Anette Thybo: search on Z-Library

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1

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

Sidsel Jensen, Henrik Oestdal, Leif H. Skibsted, Erik Larsen, Anette K. Thybo

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 460 KB

english, 2011

2

Addition of cassava flours in bread-making: Sensory and textural evaluation

Jensen, Sidsel, Skibsted, Leif H., Kidmose, Ulla, Thybo, Anette K.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 4.00 MB

english, 2015

3

Effect of different organic growing conditions on quality of cooked potatoes

Anette K Thybo, Jens Peter Mølgaard, Ulla Kidmose

Journal:

Journal of the Science of Food and Agriculture

Year:

2002

Language:

english

File:

PDF, 136 KB

english, 2002

4

Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes

ANETTE K. THYBO, HELLE J. MARTENS, OLE B. LYSHEDE

Journal:

Journal of Food Science

Year:

1998

Language:

english

File:

PDF, 254 KB

english, 1998

5

Erratum to “Preference, liking and wanting for beverages in children aged 9–14 years: Role of sourness perception, chemical composition and background variables” [Food Quality and Preference 22 (7) (2011) 620–627]

Heidi Kildegaard, Erik Tønning, Anette K. Thybo

Journal:

Food Quality and Preference

Year:

2011

Language:

english

File:

PDF, 214 KB

english, 2011

6

QUALITY OF PRECOOKED VACUUM-PACKED POTATOES (Solanum tuberosum L.) IN RELATION TO COOKING METHODS AND OXYGEN PERMEABILITY OF THE PACKAGING MATERIAL

ANETTE K. THYBO, JØRGEN CHRISTIANSEN

Journal:

Journal of Food Quality

Year:

1996

Language:

english

File:

PDF, 480 KB

english, 1996

7

Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.)

Helene F Seefeldt, Erik Tønning, Anette K Thybo

Journal:

Journal of the Science of Food and Agriculture

Year:

2011

Language:

english

File:

PDF, 479 KB

english, 2011

8

INSTRUMENTAL AND SENSORY CHARACTERIZATION OF COOKED POTATO TEXTURE

ANETTE KISTRUP THYBO, MAGNI MARTENS

Journal:

Journal of Texture Studies

Year:

1999

Language:

english

File:

PDF, 822 KB

english, 1999

9

Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Stine Kreutzmann, Anette K. Thybo, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2007

Language:

english

File:

PDF, 179 KB

english, 2007

10

Cooking Effects on Water Distribution in Potatoes Using Nuclear Magnetic Resonance Relaxation

Mortensen, Margit, Thybo, Anette K., Bertram, Hanne C., Andersen, Henrik J., Engelsen, Søren B.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 297 KB

english, 2005

11

A Systematic, Unbiased Mapping of CD8+ and CD4+ T Cell Epitopes in Yellow Fever Vaccinees

Stryhn, Anette, Kongsgaard, Michael, Rasmussen, Michael, Harndahl, Mikkel Nors, Ãsterbye, Thomas, Bassi, Maria Rosaria, Thybo, SÃ¸ren, Gabriel, Mette, Hansen, Morten Bagge, Nielsen, Morten, Christens

Journal:

Frontiers in Immunology

Year:

2020

File:

PDF, 17.23 MB

2020

12

Integration of sensory and objective measurements of tomato quality: quantitative assessment of the effect of harvest date as compared with growth medium (soil versus rockwool), electrical conductivity, variety and maturity

Anette K Thybo, Iben E Bechmann, Kirsten Brandt

Journal:

Journal of the Science of Food and Agriculture

Year:

2005

Language:

english

File:

PDF, 136 KB

english, 2005

13

Preference, liking and wanting for beverages in children aged 9–14 years: Role of sourness perception, chemical composition and background variables

Heidi Kildegaard, Erik Tønning, Anette K. Thybo

Journal:

Food Quality and Preference

Year:

2011

Language:

english

File:

PDF, 497 KB

english, 2011

14

DEVELOPMENT OF A SENSORY TEXTURE PROFILE OF COOKED POTATOES BY MULTIVARIATE DATA ANALYSIS

ANETTE KISTRUP THYBO, MAGNI MARTENS

Journal:

Journal of Texture Studies

Year:

1998

Language:

english

File:

PDF, 641 KB

english, 1998

15

Sweeter together? Assessing the combined influence of product-related and contextual factors on perceived sweetness of fruit beverages

