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2021

Contribution to book anthology

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

Sunds, A. V., Nielsen, S. D.-H., Larsen, L. B. & Poulsen, N. A. (2021). Milk and Other Glycosidases. In Food Engineering Series: Enzymes in Milk and Dairy Products (pp. 163-180). Springer. https://doi.org/10.1007/978-3-030-55482-8

Poulsen, N. A. & Larsen, L. B. (2021). Proteomics. In Encyclopedia of Dairy Sciences, vol. 3 (pp. 933-940). Academic Press. https://doi.org/10.1016/B978-0-12-818766-1.00339-1

Larsen, L. B., Nielsen, S. D.-H., Paludetti, L. & Kelly, A. L. (2021). Lysosomal and other indigenous non-plasmin proteases in bovine milk. In Food Engineering Series: Enzymes in Milk and Dairy Products (pp. 57-84). Springer.

Kelly, A. L., Crowley, S. V., Crotty, A., Meng, F. & Larsen, L. B. (2021). Future opportunities and challenges in dairy enzymology. In Food Engineering Series: Enzymes in Milk and Dairy Products (pp. 525-541). Springer.

Kelly, A. L. & Larsen, L. B. (2021). Preface. In A. L. Kelly & L. Bach Larsen (Eds.), Agents of Change: Enzymes in Milk and Dairy Products (pp. v-vi). Springer. https://doi.org/10.1007/978-3-030-55482-8

2021

Book anthology

Thorgaard Kristensen, H. (2021). Co-precipitates between whey and pea proteins – mechanisms behind protein-protein interactions and improved functionality of pea protein. Århus Universitet.

Sunds, A. V. (2021). Biological variability and effect of natural bovine milk glycosidases on glycoconjugates and oligosaccharides. Århus Universitet.

Sheng, B. (2021). Influence of κ-casein heterogeneity on its in vitro gastrointestinal digestion. Århus Universitet.

Holthusen, H. H. F. (2021). Infection biology and early detection of fungi causing fruit rot of apple. Århus Universitet.

Poulsen, N. A., Sundekilde, U. K., Lindahl, E. I., Buitenhuis, A. J. & Larsen, L. B. (2021). Milk Genomics: Variation in milk composition in major Danish dairy breeds and exploitation in dairy products. DCA - Nationalt Center for Fødevarer og Jordbrug. DCA Report No. 194 https://dcapub.au.dk/djfpublikation/index.asp?action=show&id=1479

Pedersen, L., Røjel, T. S., Løbner, M. H. & Kidmose, U. (2021). Videns- og behovsafdækning af praksis i de professionelle køkkener i forbindelse med produktionen af sund og klimavenlig mad. DCA - Nationalt Center for Fødevarer og Jordbrug. DCA rapport No. 195 https://dcapub.au.dk/djfpdf/DCArapport195.pdf

Kidmose, U. & Borum, A. (2021). Cases for forebyggelse og reduktion af madaffald og madspild i de forskellige fødevareværdikædeled.

Kidmose, U., Borum, A., Pedersen, L. & Mogensen, L. (2021). Nuværende viden om forskningsresultater og forskningsklynger inden for madspild og fødevaretab. DCA - Nationalt Center for Fødevarer og Jordbrug. DCA rapport No. 186 https://dcapub.au.dk/djfpublikation/djfpdf/DCArapport186.pdf

Jørgensen, U., Kristensen, T., Jørgensen, J. R., Kongsted, A. G., De Notaris, C., Nielsen, C., Mortensen, E. Ø., Ambye-Jensen, M., Jensen, S. K., Stødkilde-Jørgensen, L., Dalsgaard, T. K., Møller, A. H., Grøn Sørensen, C., Asp, T., Lehmann Olsen, F. & Gylling, M. (2021). Green biorefining of grassland biomass. DCA - Nationalt Center for Fødevarer og Jordbrug. DCA rapport No. 193 https://dcapub.au.dk/djfpublikation/index.asp?action=show&id=1480

Hammershøj, M. (2021). Forbedret funktionalitet af mejeriprodukter ved anvendelse af nye procesteknologier gennem forståelse af molekylære ændringer ved hydrodynamisk og akustisk kavitation. Mejeribrugets ForskningsFond. https://mejeri.dk/media/qngfflky/2021-168-marianne-hammersh%C3%B8j-cavi-slutrapport.pdf

Alexi, N. (2021). Questionnaire for the quantitative consumer study available and ready to deploy.

