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Lista de obras de Mikael Agerlin Petersen

A quantitative structure-property relationship study of the release of some esters and alcohols from barley and oat beta-glucan matrices

scientific article published on 01 June 2009

Ancient Danish Apple Cultivars-A Comprehensive Metabolite and Sensory Profiling of Apple Juices

artículo científico publicado en 2019

Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres

artículo científico publicado en 1993

Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water

artículo científico publicado en 2011

Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling

scientific article published on 01 March 2004

Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis.

artículo científico publicado en 2010

Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model

artículo científico publicado en 2012

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.

artículo científico publicado en 2018

Differential transfer of dietary flavour compounds into human breast milk.

artículo científico publicado en 2008

Effect of Protease Treatment during Mashing on Protein-Derived Thiol Content and Flavor Stability of Beer during Storage

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

article

Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics

artículo científico publicado en 2010

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

article

Influence of Barley Varieties on Wort Quality and Performance

artículo científico publicado en 2013

Influence of Malt Roasting on the Oxidative Stability of Sweet Wort

artículo científico publicado en 2012

Influence of Variety and Growing Location on the Development of Off-Flavor in Precooked Vacuum-Packed Potatoes

article

Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets

scientific article published on 01 October 1993

Instrumental and sensory characterisation of Solaris white wines in Denmark

artículo científico publicado en 2014

Lipid composition and deposition during grain filling in intact barley (Hordeum vulgare) mutant grains as studied by 1H HR MAS NMR

artículo científico publicado en 2011

Physicochemical Properties and Oxidative Storage Stability of Milled Roselle (Hibiscus sabdariffa L.) Seeds.

artículo científico publicado en 2018

Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes

article by Lise R Nissen et al published November 2002 in Food Chemistry

Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS

Preparation methods influence gastronomical outcome of hollandaise sauce

Quality of pilsner malt and roasted malt during storage

Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

artículo científico publicado en 2011

Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

artículo científico publicado en 2004

Storage stability of pasteurized non-filtered beer

article

Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese

artículo científico publicado en 2008

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