Petersen MA - Search Results

1

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds.

Fu Y, Bak KH, Liu J, De Gobba C, Tøstesen M, Hansen ET, Petersen MA, Ruiz-Carrascal J, Bredie WLP, Lametsch R. Fu Y, et al. Among authors: petersen ma. Food Res Int. 2019 Jul;121:28-38. doi: 10.1016/j.foodres.2019.03.017. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108750

2

Differential transfer of dietary flavour compounds into human breast milk.

Hausner H, Bredie WL, Mølgaard C, Petersen MA, Møller P. Hausner H, et al. Among authors: petersen ma. Physiol Behav. 2008 Sep 3;95(1-2):118-24. doi: 10.1016/j.physbeh.2008.05.007. Epub 2008 May 15. Physiol Behav. 2008. PMID: 18571209

3

Instrumental and sensory characterisation of Solaris white wines in Denmark.

Liu J, Toldam-Andersen TB, Petersen MA, Zhang S, Arneborg N, Bredie WLP. Liu J, et al. Among authors: petersen ma. Food Chem. 2015 Jan 1;166:133-142. doi: 10.1016/j.foodchem.2014.05.148. Epub 2014 Jun 5. Food Chem. 2015. PMID: 25053038

4

Variation of volatile compounds among wheat varieties and landraces.

Starr G, Petersen MA, Jespersen BM, Hansen ÅS. Starr G, et al. Among authors: petersen ma. Food Chem. 2015 May 1;174:527-37. doi: 10.1016/j.foodchem.2014.11.077. Epub 2014 Nov 18. Food Chem. 2015. PMID: 25529715

5

The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality.

Ranjitkar S, Karlsson AH, Petersen MA, Bredie WL, Petersen JS, Engberg RM. Ranjitkar S, et al. Among authors: petersen ma, petersen js. Br Poult Sci. 2016;57(1):93-104. doi: 10.1080/00071668.2015.1115468. Br Poult Sci. 2016. PMID: 26551864

6

Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris.

Zhang S, Petersen MA, Liu J, Toldam-Andersen TB. Zhang S, et al. Among authors: petersen ma. Molecules. 2015 Dec 3;20(12):21609-25. doi: 10.3390/molecules201219791. Molecules. 2015. PMID: 26633351 Free PMC article.

7

Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature.

Nor Qhairul Izzreen MN, Hansen SS, Petersen MA. Nor Qhairul Izzreen MN, et al. Among authors: petersen ma. Food Chem. 2016 Nov 1;210:566-76. doi: 10.1016/j.foodchem.2016.04.110. Epub 2016 Apr 25. Food Chem. 2016. PMID: 27211683

8

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

Steen I, Waehrens SS, Petersen MA, Münchow M, Bredie WL. Steen I, et al. Among authors: petersen ma. Food Chem. 2017 Mar 15;219:61-68. doi: 10.1016/j.foodchem.2016.09.113. Epub 2016 Sep 17. Food Chem. 2017. PMID: 27765259

9

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.

Liu J, Arneborg N, Toldam-Andersen TB, Petersen MA, Bredie WL. Liu J, et al. Among authors: petersen ma. J Sci Food Agric. 2017 Aug;97(11):3594-3602. doi: 10.1002/jsfa.8218. Epub 2017 Feb 13. J Sci Food Agric. 2017. PMID: 28098345

10

Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds.

Xiang C, Ruiz-Carrascal J, Petersen MA, Karlsson AH. Xiang C, et al. Among authors: petersen ma. Meat Sci. 2017 Aug;130:1-6. doi: 10.1016/j.meatsci.2017.03.009. Epub 2017 Mar 21. Meat Sci. 2017. PMID: 28342329

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