Publications

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Seyfali, E., Khoshtaghaza, M. H., Sfyra, K. & Wiking, L. (2025). Accelerating crystallization of palm oil using acoustic wave induced cavitation technology. Food Structure, 45, Article 100455. https://doi.org/10.1016/j.foostr.2025.100455

Serventi, L., Eggers, N. & Kidmose, U. (2015). Integration of descriptive sensory analysis and instrumental visual assessment of bread structure for comprehensive product design. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

Serventi, L., Jensen, S., Skibsted, L. H. & Kidmose, U. (2016). Addition of enzymes to improve sensory quality of composite wheat–cassava bread. European Food Research and Technology, 242(8), 1245-1252. https://doi.org/10.1007/s00217-015-2628-2

Serventi, L., Skibsted, L. H. & Kidmose, U. (2016). Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread. European Food Research and Technology, 242(10), 1663-1672. https://doi.org/10.1007/s00217-016-2666-4

Serventi, L., Skibsted, L. H. & Kidmose, U. (2020). Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time. European Food Research and Technology, 246(1), 23-32. https://doi.org/10.1007/s00217-019-03387-w

Seljåsen, R., Kristensen, H. L., Lauridsen, C., Wyss, G. S., Kretzschmar, U., Birlouez-Aragone, I. & Kahl, J. (2013). Quality of carrots as affected by pre- and postharvest factors and processing. Journal of the Science of Food and Agriculture, 93(11), 2611-2626. https://doi.org/10.1002/jsfa.6189

Seljåsen, R., Kristensen, H. L., Kretzschmar, U., Birlouez-Aragone, I., Paoletti, F., Lauridsen, C., Wyss, G. S., Busscher, N., Mengheri, E., Sinesio, F., Zanoli, R., Vairo, D., Beck, A. & Kahl, J. (2016). How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.). Organic Agriculture - Official journal of The International Society of Organic Agriculture Research, 6(1), 31-47. https://doi.org/10.1007/s13165-015-0112-8

Selinheimo, E., NiEidhin, D., Steffensen, C., Nielsen, J. H., Lomascolo, A., Halaouli, S., Record, E., O'Beirne, D., Buchert, J. & Kruus, K. (2007). Comparison of the characteristics of fungal and plant tyrosinases. Journal of Biotechnology, 130, 471-480.

Selinheimo, E., Gasparetti, C., Mattinen, M.-L., Steffensen, C., Buchert, J. & Kruus, K. (2008). Comparison of substrate specificity of tyrosinases from Trichoderma reesei and Agaricus bisporus. Enzyme and Microbial Technology, 44, 1-10. https://doi.org/10.1016/j.enzmictec.2008.09.013

Selinga, T. I., Maseko, S. T., Gabier, H., Rafudeen, M. S., Muasya, A. M., Crespo, O., Ogola, J. B. O., Valentine, A. J., Ottosen, C.-O., Rosenqvist, E. & Chimphango, S. B. M. (2022). Regulation and physiological function of proteins for heat tolerance in cowpea (Vigna unguiculata) genotypes under controlled and field conditions. Frontiers in Plant Science, 13, Article 954527. https://doi.org/10.3389/fpls.2022.954527

Sejrsen, K. (1994). Relationship between nutrition, puberty and mammary development in cattle. Proc. Nutr. Soc., 53, 103-109.

Sejrsen, K., Purup, S. & Knight, C. K. (1994). Mammary growth in ruminants during puberty, pregnancy and lactation. In J. Dairy Sci. 77, Suppl. 1, 225 (abstract).

Sejlåsen, R., Kristensen, H. L., Lauridsen, C., Wyss, G. S., Kretzschmar, U., Birlouez-Aragone, I. & Kahl, J. (2013). Quality affecting factors of carrots from field to fork. Abstract from Quality of fresh produce, herbs and vegetables - from field to fork, Warszawa, Poland.

Sehested, J., Kristensen, T., Søegaard, K. & Nielsen, J. H. (2000). Køerne klarer sig med mindre kraftfoder. Økologisk Jordbrug 217, 20. årgang, 13-13.

Sehested, J., Wiking, L. & Larsen, T. (2007). Dietary fat affects plasma and milk zinc content in dairy cows. In Book of abstracts No 13 (2007), 58th Annual Meeting of the European Association for Animal Productions Wageningen Academic Publishers.

Sehested, J., Sørensen, M. T., Weisbjerg, M. R., Vestergaard, M., Larsen, M. K. & Martinussen, H. (2014). Bærme fra bio-etanolproduktion er et godt proteinfoder. Poster session presented at KvægKongres 2014, Herning, Denmark.

