Creativity and commerce: a shifting balance for specialty foods and beverages

Autor: Andersen, Kristina Vaarst, Münchow, Morten

Publikováno v: Journal of Business Strategy, 2023, Vol. 45, Issue 4, pp. 247-252.

Externí odkaz: http://www.emeraldinsight.com/doi/10.1108/JBS-02-2023-0022

Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking

Autor: Rune, Christina J. Birke, Münchow, Morten, Perez-Cueto, Federico J.A., Giacalone, Davide

Publikováno v: In International Journal of Gastronomy and Food Science December 2022 30

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

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

Publikováno v: In Food Chemistry 15 March 2017 219:61-68

Acids in brewed coffee: Chemical composition and sensory threshold

Autor: Rune, Christina J. Birke, Giacalone, Davide, Steen, Ida, Duelund, Lars, Münchow, Morten, Clausen, Mathias Porsmose

Publikováno v: In Science Talks June 2024 10

Determination of volatile marker compounds of common coffee roast defects

Autor: Yang, Ni, Liu, Chujiao, Liu, Xingkun, Degn, Tina Kreuzfeldt, Münchow, Morten, Fisk, Ian

Publikováno v: Food Chemistry
Yang, N, Liu, C, Liu, X, Degn, T K, Münchow, M & Fisk, I 2016, ' Determination of volatile marker compounds of common coffee roast defects ', Food Chemistry, vol. 211, pp. 206-214 . https://doi.org/10.1016/j.foodchem.2016.04.124

Highlights • Coffee was roasted and five typical roasted defects were replicated. • Light roast defect had increased indole. • Scorched roast defect had increased 4-ethyl-2-methoxyphenol. • Dark and baked roast defect had increased phenol and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::295287c6855e263144244938c268d63d
http://europepmc.org/articles/PMC4914823