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1Academic Journal
المصدر: PLoS ONE, Vol 9, Iss 6, p e97671 (2014)
وصف الملف: electronic resource
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2Academic Journal
المؤلفون: Eva C Arnspang, Jeremy Schwartzentruber, Mathias P Clausen, Paul W Wiseman, B Christoffer Lagerholm
المصدر: PLoS ONE, Vol 8, Iss 12, p e78096 (2013)
وصف الملف: electronic resource
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3Academic Journal
المصدر: Future Foods, Vol 6, Iss , Pp 100168- (2022)
مصطلحات موضوعية: Clean label, Sustainability, Plant-based meat alternatives, Consumer research, Perceptual mapping, Back-of-pack labeling, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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4Academic Journal
المؤلفون: Qiushuang Song, Renjie Li, Xiao Song, Mathias P. Clausen, Vibeke Orlien, Davide Giacalone
مصطلحات موضوعية: High pressure processing, Sensory quality, Fruit juice Smoothies, Consumer acceptability, Minimal processing methods
Relation: https://zenodo.org/communities/eu; https://doi.org/10.1016/j.foodres.2022.111250; oai:zenodo.org:7248039
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5
المؤلفون: Per Lyngs Hansen, Mie Thorborg Pedersen, Mathias P. Clausen
المصدر: International Journal of Food Design, Vol 6, Iss 2, Pp 153-180 (2021)
Pedersen, M T, Hansen, P L & Clausen, M P 2021, ' Gastronomy unravelled by physics : Gastrophysics ', International Journal of Food Design, vol. 6, no. 2, pp. 153-180 . https://doi.org/10.1386/ijfd_00029_1
Pedersen, M T, Hansen, P L & Clausen, M P 2021, ' Gastronomy unravelled by physics : Gastrophysics ', International Journal of Food Design, vol. 6, no. 2, pp. 153-180 . https://doi.org/10.1386/IJFD_00029_1مصطلحات موضوعية: Visual Arts and Performing Arts, molecular gastronomy, gastronomy, jellyfish, Art history, Gastronomy, Visual arts, TX901-946.5, gastrophysics, N1-9211, gastro-science, food transformation, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Food Science
وصف الملف: application/pdf
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6Academic Journal
المؤلفون: Erdinc Sezgin, Fatma Betul Can, Falk Schneider, Mathias P. Clausen, Silvia Galiani, Tess A. Stanly, Dominic Waithe, Alexandria Colaco, Alf Honigmann, Daniel Wüstner, Frances Platt, Christian Eggeling
المصدر: Journal of Lipid Research, Vol 57, Iss 2, Pp 299-309 (2016)
مصطلحات موضوعية: cholesterol/trafficking, fluorescence microscopy, cholesterol/metabolism, lipid rafts, Niemann-Pick type C disease, membranes/model, Biochemistry, QD415-436
Relation: http://www.sciencedirect.com/science/article/pii/S0022227520354651; https://doaj.org/toc/0022-2275; https://doaj.org/article/7c67c1889c1b4f23aba5ef92dfd792d2
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7
المؤلفون: Qiushuang Song, Christina J.Birke Rune, Anette K. Thybo, Mathias P. Clausen, Vibeke Orlien, Davide Giacalone
المصدر: Song, Q, Rune, C J B, Thybo, A K, Clausen, M P, Orlien, V & Giacalone, D 2023, ' Sensory quality and consumer perception of high pressure processed orange juice and apple juice ', LWT, vol. 173, 114303 . https://doi.org/10.1016/j.lwt.2022.114303
مصطلحات موضوعية: Apple juice, Sensory profile, High pressure processing, Orange juice, Consumer liking, Food Science
وصف الملف: application/pdf
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8
المؤلفون: Jesper Lund Sørensen, Jose Bonilla, Amalie Warming, Mathias P. Clausen
المصدر: Food Hydrocolloids. 133:108010
مصطلحات موضوعية: General Chemical Engineering, General Chemistry, Food Science
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9
المؤلفون: Davide Giacalone, Mathias P Clausen, Sara R Jaeger
المصدر: Current Opinion in Food Science. 48:100919
مصطلحات موضوعية: Applied Microbiology and Biotechnology, Food Science
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10
المصدر: Physics of Fluids
