Mikael Agerlin Petersen

Mikael Agerlin Petersen

Associate Professor

Member of:

    ORCID: 0000-0002-4106-7696

    Publication year:
    All
    1 - 100 out of 172Page size: 100
    1. 1996
    2. Published

      Influence of blanching on aroma compounds in leeks during frozen storage

      Petersen, Mikael Agerlin, Poll, L., Lewis, M. & Holm, K., 1996, Special publication / The Royal Society of Chemistry. Taylor, A. J. & Mottram, D. S. (eds.). 197 ed. Royal Society of Chemistry, p. 245-249 5 p.

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

    3. Published

      Odour analysis of stored orange juice by GC-odour profiling

      Tønder, D., Poll, L. & Petersen, Mikael Agerlin, 1996. 4 p.

      Research output: Contribution to conference › Paper › Research

    4. Published

      Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere

      Petersen, Mikael Agerlin & Trolle, E., 1996, In: Hygiene and nutrition in foodservice and catering. 1, p. 175-190 15 p.

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

    5. 1997
    6. Published

      Aroma i vegetabilier

      Petersen, Mikael Agerlin, 1997, Ikke angivet. Levnedsmiddelcentret, p. 65 1 p.

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

    7. Published

      Identification of off-flavour in boiled potato products

      Petersen, Mikael Agerlin, Jensen, K., Poll, L. & Melchior Larsen, L., 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    8. Published

      Influence of blanching on aroma compounds in leeks during frozen storage

      Petersen, Mikael Agerlin, Poll, L., Lewis, M. & Holm, K., 1997, Ikke angivet. Levnedsmiddelcentret, p. 209 1 p.

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

    9. Published

      Odour analysis of stored orange juice by GC-odour profiling

      Tønder, D., Poll, L. & Petersen, Mikael Agerlin, 1997, Ikke angivet. Levnedsmiddelcentret, p. 207 1 p.

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

    10. 1998
    11. Published

      Comparison of normal and accelerated storage of commercial orange juice: changes in flavour and content of volatile compounds

      Petersen, Mikael Agerlin, Tønder, D. & Poll, L., 1998, In: Food Quality and Preference. (1/2), p. 43-51 9 p.

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

    12. Published

      Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS

      Petersen, Mikael Agerlin, Poll, L. & Melchior Larsen, L., 1998, In: Food Chemistry. 61, 4, p. 461-466 6 p.

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

    13. Published

      Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values

      Tønder, D., Petersen, Mikael Agerlin, Poll, L. & Olsen, C. E., 1998, In: Food Chemistry. (1/2), p. 223-229 7 p.

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

    14. Published

      Microbiological, rheological and aromatic characteristics of fermented Uji (an East African sour porridge)

      Masha, G. G. K., Ipsen, Richard, Petersen, Mikael Agerlin & Jakobsen, M., 1998, In: World journal of microbiology & biotechnology. 14, p. 451-456 6 p.

      Research output: Contribution to journal › Journal article › 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

    17. Published

      Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes

      Jensen, K., Petersen, Mikael Agerlin, Poll, L. & Brockhoff, P. M. B., 1999, In: Journal of Agricultural and Food Chemistry. 47, 3, p. 1145-1149 5 p.

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

    18. 2000
    19. 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

    20. 2002
    21. 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

    22. Published

      Vegetabilier som råvare: frugt, grønsager, kartofler og korn

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

      Research output: Book/Report › Book › Education

    23. 2003
    24. 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

    25. 2004
    26. 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

    27. 2005
    28. Published

      Analysis of aroma compounds from carrots by dynamic headspace technique using different purging and cutting methods

      Kreutzmann, S., Edelenbos, M., Christensen, L. P., Thybo, A. & Petersen, Mikael Agerlin, 2005, Abstracts. Levnedsmiddelcentret, p. 80-81 2 p.