Wang, Qian Janice, Mielby, Line, Thybo, Anette, Bertelsen, Anne, Kidmose, Ulla, Spence, Charles, Byrne, Derek

Journal:

Journal of Sensory Studies

Year:

2019

Language:

english

File:

PDF, 1.56 MB

english, 2019

16

Nondestructive detection of internal bruise and spraing disease symptoms in potatoes using magnetic resonance imaging

Anette K. Thybo, Sune N. Jespersen, Poul Erik Lærke, Hans J. Stødkilde-Jørgensen

Journal:

Magnetic Resonance Imaging

Year:

2004

Language:

english

File:

PDF, 269 KB

english, 2004

17

Adolescent and adult visual preferences for pictures of fruit and vegetable mixes – Effect of complexity

Line Holler Mielby, Heidi Kildegaard, Gorm Gabrielsen, Merete Edelenbos, Anette Kistrup Thybo

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 1.21 MB

english, 2012

18

Characterization and Physical Stability of Spray Dried Solid Dispersions of Probucol and PVP-K30*

Thybo, Pia, Pedersen, Betty L., Hovgaard, Lars, Holm, Rene, Müllertz, Anette

Journal:

Pharmaceutical Development and Technology

Year:

2008

Language:

english

File:

PDF, 931 KB

english, 2008

19

Exploratory Study of Potato Cultivar Differences in Sensory and Hedonistic Applicability Tests

Stine Kreutzmann, Marc Bassompierre, Anette Kistrup Thybo, Lars Buch, Søren Balling Engelsen

Journal:

Potato Research

Year:

2011

Language:

english

File:

PDF, 408 KB

english, 2011

20

Through-Thickness Tensile and Compressive Properties of Stitched CFRP Composites

Nielsen, Anette Struve, Ibsen, Jon, Thomsen, Ole Thybo

Journal:

Key Engineering Materials

Year:

2002

Language:

english

File:

PDF, 1.01 MB

english, 2002

21

Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods

Anette K Thybo, Piotr M Szczypiński, Anders H Karlsson, Sune Dønstrup, Hans S Stødkilde-Jørgensen, Henrik J Andersen

Journal:

Journal of Food Engineering

Year:

2004

Language:

english

File:

PDF, 437 KB

english, 2004

22

New aspects in the clinical spectrum of neonatal lupus

Rasa Laurinaviciene, Henrik Thybo Christesen, Anette Bygum

Journal:

European Journal of Pediatrics

Year:

2012

Language:

english

File:

PDF, 145 KB

english, 2012

23

The influence of sensory and physiochemical quality on Danish children's preferences for apples

Birka F Kühn, Anette K Thybo

Journal:

Food Quality and Preference

Year:

2001

Language:

english

File:

PDF, 163 KB

english, 2001

24

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

Stine Kreutzmann, Vibeke T. Svensson, Anette K. Thybo, Rasmus Bro, Mikael A. Petersen

Journal:

Food Quality and Preference

Year:

2008

Language:

english

File:

PDF, 1.05 MB

english, 2008

25

Regression of a data matrix on descriptors of both its rows and of its columns via latent variables: L-PLSR

Harald Martens, Endre Anderssen, Arnar Flatberg, Lars Halvor Gidskehaug, Martin Høy, Frank Westad, Anette Thybo, Magni Martens

Journal:

Computational Statistics & Data Analysis

Year:

2005

Language:

english

File:

PDF, 534 KB

english, 2005

26

FULL UNIAXIAL COMPRESSION CURVES FOR PREDICTING SENSORY TEXTURE QUALITY OF COOKED POTATOES

ANETTE K. THYBO, FRANS VAN DEN BERG

Journal:

Journal of Texture Studies

Year:

2002

Language:

english

File:

PDF, 665 KB

english, 2002

27

Sweeter together? Assessing the combined influence of product-related and contextual factors on perceived sweetness of fruit beverages

Wang, Qian Janice, Mielby, Line, Thybo, Anette, Bertelsen, Anne, Kidmose, Ulla, Spence, Charles, Byrne, Derek

Journal:

Journal of Sensory Studies

Year:

2019

File:

PDF, 1.56 MB

2019

28

Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling

Anette K Thybo, Magni Martens

Journal:

Food Quality and Preference

Year:

2000

Language:

english

File:

PDF, 178 KB

english, 2000

29

The role of volatile compounds on aroma and flavour perception in coloured raw carrot genotypes