Sehested, J., Søndergaard, E., Nielsen, N. I., Martinussen, H., Vestergaard, M., Weisbjerg, M. R., Jensen, S. K., Larsen, M. K., Bligaard, H. B. & Raun, B. M. L. (2014). Biprodukter fra produktion af bioenergi som fodermidler til malkekøer. DCA - Nationalt Center for Fødevarer og Jordbrug.

Sehested, J., Sørensen, M. T., Weisbjerg, M. R., Vestergaard, M., Larsen, M. K., Pedersen, M. B. & Martinussen, H. (2015). Bærme (DDGS) som proteinfoder til malkekøer. In P. Lund (Ed.), Malkekoens ernæring: - Fodringsstrategier målrettet produktivitet og miljøhensyn (Vol. 60, pp. 75-84). DCA - Nationalt Center for Fødevarer og Jordbrug.

Sehested, J., Sørensen, M. T., Weisbjerg, M. R., Vestergaard, M., Larsen, M. K. & Jensen, S. K. (2015). Råglycerol som energifoder til malkekøer. In P. Lund (Ed.), Malkekoens ernæring: - Fodringsstrategier målrettet produktivitet og miljøhensyn (Vol. 60, pp. 85-91). DCA - Nationalt Center for Fødevarer og Jordbrug.

Sehested, J., Gaillard, C., Kristensen, T., Lehmann, J. O., Mogensen, L., de Moura Maciel, G. & Vestergaard, M. (2016). Longevity: a physiological and management perspective. Abstract from 67th Annual Meeting of the European Federation of Animal Science, Belfast, United Kingdom.

Sehested, J., Gaillard, C., Kristensen, T., Lehmann, J. O., Mogensen, L., de Moura Maciel, G. & Vestergaard, M. (2016). Extended lactation in dairy cows. EAAP Book of Abstracts, (22), 369.

Sehested, J., Gaillard, C., Lehmann, J. O., Maciel, G. M., Vestergaard, M., Weisbjerg, M. R., Mogensen, L., Larsen, L. B., Poulsen, N. A. & Kristensen, T. (2019). Review: extended lactation in dairy cattle. Animal, 13(S1), s65-s74. https://doi.org/10.1017/S1751731119000806

Segev, S., Eran-Nagar, E., Rytwo, G., Martinez, M. M., Davidovich-Pinhas, M. & Benjamin, O. (2025). Effect of Quinoa Protein Concentrate in Particulate and Fibrillar Forms on the Physico-Chemical Properties of Quinoa Starch Gels. Food and Bioprocess Technology, 18(8), 7194-7209. Article 108799. https://doi.org/10.1007/s11947-025-03873-y

Seefeldt, H. F. & Tønning, E. (2005). Videnskabsteori for ph.d.ere. Jord og Viden, 150(17), 12-13.

Seefeldt, H. F. & Thybo, A. K. (2009). A holistic approach to gourmet potato quality. In Future perspectives in sensory science (pp. 7)

Seefeldt, H. F., Tønning, E., Wiking, L. & Thybo, A. K. (2011). Appropriateness of culinary preparations of potato varieties and relation to sensory and physico-chemical properties. Journal of the Science of Food and Agriculture, 91, 412-420. https://doi.org/10.1002/jsfa.4200

Seefeldt, H. F., Tønning, E. & Thybo, A. K. (2011). Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.) . Journal of the Science of Food and Agriculture, 91(1), 104-112. https://doi.org/10.1002/jsfa.4157

Seefeldt, H. F. (2010). Kartoflerne tilbage på middagsbordet? Havebladet, (1).

Seefeldt, H. F., Løkke, M. M. & Edelenbos, M. (2010). Indledende undersøgelser om holdbarhed af broccoli. Frugt og Gront, 282-283.

Seefeldt, H. F., Larsen, F. H., Viereck, N., Petersen, M. A. & Engelsen, S. B. (2011). Lipid composition and deposition during grain filling in intact barley (Hordeum vulgare) mutant grains as studied by ¹H HR MAS NMR. Journal of Cereal Science, 54(3), 442-449. https://doi.org/10.1016/j.jcs.2011.08.009

Seefeldt, H. F., Løkke, M. M. & Edelenbos, M. (2012). Effect of variety and harvest time on respiration rate of broccoli florets and wild rocket salad using a novel O₂ sensor. Postharvest Biology and Technology, 69, 7-14. https://doi.org/10.1016/j.postharvbio.2012.01.010

Seefeldt, H. F., Løkke, M. M. & Edelenbos, M. (2013). Sæsonforskelle på holdbarheden af rucolasalat. Frugt & Grønt, 12(1), 34-35.

Seefeldt, H. F. (2008). Phenomic study of glucan synthesis in developing barley endosperm mutant seeds - using spectroscopy, chemometrics and spectral inspection. Aarhus University.