Byrne, D. V. (2021). Food, Health and Safety in Cross Cultural Consumer Contexts. Foods. https://doi.org/10.3390/books978-3-0365-1339-3

2021

Contribution to journal

Peng-Li, D., Sørensen, T. A., Li, Y. & He, Q. (2021). Corrigendum to “Systematically lower structural brain connectivity in individuals with elevated food addiction symptoms” [Appetite 155 (2020) 104850]. Appetite, 160, Article 105091. https://doi.org/10.1016/j.appet.2020.105091

Martinez-Martinez, M. & Boukid, F. (2021). Future-Proofing Dietary Pea Starch. ACS Food Science & Technology, 1(8), 1371-1372. https://doi.org/10.1021/acsfoodscitech.1c00219

Alexi, N., Hvam, J., Lund, B. W., Nsubuga, L., de Oliveira Hansen, R. M., Thamsborg, K., Lofink, F., Byrne, D. V. & Leisner, J. J. (2021). Corrigendum to ‘Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)’ 107458, 119, 2020. Food Control, 125, Article 107958. https://doi.org/10.1016/j.foodcont.2021.107958

Tsochatzis, E. (2021). Food Contact Materials: Migration and Analysis. Challenges and Limitations on Identification and Quantification. Molecules (Basel, Switzerland), 26(11), Article 3232. https://doi.org/10.3390/molecules26113232

Song, X., Liu, Z., Wan, H., Chen, W., Zhou, R. & Duan, W. (2021). Editorial: Comparative Genomics and Functional Genomics Analyses in Plants. Frontiers in Genetics, 12, Article 687966. https://doi.org/10.3389/fgene.2021.687966

Byrne, D. V. (2021). Current trends in food health and safety in cross-cultural sensory and consumer science. Foods, 10(5), Article 965. https://doi.org/10.3390/foods10050965

Wang, Q. J., Barbosa Escobar, F., Mathiesen, S. L. & Alves da Mota, P. (2021). Can Eating Make Us More Creative? A Multisensory Perspective. Foods, 10(2), Article 469. https://doi.org/10.3390/foods10020469

Wang, Q. J., Barbosa Escobar, F., Alves da Mota, P. & Velasco, C. (2021). Getting Started with Virtual Reality for Sensory and Consumer Science: Current practices and future perspectives. Food Research International, 145, Article 110410. https://doi.org/10.1016/j.foodres.2021.110410

Thøgersen, R. & Bertram, H. C. S. (2021). Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract: A review of current knowledge and evidence of health prospects. Trends in Food Science & Technology, 108, 111-118. https://doi.org/10.1016/j.tifs.2020.12.015

Spence, C., Wang, Q. J., Reinoso-Carvalho, F. & Keller, S. (2021). Commercializing Sonic Seasoning in Multisensory Offline Experiential Events and Online Tasting Experiences. Frontiers in Psychology, 12, Article 740354. https://doi.org/10.3389/fpsyg.2021.740354

Roman, L., Gomez, M. & Martinez, M. M. (2021). Mesoscale structuring of gluten-free bread with starch. Current Opinion in Food Science, 38, 189-195. https://doi.org/10.1016/j.cofs.2020.12.003

Martinez, M. M. (2021). Starch nutritional quality: beyond intraluminal digestion in response to current trends. Current Opinion in Food Science, 38, 112-121. https://doi.org/10.1016/j.cofs.2020.10.024

Lykke, A. M., Gregersen, S. B., Padonou, E. A., Bassolé, I. H. N. & Dalsgaard, T. K. (2021). Potential of Unconventional Seed Oils and Fats from West African Trees: A Review of Fatty Acid Composition and Perspectives. Lipids, 56(4), 357-390. https://doi.org/10.1002/lipd.12305

Jacobsen, L., Stancu, V., Wang, Q. J., Aschemann-Witzel, J. & Lähteenmäki, L. (2021). Connecting Food Consumers to Organisations, Peers, and Technical Devices: The potential of interactive communication technology to support consumers' value creation. Trends in Food Science & Technology, 109, 622-631. https://doi.org/10.1016/j.tifs.2021.01.063

Geiker, N. R. W., Bertram, H. C. S., Mejborn, H., Dragsted, L. O., Kristensen, L., R. Carrascal, J., Bügel, S. & Astrup, A. (2021). Meat and Human Health—Current Knowledge and Research Gaps. Foods, 10(7), Article 1556. https://doi.org/10.3390/foods10071556

Gagaoua, M., Bhattacharya, T., Lamri, M., Oz, F., Dib, A. L., Oz, E., Uysal-Unalan, I. & Tomasevic, I. (2021). Green coating polymers in meat preservation. Coatings, 11(11), Article 1379. https://doi.org/10.3390/coatings11111379

Bauer, A. S., Tacker, M., Uysal-Unalan, I., Cruz, R. M. S., Varzakas, T. & Krauter, V. (2021). Recyclability and redesign challenges in multilayer flexible food packaging—a review. Foods, 10(11), Article 2702. https://doi.org/10.3390/foods10112702

