Online measurement of temperature and relative humidity as marker tools for quality changes in onion bulbs during storage.

Autor: Md Nahidul Islam, Aimei Wang, Jakob Skov Pedersen, Jørn Nygaard Sørensen, Oliver Körner, Merete Edelenbos

Publikováno v: PLoS ONE, Vol 14, Iss 1, p e0210577 (2019)

A long shelf life of onions (Allium cepa L.) is of high importance in the onion industry. Onions are dried and stored in large wooden boxes that are difficult to access. Monitoring temperature and relative humidity during these processes is challengi

Externí odkaz: https://doaj.org/article/2d26fdc23812427ab60b9ffbd5789303

Cover crop composition mediates the constraints and benefits of roller crimping and incorporation in organic white cabbage production

Autor: Stefaan De Neve, F. Xavier Sans Serra, Stefano Canali, Jørn Nygaard Sørensen, Mesfin Tsegaye Gebremikael, Rodrigo Labouriau, Karen Koefoed Petersen, Hanne Lakkenborg Kristensen, M. Hefner

Publikováno v: Dipòsit Digital de la UB
Universidad de Barcelona
AGRICULTURE ECOSYSTEMS & ENVIRONMENT
Hefner, M, Gebremikael, M T, Canali, S, Sans Serra, F X, Petersen, K K, Sorensen, J N, De Neve, S, Labouriau, R & Kristensen, H L 2020, ' Cover crop composition mediates the constraints and benefits of roller-crimping and incorporation in organic white cabbage production ', Agriculture, Ecosystems and Environment, vol. 296, 106908 . https://doi.org/10.1016/j.agee.2020.106908

Roller-crimping of cover crops grown during winter may facilitate reduced tillage efforts in organic vegetable production. A one-year field experiment was conducted twice (autumn 2015–2017) in sandy loam soil in Denmark testing two cover crop termi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fda50f92bc1b9f56cd8c5cdb2e56d663
http://hdl.handle.net/2445/171024

Analyzing quality and modelling mass loss of onions during drying and storage

Autor: Jakob Skov Pedersen, Merete Edelenbos, Oliver Körner, Jørn Nygaard Sørensen, Md. Nahidul Islam

Publikováno v: Islam, M N, Körner, O, Pedersen, J S, Sørensen, J N & Edelenbos, M 2019, ' Analyzing quality and modelling mass loss of onions during drying and storage ', Computers and Electronics in Agriculture, vol. 164, 104865 . https://doi.org/10.1016/j.compag.2019.104865

Minimizing mass loss during drying and storage without compromising quality is crucial for the onion industry. An experiment was carried out to monitor the quality changes related to mass loss and to develop a robust mechanistic model to predict mass

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cd16cc8bee9f62439bb6196490c94f2
https://pure.au.dk/portal/da/publications/analyzing-quality-and-modelling-mass-loss-of-onions-during-drying-and-storage(0bfa2f8e-e8f7-455d-ad9a-55b85056ac40).html

Stepwise incorporation of white clover (Trifolium repens L.) as fertiliser increases nitrogen fixation and improves nitrogen retention when intercropped with leek (Allium porrum L.)

Autor: Yue Xie, Jørn Nygaard Sørensen, Hanne Lakkenborg Kristensen, Karen Koefoed Petersen

Publikováno v: Xie, Y, Sørensen, J N, Petersen, K K & Kristensen, H L 2018, ' Stepwise incorporation of white clover ( Trifolium repens L.) as fertiliser increases nitrogen fixation and improves nitrogen retention when intercropped with leek ( Allium porrum L.) ', Plant and Soil, vol. 422, no. 1, pp. 541-554 . https://doi.org/10.1007/s11104-017-3471-y

Background and aims We investigated whether the incorporation of intercropped white clover as a split-dose fertiliser improves N retention of the plant-soil system in leek production. Methods White clover and leek were grown in pots where clover was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23a478824e6fdabbe7ee6aa87915d8a3
https://pure.au.dk/portal/da/publications/stepwise-incorporation-of-white-clover-trifolium-repens-l-as-fertiliser-increases-nitrogen-fixation-and-improves-nitrogen-retention-when-intercropped-with-leek-allium-porrum-l(7cd3d699-f812-48a4-932a-2006d3d25fb2).html

The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

Autor: Merete Edelenbos, Ulla Kidmose, Jørn Nygaard Sørensen, Vibe Bach, Sidsel Jensen

Publikováno v: Bach, V, Bennedbæk-Jensen, S, Kidmose, U, Sørensen, J N & Edelenbos, M 2013, ' The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.) ', Lebensmittel-Wissenschaft und Technologie, vol. 54, no. 1, pp. 165-170 . https://doi.org/10.1016/j.lwt.2013.05.003

The Jerusalem artichoke ( Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b64e9f3307486b58c796908f30e06ce
https://doi.org/10.1016/j.lwt.2013.05.003