Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork von Christensen, Line, Ertbjerg, Per, Aaslyng, Margit Dall, Christensen, Mette

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11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness von Højer, Rikke, Aaslyng, Margit Dall

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The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú "Bolognaise" Meal: A Randomized Cross-Over Study von Martin, Mille Skov, Dynesen, Anja Weirsøe, Petersen, Birthe, Petersen, Iben Lykke, Duque-Estrada, Patrícia, Aaslyng, Margit Dall

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Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads? von Henn, Katharina, Reinbach, Helene Christine, Olsen, Søren Bøye, Aaslyng, Margit Dall, Laugesen, Susanne Margarete Bølling, Bredie, Wender L. P.

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Protein blends and extrusion processing to improve the nutritional quality of plant proteins von Duque-Estrada, Patrícia, Hardiman, Kate, Bøgebjerg Dam, Astrid, Dodge, Nadia, Aaslyng, Margit Dall, Petersen, Iben Lykke

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Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study von Bertram, Hanne Christine, Aaslyng, Margit Dall, Andersen, Henrik J.

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Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market von Aaslyng, Margit Dall, Hojer, Rikke

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Development of an approach for identifying overnutrition among older adults in community health care settings: - an opinion paper von Christoffersen, Tenna, Beck, Anne Marie, Tetens, Inge, Dynesen, Anja Weirsøe, Aaslyng, Margit Dall

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Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns von Laugesen, Susanne Bølling, Dethlefsen, Sandra Lenz, Petersen, Iben Lykke, Aaslyng, Margit Dall

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Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure von Aaslyng, Margit Dall, Bejerholm, Camilla, Ertbjerg, Per, Bertram, Hanne C, Andersen, Henrik J

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Meat quality in the Danish pig population anno 2018 von Aaslyng, Margit Dall, Hviid, Marchen

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The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami von Aaslyng, Margit Dall, Vestergaard, Christian, Koch, Anette Granly

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Welfare measurements of finishing pigs on the day of slaughter: A review von Brandt, Pia, Aaslyng, Margit Dall

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Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran von Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula

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The use of smoke as a strategy for masking boar taint in sausages and bacon von Aaslyng, Margit Dall, Koch, Anette Granly

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Effects of Pressurization on Structure, Water Distribution, and Sensory Attributes of Cured Ham:  Can Pressurization Reduce the Crucial Sodium Content? von Bertram, Hanne Christine, Wu, Zhiyun, Straadt, Ida K, Aagaard, Michael, Aaslyng, Margit Dall

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CONSUMER PREFERENCES FOR VISUALLY PRESENTED MEALS von REISFELT, HANS HENRIK, GABRIELSEN, GORM, AASLYNG, MARGIT DALL, BJERRE, MARIA SCHMIDT, MØLLER, PER

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Perceived importance and responsibility for market-driven pig welfare: Literature review von Thorslund, Cecilie A.H., Aaslyng, Margit Dall, Lassen, Jesper

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Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics von Meinert, Lene, Lund, Birgitte, Bejerholm, Camilla, Aaslyng, Margit Dall

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A good taste in the meat, a good taste in the mouth – Animal welfare as an aspect of pork quality in three European countries von Thorslund, Cecilie A.H., Sandøe, Peter, Aaslyng, Margit Dall, Lassen, Jesper

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