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

    29. Published

      Analysis of aroma compounds from carrots by dynamic headspace technique using different purging and cutting methods

      Kreutzmann, S., Edelenbos, M., Christensen, L. P., Thybo, A. & Petersen, Mikael Agerlin, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    30. Published

      Analysis of aroma compounds from carrots by dynamic headspace techniques using different purging and cutting methods

      Kreutzmann, S., Edelenbos, M., Christensen, L. P., Thybo, A. & Petersen, Mikael Agerlin, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    31. Published

      Application of dynamic headspace technique and gas chromatography: mass spectrometry methods for bread

      Venskaityte, A., Juodeikiene, G., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2005, In: Ekologia i Technika. 13, 5, p. 182 - 186 5 p.

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

    32. Published

      Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles

      Thage, B. V., Broe, M. L., Petersen, M. H., Petersen, Mikael Agerlin, Bennedsen, M. & Ardö, Ylva Margareta, 2005, In: International Dairy Journal. 15, 6-9, p. 795-805 11 p.

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

    33. Published

      Flavour of rye bread made with scalded flour

      Petersen, Mikael Agerlin, Hansen, Åse Solvej, Venskaityte, A., Juodeikiene, G. & Sventickaite, A., 2005, Using cereal science and technology for the benefit of consumers. Cauvain, S. P., Salmon, S. & Young, L. S. (eds.). British Welding Research Association, p. 1-5 5 p.

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

    34. 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

    35. Published

      Mathematical chromatography

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

      Research output: Contribution to conference › Poster › Research

    36. 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

    37. 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

    38. 2006
    39. Published

      Analysis of aroma compounds from carrots by dynamic headspace technique using diffrent purging and cutting methods

      Kreutzmann, S., Edelenbos, M., Christensen, L. P., Thybo, A. & Petersen, Mikael Agerlin, 2006, Flabour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 505-508 4 p. (Developments in Food Sience, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    40. Published

      Aroma changes from raw to processed products in fruits and vegetables

      Poll, L., Nielsen, G. S., Varming, C. & Petersen, Mikael Agerlin, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). Amsterdam: Elsevier, p. 239-244 6 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    41. Published

      Brug af Lactobacillus helveticus til udvikling af nye, spændende faste og halvfaste ostesorter

      Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 8, p. 190-193 4 p.

      Research output: Contribution to journal › Journal article › Communication

    42. Published

      Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes

      Thybo, A. K., Christiansen, J., Kaack, K. & Petersen, Mikael Agerlin, 2006, In: Lebensmittel - Wissenschaft und Technologie. 39, 2, p. 166-176 11 p.

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

    43. Published

      Flavour Science: Recent Advances and Trends

      Bredie, Wender & Petersen, Mikael Agerlin, 2006, Amsterdam: Elsevier. 637 p. (Development in Food Science, Vol. 43).

      Research output: Book/Report › Book › Research › peer-review

    44. Published

      Impact of poly-lactic acid packaging material on semi-hard cheese

      Holm, V. K., Mortensen, G., Vishart, M. & Petersen, Mikael Agerlin, 2006, In: International Dairy Journal. 16, 8, p. 931-939 9 p.

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

    45. Published

      Preface

      Bredie, Wender & Petersen, Mikael Agerlin, 2006, In: Developments in Food Science. 43, C, p. xxi-xxiii

      Research output: Contribution to journal › Editorial › Research

    46. Published

      Spiking as a method for quantification of aroma compounds in semi-hard cheeses

      Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). <Forlag uden navn>, p. 221-224 4 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    47. 2007
    48. Published

      Aroma profiles of different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    49. Published

      Causal models of oxidation

      Andersen, C. M., Petersen, Mikael Agerlin & Bro, Rasmus, 2007. 2 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    50. Published

      Characterisation of aroma compounds in six different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    51. Published

      Differences in aroma pattern of individual fruits of three apple cultivars

      Petersen, Mikael Agerlin, Poll, L. & Toldam-Andersen, Torben, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    52. Published

      Key aroma compounds in cheeses produced with Lactobacillus helveticus

      Varming, C., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2007. 3 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    53. 2008
    54. Published

      Aroma Changes During Processing of Cheese Powders

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2008. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    55. Published

      Aroma profiles of different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2008, Recent highlights in flavor chemistry & biology. Hofmann, T., Meyerhof, W. & Schieberle, P. (eds.). Deutche Forschungsanstalt für Lebensmittelchemie, p. 336-339 4 p.

