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Department of Food Science

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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. LWT - Food Science and Technology, 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. LWT - Food Science and Technology, 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. LWT - Food Science and Technology, 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

Thybo, A. K. & Berg, F. V. D. (2001). Prediction of sensory texture quality using rapid methods and multivariate models. In Abstractsamling Levnedsmiddelkongressen (pp. 119)

Thybo, A. K. & van den Berg, F. (2002). Full uniaxial compression curves for predicting sensory texture quality of cooked potatoes. Journal of Texture Studies, 33(2), 119-134. https://doi.org/10.1111/j.1745-4603.2002.tb01339.x

Thybo, A. K. & Kühn, B. F. (2002). Børn som æbleforbrugere. Årsberetning DJF, 2001, 39.

Thybo, A. K. & Kühn, B. F. (2002). Children as apple consumers. Annual Report DIAS, 2001, 39.

Thybo, A. K., Andersen, H. J., Karlsson, A. H., Dønstrup, S. & Stødkilde-Jørgensen, H. (2003). Low-field NMR relaxation and NMR-imaging as tools in differentiation between potato sample and determination of dry matter content in potatoes. LWT - Food Science and Technology, 36, 315-322.

Thybo, A. K., Kühn, B. F. & Martens, H. (2003). Explaining Danish children's preferences for apples using instrumental, sensory and demographic/behavioural data. Food Quality and Preference, 15, 53-63.

Thybo, A. K., Sørensen, L., Christensen, L. P. & Kühn, B. F. (2005). Quality of apples grown in a Scandinavian high-density orchard and chemical composition in relation to sensory quality. Journal of Horticultural Science and Biotechnology, 80(6), 727-735.

Thybo, A. K. & Bertram, H. C. (2006). Kan vi forudsige kvaliteten af maden? Et forskningsprojekt mellem fødevareforskere, fysikere, kemometrikere, læger og industrien har sat fokus på anvendelse af nondestruktive NMR-metoder til kvalitetsmåling i nogle af vores vigtigste basisfødevarer. Ingeniøren, (6), 10.

Thybo, A. K. (2006). Sund mad til børn og unge. Nyhedsbrevet, Danmarks JordbrugsForskning. http://www.agrsci.dk/djf/nyheder/sund_mad_til_boern_og_unge

Thybo, A. K., Seefeldt, H. F. & Tønning, E. (2009). Gastronomy and sensory quality of potatoes aimed at labelling potatoes. Abstract from 8th Pangborn Sensory Science Symposium, Firenze, Italy.

Thybo, A. K. (2009). Sensory analysis of images. In Future perspectives in sensory science (pp. 25)

Thybo, A. K., Seefeldt, H. F. & Tønning, E. (2010). Gastronomy and sensory quality of potatoes. Poster session presented at UC Davis Workshop, København, Denmark.

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Revised 05.08.2024