Publications

2021

Contribution to conference

Kidmose, U., Bertelsen, A. S. & Byrne, D. V. (2021). Understanding Consumer Attitudes to Reduce Waste in Bakeries. Poster session presented at Pangborn 2021, Nantes, France.

Junge, J. Y., Andersen, G. H., Mielby, L. A. & Kidmose, U. (2021). Functional Equivalence of the Two Sides of the Human Tongue. Poster session presented at Pangborn 2021, Nantes, France.

Jensen, S. M., Esposito, C., Konnerup, D., Brix, H. & Arias, C. A. (2021). Materials for P removal in wastewater treatment and the P bioavailability for plant growth. Poster session presented at 11th International Conference on Environmental Engineering and Management .

Hyldelund, N. B., Byrne, D. V., Chan, R. C. K. & Andersen, B. V. (2021). Food Pleasure across Nations: A comparison of the drivers of food-related pleasure between Chinese and Danish populations. Poster session presented at Pangborn 2021, Nantes, France.

Hyldelund, N. B., Byrne, D. V. & Andersen, B. V. (2021). Food Pleasure Profiles - A case study of healthy Danish consumers. Poster session presented at Pangborn 2021, Nantes, France.

Hashemi, N., Rasmussen, M. K. & Corredig, M. (2021). Curcumin loaded zein nanoparticles: stability, in vitro digestion and intestinal absorption. Poster session presented at 35th EFFoST International Conference, Lausanne, Switzerland.

Duerlund, M., Andersen, B. V. & Byrne, D. V. (2021). Transfer effects of sensory specific desires to real snack choice. Poster session presented at Pangborn 2021: 14th Pangborn Sensory Science Symposium ‘Sustainable Sensory Science’, Online.

Chaaban, N., Høier, A. T. Z. B., Byrne, D. V. & Andersen, B. V. (2021). The relationship between Sensory-Specific-Satiety and Sensory-Specific-Desires for understanding intake behavior. Poster session presented at Pangborn 2021: 14th Pangborn Sensory Science Symposium ‘Sustainable Sensory Science’, Online.

Bruun Andersen, C., Wang, Q. J. & Giacalone, D. (2021). UX-design approaches for accommodating high “need for touch” consumers in e-commerce. Poster session presented at Pangborn 2021, Nantes, France.

Andersen, T., Byrne, D. V. & Wang, Q. J. (2021). Digital Food Photography Habits of Young Adults in Denmark. Poster session presented at Pangborn 2021, Nantes, France.

Alves da Mota, P., Barbosa Escobar, F. & Wang, Q. J. (2021). Coffee Consumption Enhances Creative Thinking and Idea Generation. Poster session presented at Pangborn 2021, Nantes, France.

Aguilera Toro, M. (2021). Spoilage of UHT milk by thermoresistant bacterial enzymes. Poster session presented at Dairy Science and Technology Symposium 2021, Aarhus, Denmark.

2021

Contribution to book anthology

Drachmann, F. F., Jensen, P. H., Vestergaard, M. & Therkildsen, M. (2021). High quality sustainable beef from the dairy sector: dairy cows and crossbred calves. In Abstract Book : 67th International Congress of Meat Science and Technology (pp. 151)

Amery, F., Gerits, F., Huygens, J., Kristensen, H. L. & Willekens, K. (2021). Influence of compost characteristics and compost: soil ratio on soil properties and growth of Vicia faba. In B. Vandecasteele & J. Viaene (Eds.), Proceedings of the II International Symposium on Growing Media, Soilless Cultivation, and Compost Utilization in Horticulture (pp. 271-280). International Society for Horticultural Science, ISHS. https://doi.org/10.17660/ActaHortic.2021.1317.31

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). Genetic factors affecting the composition and quality of cow’s milk. In BURLEIGH DODDS SERIES IN AGRICULTURAL SCIENCE Burleigh Dodds Science Publishing.

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. https://doi.org/10.1007/978-3-030-55482-8_3

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. https://doi.org/10.1007/978-3-030-55482-8_20

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

Jensen, M. (2021). Frostfølsomhed i rødder af træer og buske. In P. E. Brander (Ed.), Træer og buske i by og land. Bind II. Økologi, fysiologi, morfologi, klima, dyrkning og anvendelse (Vol. 2). Grønt Miljø.

2021

Book anthology

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. & Vasquez Pergolesi, G. N. (2021). Presentation of central outcomes of PoC40 - InformPack.

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

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