Akkerman, M, Larsen, L B, Sørensen, J & Poulsen, N A 2019, ' Natural variations of citrate and calcium in milk and their effects on milk processing properties ', Journal of Dairy Science, vol. 102, no. 8, pp. 6830-6841 . https://doi.org/10.3168/jds.2018-16195
Akkerman, M, Søndergaard, L, Jespersen, L, Ryssel, M, Mackie, A, Larsen, N N, Andersen, U, Nørgaard, M K, Løkke, M M, Møller, J R, Mielby, L A, Andersen, B V, Kidmose, U & Hammershøj, M 2017, ' Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening ', International Dairy Journal, vol. 70, pp. 34-45 . https://doi.org/10.1016/j.idairyj.2016.10.011 Akkerman, M, Søndergaard Kristensen, L, Jespersen, L, Balling Ryssel, M, Mackie, A, Nørreby Larsen, N, Andersen, U, Nørgaard, M K, Løkke, M M, Møller, J R, Mielby, L A, Andersen, B V, Kidmose, U & Hammershøj, M 2017, ' Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening ', International Dairy Journal, vol. 70, pp. 34-45 . https://doi.org/10.1016/j.idairyj.2016.10.011
Akkerman, M, Johansen, L B, Rauh, V, Poulsen, N A & Larsen, L B 2021, ' Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage ', International Dairy Journal, vol. 117, 104980 . https://doi.org/10.1016/j.idairyj.2021.104980
Poulsen, N A, Eskildsen, C E, Akkerman, M, B. Johansen, L, Stenholt Hansen, M, W. Hansen, P, Skov, T & Larsen, L B 2016, ' Predicting hydrolysis of whey protein by mid-infrared spectroscopy ', International Dairy Journal, vol. 61, pp. 44-50 . https://doi.org/10.1016/j.idairyj.2016.04.002
Mielby, L A, Hammershøj, M, Mackie, A, Akkerman, M, Andersen, U, Nørgaard, M K, Andersen, B V & Kidmose, U 2017, ' Sensory descriptive analysis – the best microscope image analysis tool there is? ', Pangborn 2017: 12th Pangborn Sensory Science Symposium, Providence, United States, 20/08/2017-24/08/2017 . Aarhus University
Kidmose, U, Andersen, B V, Mielby, L A, Hemmingsen, A, Christensen, A M, Nørgaard, M K, Akkerman, M, Foged, B & Hammershøj, M 2016, ' Salt content in yellow cheese –the effect of salt reduction on sensory properties and consumer acceptance ', EUROSENSE 2016-Seventh European Confernece on Sensory and Consumer Research, Dijon, France, 11/09/2016-14/09/2016 . Aarhus University
Andersen, B V, Kidmose, U, Mielby, L A, Christensen, A M, Hemmingsen, A, Nørgaard, M K, Akkerman, M, Foged, B & Hammershøj, M 2016, ' Reduce salt content in yellow cheese without compromising consumers’ acceptance-an approach and results from a mere exposure study ', EUROSENSE 2016-Seventh European Confernece on Sensory and Consumer Research, Dijon, France, 11/09/2016-14/09/2016 . Aarhus University
Hammershøj, M, Akkerman, M, Løkke, M M, Andersen, B V, Mielby, L A, Kidmose, U, Søndergaard, L, Jespersen, L, Andersen, U & K. Nørgaard, M 2016, ' Salt content in yellow cheese as result of brining and the effect on salt distribution and textural properties during cheese ripening ', IDF Parallel Symposia, Dublin, Ireland, 11/04/2016-13/04/2016 . Hammershøj, M, Akkerman, M, Løkke, M M, Andersen, B V, Mielby, L A, Kidmose, U, Søndergaard, L, Jespersen, L, Andersen, U & K. Nørgaard, M 2016, Salt content in yellow cheese as result of brining and the effect on salt distribution and textural properties during cheese ripening . in IDF Parallel Symposia-Programme & Abstracts : Dairy Products Concentration & Drying-Cheese Science & Technology . pp. 117-117, IDF Parallel Symposia, Dublin, Ireland, 11/04/2016 . Aarhus University
Akkerman, M, M. Rauh, V, Christensen, M, B. Johansen, L, Hammershøj, M & Larsen, L B 2016, ' Effect of heating strategies on whey protein denaturation—Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry ', Journal of Dairy Science, vol. 99, no. 1, pp. 152-166 . https://doi.org/10.3168/jds.2015-9924