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Department of Food Science

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Publications

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Fu, Y., Young, J. F., Dalsgaard, T. K. & Therkildsen, M. (2015). Separation of angiotensin I-converting enzyme inhibitory peptides from bovine connective tissue and their stability towards temperature, pH and digestive enzymes. International Journal of Food Science and Technology, 50(5), 1234-1243. https://doi.org/10.1111/ijfs.12771

Che, B. N., Sørensen, I. L., Nielsen, J. H., Oksbjerg, N. & Young, J. F. (2009). Separate and combined effects of phytanic acid and insulin on glucose uptake in primary porcine myotubes. Poster session presented at Internal Food Research Day, Aarhus University, Aarhus, Denmark.

Oksbjerg, N. & Sørensen, M. T. (1994). Separate and combined effects of ephedrine (b-adrenergic agonist) and caffeine (adenosine-receptor antagonist) on performance, protein and lipid deposition rates, in finishing pigs. In Proc. of the VIth International Symposium on Digestive Physiology in Pigs. EAAP-publication 80, Vol II (pp. 336-338)

Oksbjerg, N. & Sørensen, M. T. (1995). Separate and combined effects of ephedrine and caffeine on muscle growth and M. In Proceedings of the 2nd Dummerstorf Muscle Workshop. Muscle Growth and Meat Quality.Rostock, Germany, (Abst.) (pp. 111)

Chaaban, N. & Andersen, B. V. (2021). Sensory specific desires. The role of sensory taste exposure in desire for food with a similar or different taste profile. Foods, 10(12), Article 3005. https://doi.org/10.3390/foods10123005

Duerlund, M., Byrne, D. V. & Andersen, B. V. (2021). Sensory Specific Desires Affect and are Affected by Actual Snack Choice. Journal of Food and Nutritional Health, 2(1), 1-7. https://doi.org/10.47275/2692-5222-107

Mielby, L. H., Jensen, S. & Byrne, D. V. (2014). Sensory Satisfaction from a product perspective. Abstract from Eurosense conference, Copenhagen, Denmark.

Kühn, B. F. & Thybo, A. K. (2001). Sensory quality of scab-resistant apple cultivars. Postharvest Biology and Technology, 23(1), 41-50. https://doi.org/10.1016/S0925-5214(01)00091-6

Thybo, A. K., Petersen, M. A. & Christiansen, J. (2001). Sensory quality of pre-peeled potatoes. In Abstractsamling Levnedsmiddelkongres 2001 (pp. 63)

Kidmose, U., Larsen, M. K., Nielsen, J. H., Hvelplund, T. & Weisbjerg, M. R. (2009). Sensory quality of bovine milk as affected by breed and feeding either NaOH treated wheat or glycerol. Abstract from 8th Pangborn Sensory Science Symposium, Firenze, Italy.

Kidmose, U. (2009). Sensory quality of beers made of Danish hop varieties. In Future perspectives in sensory science (pp. 11)

Kidmose, U. & Bjørn, G. K. (2010). Sensory quality of beers made of Danish hops - using chemical and sensory analysis and preference test. Abstract from Eurosense Conference, Bilbao, Spain.

Alexi, N., Nanou, E., Byrne, D. V. & Grigorakis, K. (2016). Sensory quality differences in greater amberjack fillets as affected by size and rearing. Poster session presented at EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

Bach, V. (2012). Sensory quality and chemical composition of culinary preparations of root crops.

Bach, V., Kidmose, U., Thybo, A. & Edelenbos, M. (2013). Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.). Journal of the Science of Food and Agriculture, 93(5), 1211-1218. https://doi.org/10.1002/jsfa.5878

Kreutzmann, S., Tønning, E., Thybo, A. K. & Edelenbos, M. (2005). Sensory profiling of winter hardy and coloured carrot genotypes. Poster session presented at Sensory profiling of winter hardy and coloured carrot genotypes.

