Sandra Stolzenbach Wæhrens

2020

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, W. L. P. & Lametsch, R., 2020, In: Food Chemistry. 306, 9 p., 125613.

Research output: Contribution to journal › Journal article › Research › peer-review

6 Citations (Scopus)

2019

Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

Jansson, T., Waehrens, S. S., Rauh, V., Danielsen, B. P., Sørensen, J., Bredie, W. L. P., Petersen, M. A., Ray, C. A. & Lund, M. N., 2019, In: International Dairy Journal. 95, p. 25-34 10 p.

Research output: Contribution to journal › Journal article › Research › peer-review

9 Citations (Scopus)

2018

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Wæhrens, S. S., Grønbeck, M. S., Olsen, K. & Byrne, D. V., Aug 2018, In: Journal of Sensory Studies. 33, 4, 9 p., e12328.

Research output: Contribution to journal › Journal article › Research › peer-review

12 Citations (Scopus)

2017

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Jansson, T., Rauh, V., Danielsen, B. P., Poojary, M. M., Waehrens, S. S., Bredie, W. L. P., Sørensen, J., Petersen, M. A., Ray, C. A. & Lund, M. N., 6 Dec 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10550-10561 12 p.

Research output: Contribution to journal › Journal article › Research › peer-review

23 Citations (Scopus)

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Steen, I., Wæhrens, S. S., Petersen, M. A., Münchow, M. & Bredie, W., 2017, In: Food Chemistry. 219, p. 61-68 8 p.

Research output: Contribution to journal › Journal article › Research › peer-review

39 Citations (Scopus)

Supercritical fluid extracted rapeseed oil, its chemical- and sensory profile

Frandsen, H. B., Wæhrens, S. S., Petersen, M. A., Sørensen, H., Sørensen, S. & Sørensen, J. C., 2017.

Research output: Contribution to conference › Conference abstract for conference › Research

167 Downloads (Pure)

2016

Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS

Wæhrens, S. S., Zhang, S., Hedelund, P. I., Petersen, M. A. & Byrne, D. V., 1 Aug 2016, In: International Journal of Food Science & Technology. 51, 8, p. 1877-1887 11 p.

Research output: Contribution to journal › Journal article › Research › peer-review

16 Citations (Scopus)

Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and "appropriateness for use" using apple juice as an application

Wæhrens, S. S., Bredie, W., Christensen, R. H. B. & Byrne, D. V., 1 Apr 2016, In: Journal of Sensory Studies. 31, 2, p. 135-142 8 p.

Research output: Contribution to journal › Journal article › Research › peer-review

17 Citations (Scopus)

2015

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., Oct 2015, In: Journal of Sensory Studies. 30, 5, p. 370-380 11 p.

Research output: Contribution to journal › Journal article › Research › peer-review

12 Citations (Scopus)

2013

Consumer concepts in new product development of local foods: traditional versus novel honeys

Wæhrens, S. S., Bredie, W. L. P. & Byrne, D. V., Jun 2013, In: Food Research International. 52, 1, p. 144-152 9 p.

Research output: Contribution to journal › Journal article › Research › peer-review

35 Citations (Scopus)

Future development, innovation and promotion of European unique food: an interdisciplinary research framework perspective

Byrne, D. V., Wæhrens, S. S. & O'Sullivan, M. G., Nov 2013, In: Journal of the Science of Food and Agriculture. 93, 14, p. 3414–3419 6 p.

Research output: Contribution to journal › Journal article › Research › peer-review

7 Citations (Scopus)

Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

Wæhrens, S. S., Bredie, W. L. P., Christensen, R. H. B. & Byrne, D. V., Jun 2013, In: Food Research International. 52, 1, p. 91-98 8 p.

Research output: Contribution to journal › Journal article › Research › peer-review

45 Citations (Scopus)

Sensory properties of Danish municipal drinking water as a function of chemical composition

Marcussen, H., Bredie, W. L. P., Wæhrens, S. S., Brüsch, W., Holm, P. E. & Hansen, H. C. B., Nov 2013, In: Food Research International. 54, 1, p. 389-396 8 p.

