Publikationer pr. år
Publikationer pr. år
Søgeresultater
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2018
Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms
Barba, F. J., SantAna, A. S., Orlien, V. & Koubaa, M., 1 jan. 2018, ELSEVIER. 315 s.Publikation: Bog/antologi/afhandling/rapport › Bog › Forskning › peer review
7 Citationer (Scopus) -
2015
Addition of cassava flours in bread-making: sensory and textural evaluation
Jensen, S., Skibsted, L. H., Kidmose, U. & Thybo, A. K., 1 jan. 2015, I: L W T- Food Science and Technology. 60, 1, s. 292-299 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution
Damgaard, T. D., Lametsch, R. & Otte, J., 24 okt. 2015, I: Journal of Food Science and Technology. 52, 10, s. 6511-6519 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer
Lund, M. N., Krämer, A. C. & Andersen, M. L., 23 sep. 2015, I: Journal of Agricultural and Food Chemistry. 63, 37, s. 8254-8261 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Astaxanthin diferulate as a bifunctional antioxidant
Papa, T. B. R., Pinho, V. D., Nascimento, E. P. D., Santos, W. G., Burtoloso, A. C. B., Skibsted, L. H. & Cardoso, D. R., 1 jan. 2015, I: Free Radical Research. 49, 1, s. 102-111 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids
Du, H-H., Liang, R., Han, R-M., Zhang, J-P. & Skibsted, L. H., 21 okt. 2015, I: Journal of Agricultural and Food Chemistry. 63, 41, s. 9124-9130 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature
Koutina, G. & Skibsted, L. H., 1 jun. 2015, I: International Dairy Journal. 45, s. 1-7 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Capsule, preferably nanocapsule, microcapsule or macrocapsule, for protecting target compound against gases, radicals, chemical compounds and physical evaporation, comprises shell comprising semicrystalline cellulose nanofibers, and core
Landfester, K., Balouchev, S., Risbo, J. & Hanner, A. J., 30 apr. 2015, IPC nr. B01J-013/12, Patentnr. WO2015059179-A1, 30 apr. 2015, Prioritetsdato 30 apr. 2015Publikation: Patent
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Catalase expression is modulated by vancomycin and ciprofloxacin and influences the formation of free radicals in Staphylococcus aureus cultures
Wang, Y., Hougaard, A. B., Paulander, W. E. A., Skibsted, L. H., Ingmer, H. & Andersen, M. L., 2015, I: Applied and Environmental Microbiology. 81, 18, s. 6393-6398 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Olsen, K., Jespersen, B. B. & Orlien, V., 2015, I: International Journal of Spectroscopy. 2015, 6 s., 935901.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Characterisation of a whey protein hydrolysate as antioxidant
Vavrusova, M., Kristensen, H. P., Johansen, L. B., Andersen, M. L., Andersen, H. J. & Skibsted, L. H., 1 aug. 2015, I: International Dairy Journal. 47, s. 86-93 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
Roselló-Soto, E., Galanakis, C. M., Brnčić, M., Orlien, V., Trujillo, F. J., Mawson, R., Knoerzer, K., Tiwari, B. K. & Barba, F. J., 1 apr. 2015, I: Trends in Food Science & Technology. 42, 2, s. 134-149 16 s.Publikation: Bidrag til tidsskrift › Review › peer review
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Comparative assessment of peptide concentration in milk protein hydrolysates and fractions
Otte, J., Abdel-Hamid, M. & Osman, A., 21 sep. 2015, I: International Journal of Dairy Science. 10, 5, s. 228-235 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Dansk med accent: Tema om ost
Abildgaard, I. & Skibsted, L. H., 2015, I: Samvirke. 4, s. 18-19 2 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
1 Downloads (Pure) -
Dissociation and reduction of covalent β-lactoglobulin-quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite
Jongberg, S., Lametsch, M. L. & Otte, J., 1 jun. 2015, I: Analytical Biochemistry. 478, s. 40-48 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage
Lametsch, M. L., Petersen, M. A., Andersen, M. L. & Lunde, C., 2015, I: Journal of the American Society of Brewing Chemists. 73, 3, s. 287-295 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Enzymatic cellulose oxidation is linked to lignin by long-range electron transfer