Schwarz, K.-U. & Kaack, K. V. (1999). Strå kan erstatte plast og træ. Jordbrugsforskning, 3(6), 7-9.

Schuster, M., Apostol, J., Lezzoni, A., Jensen, M. & Milatovic, D. (2017). Sour cherry varieties and improvement. In A. Quero-Garcia Iezzoni, J. Pulawska & G. Lang (Eds.), Cherries: Botany, production and uses (pp. 95-116). CABI Publishing.

Schmutz, U., Rayns, F., Firth, C., Rosenfeld, A., Thorup-Kristensen, K., Zhang, K. & Rahn, C. (2006). Environmental and economic modelling of organic, stockless, horticultural crop rotations. In C. B. Andreasen, L. Elsgaard, L. S. Sørensen & G. Hansen (Eds.), Proceedings of the European Joint Organic Congress (pp. 238-241) http://orgprints.org/7292/01/Schmutz_et_al_(2006)_Environmental_%26_economic_modelling.pdf

Schmidt Andersen, M.-B., Frydenvang, J., Henckel, P. & Rinnan, Å. (2016). The potential of laser-induced breakdown spectroscopy for industrial at-line monitoring of calcium content in comminuted poultry meat. Food Control, 64, 226-233. https://doi.org/10.1016/j.foodcont.2016.01.001

Schmidt Andersen, M., Henckel, P., Therkildsen, M. & Rinnan, Å. (2015). Application of NIR for monitoring quality traits of mechanically separated poultry meat. Poster session presented at 17th International Conference on Near Infrared Spectroscopy, Foz do Iguazu, Brazil.

Schmidt, J. M. (2014). Protein - giver tekstur i fødevarer. Poster session presented at Food Festival 2014, Århus, Denmark. http://foodfestival.dk/#hvadkanduse

Schmidt, J. M. (2014). Kartoffelprotein - en ny proteinkilde. Poster session presented at Food Festival 2014, Århus, Denmark. http://foodfestival.dk/#hvadkanduse

Schmidt, J. M., Hammershøj, M. & Larsen, L. B. (2015). A method for providing several fractions of patatins and protease inhibitors.

Schmidt, J. M., Greve-Poulsen, M., Damgaard, H., Hammershøj, M. & Larsen, L. B. (2016). Effect of Membrane Material on the Separation of Proteins and Polyphenol Oxidase in Ultrafiltration of Potato Fruit Juice. Food and Bioprocess Technology, 9(5), 822-829. https://doi.org/10.1007/s11947-015-1670-1

Schmidt, J. M., Greve-Poulsen, M., Damgaard, H., Hammershøj, M. & Larsen, L. B. (2016). Exploitation of proteins from waste stream of potato starch production. Abstract from 30th EFFOST International Conference, Wien, Austria.

Schmidt, J. M., Greve-Poulsen, M., Damgaard, H., Sunds, A. V., Hammershøj, M. & Larsen, L. B. (2016). Fractionation of potato proteins and impact on quality parameters and functionality. Poster session presented at 30th EFFOST International Conference, Wien, Austria.

Schmidt, J. M., Damgaard, H., Greve-Poulsen, M., Larsen, L. B. & Hammershøj, M. (2018). Foam and emulsion properties of potato protein isolate and purified fractions. Food Hydrocolloids, 74, 367-378. https://doi.org/10.1016/j.foodhyd.2017.07.032

Schmidt, J. M. & Edelenbos, M., (2017). Bidrag til en teknisk beskrivelse af produktet ”Samsø Nye Kartofler”, No. 2017-760-000474, 12 p., Sept 13, 2017.

Schmidt, J. M., Greve-Poulsen, M., Damgaard, H., Sunds, A. V., Zdráhal, Z., Hammershøj, M. & Larsen, L. B. (2017). A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials. Food and Bioprocess Technology, 10(11), 1946-1958. https://doi.org/10.1007/s11947-017-1966-4

Schmidt, J. M., Larsen, L. B. & Hammershøj, M. (2017). Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels - Impact of Drying Method, pH, and Ionic Strength. Journal of Food Science, 82(9), 2056-2061. https://doi.org/10.1111/1750-3841.13818

Schmidt, J. M., Damgaard, H., Greve-Poulsen, M., Sunds, A. V., Larsen, L. B. & Hammershøj, M. (2019). Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength. Food Hydrocolloids, 96, 246-258. https://doi.org/10.1016/j.foodhyd.2019.05.022

Schmidt, J. M., Møller, A. H., Pedersen, L. J. & Dalsgaard, T. K. (2019). Protein fra grønne biomasser i fødevarer. Poster session presented at Food Festival 2019, Aarhus, Denmark.

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Revised 24.06.2025