Publications

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Williams, M. H., (2013). Statusnotat vedrørende den faglige udvikling på AU specielt i relation til gartneriområdet, No. 1133709, 3 p., Nov 25, 2013.

Willekens, K., Shanmugam, S., Bracke, J., Quataert, P., Barbry, J., Trinchera, A., Campanelli, G., Migliore, M., Debode, J., Lepse, L., Dane, S., Himanen, S., Salo, T., Kivijärvi, P., van Apeldoorn, D., Rossing, W., Hondebrink, M., Koopmans, C. & Kristensen, H. L. (2021). SureVeg – Crop growth and nutrient dynamics in intercropping systems using different fertilization strategies.

Wiking, L. & Nielsen, J. H. (2004). The influence of oxidation on proteolysis in raw milk. Journal of Dairy Research, 71, 196-200.

Wiking, L. (2002). Foderfedt og AMS påvirker mælkens syregrad. Ny KvægForskning, 4(12), 3-3.

Wiking, L., Björck, L. & Nielsen, J. H. (2003). Influence of feed composition on stability of fat globules during pumping of raw milk. International Dairy Journal, 13, 797-803. https://doi.org/10.1016/S0958-6946(03)00110-9

Wiking, L. & Nielsen, J. H. (2002). Aldehyde-modification of beta-casein increase proteolysis in raw milk. In Congrilait 2002, 26th Internation Dairy Congress, 24-26 September 2002, Paris, Frankrig. (pp. 26)

Wiking, L. (2003). Høj fedtprocent giver risiko for mælkefedt der klumper. Ny KvægForskning, 1(6), 4-4.

Wiking, L., Björck, L. & Nielsen, J. H. (2004). Impact of size distribution of milk fat globules on milk quality affected by pumping. In Symposium on Automatic Milking, 24.-26. March 2004, Lelystad, The Netherlands. Meijering, A., Hogeveen, H. & de Koning, C. J. A. M. (eds.), Automatic milking - a better understanding (pp. 348-348)

Wiking, L. & Nielsen, J. H. (2004). Impact of size distribution of milk fat globules on milk quality affected by pumping. In LMC/Food congress life style, 17-18 March 2004, DTU, Copenhagen, Danmark (pp. 65-65)

Wiking, L., Nielsen, J. H., Båvius, A.-K., Edvardsson, A. & Svennersten-Sjaunja, K. (2006). Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size and Fatty Acid Composition. Journal of Dairy Science, 89, 1004-1009.

Wiking, L., Bertram, H. C., Björck, L. & Nielsen, J. H. (2005). Evaluation of cooling strategies for pumping of milk - Impact of fatty acid composition on free fatty acid levels. Journal of Dairy Research, 72, 476-481.

Wiking, L., Stagsted, J., Björck, L. & Nielsen, J. H. (2004). Milk fat globule size is affected by fat production in dairy cows. International Dairy Journal, 14, 909-913.

Wiking, L. (2006). Øget malkningsfrekvens giver højere syregrad i mælken. Ny KvægForskning, 4(3), 3. http://www.kfc-foulum.dk/artikler/12_publikation/NyKvaegforskning_juni06.pdf

Wiking, L. & Nielsen, J. H. (2007). Effect of automatic milking systems on milk quality. Journal of Animal and Feed Sciences, 16(1), 108-116.

Wiking, L. (2006). Reducing lipolysis in milk at farm level through rapid cooling. Poster session presented at IDF World Dairy Congress, Shanghai, China.

Wiking, L. & Nielsen, J. H. (2007). Nye Malketeknologiers effekt på mælkens kvalitet. Maelkeritidende, 120(10), 234-236.

Wiking, L., Larsen, T. & Sehested, J. (2008). Transfer of dietary zinc and fat to milk - Evaluation of milk fat quality, milk fat precursors and mastitis indicators. Journal of Dairy Science, 91, 1544-1551.

