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Jens Risbo
PhD
1999
2020
Publikationer pr. år
Vis
Fingeraftryk
Netværk
Publikation
(89)
Aktiviteter
(2)
Presse/medier
(13)
Lignende profiler
(6)
Overvåget arbejde
(5)
Fingeraftryk
Dyk ned i forskningsemnerne, hvor Jens Risbo er aktive. Disse emneetiketter kommer fra dennes persons arbejder. Sammen danner de et unikt fingerprint.
Sorter
Vægt
Alfabetisk
Medicin og biovidenskab
Probiotics
100%
Emulsions
93%
Cooking
90%
Red Meat
86%
Powders
83%
Oils
78%
Wine
76%
Bacteria
72%
Food
65%
Water
64%
Lactobacillus acidophilus
62%
palm kernel oil
61%
ethyl cellulose
59%
Lactose
54%
Meat
52%
Temperature
52%
Hot Temperature
42%
monolysocardiolipin
40%
succinic anhydride
37%
oleogels
35%
Ethanol
35%
Second Harmonic Generation Microscopy
34%
Monoglycerides
34%
Ice Cream
33%
Heating
31%
Sunflower Oil
31%
Fats
30%
Collagen
30%
Alcoholic Beverages
29%
Carbon-13 Magnetic Resonance Spectroscopy
29%
Lipidomics
28%
Surface Tension
27%
Biopolymers
27%
Milk Proteins
27%
Alcohols
27%
Fatty Acids
26%
Cardiolipins
25%
Particle Size
25%
Crystallization
25%
X Ray Computed Tomography
24%
Connective Tissue
24%
Humidity
24%
Alginates
24%
DNA Fragmentation
22%
Denmark
22%
Muscle Contraction
21%
Microspheres
21%
Odorants
20%
Skeletal Muscle
20%
Hamstring Muscles
20%
Landbrug og biologi
emulsions
85%
cooking
66%
wines
64%
beef
64%
sensory properties
51%
palm kernel oil
45%
culinary science
43%
foams
40%
lactose
38%
alcohols
34%
gastronomy
33%
oils
32%
powders
32%
sous vide
32%
chefs
30%
flavor
30%
oleogels
30%
heat
29%
alcoholic beverages
29%
ethanol
29%
sauces
28%
meat tenderness
28%
fat globules
27%
crystallization
27%
monoacylglycerols
27%
particle size distribution
27%
ice cream
26%
computed tomography
26%
droplets
26%
connective tissues
25%
collagen
25%
anhydrides
25%
temperature
25%
surface tension
24%
red wines
23%
emulsifying
23%
sunflower oil
23%
beers
23%
bacteria
22%
Denmark
22%
deterioration
22%
liquids
21%
image analysis
21%
beverages
21%
milk proteins
20%
microscopy
20%
succinic acid
20%
meat
20%
probiotics
19%
bulls
19%
Kemiske forbindelser
Emulsion
51%
Food
50%
Foam
37%
Collagen
31%
Reduction
29%
13C MAS NMR
29%
Encapsulation
26%
Montmorillonite
26%
Succinic Anhydride
26%
Holder
25%
Adstringent
25%
Hydroxide
25%
Tannin
25%
Chitosan
24%
Fat
24%
Atomic Layer Epitaxy
23%
Second-Harmonic Generation
23%
Shortening
23%
Coating Agent
23%
Emulsification
22%
Lactose
22%
Shear
22%
Nutrient
22%
Weight
21%
Protein
21%
Liquid Film
21%
Anticaking Agent
20%
Surface Modification
19%
Surface
19%
Fiber
18%
Humidity
18%
Nanocomposite
18%
Coprecipitation
18%
Heat
17%
Nanofiber
17%
Nanocrystal
16%
Palm Kernel Oil
16%
Hydrogel
16%
Sulfate
15%
Excipient
15%