Therkildsen, M., Stolzenbach, S. & Byrne, D. V. (2010). Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy. Meat Science, 87, 73-80. https://doi.org/10.1016/J.MEATSCI.2010.09.005

Alexi, N., Lazo, O., Nanou, E., Byrne, D. V. & Grigorakis, K. (2016). Sensory profiling of different fish species: a method comparison of CATA with consumers, CATA with semi-trained subjects and descriptive analysis. Abstract from EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

Alexi, N., Lazo, O., Nanou, E., Guerrero, L. & Byrne, D. V. (2016). Sensory profiling of different fish species: a method comparison of CATA with consumers, CATA with semi-trained subjects and descriptive analysis. Poster session presented at EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

Jensen, S., Østdal, H. & Thybo, A. K. (2010). Sensory profiling of changes in wheat and whole wheat bread during a prolonged period of storage. Journal of Sensory Studies, 25(2), 231-245. https://doi.org/10.1111/j.1745-459X.2009.00254.x

Damgaard, C. K. (2015). Sensory Perspective Derek Byrne. Pictures, Video and sound recordings (digital) https://youtu.be/tJz0A14RA_s

Wang, Q. J., Alexi, N., Eggers, N., Mielby, L. A., Thybo, A., Spence, C. & Byrne, D. V. (2019). Sensory meets cognition: Investigating the interaction between product information and multisensory context on consumer evaluation of reduced sugar fruit drinks. Poster session presented at Pangborn 2019: 13th Sensory science symposium, Edinburgh, United Kingdom.

Pedersen, L., Bertelsen, A. S., Byrne, D. V. & Kidmose, U. (2023). Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage. Foods, 12(14), Article 2711. https://doi.org/10.3390/foods12142711

Kidmose, U., Thybo, A. K., Christensen, L. P. & Brandt, K. (2005). Sensory evaluation of organic, processed vegetables. In Food Congress 2005. From molecule to man, Abstract no. 3-23 (Food matrix) (pp. 82-82)

Kidmose, U., Christensen, L. P., Lindhard Pedersen, H. & Thybo, A. K. (2006). Sensory evaluation of juice from different organic blackcurrant cultivars. Abstract from Joint Organic Congress 2006, Odense, Denmark. http://orgprints.org/7688/

Nielsen, S. S., Hansen, L. L. & Byrne, D. V. (2007). Sensory emphasis on pork quality related to the diet content of fermentable fibre-rich feedstuffs (chicory and lupine) with special emphasis on the effect of boar taint. http://orgprints.org/12959/01/12959.pdf

Cliceri, D., Menghi, L., Marcazzan, G. L., Endrizzi, I., Jaeger, S. R. & Gasperi, F. (2024). Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey. International Journal of Gastronomy and Food Science, 38, Article 101055. https://doi.org/10.1016/j.ijgfs.2024.101055

Mielby, L. A., Hammershøj, M., Mackie, A., Akkerman, M., Andersen, U., Nørgaard, M. K., Andersen, B. V. & Kidmose, U. (2017). Sensory descriptive analysis – the best microscope image analysis tool there is?. Abstract from Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

Mielby, L. A., Kristensen, H. L., Eggers, N., Daverkosen, S. & Kidmose, U. (2017). Sensory descriptive analysis quick and dirty is sensory assessors’ use of modified free choice profiling sufficient for screening of vegetable cultivars?. Poster session presented at Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

Lazo, O., Guerrero, L., Alexi, N., Grigorakis, K., Claret, A., Pérez, J. A. & Bou, R. (2017). Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species. Food Research International, 100(1), 396-406. https://doi.org/10.1016/j.foodres.2017.07.023

Jaeger, S. R., Dupas de Matos, A., Frempomaa Oduro, A. & Hort, J. (2024). Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking. Food Research International, 180, Article 114093. https://doi.org/10.1016/j.foodres.2024.114093

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

O’Sullivan, M. G., Romero, M. C., Byrne, D. V. & Kerry, J. P. (2014). Sensory and physiochemical comparison of traditional bone-in dry-aged beef loin with bone-less dry ageing and ageing using a moisture permeable bag. Poster session presented at Eurosense 2014: A sense of life, København, Denmark. http://food.au.dk/fileadmin/DJF/Food/Videnudveksling/Eurosense2014/Sensory_and_physiochemical_comparison_of_traditional_-_Eurosense_-_Derek_-_August2014_tryk90x120.pdf

Jaeger, S. R., Jin, D. & Roigard, C. M. (2024). Sensory and nutritional perception of cheese (plant-based alternatives and dairy) in the eyes of consumers with a flexitarian mindset. Poster session presented at EuroSense 2024 , Dublin, Ireland.