Wiking, L., Foubert, I., De Graef, V., Rasmussen, M. & Dewettinck, K. (2007). The effects of fat crystal morphology on rheological properties of milk fat. In Book of Abstracts: European Congress of Chemical Engineering (ECCE-6) (pp. 909)

Wiking, L. (2008). Malketeknologier og mælkekvalitet. Ny KvægForskning, 6(1), 2. http://www.lr.dk/kvaeg/informationsserier/nyforskning/NFK_februar_2008_low.pdf

Wiking, L. & Engelbrecht, R. (2009). Short communication: Effects of heating colostrum in a microwave oven on Immunoglobulin G concentration. Acta Agriculturae Scandinavica, Section A - Animal Science, 59, 66-69.

Wiking, L., Larsen, T. & Sehested, J. (2008). Dietary fat affects milk and plasma zinc content in dairy cows. Abstract from IDF/INRA 1st Inernational Symposium in Minerals & Dairy Products, Saint-Malo, France.

Wiking, L. & Rasmussen, M. (2008). Microstructure of crystallized food lipids - A confocal laser scanning microscopy approach. Poster session presented at Internal Food Research Day, Aarhus University, Aarhus, Denmark.

Wiking, L., Fredrick, E. & Dewettinck, K. (2009). Phospholipids delay crystallisation of milk fat. Milchwissenschaft, 64, 376-379.

Wiking, L., De Graef, V., Rasmussen, M. & Dewettinck, K. (2009). Relations between crystallization mechanisms and microstructure of milk fat. International Dairy Journal, 19, 424-430.

Wiking, L., De Graef, V., Fredrick, E. & Dewettinck, K. (2009). Crystallisation Mechanisms and Microstructure of Milk Fat - Effects of Cooling Treatments and Addition of Phospholipids. Abstract from 100th AOCS Annual Meeting & Expo, Orlando, United States.

Wiking, L., Theil, P. K., Nielsen, J. H. & Sørensen, M. T. (2010). Effect of grazing fresh legumes or feeding silage on fatty acids and enzymes involved in the synthesis of milk fat in dairy cows. Journal of Dairy Research, 77(3), 337-342. https://doi.org/10.1017/S002202991000021X

Wiking, L. & Bjerring, M. (2010). Bedre mælkekvalitet fra økologiske køer. ICROFS nyt.

Wiking, L. & Bjerring, M. (2010). Bedre mælkekvalitet fra økologiske køer. Ny KvægForskning, 8(5).

Wiking, L. (2011). Milking and Handling of Raw Milk - Influence on Free Fatty Acids. In J. W. Fuquay, P. F. Fox & P. L. H. McSweeney (Eds.), Encyclopedia of Dairy Sciences (2 ed., Vol. 3, pp. 638-641). Academic Press, San Diego.

Wiking, L. & Bjerring, M. (2011). Faktorer der påvirker FFA niveauet i AMS. Ny KvægForskning, (6), 8-9.

Wiking, L., Kaufmann, N. & Andersen, U. (2013). The level of shear during crystallization of milk fat/rapeseed oil is important for final texture. Abstract from 104th AOCS Annual Meeting & Expo, Montréal, Québec, Canada.

Wiking, L. & Dickow, J. A. (2013). Effect of homogenization temperature and pressure on lipoprotein lipase activity and free fatty acids accumulation in milk. Food and Nutrition Sciences, 4(8A), 101-108. https://doi.org/10.4236/fns.2013.48A013

Wiking, L., Buldo, P. & Larsen, M. K. (2014). The contribution of individual fatty acids to the melting point pattern of bovine milk fat. Inform (Champaign), 25(1), 58-60.

Wiking, L. & Sørensen, I. (2014). Status på projekt: ”Opkoncentrering af mælk på gårdene”. Ny KvægForskning, 12(4), 4-5. http://www.kfc-foulum.dk/sider/pdf/NKF/NyKvaegforskning_okt_2014.pdf

Wiking, L. (2015). Bæredygtig mælkeproduktion - opkoncentrering af mælk på gården. Paper presented at KvægKongres 2015, Herning, Denmark. https://www.landbrugsinfo.dk/Kvaeg/Dansk-Kvaeg-kongres/Sider/Startside.aspx

Wiking, L. & Sørensen, I. (2016). Omvendt osmose kan bruges til at opkoncentrere mælk. Danske Maelkeproducenter, 5, 17-17.