Andersen, T., Byrne, D. V. & Wang, Q. J. (2021). How Digital Food Affects Our Analog Lives: The Impact of Food Photography on Healthy Eating Behavior. Frontiers in Psychology, 12, Article 634261. https://doi.org/10.3389/fpsyg.2021.634261

Alinovi, M., Mucchetti, G., Wiking, L. & Corredig, M. (2021). Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Critical Reviews in Food Science and Nutrition, 61(20), 3340-3360. https://doi.org/10.1080/10408398.2020.1798348

Hartfield, M., Poulsen, N. A., Guldbrandtsen, B. & Bataillon, T. (2021). Using singleton densities to detect recent selection in Bos taurus. Evolution Letters, 5(6), 595-606. https://doi.org/10.1002/evl3.263

Zhou, R., Mendanha dos Santos, T., Petersen, K. K., Ugilt Larsen, S., Smith, A. M. & Ottosen, C.-O. (2021). Developing plant bioassays to evaluate the performance of sustainable growing media. Acta Horticulturae, 1317, 351-358. https://doi.org/10.17660/ActaHortic.2021.1317.41

COVID-19 Research Prioritization Group on MNCAH (2021). Global research priorities on COVID-19 for maternal, newborn, child and adolescent health. Journal of global health, 11, Article 04071. https://doi.org/10.7189/jogh.11.04071

Zhao, D., Sheng, B., Li, H., Wu, Y., Xu, D. & Li, C. (2021). Glycation from α-dicarbonyl compounds has different effects on the heat-induced aggregation of bovine serum albumin and β-casein. Food Chemistry, 340, Article 128108. https://doi.org/10.1016/j.foodchem.2020.128108

Zaalberg, R. M., Poulsen, N. A., Bovenhuis, H., Sehested, J., Larsen, L. B. & Buitenhuis, A. J. (2021). Genetic analysis on infrared-predicted milk minerals for Danish dairy cattle. Journal of Dairy Science, 104(8), 8947-8958. https://doi.org/10.3168/jds.2020-19638

Yu, X., Wang, P., Li, J., Zhao, Q., Ji, C., Zhu, Z., Zhai, Y., Qin, X., Zhou, J., Yu, H., Cheng, X., Isshiki, S., Jahn, M., Doyle, J. J., Ottosen, C.-O., Bai, Y., Cai, Q., Cheng, C., Lou, Q. ... Chen, J. (2021). Whole‐Genome Sequence of Synthesized Allopolyploids in Cucumis Reveals Insights into the Genome Evolution of Allopolyploidization. Advanced Science, 8(9), Article 2004222. https://doi.org/10.1002/advs.202004222

Yee, J., Roman, L., Pico, J., Aguirre-Cruz, A., Bello-Perez, L. A., Bertoft, E. & Martinez-Martinez, M. (2021). The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures. Food Hydrocolloids, 112, Article 106351. https://doi.org/10.1016/j.foodhyd.2020.106351

Yde, C. C., Jensen, H. M., Christensen, N., Servant, F., Lelouvier, B., Lahtinen, S., Stenman, L. K., Airaksinen, K. & Kailanto, H.-M. (2021). Polydextrose with and without Bifidobacterium animalis ssp. lactis 420 drives the prevalence of Akkermansia and improves liver health in a multi-compartmental obesogenic mice study. P L o S One, 16(12), Article e0260765. https://doi.org/10.1371/journal.pone.0260765

Xu, K., Debelo, H., Roman, L., Guo, M., Ferruzzi, M. G. & Martinez, M. M. (2021). Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds. Food Chemistry, 364, Article 130395. https://doi.org/10.1016/j.foodchem.2021.130395

Xu, W., Islam, M. N., Cao, X., Tian, J. & Zhu, G. (2021). Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices. LWT - Food Science and Technology, 137, Article 110413. https://doi.org/10.1016/j.lwt.2020.110413

Xu, J., Nielsen, U. B., Isik, F., Jensen, M. & Hansen, O. K. (2021). Genetic variation and inheritance of susceptibility to Neonectria neomacrospora and Christmas tree traits in a progeny test of Nordmann fir. Annals of Forest Science, 78(1), Article 22. https://doi.org/10.1007/s13595-021-01039-2

Xie, Y., Islam, S., Legesse, H. T. & Kristensen, H. L. (2021). Deep root uptake of leachable nitrogen in two soil types is reduced by high availability of soil nitrogen in fodder radish grown as catch crop. Plant and Soil, 465(1-2), 213-227. https://doi.org/10.1007/s11104-021-04982-1

Wittig, P. R., Ambros, S., Müller, J. T., Bammer, B., Álvarez-Cansino, L., Konnerup, D., Pedersen, O. & Mustroph, A. (2021). Two Brassica napus cultivars differ in gene expression, but not in their response to submergence. Physiologia Plantarum, 171(3), 400-415. https://doi.org/10.1111/ppl.13251

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Revised 05.08.2024