Via, M A, Baechle, M, Stephan, A, Vilgis, T A & Clausen, M P 2021, ' Microscopic characterization of fatty liver-based emulsions : Bridging microstructure and texture in foie gras and pâté ', Physics of Fluids, vol. 33, no. 11, 117119 . https://doi.org/10.1063/5.0070998مصطلحات موضوعية: Fluid Flow and Transfer Processes, Physics, Yield (engineering), Mechanical Engineering, Computational Mechanics, Dynamic mechanical analysis, Condensed Matter Physics, Microstructure, Texture (geology), Characterization (materials science), Brittleness, Rheology, Mechanics of Materials, Particle, Composite material
وصف الملف: application/pdf
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11
المؤلفون: Mathias Boe Riisgaard Nielsen, Marie Tøstesen, Lars Duelund, Fabienne Kessler, Mathias P. Clausen, Davide Giacalone
المصدر: Kessler, F, Riisgaard Nielsen, M B, Tøstesen, M, Duelund, L, Clausen, M P & Giacalone, D 2019, ' Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates ', Meat Science, vol. 150, pp. 65-76 . https://doi.org/10.1016/j.meatsci.2018.12.009
مصطلحات موضوعية: Adult, Male, Consumer acceptance, Protein Hydrolysates, Denmark, media_common.quotation_subject, Sus scrofa, Meat Proteins, Umami, Biology, Hydrolysate, Nutrient density, Food Preferences, Ingredient, 0404 agricultural biotechnology, Perception, Meat protein hydrolysates, Animals, Humans, Protein hydrolysates, Food science, Aged, media_common, Aged, 80 and over, Functional ingredients, Recipe, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Consumer Behavior, 040401 food science, 040201 dairy & animal science, Meat Products, Sausages, Taste, Cattle, Female, Wine tasting, Shear Strength, Food Science
وصف الملف: application/pdf
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12
المؤلفون: Ole G. Mouritsen, Mathias P. Clausen, Morten Christensen
المصدر: Handbook of Molecular Gastronomy ISBN: 9780429168703
مصطلحات موضوعية: Chemistry
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13
المؤلفون: Charlotte Vinther Schmidt, Karsten Olsen, Jacob J. K. Kirkensgaard, Ole G. Mouritsen, Lorenz Plankensteiner, Mathias P. Clausen, Anders Runge Walhter
المصدر: Schmidt, C V, Plankensteiner, L, Clausen, M P, Walhter, A R, Kirkensgaard, J J K, Olsen, K & Mouritsen, O G 2021, ' Gastrophysical and chemical characterization of structural changes in cooked squid mantle ', Journal of Food Science, vol. 86, no. 11, pp. 4811-4827 . https://doi.org/10.1111/1750-3841.15936
Journal of Food Science 86 (2021) 11
Journal of Food Science, 86(11), 4811-4827مصطلحات موضوعية: Loligo, Squid, Food Chemistry, biology, Chemistry, Consumer evaluation, Decapodiformes, Temperature, biology.organism_classification, Hydroxyproline, chemistry.chemical_compound, Differential scanning calorimetry, Seafood, Hardness, biology.animal, Levensmiddelenchemie, Loligo forbesii, Life Science, Animals, Texture (crystalline), Food science, Cooking, Mantle (mollusc), VLAG, Food Science
وصف الملف: application/pdf; application/octet-stream
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14
المؤلفون: Jose C. Bonilla, Mathias P. Clausen
المصدر: Bonilla, J C & Clausen, M P 2022, ' Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology : Egg white proteins ', Food Hydrocolloids, vol. 124, no. Part A, 107281 . https://doi.org/10.1016/j.foodhyd.2021.107281
مصطلحات موضوعية: Quantitative image analysis, Materials science, Super-resolution microscopy, General Chemical Engineering, Confocal, Resolution (electron density), STED microscopy, General Chemistry, Food proteins, law.invention, STED, Rheology, Confocal microscopy, law, Microscopy, Composite material, Egg-white proteins, Elastic modulus, Food Science
وصف الملف: application/pdf
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15
المؤلفون: Dilip Shrestha, Jakub Chojnacki, Falk Schneider, Dominic Waithe, Jorge Bernardino de la Serna, Mathias P. Clausen, Christian Eggeling
المساهمون: Marie Curie Career Integration Grant
المصدر: Methods (San Diego, Calif.)