Wiking, L. & Sørensen, I. (2016). Opkoncentreret mælk kan fint bruges til produktion af ost og mælkepulver. Ny KvægForskning, 5, 12-13.

Wiking, L., Neve, T., Flysjö, A. & Justesen, P. (2016). Opkoncentrering af mælk betaler sig først ved stor afstand. Danske Maelkeproducenter, (6), 8-8.

Wiking, L., Ploug Frydenberg, R., Hammershøj, M. & Andersen, U. (2017). Højintensiv ultralydsbehandling til mejeriprodukter. Maelkeritidende, 3, 10-11.

Wiking, L., Løkke, M. M., Kidmose, U., Sundekilde, U. K., Dalsgaard, T. K., Larsen, T. & Feilberg, A. (2017). Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour. International Dairy Journal, 75, 22-29. https://doi.org/10.1016/j.idairyj.2017.07.001

Wiking, L. (2018). Crystallization of milk fat – from cow to products. 85. Abstract from 16th Euro Fed Lipid Congress and Expo, Belfast, United Kingdom.

Wiking, L., Bjerring, M., Løkke, M. M., Løvendahl, P. & Kristensen, T. (2019). Herd factors influencing free fatty acid concentrations in bulk tank milk. Journal of Dairy Research, 86(2), 226-232. Article 0022029919000190. https://doi.org/10.1017/S0022029919000190

Wiking, L., Larsen, M. K. & Weisbjerg, M. R. (2020). Manipulation of Dietary and Physiological Factors on Composition and Physicochemical Characteristics of Milk Fat. In T. Truong, C. Lopez, B. Bhandari & S. Prakash (Eds.), Dairy Fat Products and Functionality: Fundamental Science and Technology (pp. 3-19). Springer. https://doi.org/10.1007/978-3-030-41661-4

Wiking, L., Gregersen, S. B., Fredslund Hansen, S. & Hammershøj, M. (2022). Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation: a review. International Dairy Journal, 127, Article 105213. https://doi.org/10.1016/j.idairyj.2021.105213

Wiking, L. (2021). Milking and Handling of Raw Milk: Influence on Free Fatty Acids. In Encyclopedia of Dairy Sciences: Third edition (Vol. 5, pp. 979-983). Academic Press. https://doi.org/10.1016/B978-0-12-818766-1.00128-8

Wiking, L. (2005). Milk Fat Globule Stability. <Forlag uden navn>.

Wijemanna , B. U. R., Vidanarachchi , J. K., Ekanayake , W. E. M. L. J., Hulugalla , W. M. M. P., Mangalika , U. L. P., Sirinayake Lokuge, G. M., Priyashantha , H., Fernando , G. K. V. & Jayarathna , W. N. (2021). Provision of Yeast Extract-based Supplementation to Crossbred Jersey-Friesian Dairy Cows in an Intensive Dairy Farming System in Sri Lanka did not Influence the Milk Yield or Composition. Abstract from Proceeding of the 7 th Faculty of Agriculture Undergraduate Research Symposium, Peradeniya, Sri Lanka.

Wieczyńska, J., Edelenbos, M. & Cavoski, I. (2021). Development of active packaging solutions with natural antimicrobial compounds for organic leafy greens. Acta Horticulturae, 1323, 87-92. https://doi.org/10.17660/ActaHortic.2021.1323.14

Wieczynska, J., Cavoski, I., Kidmose, U. & Edelenbos, M. (2015). Natural compounds as antimicrobial agents and their impact on sensory quality of packaged organic leafy greens. Poster session presented at III International Symposium on Postharvest Pathology, Bari, Italy.

Wieczynska, J., Luca, A., Kidmose, U., Cavoski, I. & Edelenbos, M. (2016). The use of antimicrobial sachets in the packaging of organic wild rocket: Impact on microorganisms and sensory quality. Postharvest Biology and Technology, 121, 126-134. https://doi.org/10.1016/j.postharvbio.2016.07.011

Displaying results 251 to 300 out of 7408

Revised 08.12.2025