المؤلفون: Kathrine H. Bak, Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie, René Lametsch

المصدر: Foods, Vol 10, Iss 12, p 3008 (2021)

مصطلحات موضوعية: hydrolysates, sensory, volatile compounds, glucosamine, Maillard reaction, GC-MS, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/12/3008; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/684705b790af4e36916855823f3a216b

المؤلفون: Ida Steen, Morten Münchow, Sidsel Jensen, Troels W. Kjaer, Sandra S. Waehrens, Wender L. P. Bredie

المصدر: Steen, I, Münchow, M, Jensen, S, Kjaer, T W, Waehrens, S S & Bredie, W L P 2023, ' Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters ', Journal of Sensory Studies, vol. 38, no. 3, e12819 . https://doi.org/10.1111/joss.12819

مصطلحات موضوعية: Sensory Systems, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9d9d1b066493291528579eb870aa979
https://doi.org/10.1111/joss.12819

المؤلفون: Sandra S. Waehrens, Ilona Faber, Limei Gunn, Patrizia Buldo, Michael Bom Frøst, Federico J.A. Perez-Cueto

المصدر: Waehrens, S S, Faber, I, Gunn, L, Buldo, P, Frøst, M B & Perez-Cueto, F J A 2023, ' Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives : A survey in Western, Central and Northern Europe ', Food Quality and Preference, vol. 108, 104875 . https://doi.org/10.1016/j.foodqual.2023.104875

مصطلحات موضوعية: Plant-based food, Nutrition and Dietetics, Livsmedelsvetenskap, Consumer, Alternative protein, Sensory-based cognition, Survey, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4b59a0c8ede65c30d64975747738b0a
https://doi.org/10.1016/j.foodqual.2023.104875

المؤلفون: Lena C Ströhla, Krishnachandra S Hidangmayum, Sandra S Waehrens, Vibeke Orlien, Mikael A Petersen

المصدر: Strohla, L C, Hidangmayum, K S, Waehrens, S S, Orlien, V & Petersen, M A 2022, ' Effect of processing and accelerated storage on the volatile composition and sensory profile of a tomato soup ', Food Quality and Safety, vol. 6, 024 . https://doi.org/10.1093/fqsafe/fyac024

مصطلحات موضوعية: CHERRY TOMATO, FLAVOR COMPOUNDS, accelerated storage, FURAN, partial least dquares regression, QUALITY, sensory profile, shelf life, prediction, tomato soup, Food Science, Volatile composition, PRODUCTS

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ba8f432215905158fcdfd6bed249f4d
https://curis.ku.dk/ws/files/312494140/Effect_of_processing_and_accelerated_storage.pdf

المؤلفون: John Sørensen, Marianne N. Lund, Colin Ray, Mikael Agerlin Petersen, Valentin Rauh, Sandra S. Waehrens, Wender L.P. Bredie, Bente Danielsen, Therese Jansson

المصدر: International Dairy Journal. 95:25-34

مصطلحات موضوعية: Taste, food.ingredient, Chemistry, Flavour, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, Green tea extract, 040401 food science, 040201 dairy & animal science, Applied Microbiology and Biotechnology, Maillard reaction, symbols.namesake, chemistry.chemical_compound, Creaming, fluids and secretions, 0404 agricultural biotechnology, food, Polyphenol, Skimmed milk, symbols, Food science, Lactose, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3f7c990e8e555b6b69655093d2278cc2
https://doi.org/10.1016/j.idairyj.2019.03.007

المؤلفون: John Sørensen, Marianne N. Lund, Wender L.P. Bredie, Mahesha M. Poojary, Valentin Rauh, Therese Jansson, Colin Ray, Mikael Agerlin Petersen, Bente Danielsen, Sandra S. Waehrens

المصدر: Journal of Agricultural and Food Chemistry. 65:10550-10561

مصطلحات موضوعية: Food Handling, Lactose, Green tea extract, Epigallocatechin gallate, Camellia sinensis, Catechin, chemistry.chemical_compound, symbols.namesake, Hydrolysis, 0404 agricultural biotechnology, Animals, Food science, Flavor, chemistry.chemical_classification, Aldehydes, Tea, Temperature, Polyphenols, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, Milk Proteins, 040401 food science, Maillard Reaction, Amino acid, Maillard reaction, Milk, chemistry, Polyphenol, symbols, Cattle, Food Additives, Plant Preparations, General Agricultural and Biological Sciences, Protein Binding

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6c47e5425fee4c4c914bdd31a7d78f3
https://doi.org/10.1021/acs.jafc.7b04137

المؤلفون: Sandra S. Waehrens, Wender L.P. Bredie, Jing Liu, Anne C. Bech

المصدر: Food Quality and Preference. 90:104158

مصطلحات موضوعية: 0303 health sciences, medicine.medical_specialty, Nutrition and Dietetics, Micro particles, 030309 nutrition & dietetics, media_common.quotation_subject, food and beverages, 04 agricultural and veterinary sciences, Audiology, Texture perception, 040401 food science, Tactile acuity, Sensory analysis, 03 medical and health sciences, 0404 agricultural biotechnology, Homogeneous, Von frey, Perception, medicine, Chinese subjects, Psychology, Food Science, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::17bac049caa0fbb3ef8e4032423cadc4
https://doi.org/10.1016/j.foodqual.2020.104158

المؤلفون: Mikael Agerlin Petersen, Wender L.P. Bredie, Ida Steen, Morten Münchow, Sandra S. Waehrens

المصدر: Food Chemistry. 219:61-68

مصطلحات موضوعية: Chemistry, Flavour, Temperature, Taste Perception, 04 agricultural and veterinary sciences, General Medicine, Coffee, 040401 food science, Gas Chromatography-Mass Spectrometry, Specialty coffee, Maillard Reaction, Analytical Chemistry, 0404 agricultural biotechnology, Cultivar, Food science, Wine tasting, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a670bb85c3a6fcd6a8f177e399200c9e
https://doi.org/10.1016/j.foodchem.2016.09.113

المؤلفون: Sandra S. Waehrens, John G. Soerensen, Derek V. Byrne

المصدر: Journal of Sensory Studies. 30:370-380

مصطلحات موضوعية: Food industry, Potential risk, business.industry, Significant difference, Exposure test, Sensory Systems, Developmental psychology, Arousal, Food products, business, Psychology, Social psychology, Pre and post, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ac8d86dfff53cb25f0f2079f84dd98fb
https://doi.org/10.1111/joss.12164

المؤلفون: Marie Tøstesen, René Lametsch, Erik T. Hansen, Wei Zhang, Yu Fu, Sandra S. Waehrens, Wender L.P. Bredie, Jing Liu

المصدر: Food Chemistry. 306:125613

مصطلحات موضوعية: Taste, Glycosylation, Protein Hydrolysates, Swine, Aspergillus oryzae, Peptide, 01 natural sciences, Hydrolysate, Analytical Chemistry, symbols.namesake, chemistry.chemical_compound, Hydrolysis, 0404 agricultural biotechnology, Glucosamine, Glycation, Exopeptidases, Animals, Muscle, Skeletal, chemistry.chemical_classification, biology, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Medicine, Exopeptidase, 040401 food science, Maillard Reaction, 0104 chemical sciences, Maillard reaction, chemistry, Biochemistry, symbols, biology.protein, Peptides, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebbb73a3f120d4eb9681c33d6cf6fa5d
https://doi.org/10.1016/j.foodchem.2019.125613