مصطلحات موضوعية: 0301 basic medicine, STATISTICAL ACCURACY, Intravital Microscopy, Computer science, STED, stimulated emission depletion, law.invention, Diffusion, ICS, image correlation spectroscopy, Jurkat Cells, Software, MEMBRANE DYNAMICS, law, BINDING, Membrane dynamics, Image Processing, Computer-Assisted, Scanning, IMAGE CORRELATION SPECTROSCOPY, Spectroscopy, Molecular diffusion, Microscopy, Confocal, STED microscopy, Correlation, FLUORESCENCE CORRELATION SPECTROSCOPY, STED, FCS, fluorescence correlation spectroscopy, Confocal, Biological system, Life Sciences & Biomedicine, Biochemistry & Molecular Biology, Fluorescence correlation spectroscopy, Molecular Dynamics Simulation, Biochemical Research Methods, General Biochemistry, Genetics and Molecular Biology, Article, 03 medical and health sciences, Confocal microscopy, Humans, CELL, Molecular Biology, Science & Technology, Cross-correlation, business.industry, 1103 Clinical Sciences, TRANSPORT, STANDARD-DEVIATION, 030104 developmental biology, Spectrometry, Fluorescence, CROSS-CORRELATION, business
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16
المؤلفون: Bruno Aguilar Veiga, Fabiane Hamerski, Mathias P. Clausen, Agnes de Paula Scheer, Massimiliano Errico, Marcos L. Corazza
المصدر: The Journal of Supercritical Fluids
Veiga, B A, Hamerski, F, Clausen, M P, Errico, M, de Paula Scheer, A & Corazza, M L 2021, ' Compressed fluids extraction methods, yields, antioxidant activities, total phenolics and flavonoids content for Brazilian Mantiqueira hops ', The Journal of Supercritical Fluids, vol. 170, 105155 . https://doi.org/10.1016/j.supflu.2020.105155مصطلحات موضوعية: 0106 biological sciences, Antioxidant, Humulus lupulus, General Chemical Engineering, medicine.medical_treatment, Flavonoid, Ethyl acetate, Compressed propane, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Antioxidant activity, Propane, 010608 biotechnology, medicine, Physical and Theoretical Chemistry, chemistry.chemical_classification, Chromatography, biology, Extraction (chemistry), 04 agricultural and veterinary sciences, Supercritical CO2, Condensed Matter Physics, biology.organism_classification, 040401 food science, Cosolvent, chemistry, Yield (chemistry), Extraction methods, Supercritical CO
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17
المؤلفون: Yi Ting Sun, Karsten Olsen, Louise Beck Brønnum, Charlotte Vinther Schmidt, Ole G. Mouritsen, Mathias P. Clausen, Roberto Flore, Peter Lionet Faxholm
المصدر: Faxholm, P L, Schmidt, C V, Brønnum, L B, Sun, Y T, Clausen, M P, Flore, R, Olsen, K & Mouritsen, O G 2018, ' Squids of the North : Gastronomy and gastrophysics of Danish squid ', International Journal of Gastronomy and Food Science, vol. 14, pp. 66-76 . https://doi.org/10.1016/j.ijgfs.2018.11.002
Faxholm, P L, Schmidt, C V, Brønnum, L B, Sun, Y T, Clausen, M P, Flore, R, Olsen, K B & Mouritsen, O G 2018, ' Squids of the North: Gastronomy and gastrophysics of Danish squid ', International Journal of Gastronomy and Food Science, vol. 14, pp. 66-76 . https://doi.org/10.1016/j.ijgfs.2018.11.002مصطلحات موضوعية: 0301 basic medicine, Cultural Studies, Cuttlefish, Danish population, Danish, 03 medical and health sciences, Octopus, 0302 clinical medicine, Umami, Gastrophysics, Recipes, Gastronomy, biology.animal, SDG 14 - Life Below Water, Texture, Squid, biology, language.human_language, Fishery, Food resources, 030104 developmental biology, Geography, Sustainability, language, Flavour, 030217 neurology & neurosurgery, Food Science
وصف الملف: application/pdf