Research output: Contribution to journal › Journal article › Research › peer-review

12 Citations (Scopus)

2012

Sensory uniqueness and dynamics in consumer understanding of local foods

Nielsen, S. S., 2012, Department of Food Science, University of Copenhagen. 194 p.

Research output: Book/Report › Ph.D. thesis

2011

Does familiarity breed contempt for local food? Consumer concept formation for novel versus traditional local foods

Nielsen, S. S., Bredie, W. L. P. & Byrne, D. V., 2011.

Research output: Contribution to conference › Poster › Research › peer-review

Sensory local uniqueness of Danish honeys

Nielsen, S. S., Byrne, D. V. & Bredie, W. L. P., Nov 2011, In: Food Research International. 44, 9, p. 2766-2774 9 p.

Research output: Contribution to journal › Journal article › Research › peer-review

35 Citations (Scopus)

Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy

Therkildsen, M., Nielsen, S. S. & Byrne, D. V., Jan 2011, In: Meat Science. 87, 1, p. 73-80 8 p.

Research output: Contribution to journal › Journal article › Research › peer-review

14 Citations (Scopus)

2010

Sensory Uniqueness in relation to Danish Honey

Nielsen, S. S., Byrne, D. V. & Bredie, W. L. P., 2010.

Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

2009

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis

Nielsen, S. S., Therkildsen, M., Oksbjerg, N., Lazarotti, R., Ertbjerg, P., Lametsch, R. & Byrne, D. V., 2009, In: Meat Science. 81, 1, p. 163-170 8 p.

Research output: Contribution to journal › Journal article › Research › peer-review

12 Citations (Scopus)

Perceptual masking of boar taint in swedish fermented sausages

Nielsen, S. S., Lindahl, G. K., Lundström, K., Chen, G. & Byrne, D. V., 2009, In: Meat Science. 81, 4, p. 580-588 9 p.

Research output: Contribution to journal › Journal article › Research › peer-review

31 Citations (Scopus)

Processed pork of two RN-genotypes - effect of polyphosphate and salt on yield and instrumental texture in a model system

Lindahl, G., Nielsen, S. S., Bak, K. H. & Lundström, K., 2009, Proceedings: The 55th International Congress of Meat Science and Technology (ICoMST), Copenhagen, Denmark, 2009. International Congress of Meat Science and Technology (ICoMST), p. 576-580 5 p.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Processed pork of two RN-genotypes - effects of polyphosphate and salt on yield and instrumental texture in a model system

Lindahl, G. K., Wæhrens, S. S., Bak, K. H. & Lundström, K., 2009. 1 p.

Research output: Contribution to conference › Poster › Research

Sensory shelf life determination of a processed meat product "rullepølse" and microbial metabolites as potential indicators

Nielsen, S. S., Leisner, J. & Byrne, D. V., 2009, In: Meat Science. 83, 2, p. 285-292 8 p.

Research output: Contribution to journal › Journal article › Research › peer-review

11 Citations (Scopus)

2008

Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs

Hansen, L. L., Nielsen, S. S., Jensen, J. A., Henckel, P., Hansen-Møller, J., Syriopoulos, K. & Byrne, D. V., 2008, In: Meat Science. 80, 4, p. 1165-1173 9 p.

Research output: Contribution to journal › Journal article › Research › peer-review

27 Citations (Scopus)

2007

Masking of boar taint by fermentation and smoking

Lindahl, G., Nielsen, S. S., Chen, G., Karlsson, A. H., Lundström, K. & Byrne, D. V., 2007. 2 p.

Research output: Contribution to conference › Paper › Research

Masking of boar taint by fermentation and smoking

Lindahl, G., Nielsen, S. S., Chen, G., Karlsson, A. H., Lundström, K. & Byrne, D. V., 2007. 1 p.

Research output: Contribution to conference › Poster › Research

Sensory emphasis on pork quality related to the diet content of fermentable fibre-rich feedstuffs (chicory and lupine) with special emphasis on the effect on boar taint

Nielsen, S. S., Hansen, L. L. & Byrne, D. V., 2007, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet. 20 p.

Research output: Book/Report › Report › Research

Sandra Stolzenbach Wæhrens

Research output

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