Gregersen, S. B., Kidmose, U., J. V. Povey, M., Hammershøj, M. & Wiking, L. (2015). Sensory and instrumental evaluation of the sound emission upon breakage of fats. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

Jaeger, S. R., L. Meiselman, H. & Giacalone, D. (2025). Sensory and consumer science: A complex, expanding, and interdisciplinary field of science. Food Quality and Preference, 122, Article 105298. https://doi.org/10.1016/j.foodqual.2024.105298

Straadt, I. K., Aaslyng, M. D. & Bertram, H. C. S. (2013). Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza. Meat Science, 95(1), 27-35. https://doi.org/10.1016/j.meatsci.2013.04.026

Raffo, A., Sinesio, F., Moneta, E., Kristensen, H. L., Roviglioni, R., Baiamonte, I., Nardo, N., Peparaio, M., Comendador, F. J. & Paoletti, F. (2009). Sensory and chemical profile for conventional and organic fresh carrots. Poster session presented at 8th Pangborn Sensory Science Symposium, Firenze, Italy.

Thybo, A. K. (2009). Sensory analysis of images. In Future perspectives in sensory science (pp. 25)

Martens, H., Thybo, A. K., Andersen, H. J., Karlsson, A. H., Dønstrup, S., Stødkilde-Jørgensen, H. & Martens, M. (2001). Sensory analysis for MRI image analysis: Using human perception and cognition to segment and assess the interior of potatoes. In Abstractsamling Levnedsmiddelkongres 2001 (pp. 62)

Martens, H., Thybo, A. K., Andersen, H. J., Karlsson, A. H., Dønstrup, S., Stødkilde-Jørgensen, H. & Martens, M. (2002). Sensory analysis for magnetic resonance-image analysis: Using human perception and cognition to segment and assess the interior of potatoes. Shipin Keji, 35(1), 70-79. https://doi.org/10.1006/fstl.2001.0821

Gregersen, S. B., J. V. Povey, M., Kidmose, U., D. Andersen, M., Hammershøj, M. & Wiking, L. (2015). Sensory, acoustic and textural properties of cocoa butter alternatives. Abstract from 13th Euro Fed Lipid Congress, Florence, Italy.

Kuznetsova, A., Brockhoff, P. B., Amorim, I., Mielby, L. H., Bech, S. & Ribeiro de Lima, R. (2015). SensMixed R package: Easy-to-use application with graphical user interface for analyzing sensory and consumer data within a mixed effects model framework. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

Frederiksen, C., Byrne, D. V. & Andersen, B. V. (2024). Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels. Foods, 13(3), Article 438. https://doi.org/10.3390/foods13030438

Frederiksen, C. B. H. (2026). SenseEat Interoceptive and Exteroceptive Strategies for Dietary Behaviour Change. [PhD dissertation, Aarhus University].

Ottosen, C.-O. (2007). Sell-by date research: for potted plants demands disciplined data input. FloraCulture International, 41-43. http://www.floracultureinternational.com/digizine/dec/magazine.html

Nielsen, M. K., Subasi, B. G. & Martinez, M. M. (2026). Self-pressurized Rapid Visco Analyzer-integrated machine learning for predicting high-moisture extrusion responses and texture of plant protein-starch blends. Innovative Food Science and Emerging Technologies, 112, Article 104687. https://doi.org/10.1016/j.ifset.2026.104687

Munck, L., Jespersen, B. M., Rinnan, Å., Seefeldt, H. F., Nørgaard, L., Engelsen, S. B. & Bro, R. (2009). Self-organization experimentally modelled as a generic approach to comprehend cause and effect in emergent networks. Poster session presented at Scandinavian Symposium on Chemometrics, Loen, Norway.

Andersen, L., Christensen, L. P., Petersen, L. & Clemmensen, A. W. (2004). Self-heated peat and peat quality. In Nutrient and ressource management in greenhouse production (pp. 59)

Villumsen, N. S., Jensen, H. B., Le, T. T. T., Møller, H. S., Nordvang, R. T., Ravn Nielsen, L., Bang Nielsen, S., Sørensen, J., Hammershøj, M. & Larsen, L. B. (2015). Self-assembly of Caseinomacropeptide as a Potential Key Mechanism in the Formation of Visible Storage Induced Aggregates in Acidic Whey Protein Isolate Dispersions. International Dairy Journal, 49, 8-15. https://doi.org/10.1016/j.idairyj.2015.05.003

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Revised 08.12.2025