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18
المؤلفون: Ole G. Mouritsen, Morten Christensen, Trine Hveisel Djurhuus, Lars Duelund, Mathias P. Clausen
المصدر: Clausen, M P, Christensen, M, Hveisel Djurhuus, T, Duelund, L & Mouritsen, O G 2018, ' The quest for umami : Can sous vide contribute? ', International Journal of Gastronomy and Food Science, vol. 13, pp. 129-133 . https://doi.org/10.1016/j.ijgfs.2018.03.002
مصطلحات موضوعية: 0301 basic medicine, Cultural Studies, Taste, 030109 nutrition & dietetics, Meat, Chemistry, Sous vide, food and beverages, 04 agricultural and veterinary sciences, Umami, 040401 food science, 03 medical and health sciences, 0404 agricultural biotechnology, Food science, Texture, Glutamate, Food Science
وصف الملف: application/pdf
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19
المؤلفون: Morten Christensen, Mathias P. Clausen, Minyi Han, Thomas Van Hecke, Els Vossen, Hanne Christine Bertram
المصدر: Han, M, Clausen, M P, Christensen, M, Vossen, E, Van Hecke, T & Bertram, H C S 2018, ' Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix ', Food & Function, vol. 9, no. 7, pp. 4017-4027 . https://doi.org/10.1039/C8FO00835C
Han, M, Clausen, M P, Christensen, M, Vossen, E, Hecke, T V & Bertram, H C 2018, ' Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix ', Food & Function, vol. 9, no. 7, pp. 4017-4027 . https://doi.org/10.1039/C8FO00835Cمصطلحات موضوعية: Food Handling, Swine, macromolecular substances, Low-field NMR T2 relaxation, Water-binding capacity, Shelf life, Carboxymethyl cellulose, Chitosan, Matrix (chemical analysis), chemistry.chemical_compound, meat, 0404 agricultural biotechnology, Lipid oxidation, Texture modification, Oxidation, medicine, Animals, Food science, processed meat, meat-based food matrix, inherent microstructure, technology, industry, and agriculture, water mobility, Water, health, 04 agricultural and veterinary sciences, General Medicine, Microstructure, 040401 food science, CARS microscopy, Meat Products, chemistry, Fiber enrichment, Carboxymethylcellulose Sodium, Food Additives, Water binding, Lipid digestion, Protein oxidation, Oxidation-Reduction, Food Science, medicine.drug
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20
المؤلفون: Alf Honigmann, Erdinc Sezgin, Christian Eggeling, Giuseppe Vicidomini, Haisen Ta, Alberto Diaspro, Stefan W. Hell, Veronika Mueller, Silvia Galiani, Mathias P. Clausen, Dominic Waithe
المصدر: Nano Letters
Vicidomini, G, Ta, H, Honigmann, A, Mueller, V, Clausen, M P, Waithe, D, Galiani, S, Sezgin, E, Diaspro, A, Hell, S W & Eggeling, C 2015, ' STED-FLCS : An Advanced Tool to Reveal Spatiotemporal Heterogeneity of Molecular Membrane Dynamics ', Nano Letters, vol. 15, no. 9, pp. 5912-5918 . https://doi.org/10.1021/acs.nanolett.5b02001مصطلحات موضوعية: Letter, Membrane lipids, Super-resolved microscopy, Bioengineering, Fluorescence correlation spectroscopy, Nanotechnology, Molecular Dynamics Simulation, time-resolved, Cell Line, Diffusion, Cell membrane, Membrane Lipids, Molecular dynamics, medicine, Animals, General Materials Science, Molecular diffusion, fluorescence-correlation spectroscopy, Chemistry, Mechanical Engineering, Cell Membrane, STED microscopy, General Chemistry, Condensed Matter Physics, Actin cytoskeleton, stimulated-emission-depletion microscopy, Rats, time-correlated single-photon counting, Spectrometry, Fluorescence, Membrane, medicine.anatomical_structure, Microscopy, Fluorescence, Biophysics, lipids (amino acids, peptides, and proteins)
وصف الملف: application/pdf
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