Stine Kreutzmann, Anette K. Thybo, Merete Edelenbos, Lars P. Christensen

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 227 KB

english, 2008

30

SENSORY PROFILING OF CHANGES IN WHEAT AND WHOLE WHEAT BREAD DURING A PROLONGED PERIOD OF STORAGE

SIDSEL JENSEN, HENRIK OESTDAL, ANETTE K. THYBO

Journal:

Journal of Sensory Studies

Year:

2010

Language:

english

File:

PDF, 262 KB

english, 2010

31

An Integrated Microstructural, Sensory and Instrumental Approach to Describe Potato Texture

Helle J Martens, Anette K Thybo

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2000

Language:

english

File:

PDF, 731 KB

english, 2000

32

Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study

Elisabeth Micklander, Anette K. Thybo, Frans van den Berg

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 1.43 MB

english, 2008

33

Explaining Danish children's preferences for apples using instrumental, sensory and demographic/behavioural data

Anette K Thybo, Birka F Kühn, Harald Martens

Journal:

Food Quality and Preference

Year:

2004

Language:

english

File:

PDF, 280 KB

english, 2004

34

Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties

Helene F Seefeldt, Erik Tønning, Lars Wiking, Anette K Thybo

Journal:

Journal of the Science of Food and Agriculture

Year:

2011

Language:

english

File:

PDF, 486 KB

english, 2011

35

RELEVANT MEASUREMENTS OF GREEN PEA TEXTURE

MERETE EDELENBOS, ANETTE THYBO, LARS ERRICHSEN, LISBETH WIENBERG, LARS ANDERSEN

Journal:

Journal of Food Quality

Year:

2001

Language:

english

File:

PDF, 954 KB

english, 2001

36

INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOES

ANETTE KISTRUP THYBO, MORTEN NIELSEN, MAGNI MARTENS

Journal:

Journal of Texture Studies

Year:

2000

Language:

english

File:

PDF, 648 KB

english, 2000

37

An Approach to Measuring Adolescents' Perception of Complexity for Pictures of Fruit and Vegetable Mixes

Mielby, Line Holler, Jensen, Sidsel, Edelenbos, Merete, Thybo, Anette Kistrup

Journal:

Journal of Sensory Studies

Year:

2013

Language:

english

File:

PDF, 644 KB

english, 2013

38

NaCl-induced changes in structure and water mobility in potato tissue as determined by CLSM and LF-NMR

Ida Krestine Straadt, Anette Kistrup Thybo, Hanne Christine Bertram

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 1.07 MB

english, 2008

39

Multivariate data analysis as a tool in advanced quality monitoring in the food production chain

Rasmus Bro, Frans van den Berg, Anette Thybo, Charlotte M. Andersen, Bo M. Jørgensen, Henrik Andersen

Journal:

Trends in Food Science & Technology

Year:

2002

Language:

english

File:

PDF, 414 KB

english, 2002

40

Antioxidants and shelf life of whole wheat bread

Sidsel Jensen, Henrik Ostdal, Leif H. Skibsted, Anette K. Thybo

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 650 KB

english, 2011

41

Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.)

Vibe Bach, Ulla Kidmose, Anette K Thybo, Merete Edelenbos

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 294 KB

english, 2012

42

Comparison of rating, best–worst scaling, and adolescents’ real choices of snacks

Line Holler Mielby, Merete Edelenbos, Anette Kistrup Thybo

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 686 KB

english, 2012

43

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

Sandie M. Møller, Alberto Grossi, Mette Christensen, Vibeke Orlien, Jakob Søltoft-Jensen, Ida K. Straadt, Anette K. Thybo, Hanne C. Bertram

Journal:

Year:

2011

Language:

english

File:

PDF, 452 KB

english, 2011

44

Determination of Dry Matter Content in Potato Tubers by Low-Field Nuclear Magnetic Resonance (LF-NMR)

Hansen, Christian Lyndgaard, Thybo, Anette Kistrup, Bertram, Hanne Christine, Viereck, Nanna, van den Berg, Frans, Engelsen, Søren Balling

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1014 KB

english, 2010

45

Comparison of descriptive analysis, projective mapping and sorting performed on pictures of fruit and vegetable mixes

Mielby, Line Holler, Hopfer, Helene, Jensen, Sidsel, Thybo, Anette Kistrup, Heymann, Hildegarde

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 1.66 MB

english, 2014

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