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Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis.Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model.Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.Differential transfer of dietary flavour compounds into human breast milk.Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese.Physicochemical Properties and Oxidative Storage Stability of Milled Roselle (Hibiscus sabdariffa L.) Seeds.Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.Instrumental and sensory characterisation of Solaris white wines in Denmark.Influence of Variety and Growing Location on the Development of Off-Flavor in Precooked Vacuum-Packed PotatoesFlavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface modelImpact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolateQuality of pilsner malt and roasted malt during storageInfluence of Barley Varieties on Wort Quality and PerformanceStorage stability of pasteurized non-filtered beerInfluence of Malt Roasting on the Oxidative Stability of Sweet WortInfluence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli floretsAscorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheresComparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profilingChemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin waterSensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materialsAncient Danish Apple Cultivars-A Comprehensive Metabolite and Sensory Profiling of Apple Juices
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P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Mikael Agerlin Petersen
@ast
Mikael Agerlin Petersen
@en
Mikael Agerlin Petersen
@es
Mikael Agerlin Petersen
@nl
Mikael Agerlin Petersen
@sl
type
label
Mikael Agerlin Petersen
@ast
Mikael Agerlin Petersen
@en
Mikael Agerlin Petersen
@es
Mikael Agerlin Petersen
@nl
Mikael Agerlin Petersen
@sl
prefLabel
Mikael Agerlin Petersen
@ast
Mikael Agerlin Petersen
@en
Mikael Agerlin Petersen
@es
Mikael Agerlin Petersen
@nl
Mikael Agerlin Petersen
@sl
P1053
E-2203-2015
P106
P21
P31
P3829
P496
0000-0002-4106-7696