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

    56. Published

      Characterisation of aroma volatiles in human milk and infant milk formulas

      Hausner, H., Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2008.

      Research output: Contribution to conference › Conference abstract for conference › Research

    57. Published

      Differences in aroma pattern of individual fruits of three apple cultivars

      Petersen, Mikael Agerlin, Poll, L. & Toldam-Andersen, Torben, 2008, Recent highlights in flavor chemistry & biology. Hofmann, T., Meyerhof, W. & Schieberle, P. (eds.). Deutche Forschungsanstalt für Lebensmittelchemie, p. 345-348 4 p.

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

    58. Published

      Differential transfer of dietary flavour compounds into human breast milk

      Hausner, H., Bredie, Wender, Mølgaard, Christian, Petersen, Mikael Agerlin & Møller, P., 2008, In: Physiology & Behavior. 95, 1-2, p. 118-124 7 p.

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

    59. Published

      Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS

      Kreutzmann, S., Svensson, V. T., Thybo, A. K., Bro, Rasmus & Petersen, Mikael Agerlin, 2008, In: Food Quality and Preference. 19, 7, p. 609-617 9 p.

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

    60. Published

      Wavelength dependence of light-induced lipid oxidation and naturally occuring photosensitizers in cheese

      Andersen, C. M., Andersen, L. T., Hansen, A. S., Skibsted, Leif Horsfelt & Petersen, Mikael Agerlin, 2008, In: Journal of Agricultural and Food Chemistry. 56, 5, p. 1611-1618 8 p.

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

    61. 2009
    62. Published

      A quantitative structure-property relationship study of the release of some esters and alcohols from barley and oat ß-glucan matrices

      Christensen, Niels Johan, Murtinheira da trindade Leitao, S., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Engelsen, Søren Balling, 2009, In: Journal of Agricultural and Food Chemistry. 57, 11, p. 4924-4930 7 p.

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

    63. Published

      Characterization of the volatile composition and variations between infant formulas and mother's milk

      Hausner, H., Philipsen, M., Skov, T. H., Petersen, Mikael Agerlin & Bredie, Wender, 2009, In: Chemosensory Perception. 2, 2, p. 79-93 15 p.

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

    64. 2010
    65. Published

      Aroma formation in a cheese model system by different lactobacillus helveticus strains

      Petersen, Mikael Agerlin, Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P. & Ardö, Ylva Margareta, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 367-370 4 p.

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

    66. Published

      Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

      Owusu, M., Petersen, Mikael Agerlin & Heimdal, H., 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 363-366 4 p.

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

    67. Published

      Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis

      Amigo Rubio, J. M., Popielarz, M. J., Callejón, R. M., Morales, M. L., Troncoso, A. M., Petersen, Mikael Agerlin & Toldam-Andersen, Torben, 2010, In: Journal of Chromatography A. 1217, 26, p. 4422-4429 8 p.

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

    68. Published

      Flavour compound production by yeasts in a cheese model

      Sørensen, L. M., Gori, K., Petersen, Mikael Agerlin, Jespersen, Lene & Arneborg, Nils, 2010, 22nd International ICFMH Symposium Food Micro 2010: final programme & abstract book. p. 74 1 p.

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

    69. Published

      Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics

      Aculey, P. C., Snitkjær, P., Owusu, M., Bassompierre, M. B. R., Takrama, J., Nørgaard, L., Petersen, Mikael Agerlin & Nielsen, Dennis Sandris, 2010, In: Journal of Food Science. 75, 6, p. S300-S307 8 p.

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

    70. Published

      Influence of ethylene-blocking action, harvest maturity and storage duration on aroma profile of apples (ildrød pigeon) during storage

      Popielarz, M. J., Petersen, Mikael Agerlin & Toldam-Andersen, Torben, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 211-214 4 p.

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

    71. Published

      Influence of light exposure after harvest on aroma profile of apples - Ildrød Pigeon

      Popielarz, M. J., Petersen, Mikael Agerlin & Toldam-Andersen, Torben, 2010, Recent advances in food and flavor chemistry: food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods. Ho, C-T., Mussinan, C. J., Shahidi, F. & Contis, E. T. (eds.). Royal Society of Chemistry, p. 218-220 3 p.

