Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Holst Laursen, Kristian"'
Er alle grønne råvarer gode råvarer? Vi zoomer ind på kvaliteten af råvarer til plantebaserede fødevarer. Tomasz Pawel Czaja (FOOD) og Kristian Holst Laursen (PLEN) præsenterer aktuelle forskningsprojekter fra Københavns Universitet, og Nicol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______245::ca4a7464d0d0a17eaadb924216f9cf04
https://orgprints.org/id/eprint/45758/
https://orgprints.org/id/eprint/45758/
Autor:
Holst Laursen, Kristian
Ernæringsindhold og kvalitet i sorter af korn og bælgsæd: Efterspørgslen på plantebaserede fødevarer er i vækst, og der arbejdes intenst på at finde de sorter, der kvalitets- og ernæringsmæssigt er de mest velegnede. Vi præsenterer resulta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______245::38ba883b61f3e6d47e1e0aa19916ea7e
https://orgprints.org/id/eprint/45759/
https://orgprints.org/id/eprint/45759/
Autor:
Holst Laursen, Kristian
Presentation of Peas and Love project and relevant factors on high-quality crops and plant based diets at Plant Link Day conference.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______245::2265ed132f6d471961bf4d297f1b5d12
https://orgprints.org/id/eprint/45760/
https://orgprints.org/id/eprint/45760/
Autor:
Holst Laursen, Kristian, Bodin Dresbøll, Dorte, Bugge Henriksen, Christian, Monrad Rieckmann, Maria, Neergaard Mikkelsted, Frederikke, Sten Eskildsen, Asger
The Green Protein Network gathers startups, corporates and universities to explore the challenges and possibilities within new innovative green protein sources. The group sets the agenda for the network and we will cover topics like new ingredients s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______245::a4d48821b6b99b66fa3834fcce463c6e
https://orgprints.org/id/eprint/45757/
https://orgprints.org/id/eprint/45757/
Autor:
Holst Laursen, Kristian
Presentation of research group mission, project aim and background problem at the World Food Summit conference.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______245::fb8f16627bae434f6d88f5044f7455e6
https://orgprints.org/id/eprint/45761/
https://orgprints.org/id/eprint/45761/
Autor:
Bontempo, Luana1 (AUTHOR) luana.bontempo@fmach.it, van Leeuwen, Katryna A.1,2 (AUTHOR), Paolini, Mauro1 (AUTHOR), Holst Laursen, Kristian3 (AUTHOR), Micheloni, Cristina4 (AUTHOR), Prenzler, Paul D.2 (AUTHOR), Ryan, Danielle2 (AUTHOR), Camin, Federica1,5 (AUTHOR)
Publikováno v:
Food Chemistry. Jul2020, Vol. 318, pN.PAG-N.PAG. 1p.
Autor:
Zereen, Karin
Kinniseks on kuulutatud ka kokkuvõtted.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3875::e6d493a1edac1ac4037234f86c228dbe
http://hdl.handle.net/10492/1971
http://hdl.handle.net/10492/1971
Autor:
Søltoft M; Department of Food Chemistry, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark., Nielsen J, Holst Laursen K, Husted S, Halekoh U, Knuthsen P
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2010 Oct 13; Vol. 58 (19), pp. 10323-9.