Techno-economic, Social and Environmental Assessment of Biomass Based District Heating in a Bioenergy Village von Bozhikaliev, Vasil, Sazdovski, Ilija, Adler, Jens, Markovska, Natasa

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Simplified equations for transient heat transfer problems at low Fourier numbers von Christensen, Martin Gram, Adler-Nissen, Jens

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Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties von Zhang, Hong, Jacobsen, Charlotte, Adler-Nissen, Jens

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Microbial survival and odor in laundry von Munk, Signe, Johansen, Charlotte, Stahnke, Louise H., Adler‐Nissen, Jens

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Production of structured phospholipids by lipase-catalyzed acidolysis: optimization using response surface methodology von Peng, Lifeng, Xu, Xuebing, Mu, Huiling, Høy, Carl-Erik, Adler-Nissen, Jens

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Purification of specific structured lipids by distillation: Effects on acyl migration von Xu, Xuebing, Skands, Anja, Adler‐Nissen, Jens

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Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics von Pedersen, Lene, Kaack, Karl, Bergsøe, Merete N., Adler-Nissen, Jens

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Evaluating non-stick properties of different surface materials for contact frying von Ashokkumar, Saranya, Adler-Nissen, Jens

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Heat Inactivation Kinetics of Trypsin Inhibitors During High Temperature-Short Time Processing of Soymilk von ROUHANA, AMAL, ADLER-NISSEN, JENS, COGAN, URI, FRØKIÆR, HANNE

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Efficiency of Enzymatic and Other Alternative Clarification and Fining Treatments on Turbidity and Haze in Cherry Juice von Meyer, Anne S, Köser, Christian, Adler-Nissen, Jens

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Proposing a normalized Biot number: For simpler determination of Fourier exponents and for evaluating the sensitivity of the Biot number von Christensen, Martin Gram, Adler-Nissen, Jens

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Production of margarine fats by enzymatic interesterification with silica‐granulated Thermomyces lanuginosa lipase in a large‐scale study von Zhang, Hong, Xu, Xuebing, Nilsson, Jörgen, Mu, Huiling, Adler‐Nissen, Jens, Høy, Carl‐Erik

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Factors affecting the wettability of different surface materials with vegetable oil at high temperatures and its relation to cleanability von Ashokkumar, Saranya, Adler-Nissen, Jens, Møller, Per

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3D modelling of coupled mass and heat transfer of a convection-oven roasting process von Feyissa, Aberham Hailu, Gernaey, Krist V., Adler-Nissen, Jens

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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics von Pedersen, Lene, Kaack, Karl, Bergsøe, Merete N, Adler‐Nissen, Jens

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Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid von Adler-Nissen, Jens

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Antimicrobial enzymes: Applications and future potential in the food industry von Fuglsang, Claus Crone, Johansen, Charlotte, Christgau, Stephan, Adler-Nissen, Jens

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Oxidation in fish oil-enriched mayonnaise : 4. Effect of tocopherol concentration on oxidative deterioration von JACOBSEN, Charlotte, HARTVIGSEN, Karsten, LUND, Pia, THOMSEN, Marianne K, SKIBSTED, Leif H, HØLMER, Gunhild, ADLER-NISSEN, Jens, MEYER, Anne S

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Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods - Chemical properties von Zhang, Hong, Jacobsen, Charlotte, Pedersen, Lars Saaby, Christensen, Morten Würtz, Adler-Nissen, Jens

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Modification of margarine fats by enzymatic interesterification: evaluation of a solid-fat-content-based exponential model with two groups of oil blends von Zhang, H, Pedersen, L.S, Kristensen, D, Adler-Nissen, J, Holm, H.C

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