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

    72. Published

      Influence of packaging and storage time on aroma compounds of minimally processed lettuce

      Deza Durand, K. M., Petersen, Mikael Agerlin, Roepstorff, M. & Poll, L., 2010. 1 p.

      Research output: Contribution to conference › Poster › Research

    73. Published

      Lactobacillus helveticus i faste oste

      Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 22, p. 10-11 2 p.

      Research output: Contribution to journal › Journal article › Communication

    74. Published

      Ripening of extra-hard cheese made with mesophilic DL-starter

      Rehn, L. U. I., Petersen, Mikael Agerlin, Saedén, K. H. & Ardö, Ylva Margareta, 2010, In: International Dairy Journal. 20, 12, p. 844-851 8 p.

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

    75. Published

      Tainting of rainbow trout by taste and odor compounds in freshwater aquaculture systems in Denmark

      Jørgensen, Niels O. G., Lylloff, J. E., Petersen, Mikael Agerlin & Hyldig, G., 2010, Proceedings of the Eight International Conference on Recirculating Aquaculture. Rakestraw, T. T. & Douglas, L. S. (eds.). p. 28-29 2 p.

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

    76. Published

      Volatile compounds and amino acids in cheese powders made from matured cheeses

      Varming, C., Beck, T. K., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 435-438 4 p.

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

    77. 2011
    78. Published

      Acetonitrile (methyl cyanide) emitted by the African spider plant (Gynandropsis gynandra L. (Briq)): bioactivity against spider mite (Tetranychus urticae Koch) on roses

      Nyalala, S. O., Petersen, Mikael Agerlin & Grout, B. W. W., 2011, In: Scientia Horticulturae. 128, 3, p. 352-356 5 p.

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

    79. Published

      Aroma analysis and data handling in the evaluation of niche apple juices from 160 local danish apple cultivars

      Varming, C., Amigo Rubio, J. M., Petersen, Mikael Agerlin & Toldam-Andersen, Torben, 2011. 1 p.

      Research output: Contribution to conference › Poster › Research

    80. Published

      Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water

      Petersen, Mikael Agerlin, Hyldig, G., Strobel, Bjarne W., Henriksen, N. H. & Jørgensen, Niels O. G., 2011, In: Journal of Agricultural and Food Chemistry. 59, 23, p. 12561-12568 8 p.

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

    81. Published

      Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

      Sørensen, L. M., Gori, K., Petersen, Mikael Agerlin, Jespersen, Lene & Arneborg, Nils, 2011, In: International Dairy Journal. 21, 12, p. 970-978 9 p.

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

    82. Published

      Impact of processing steps on the composition of volatile compounds in cheese powders

      Varming, C., Kjær Bech, T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2011, In: International Journal of Dairy Technology. 64, 2, p. 197-206 10 p.

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

    83. Published

      Influence of packaging and storage time on aroma compounds of minimally processed lettuce

      Deza Durand, K. M., Petersen, Mikael Agerlin, Roepstorff, A. K. & Poll, L., 2011, Advantages and challenges in flavor chemistry and biology: proceedings of the 9th Wartburg Symposium. Hofmann, T., Meyerhof, W. & Schieberle, P. (eds.). Deutche Forschungsanstalt für Lebensmittelchemie, p. 305-309 5 p.

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

    84. Published

      Lipid composition and deposition during grain filling in intact barley (Hordeum vulgare) mutant grains as studied by 1H HR MAS NMR

      Seefeldt, H., Larsen, F. H., Viereck, Nanna, Petersen, Mikael Agerlin & Engelsen, Søren Balling, 2011, In: Journal of Cereal Science. 54, 3, p. 442-449 8 p.

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

    85. Published

      The effect of cutting direction on aroma compounds and respiration rate of fresh-cut iceberg lettuce (Lactuca sativa L.)

      Deza Durand, K. M. & Petersen, Mikael Agerlin, 2011, In: Postharvest Biology and Technology. 61, 1, p. 83-90 8 p.