Westereng, B., Cannella, D., Agger, J. W., Jørgensen, H., Andersen, M. L., Eijsink, V. G. H. & Felby, C., 21 dec. 2015, I: Scientific Reports. 5, 9 s., 18561.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Erratum to: The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications [Food Eng Rev, 2014, DOI 10.1007/s12393-014-9104-9]
Deng, Q., Zinoviadou, K. G., Galanakis, C. M., Orlien, V., Grimi, N., Vorobiev, E., Lebovka, N. & Barba, F. J., 31 mar. 2015, I: Food Engineering Reviews. 7, 4, s. 514-515 2 s.Publikation: Bidrag til tidsskrift › Kommentar/debat › Forskning › peer review
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Fatty acids and oxidative stability of meat from lambs fed carob-containing diets
Gravador, R. S., Luciano, G., Jongberg, S., Bognanno, M., Scerra, M., Andersen, M. L., Lametsch, M. L. & Priolo, A., 1 sep. 2015, I: Food Chemistry. 182, s. 27-34 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Flavonoids protecting food and beverages against light
Huvaere, K. A. J. & Skibsted, L. H., 1 jan. 2015, I: Journal of the Science of Food and Agriculture. 95, 1, s. 20-35 16 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Flydende eller faste skærbare emulsioner?
Munk, M. B., Ludvigsen, H. K. & Andersen, M. L., 2015, I: Plus Proces. 2015, 10, s. 32-34 3 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
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Genmodificerede fødevarer
Skibsted, L. H., 2015, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (red.). 4. udg. Munksgaard , s. 347-353 7 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Undervisning › peer review
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Growth performance, meat quality and carcass composition of broilers fed rapeseed-enriched diets
Karlsson, A. H., Bredie, W., Petersen, M. A., Nielsen, B., Danielsen, B., Petersen, J. S., Katholm, A. & Dickow, M. S., 2015.Publikation: Konferencebidrag › Poster › Forskning
341 Downloads (Pure) -
Implications of modifying membrane fatty acid composition on membrane oxidation, integrity, and storage viability of freeze-dried probiotic, Lactobacillus acidophilus La-5
Hansen, M-L. R. W., Petersen, M. A., Risbo, J., Hümmer, M. & Clausen, A., 1 maj 2015, I: Biotechnology Progress. 31, 3, s. 799-807 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels
Koutina, G., Knudsen, J. C., Andersen, U. & Skibsted, L. H., 1 sep. 2015, I: L W T- Food Science and Technology. 63, 1, s. 654-659 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish
Figueiredo, B. C., Bragagnolo, N., Skibsted, L. H. & Orlien, V., 1 aug. 2015, I: Journal of Food Science. 80, 8, s. C1646-C1653 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Isomerization of cholecalciferol through energy transfer as a protective mechanism against flavin-sensitized photooxidation
Sccurachio, R. S., Santos, W. G., do Nascimento, E. S. P., Skibsted, L. H. & Cardoso, D. R., 13 maj 2015, I: Journal of Agricultural and Food Chemistry. 63, 18, s. 4629-4637 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Mortensen, L. M., Frøst, M. B., Skibsted, L. H. & Risbo, J., 2015, I: Flavour (London). 4, 10 s., 2.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
777 Downloads (Pure) -
Modulation of the Lactobacillus acidophilus La-5 lipidome by different growth conditions
Hansen, M-L. R. W., Clausen, A., Ejsing, C. S. & Risbo, J., okt. 2015, I: Microbiology. 161, 10, s. 1990-1998 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
Barba Orellana, F. J., Terefe, N. S., Buckow, R., Knorr, D. & Orlien, V., 1 nov. 2015, I: Food Research International. 77, Part 4, s. 725-742 18 s.Publikation: Bidrag til tidsskrift › Review › peer review
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Partial coalescence in emulsions: the impact of solid fat content and fatty acid composition
Munk, M. B. & Andersen, M. L., okt. 2015, I: European Journal of Lipid Science and Technology. 117, 10, s. 1627–1635 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration
Geng, X., Tolkach, A., Otte, J. & Ipsen, R., 1 maj 2015, I: Dairy Science & Technology. 95, 3, s. 353-368 16 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Plant Secondary Compounds in Small Ruminant Feeding: An Alternative to Synthetic Compounds for Improving Meat Quality in Low-Input Farming Systems
Gravador, R. S., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 69 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling
