Ulla Kidmose - Search Results

Year	Number of Results
2003	1
2005	1
2006	1
2009	1
2010	1
2011	1
2012	2
2013	2
2014	2
2015	4
2016	1
2018	3
2019	4
2020	4
2021	0

1

Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions.

Bertelsen AS, Mielby LA, Alexi N, Byrne DV, Kidmose U. Bertelsen AS, et al. Among authors: kidmose u. Foods. 2020 Feb 1;9(2):146. doi: 10.3390/foods9020146. Foods. 2020. PMID: 32024062 Free PMC article.

2

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review.

Wang QJ, Mielby LA, Junge JY, Bertelsen AS, Kidmose U, Spence C, Byrne DV. Wang QJ, et al. Among authors: kidmose u. Foods. 2019 Jun 14;8(6):211. doi: 10.3390/foods8060211. Foods. 2019. PMID: 31208021 Free PMC article. Review.

3

EEG discrimination of perceptually similar tastes.

Andersen CA, Kring ML, Andersen RH, Larsen ON, Kjaer TW, Kidmose U, Møller S, Kidmose P. Andersen CA, et al. Among authors: kidmose u. J Neurosci Res. 2019 Mar;97(3):241-252. doi: 10.1002/jnr.24281. Epub 2018 Aug 6. J Neurosci Res. 2019. PMID: 30080270 Free PMC article.

4

Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices.

Bertelsen AS, Mielby LA, Byrne DV, Kidmose U. Bertelsen AS, et al. Among authors: kidmose u. Foods. 2020 Mar 30;9(4):395. doi: 10.3390/foods9040395. Foods. 2020. PMID: 32235577 Free PMC article.

5

Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling.

Bertelsen AS, Mielby LA, Alexi N, Byrne DV, Kidmose U. Bertelsen AS, et al. Among authors: kidmose u. Chem Senses. 2020 May 21;45(4):293-301. doi: 10.1093/chemse/bjaa012. Chem Senses. 2020. PMID: 32112074

6

Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties.

Paolo D, Bianchi G, Morelli CF, Speranza G, Campanelli G, Kidmose U, Lo Scalzo R. Paolo D, et al. Among authors: kidmose u. Food Chem. 2019 Nov 15;298:125062. doi: 10.1016/j.foodchem.2019.125062. Epub 2019 Jun 24. Food Chem. 2019. PMID: 31280088 Free article.

7

Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers.

Junge JY, Bertelsen AS, Mielby LA, Zeng Y, Sun YX, Byrne DV, Kidmose U. Junge JY, et al. Among authors: kidmose u. Foods. 2020 Oct 9;9(10):1425. doi: 10.3390/foods9101425. Foods. 2020. PMID: 33050242 Free PMC article.

8

Glucosinolate Content and Sensory Evaluation of Baby Leaf Rapeseed from Annual and Biennial White- and Yellow-Flowering Cultivars with Repeated Harvesting in Two Seasons.

Groenbaek M, Kidmose U, Tybirk E, Kristensen HL. Groenbaek M, et al. Among authors: kidmose u. J Food Sci. 2019 Jul;84(7):1888-1899. doi: 10.1111/1750-3841.14680. Epub 2019 Jun 25. J Food Sci. 2019. PMID: 31237979 Free PMC article.

9

Bitter taste masking of enzyme-treated soy protein in water and bread.

Bertelsen AS, Laursen A, Knudsen TA, Møller S, Kidmose U. Bertelsen AS, et al. Among authors: kidmose u. J Sci Food Agric. 2018 Aug;98(10):3860-3869. doi: 10.1002/jsfa.8903. Epub 2018 Mar 23. J Sci Food Agric. 2018. PMID: 29363768

10

See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages.

Mielby LA, Wang QJ, Jensen S, Bertelsen AS, Kidmose U, Spence C, Byrne DV. Mielby LA, et al. Among authors: kidmose u. Foods. 2018 Jul 26;7(8):119. doi: 10.3390/foods7080119. Foods. 2018. PMID: 30049964 Free PMC article.

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