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

    86. Published

      Volatile emissions of methyl cyanide from leaves of Gynandropsis gynandra L. (Briq.) as a possible spider mite repellent

      Nyalala, S. O., Eshete, S. A., Grout, B. W. W. & Petersen, Mikael Agerlin, 2011, In: Acta Horticulturae. 917, p. 55-61 7 p.

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

    87. 2012
    88. Published

      Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model

      Gori, K., Sørensen, L. M., Petersen, Mikael Agerlin, Jespersen, Lene & Arneborg, Nils, 2012, In: The Open Microbiology Journal. 1, 2, 8 p.

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

    89. Published

      Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate

      Owusu, M., Petersen, Mikael Agerlin & Heimdal, H., 2012, In: Journal of Food Processing and Preservation. 36, 5, p. 446-456 11 p.

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

    90. Published

      Headspace volatile composition and oxidative storage stability of pressed marama bean (Tylosema esculentum) oil

      Holse, M., Petersen, Mikael Agerlin, Maruatona, G. N. & Hansen, Åse Solvej, 2012, In: Food Chemistry. 132, 4, p. 1749-1758 10 p.

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

    91. Published

      Identification of chemical markers for the sensory shelf-life of saveloy

      Holm, E. S., Scäfer, A., Skov, T., Koch, A. G. & Petersen, Mikael Agerlin, 2012, In: Meat Science. 90, 2, p. 314-322 9 p.

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

    92. Published

      Influence of malt roasting on the oxidative stability of sweet wort

      Hoff, S., Lund, Marianne N., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Andersen, Mogens Larsen, 2012, In: Journal of Agricultural and Food Chemistry. 60, 22, p. 5652-5659 8 p.

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

    93. Published

      Invitation til æblemost temadag

      Varming, C. & Petersen, Mikael Agerlin, 2012, 1 p.

      Research output: Other contribution › Research

    94. 2013
    95. Published

      Ascorbic acid contents in Danish apple cultivars and commercial apple juices

      Varming, C., Petersen, Mikael Agerlin & Toldam-Andersen, Torben, 2013, In: Lebensmittel - Wissenschaft und Technologie. 54, 2, p. 597-599 3 p.

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

    96. Published

      Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level

      Varming, C., Petersen, Mikael Agerlin, Skov, T. H. & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 29, 1, p. 15-20 6 p.

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

    97. Published

      Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

      Varming, C., Andersen, L. T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 30, 1, p. 19-28 10 p.

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

    98. Published

      Impact of starter cultures and fermentation techniques on the volatile aroma profile of chocolate

      Crafack, M., Petersen, Mikael Agerlin, Eskildsen, C. E. A., Petersen, G. B., Heimdal, H. & Nielsen, Dennis Sandris, 2013. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    99. Published

      Influence of barley varieties on wort quality and performance

      Hoff, S., Damgaard, J., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller, Andersen, Mogens Larsen & Lund, Marianne N., 2013, In: Journal of Agricultural and Food Chemistry. 61, 8, p. 1968-1976 9 p.

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

    100. Published

      Influence of commercial baker's yeasts on bread aroma profiles

      Birch, A. N., Petersen, Mikael Agerlin, Arneborg, Nils & Hansen, Åse Solvej, 2013, In: Food Research International. 52, 1, p. 160-166 7 p.

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

    101. Published

      Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria

      Holm, E. S., Schäfer, A., Koch, A. G. & Petersen, Mikael Agerlin, 2013, In: Meat Science. 93, 3, p. 687-695 9 p.

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

    102. Published

      Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

      Holm, E. S., Adamsen, A. P., Feilberg, A., Schäfer, A., Løkke, M. M. & Petersen, Mikael Agerlin, 2013, In: Meat Science. 95, 2, p. 302-310 9 p.

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

    103. Published

      Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

      Owusu, M., Petersen, Mikael Agerlin & Heimdal, H., 2013, In: Journal of Food Science and Technology. 50, 5, p. 909–917 9 p.

