Mikael Agerlin Petersen

Mikael Agerlin Petersen

Associate Professor

Member of:

    ORCID: 0000-0002-4106-7696

    Publication year:
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    151 - 160 out of 172Page size: 10
    1. 2005
    2. Published

      Førende flavour-forskere mødes i Roskilde

      Petersen, Mikael Agerlin, 2005, In: Plus Proces. 10, p. 70 1 p.

      Research output: Contribution to journal › Journal article › Communication

    3. Published

      Mathematical chromatography

      Skov, T., Petersen, Mikael Agerlin & Bro, Rasmus, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    4. Published

      Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

      Hansen, T., Petersen, Mikael Agerlin & Byrne, D. V., 2005, In: Meat Science. 69, 4, p. 621-634 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Spiking as a method for quantification of aroma compounds in semi-hard cheeses: poster no. 40

      Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2005, Book of abstracts. Center for Skov, Landskab og Planlægning/Københavns Universitet, p. 1 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    6. 2004
    7. Published

      Camparison of Isolation Methods for the Determination of Important Aroma Compounds in Black Currant (Ribes nigrum L.) Juice, Using Nasal Impact Frequency Profiling

      Varming, C., Petersen, Mikael Agerlin & Poll, L., 2004, In: Journal of Agricultural and Food Chemistry. 52, 6, p. 1647-1652 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. 2003
    9. Published

      Changes in flavor-affecting aroma compounds during potato storage are not associated with lipoxygenase activity

      Petersen, Mikael Agerlin, Poll, L. & Larsen, L. M., 2003, In: American Journal of Potato Research. 80, p. 397-402 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. 2002
    11. Published

      Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes

      Nissen, L. R., Huynh-Ba, T., Petersen, Mikael Agerlin, Bertelsen, Grete & Skibsted, Leif Horsfelt, 2002, In: Food Chemistry. 79, p. 387-394 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. Published

      Vegetabilier som råvare: frugt, grønsager, kartofler og korn

      Hansen, Åse Solvej, Petersen, Mikael Agerlin & Poll, L., 2002

      Research output: Book/Report › Book › Education

    13. 2000
    14. Published

      Sensory and instrumental measurement of off-odour and off-taste in chill-stored boiled potatoes

      Petersen, Mikael Agerlin, Poll, L. & Melchior Larsen, L., 2000, Ikke angivet. Schieberle, P. & Engel, K. -H. (eds.). <Forlag uden navn>, p. 61-64 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    15. 1999
    16. Published

      Identification of compounds contributing to boiled potato off-flavour ("POF")

      Petersen, Mikael Agerlin, Poll, L. & Melchior Larsen, L., 1999, In: Lebensmittel - Wissenschaft und Technologie. 32, p. 32-40 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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