetsudvikling, regionale produkter og oprindelsesmærkning. DCA - Nationalt Center for Fødevarer og Jordbrug. DCA rapport Vol. 37

Kreutzmann, S. & Christensen, L. P. (2006). Terpener bidrager til gulerødders aroma. Dansk Kemi, 87(11), 22-25.

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

Bredmose, N. B. (2004). Termoperiodicitet kan påvirke rosers længdevækst. Gartner Tidende, 120(5), 20-22.

Hefner, M., Canali, S., Willekens, K., Lootens, P., Deltour, P., Beeckman, A., Arlotti, D., Tamm, K., Bender, I., Labouriau, R. & Kristensen, H. L. (2020). Termination method and time of agro-ecological service crops influence soil mineral nitrogen, cabbage yield and root growth across five locations in Northern and Western Europe. European Journal of Agronomy, 120, Article 126144. https://doi.org/10.1016/j.eja.2020.126144

Callesen, O. (1989). Ten years results with apple rootstocks M27, M9, and M26 at two densities. Tidsskrift for Planteavl, 93, 267-274.

Petersen, K. K. & Sørensen, H. K. (2001). Tensiometerstyret tørkestress i potteplanter. IPPS Info, (3), 130-135.

Therkildsen, M., Houbak, M., Hansen, S. & Byrne., D. (2005). Tenderness of meat from calves slaughtered at a time with maximal muscle protein degradation. In 51st International Congress of Meat Science and Technology, Baltimore, Maryland August 7-12, 2005. M75 (pp. 35-35)

Fu, Y. (2016). Tenderness as well as bioactivity - enzymatic exploration of collagen.

Løkke, M. M., Green, O., Tortajada, V. G., Bochtis, D. & Sørensen, C. G. (2011). Temporal variation of temperature and oxygen concentration in silage stacks. Poster session presented at Scandinavian Symposium of Chemometrics, Billund, Denmark.

Theil, P. K., Sørensen, I. L., Nissen, P. M. & Oksbjerg, N. (2006). Temporal expression of growth factor genes of primary porcine satellite cells during myogenesis. Animal Science Journal, 77(3), 330-337.

Andersen, G. H., Alexi, N., Sfyra, K., Byrne, D. V. & Kidmose, U. (2023). Temporal check-all-that-apply on the sensory profiling of sucrose-replaced sweetener blends of natural and synthetic origin. Journal of Sensory Studies, 38(4), Article e12838. https://doi.org/10.1111/joss.12838

Henckel, P., Theil, P. K., Sørensen, I. L. & Oksbjerg, N. (2007). Temporal changes in glycogenolytic enzyme mRNAs during myogenesis of primary porcine satellite cells. Meat Science, 75, 248-255.

Boogaard, R. V. D. & Thorup-Kristensen, K. (1998). Temporal and spatial root development of cauliflower (Brassica oleracea L. var. Botrytis L.). Plant and Soil, 201, 37-47.

Haque, M. S., de Sousa, A., Soares, C., Kjaer, K. H., Fidalgo, F., Rosenqvist, E. & Ottosen, C. O. (2017). Temperature variation under continuous light restores tomato leaf photosynthesis and maintains the diurnal pattern in stomatal conductance. Frontiers in Plant Science, 8, 1-13. Article 1602. https://doi.org/10.3389/fpls.2017.01602

Jensen, M. (2001). Temperature relations of germination in Acer platanoides L. seeds. Scandinavian Journal of Forest Research, 16(5), 404-414. https://doi.org/10.1080/02827580152632793

Labouriau, R. & Høyer, L. (2001). Temperature dependence of ethylene induced leaflet abscission in Radermachera sinica. In Acta Horticulturae 543 (Vol. 543, pp. 79-84) http://www.pubhort.org/actahort/books/543/543_9.htm

Ottosen, C.-O. (2006). Temadag om Prydplantepakken. Gartner Tidende, 122(1), 104.

Jørgensen, U. & Hansen, J. (Eds.) (1994). Temadag om elefantgræs. SP Rapport No. 16

Gregersen, S. B. (2014). Teksturanalyse: Fra mekanisk måling til forbedret fødevarer. Poster session presented at Food Festival 2014, Århus, Denmark. http://foodfestival.dk/#hvadkanduse

Ottosen, C.-O. (2022). Teknologier til vertikalt landbrug - Udarbejdelse af videnssyntese vedr vertikalt landbrug (vertical farming). DCA - Nationalt Center for Fødevarer og Jordbrug. DCA rapport No. 213 https://dcapub.au.dk/djfpublikation/index.asp?action=show&id=1499

Andersson, N. E. (2005). Technische Forschung mit Perspektive. Gartner Tidende, 121(2), 45-46.

Ottosen, C.-O. (2006). Team Horticulture - tanker fra en inspirerende fødselsdag. Gartner Tidende, 122(4), 42-43.

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.

Burzynska, J., Wang, Q. J., Spence, C. & Putnam Bastian, S. E. (2019). Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine. Multisensory Research, 32(4-5), 429-454. https://doi.org/10.1163/22134808-20191406

Junge, J. Y., Mielby, L. A., Yuanxia, S., Zheng, Y., Byrne, D. V. & Kidmose, U. (2019). Taste-taste interactions between sweetness and sourness: an investigation on chemical, physiological, individual perceptual, and cultural level in food matrices. Poster session presented at The Sino-Danish Food and Health Conference Series: Food, Health and Safety in Cross Cultural Contexts, Beijing, China.

Ekstrand, B., Young, J. F. & Rasmussen, M. K. (2017). Taste receptors in the gut – A new target for health promoting properties in diet. Food Research International, 100(2), 1-8. https://doi.org/10.1016/j.foodres.2017.08.024

Junge, J. Y., Bertelsen, A. S., Mielby, L. A., Zeng, Y., Sun, Y. X., Byrne, D. V. & Kidmose, U. (2020). Taste interactions between sweetness of sucrose and sourness of citric and tartaric acid among Chinese and Danish consumers. Foods, 9(10), Article 1425. https://doi.org/10.3390/foods9101425

Ekstrand, B. (2011). Tänk om gentekniken kan ge oss nyttigare och säkrare mat? In J. Förare (Ed.), Genteknik som tar skruv (pp. 227-243)

Pedersen, L. J. & Dalsgaard, T. K. (2019). Tang som fødevare og proteinkilde. Poster session presented at Food Festival 2019, Aarhus, Denmark.

Sørensen, J. N. & Kristensen, H. L. (2020). Tang og grøde som gødning. Gartner Tidende, 136(12), 44-45.

Lindhard Pedersen, H. (2001). Tang i økologisk frugtavl. Frugt & Bær, 30(11), 296-297.

Stagsted, J. (2012). Tang i fødevarer. Poster session presented at Food Festival 2012, Århus, Denmark.

Displaying results 751 to 800 out of 7123

Revised 05.08.2024