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

    104. Published

      Storage stability of pasteurized non-filtered beer

      Hoff, S., Lund, Marianne N., Petersen, Mikael Agerlin, Frank, W. & Andersen, Mogens Larsen, 2013, In: Journal of the Institute of Brewing. 119, 3, p. 172-181 10 p.

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

    105. Published

      The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

      Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2013, In: Lebensmittel - Wissenschaft und Technologie. 50, 2, p. 480-488 9 p.

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

    106. Published

      Transfer of terpenes from essential oils into cow milk

      Lejonklev, J., Løkke, M. M., Larsen, M. K., Mortensen, G., Petersen, Mikael Agerlin & Weisbjerg, M. R., 2013, In: Journal of Dairy Science. 96, 7, p. 4235-4241 7 p.

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

    107. Published

      Volatile compounds from leaves of the African spider plant (Gynandropsis gynandra) with bioactivity against spider mite (Tetranychus urticae)

      Nyalala, S. O., Petersen, Mikael Agerlin & Grout, B. W. W., 2013, In: Annals of Applied Biology. 162, 3, p. 290-298 9 p.

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

    108. 2014
    109. Published

      Aroma analysis and data handling in the evaluation of niche apple juices from 160 local Danish apple cultivars

      Varming, C., Amigo Rubio, J. M., Petersen, Mikael Agerlin & Toldam-Andersen, Torben, 2014, Flavour science: proceedings from XIII Weurman Flavour Research Symposium. Ferreira, V. & Lopez, R. (eds.). Elsevier, p. 277-281 5 p.

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

    110. Published

      Aroma of wheat bread crumb

      Birch, A. N., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2014, In: Cereal Chemistry. 91, 2, p. 105-114 10 p.

      Research output: Contribution to journal › Review › Research › peer-review

    111. Published

      Geosmin off-flavour in pond-raised fish in southern Bangladesh and occurrence of potential off-flavour producing organisms

      Petersen, Mikael Agerlin, Alam, A., Rahman, M., Ali, L., Mahmud, S., Schlüter, L. & Jørgensen, Niels O. G., 2014, In: Aquaculture Environment Interactions. 5, p. 107-116 10 p.

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

    112. Published

      Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

      Crafack, M., Keul, H., Eskildsen, C. E. A., Petersen, Mikael Agerlin, Saerens, S., Blennow, Andreas, Skovmand-Larsen, M., Swiegers, J. H., Petersen, G. B., Heimdal, H. & Nielsen, Dennis Sandris, 2014, In: Food Research International. 63, Part C, p. 306–316 11 p.

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

    113. Published

      Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb

      Birch, A. N., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2014, Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. Ferreira, V. & Lopez, R. (eds.). Elsevier, p. 379-383 5 p.

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

    114. Published

      Quality of pilsner malt and roasted malt during storage

      Hoff, S., Lund, Marianne N., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Andersen, Mogens Larsen, 2014, In: Journal of the Institute of Brewing. 120, 4, p. 331-340 10 p.

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

    115. Published

      Volatile compounds of modified atmosphere packaged cut iceberg lettuce: effect of extremely low O2, season, cultivar and storage time

      Deza Durand, K. M. & Petersen, Mikael Agerlin, 2014, In: Food Research International. 62, p. 254-261 8 p.

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

    116. 2015
    117. Published

      Analysis of aroma compounds of Roselle by Dynamic Headspace Sampling using different preparation methods

      Juhari, N. H. B., Varming, C. & Petersen, Mikael Agerlin, 2015, Flavour science: proceedings of the XIV Weurman Flavour Research Symposium. Taylor, A. J. & Mottram, D. S. (eds.). Context Products Ltd., p. 87-90 4 p.

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

    118. Published

      Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

      Starr, G., Hansen, Åse Solvej, Petersen, Mikael Agerlin & Bredie, Wender, 2015, In: Lebensmittel - Wissenschaft und Technologie. 63, 1, p. 590-598 9 p.

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

    119. Published

      Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage

      Lund, Marianne N., Petersen, Mikael Agerlin, Andersen, Mogens Larsen & Lunde, C., 2015, In: Journal of the American Society of Brewing Chemists. 73, 3, p. 287-295 9 p.

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

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