Alexi, N., Luca, A., Nanou, E.
, Byrne, D. V. & Grigorakis, K. (2020).
Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack (Seriola dumerili, Risso).
Aquaculture Research,
51(6), 2443-2455.
https://doi.org/10.1111/are.14588
Alinaghihossein, M., Bertram, H. C. S., Brunse, A., Smilde, A. K. & Westerhuis, J. A. (2020).
Common and distinct variation in data fusion of designed experimental data.
Metabolomics,
16(2), Article 2.
https://doi.org/10.1007/s11306-019-1622-2
Alinovi, M., Mucchetti, G., Andersen, U., Rovers, T. A. M., Mikkelsen, B.
, Wiking, L. & Corredig, M. (2020).
Applicability of confocal raman microscopy to observe microstructural modifications of cream cheeses as influenced by freezing.
Foods,
9(5), Article 679.
https://doi.org/10.3390/foods9050679Andersen, B. V., Hulme, O., Svane, M. S., Martinussen, C. M., Bøjsen-Møller, K. N., Gregersen, S., Sørensen, K., Holst, J. J., Madsbad, S., Siebner, H. R.
& Byrne, D. V. (2020).
OmniSam, The omnibus satiety metric: Understanding and predicting Satiety by integration of Sensory, Hormonal and Neural data. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.
Andersen, T., Barbosa Escobar, F. J., Mathiesen, S. L., Mielby, L. A., Byrne, D. V. & Wang, Q. J. (2020).
Optimising the fine dining experience: multisensory atmospherics and Epicurean eating pleasure. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.
Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V. & Kidmose, U. (2020).
Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions.
Foods,
9(2), Article 146.
https://doi.org/10.3390/foods9020146
Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V. & Kidmose, U. (2020).
Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling.
Chemical Senses,
45(4), 293-301.
https://doi.org/10.1093/chemse/bjaa012
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
Bislev, L. S., Sundekilde, U. K., Kilic, E., Dalsgaard, T. K., Rejnmark, L. & Bertram, H. C. (2020).
Circulating Levels of Muscle-Related Metabolites Increase in Response to a Daily Moderately High Dose of a Vitamin D3 Supplement in Women with Vitamin D Insufficiency-Secondary Analysis of a Randomized Placebo-Controlled Trial.
Nutrients,
12(5), Article 1310.
https://doi.org/10.3390/nu12051310
Burri, S. C. M., Ekholm, A., Bleive, U.
, Jensen, M., Hellström, J., Mäkinen, S., Korpinen, R., Mattila, P. H., Radenkovs, V., Seglina, D., Håkansson, Å., Rumpunen, K. & Tornberg, E. (2020).
Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system.
Meat Science,
162, Article 108033.
https://doi.org/10.1016/j.meatsci.2019.108033Cao, X.
, Islam, M. N., Duan, Z., Pan, X., Xu, W., Wei, X. & Zhong, S. (2020).
Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage.
International Journal of Food Properties,
23(1), 387-399.
https://doi.org/10.1080/10942912.2020.1732409Cao, X.
, Islam, M. N., Zhong, S., Pan, X., Song, M., Shang, F., Nie, H., Xu, W. & Duan, Z. (2020).
Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying.
Journal of Food Biochemistry,
44(1), Article e13073.
https://doi.org/10.1111/jfbc.13073Cao, X.
, Islam, M. N., Chitrakar, B., Duan, Z., Xu, W. & Zhong, S. (2020).
Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage.
Food Science & Nutrition,
8(2), 973-981.
https://doi.org/10.1002/fsn3.1378Cao, X.
, Islam, M. N., Xu, W.
, Chen, J., Chitrakar, B., Jia, X., Liu, X. & Zhong, S. (2020).
Energy consumption, colour, texture, antioxidants, odours, and taste qualities of litchi fruit dried by intermittent ohmic heating.
Foods,
9(4), Article 425.
https://doi.org/10.3390/foods9040425Dalsgaard, T. K., Kragelund, K. H., Kristensen, H. L., Knudsen, K. E. B., Knudsen, M. T., Kidmose, U. & Hammershøj, M., (2020).
Undersøgelse af efterspørgsel af grøn protein hos forbruger, og fødevare- og fodersektoren - review: Investigation of consumers, feed and food industries’ demand of protein from green biomass , No. 2019-760-001141, 4 p., Feb 17, 2020.
Duerlund, M., Andersen, B. V., Wang, K., Chan, R.
& Byrne, D. V. (2020).
Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China.
Foods,
9(5), Article 617.
https://doi.org/10.3390/foods9050617
Duerlund, M., Andersen, B. V., Alexi, N., Peng, M.
& Byrne, D. V. (2020).
Subjective Sensations related to Food as Determinants of Snack Choice.
Foods,
9(3), Article 336.
https://doi.org/10.3390/foods9030336
