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pro vyhledávání: '"Varming, Camilla"'
Publikováno v:
In Journal of Food Engineering 2004 64(1):23-31
Akademický článek
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Publikováno v:
International Journal of Dairy Technology. May2011, Vol. 64 Issue 2, p197-206. 10p. 3 Charts, 2 Graphs.
Autor:
Iaccarino, Nunzia, Varming, Camilla, Petersen, Mikael Agerlin, Savorani, Francesco, Randazzo, A., Schultz, B., Toldam-Andersen, Torben Bo, Engelsen, Søren Balling
Publikováno v:
Iaccarino, N, Varming, C, Petersen, M A, Savorani, F, Randazzo, A, Schultz, B, Toldam-Andersen, T B & Engelsen, S B 2016, Application of recursive partial lest square regression for prediction of apple juice sensory attributes from NMR spectra . in Proceedings of the XIII International Conference on the Applications of Magnetic Resonance in Food Science : a collection of peer-reviewed papers from the conference . pp. 7-11 . https://doi.org/10.1255/mrfs.2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2751::fc2e9a364dade852d5ab790470f430f2
https://curis.ku.dk/ws/files/172510141/Application_of_recursive_partial_least_square_regression_for_prediction_of_apple_juice_sensory_attributes_from_NMR_spectra.pdf
https://curis.ku.dk/ws/files/172510141/Application_of_recursive_partial_least_square_regression_for_prediction_of_apple_juice_sensory_attributes_from_NMR_spectra.pdf
Publikováno v:
Juhari, N H B, Varming, C & Petersen, M A 2015, Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods . in A J Taylor & D S Mottram (eds), Flavour science : proceedings of the XIV Weurman Flavour Research Symposium . Context Products Ltd., pp. 87-90, Weurman Flavour Research Symposium, Cambridge, United Kingdom, 15/09/2014 .
The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2751::35566b30ee33a16545cf2eca5723ca13
https://curis.ku.dk/ws/files/154472782/Analysis_of_aroma_compounds_of_roselle_by_dynamic_headspace_sampling_using_different_sample_preparation_methods.pdf
https://curis.ku.dk/ws/files/154472782/Analysis_of_aroma_compounds_of_roselle_by_dynamic_headspace_sampling_using_different_sample_preparation_methods.pdf
Publikováno v:
Varming, C, Beck, T K, Petersen, M A & Ardö, Y M 2010, Volatile compounds and amino acids in cheese powders made from matured cheeses . in I Blank, M Wüst & C Yeretzian (eds), Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium, Switzerland, 2008 . Zurich University of Applied Sciences, pp. 435-438, The 12th International Weurman Flavour Research Symposium, Interlaken, Switzerland, 01/07/2008 .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2751::41bfba74b89f402fceb1a509d780a26c
https://curis.ku.dk/portal/da/publications/volatile-compounds-and-amino-acids-in-cheese-powders-made-from-matured-cheeses(7c6a2ea8-16e5-4f65-b151-ea9636981ad5).html
https://curis.ku.dk/portal/da/publications/volatile-compounds-and-amino-acids-in-cheese-powders-made-from-matured-cheeses(7c6a2ea8-16e5-4f65-b151-ea9636981ad5).html
Autor:
Petersen, Mikael Agerlin, Kristensen, Helle Tind, Bakman, Mette, Varming, Camilla, Jensen, Marie Elisabeth Penderup, Ardö, Ylva Margareta
Publikováno v:
Petersen, M A, Kristensen, H T, Bakman, M, Varming, C, Jensen, M E P & Ardö, Y M 2010, Aroma formation in a cheese model system by different lactobacillus helveticus strains . in I Blank, M Wüst & C Yeretzian (eds), Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium, Switzerland, 2008 . Zurich University of Applied Sciences, pp. 367-370, The 12th International Weurman Flavour Research Symposium, Interlaken, Switzerland, 01/07/2008 .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2751::d8270597f4e37ebe6ee661a0893c92bd
https://curis.ku.dk/ws/files/32642929/Weurman_2008_Petersen_et_al.pdf
https://curis.ku.dk/ws/files/32642929/Weurman_2008_Petersen_et_al.pdf
Akademický článek
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Autor:
Varming, Camilla, Jensen, Kirsten, Møller, Stine, Brockhoff, Per B, Christiansen, Tina, Edelenbos, Merete, Bjørn, Gitte Kjeldsen, Poll, Leif
Publikováno v:
Varming, C, Jensen, K, Møller, S, Brockhoff, P B, Christiansen, T, Edelenbos, M, Bjørn, G K & Poll, L 2004, ' Eating quality of raw carrots-correlations between flavour compounds, sensory profiling analysis and consumer liking test ', Food Quality and Preference, vol. 15, pp. 531-540 .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pure_au_____::1b9972ff0aca7761d3d9c4b43181b871
https://pure.au.dk/portal/da/publications/eating-quality-of-raw-carrots--correlations-between-flavour-compounds-sensory-profiling-analysis-and-consumer-liking-test(9cc29470-7576-11db-bc01-000ea68e967b).html
https://pure.au.dk/portal/da/publications/eating-quality-of-raw-carrots--correlations-between-flavour-compounds-sensory-profiling-analysis-and-consumer-liking-test(9cc29470-7576-11db-bc01-000ea68e967b).html
Akademický článek
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