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Distal fusion level, complications, and reoperations in individuals with cerebral palsy undergoing surgery for scoliosis

European spine journal, 2023-11, Vol.32 (11), p.4037-4044

2023

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Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

Journal of the American Oil Chemists' Society, 2013-11, Vol.90 (11), p.1673-1683

2013

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Sensory characteristics of different cod products related to consumer preferences and attitudes

Food quality and preference, 2009-03, Vol.20 (2), p.120-132

2009

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Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch

Journal of food science, 2010-11, Vol.75 (9), p.S499-S505

2010

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Quality index method--an objective tool for determination of sensory quality

Journal of aquatic food product technology, 2005-01, Vol.13 (4), p.71-80

2005

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SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKET

Journal of sensory studies, 2006-08, Vol.21 (4), p.415-427

2006

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Water distribution in smoked salmon

Journal of the science of food and agriculture, 2007-01, Vol.87 (2), p.212-217

2007

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Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Agriculture (Basel), 2012-12, Vol.2 (4), p.359-375

2012

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Consumer Preference and Description of Salmon in Four Northern Atlantic Countries and Association with Sensory Characteristics

Journal of aquatic food product technology, 2009-06, Vol.18 (3), p.223-244

2009

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Model for Communication of Sensory Quality in the Seafood Processing Chain

Critical reviews in food science and nutrition, 2012-05, Vol.52 (5), p.443-447

2012

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What’s (in) a real smoothie. A division of linguistic labour in consumers’ acceptance of name–product combinations?

Appetite, 2013-04, Vol.63, p.129-140

2013

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Fish and Sensory Analysis in the Fish Chain

Handbook of Meat, Poultry and Seafood Quality, 2007, p.499-510

2007

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Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage

Journal of aquatic food product technology, 2014-07, Vol.23 (4), p.333-346

2014

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Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes

Improving seafood products for the consumer, 2008

2008

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4 - Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes

Improving seafood products for the consumer, 2008, p.40-62

2008

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Distal fusion level, complications, and reoperations in individuals with cerebral palsy undergoing surgery for scoliosis

Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

Sensory characteristics of different cod products related to consumer preferences and attitudes

Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch

Quality index method--an objective tool for determination of sensory quality

SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKET

Water distribution in smoked salmon

Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Consumer Preference and Description of Salmon in Four Northern Atlantic Countries and Association with Sensory Characteristics

Model for Communication of Sensory Quality in the Seafood Processing Chain

What’s (in) a real smoothie. A division of linguistic labour in consumers’ acceptance of name–product combinations?

Fish and Sensory Analysis in the Fish Chain

Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage

Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes

4 - Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes

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