E-LIB Suche - Ergebnisse für: Rune, Christina J. Birke

1

Factors affecting consumer perception and acceptability of ..:

Palma-Morales, Marta ; Rune, Christina J. Birke ; Castilla-Ortega, Estela..
LWT. 201 (2024) - p. 116257 , 2024

Link: https://doi.org/10.1016/..

2

Acids in brewed coffee: Chemical composition and sensory th..:

Rune, Christina J. Birke ; Giacalone, Davide ; Steen, Ida...
Science Talks. 10 (2024) - p. 100348 , 2024

Link: https://doi.org/10.1016/..

3

Sensory quality and consumer perception of high pressure pr..:

Song, Qiushuang ; Rune, Christina J.Birke ; Thybo, Anette K....
LWT. 173 (2023) - p. 114303 , 2023

Link: https://doi.org/10.1016/..

4

Acids in brewed coffees: Chemical composition and sensory t..:

Rune, Christina J.Birke ; Giacalone, Davide ; Steen, Ida...
Current Research in Food Science. 6 (2023) - p. 100485 , 2023

Link: https://doi.org/10.1016/..

5

Consumer perception of plant-based burger recipes studied b..:

Birke Rune, Christina J. ; Song, Qiushuang ; Clausen, Mathias P..
Future Foods. 6 (2022) - p. 100168 , 2022

Link: https://doi.org/10.1016/..

6

Pairing coffee with basic tastes and real foods changes per..:

Rune, Christina J. Birke ; Münchow, Morten ; Perez-Cueto, Federico J.A..
International Journal of Gastronomy and Food Science. 30 (2022) - p. 100591 , 2022

Link: https://doi.org/10.1016/..

7

Systematic Review of Methods Used for Food Pairing with Cof..:

Rune, Christina J. Birke ; Münchow, Morten ; Perez-Cueto, Federico J. A.
Beverages. 7 (2021) 2 - p. 40 , 2021

Link: https://doi.org/10.3390/..

8

Acids in brewed coffees: Chemical composition and sensory t..:

Rune, Christina J.Birke ; Giacalone, Davide ; Steen, Ida...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10074501/. , 2023

Link: http://www.ncbi.nlm.nih...

9

Pairing coffee with basic tastes and real foods changes per..:

Rune, Christina J. Birke ; Münchow, Morten ; Perez-Cueto, Federico J. A.
International Journal of Gastronomy and Food Science, 1878-450X, 2022, 30,. , 2022

Link: http://urn.kb.se/resolve..

10

SHEALTHY Focus group DK summary report:

Rune, Christina Josefine Birke ; Bredahl, Lone
Rune , C J B & Bredahl , L 2022 , SHEALTHY Focus group DK summary report . Syddansk Universitet .. , 2022

Link: https://portal.findresea..

11

Systematic Review of Methods Used for Food Pairing with Cof..:

Rune, Christina Josefine Birke ; Münchow, Morten ; Pérez-Cueto, Federico J.A
Rune , C J B , Münchow , M & Pérez-Cueto , F J A 2021 , ' Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer ' , Beverages , vol. 7 , no. 2 , 40 . https://doi.org/10.3390/beverages7020040. , 2021

Link: https://portal.findresea..

12

Acids in brewed coffees: Chemical composition and sensory t..:

Christina J.Birke Rune ; Davide Giacalone ; Ida Steen...
http://www.sciencedirect.com/science/article/pii/S2665927123000539. , 2023

Link: https://doi.org/10.1016/..

13

Consumer perception of plant-based burger recipes studied b..:

Christina J. Birke Rune ; Qiushuang Song ; Mathias P. Clausen.
http://www.sciencedirect.com/science/article/pii/S2666833522000569. , 2022

Link: https://doi.org/10.1016/..

14

Systematic Review of Methods Used for Food Pairing with Cof..:

Christina J. Birke Rune ; Morten Münchow ; Federico J. A. Perez-Cueto
Sensory Analysis of Beverages. , 2021

Link: https://doi.org/10.3390/..

15

Systematic Review of Methods Used for Food Pairing with Cof..:

Christina J. Birke Rune ; Morten Münchow ; Federico J. A. Perez-Cueto
https://www.mdpi.com/2306-5710/7/2/40. , 2021

Link: https://doi.org/10.3390/..