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Predicting and understanding long-term consumer liking of standard versus novel chocolate: a repeated exposure study
Sørensen, J. G., Wæhrens, S. S. & Byrne, D. V., okt. 2015, I: Journal of Sensory Studies. 30, 5, s. 370-380 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Quantification of radicals formed during heating of β-lactoglobulin with glucose in aqueous ethanol
Hedegaard, R. S. V., Liu, L. & Skibsted, L. H., 15 jan. 2015, I: Food Chemistry. 167, s. 185-190 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Regeneration of β-carotene from the radical cation by tyrosine and tryptophan
Cheng, H., Han, R-M., Lyu, M-K., Zhang, J-P. & Skibsted, L. H., 4 jun. 2015, I: Journal of Physical Chemistry Part B: Condensed Matter, Materials, Surfaces, Interfaces & Biophysical. 119, 22, s. 6603-6610 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Stability of Dry Probiotic Bacteria in Relation to the Cellular Membrane and Genomic DNA
Hansen, M-L. R. W., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling
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Synergism between soluble and dietary fiber bound antioxidants
Celik, E. E., Gökmen, V. & Skibsted, L. H., 4 mar. 2015, I: Journal of Agricultural and Food Chemistry. 63, 8, s. 2338-2343 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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The 3D nanostructure of a dairy-like emulsion: Towards engineering of emulsions on the nano-scale: 12th International Congress on Engineering and Food (ICEF12), Québec, Canada, June 14-18, 2015
Nielsen, M. S., Munk, M. B., Diaz, A., Mortensen, K., Feidenhans'l, R. K. & Risbo, J., 14 jun. 2015.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › peer review
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The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium D-lactobionate
Koutina, G., Knudsen, J. C. & Skibsted, L. H., 2015, I: Dairy Science & Technology. 95, 1, s. 63-74 12 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications
Deng, Q., Zinoviadou, K. G., Galanakis, C. M., Orlien, V., Grimi, N., Vorobiev, E., Lebovka, N. & Barba, F. J., 28 sep. 2015, I: Food Engineering Reviews. 7, 3, s. 357-381 25 s.Publikation: Bidrag til tidsskrift › Review › peer review
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Økologi er måske nok, sandsynligvis, tror vi nok....sundt: Tema om økologi
Skibsted, L. H. & Abildgaard, I., 2015, I: Samvirke. 6, s. 18-21 3 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
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2014
Antifungal Activity of Selected Lactic Acid Bacteria and Propionic Acid Bacteria against Dairy-Associated Spoilage Fungi
Aunsbjerg, S. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 217 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling
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Antioxidant capacity of hydrolyzed porcine tissues
Damgaard, T. D., Otte, J. A. H., Meinert, L., Jensen, K. & Lametsch, R., maj 2014, I: Food Science & Nutrition. 2, 3, s. 282-288 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Antioxidanter redder din mad - og måske dit helbred
Skibsted, L. H. & Abildgaard, I., 2014, I: Samvirke. 8, s. 26-28 3 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
7 Downloads (Pure) -
Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases
De Gobba, C., Espejo-Carpio, F. J., Skibsted, L. H. & Otte, J., nov. 2014, I: International Dairy Journal. 39, 1, s. 28-40 13 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Bacterial reporter strains for D-xylose content analysis in arabinoxylans
Lukasiak, J., Olsen, K., Georgiou, C. A. & Georgakopoulos, D. G., feb. 2014, I: European Food Research and Technology. 238, 2, s. 275-283 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense
De Gobba, C., Tompa, G. & Otte, J., 15 dec. 2014, I: Food Chemistry. 165, s. 205-215 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Calcium fra valle
Skibsted, L. H., 2014, I: Maelkeritidende. 4, s. 8-9 2 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
587 Downloads (Pure) -
Calcium nutrition. Bioavailability and fortification
Vavrusova, M. & Skibsted, L. H., dec. 2014, I: L W T- Food Science and Technology. 59, 2 Part 2, s. 1198-1204 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review