How does particle size influence caking in lactose powder? von Carpin, M., Bertelsen, H., Dalberg, A., Bech, J.K., Risbo, J., Schuck, P., Jeantet, R.

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Impurities enhance caking in lactose powder von Carpin, M., Bertelsen, H., Dalberg, A., Roiland, C., Risbo, J., Schuck, P., Jeantet, R.

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Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze-Dried in a Lactose Matrix von Higl, Bettina, Kurtmann, Lone, Carlsen, Charlotte U., Ratjen, Jennifer, Först, Petra, Skibsted, Leif H., Kulozik, Ulrich, Risbo, Jens

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stability of poly(lactic acid) packaging films as influenced by humidity and temperature von Holm, V.K, Ndoni, S, Risbo, J

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Quality changes in semi-hard cheese packaged in a poly(lactic acid) material von Holm, V.K., Mortensen, G., Risbo, J.

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Caking of lactose: A critical review von Carpin, M., Bertelsen, H., Bech, J.K., Jeantet, R., Risbo, J., Schuck, P.

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The dynamics of moisture migration in packaged multi-component food systems I: shelf life predictions for a cereal–raisin system von Risbo, Jens

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Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate von Kurtmann, Lone, Carlsen, Charlotte U., Risbo, Jens, Skibsted, Leif H.

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Oxidative stability of snack and cereal products in relation to moisture sorption von Jensen, Pernille N., Risbo, Jens

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Temperature Effect on Lactose Crystallization, Maillard Reactions, and Lipid Oxidation in Whole Milk Powder von Thomsen, Marianne K, Lauridsen, Lene, Skibsted, Leif H, Risbo, Jens

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The dynamics of moisture migration in packaged multi-component food systems II: analytical solutions and comparison to experimental moisture transfer rate results von Risbo, Jens

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Two Types of Radicals in Whole Milk Powder. Effect of Lactose Crystallization, Lipid Oxidation, and Browning Reactions von Thomsen, Marianne K, Lauridsen, Lene, Skibsted, Leif H, Risbo, Jens

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Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix von Orlien, Vibeke, Risbo, Jens, Rantanen, Helena, Skibsted, Leif H.

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Characterization of moulded-fibre packaging with respect to water vapour sorption and permeation at different combinations of internal and external humidity von Sørensen, Gitte, Risbo, Jens

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Water Activity−Temperature State Diagram of Amorphous Lactose von Thomsen, Marianne K, Jespersen, Lone, Sjøstrøm, Kirsten, Risbo, Jens, Skibsted, Leif H

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The influence of pretreatment on pork fat crystallization von Svenstrup, Gitte, Brüggemann, Dagmar, Kristensen, Lars, Risbo, Jens, Skibsted, Leif H.

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The Question of High- or Low-Temperature Glass Transition in Frozen Fish. Construction of the Supplemented State Diagram for Tuna Muscle by Differential Scanning Calorimetry von Orlien, Vibeke, Risbo, Jens, Andersen, Mogens L, Skibsted, Leif H

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Investigation of oxidation in freeze-dried membranes using the fluorescent probe C11-BODIPY super(5) super(8) super(1) super(/) super(5) super(9) super(1) von Carlsen, C U, Kurtmann, L, Bruggemann, DA, Hoff, S, Risbo, J, Skibsted, L H

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The computer as a laboratory for the physical chemistry of membranes von Mouritsen, O.G., Dammann, B., Fogedby, H.C., Ipsen, J.H., Jeppesen, C., Jørgensen, K., Risbo, J., Sabra, M.C., Sperotto, M.M., Zuckermann, M.J.

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Effect of Temperature and Glassy States on the Molecular Mobility of Solutes in Frozen Tuna Muscle As Studied by Electron Spin Resonance Spectroscopy with Spin Probe Detection von Orlien, Vibeke, Andersen, Mogens L, Jouhtimäki, Saara, Risbo, Jens, Skibsted, Leif H

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