The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams von Jurado-Gonzalez, Patricia, Vega, César, Morató, Ramón, Gonzalez, Xavier, Sörensen, Pia M.

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Biophysics of Molecular Gastronomy von Brenner, Michael P., Sörensen, Pia M.

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The Natural Product Cucurbitacin E Inhibits Depolymerization of Actin Filaments von Sörensen, Pia M, Iacob, Roxana E, Fritzsche, Marco, Engen, John R, Brieher, William M, Charras, Guillaume, Eggert, Ulrike S

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Food Fermentations and Flavor: A Curiosity and Creativity Driven Approach for Interdisciplinary and Research-Oriented Science Education von Sörensen, Pia M.

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Characterization of saponin foam from Saponaria officinalis for food applications von Jurado Gonzalez, Patricia, Sörensen, Pia M.

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Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations von Valerón, Nabila Rodríguez, Mak, Tiffany, Jahn, Leonie J., Arboleya, Juan Carlos, Sörensen, Pia M.

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Nature's chefs: Uniting the hidden diversity of food making and preparing species across the tree of life von Taylor, Brad W, Allf, Bradley, Hopkins, Skylar R, Irwin, Rebecca E, Jewell, Michelle, Nevo, Omer, Nichols, Lauren M, Rodríguez Valerón, Nabila, Evans, Joshua D, Sörensen, Pia M, Dunn, Robert R

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Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile von Touceda-Suárez, Alejandra, Touceda-Suárez, María, Arboleya, Juan-Carlos, Sörensen, Pia M

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Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients von Rodríguez Valerón, Nabila, Mak, Tiffany, Jahn, Leonie J, Arboleya, Juan Carlos, Sörensen, Pia M

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Olive Leaf Waste Management von Espeso, Julia, Isaza, Alejandro, Lee, Joo Youl, Sörensen, Pia M., Jurado, Patricia, Avena-Bustillos, Roberto de Jesús, Olaizola, Mikel, Arboleya, Juan Carlos

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Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance von Valerón, Nabila Rodríguez, Kothe, Caroline Isabel, Prado, Diego, Munk, Rasmus, Sörensen, Pia M.

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Science education and public understanding of science via food, cooking, and flavour von Sörensen, Pia M., Mouritsen, Ole G.

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Neurospora intermedia from a traditional fermented food enables waste-to-food conversion von Maini Rekdal, Vayu, Villalobos-Escobedo, José Manuel, Rodriguez-Valeron, Nabila, Olaizola Garcia, Mikel, Prado Vásquez, Diego, Rosales, Alexander, Sörensen, Pia M., Baidoo, Edward E. K., Calheiros de Carvalho, Ana, Riley, Robert, Lipzen, Anna, He, Guifen, Yan, Mi, Haridas, Sajeet, Daum, Christopher, Yoshinaga, Yuko, Ng, Vivian, Grigoriev, Igor V., Munk, Rasmus, Wijaya, Christofora Hanny, Nuraida, Lilis, Damayanti, Isty, Cruz-Morales, Pablo, Keasling, Jay. D.

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An educational approach based on a non-injury model compared with individual symptom-based physical training in chronic LBP. A pragmatic, randomised trial with a one-year follow-up von Sorensen, Pia H, Bendix, Tom, Manniche, Claus, Korsholm, Lars, Lemvigh, Dorte, Indahl, Aage

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A Danish version of the life-space assessment (LSA-DK) - translation, content validity and cultural adaptation using cognitive interviewing in older mobility limited adults von Pedersen, Mette Merete, Kjær-Sørensen, Pia, Midtgaard, Julie, Brown, Cynthia J, Bodilsen, Ann Christine

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From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia von Maini Rekdal, Vayu, Rodriguez-Valeron, Nabila, Olaizola Garcia, Mikel, Prado Vásquez, Diego, Sörensen, Pia M., Munk, Rasmus, Keasling, Jay D.

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Chefs meet scientists: GASTRO-SCIENCE-CHEF 2018 von Mouritsen, Ole G., Sörensen, Pia M., Flore, Roberto

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The kitchen as a physics classroom von Rowat, Amy C, Sinha, Naveen N, Sörensen, Pia M, Campàs, Otger, Castells, Pere, Rosenberg, Daniel, Brenner, Michael P, Weitz, David A

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Food Fermentation in Space: Opportunities and Challenges. Coblentz et al von Evans, Joshua, Coblentz, Maggie, Kothe, Caroline, Mak, Tiffany, Rodriguez Valeron, Nabila, Chwalek, Patrick, Wejendorp, Kim, Garg, Shilpa, Pless, Louisa, Mak, Sarah, Sörensen, Pia, Jahn, Leonie, Ekblaw, Ariel

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Food Fermentation in Space: Opportunities and Challenges. Coblentz et al von Evans, Joshua, Coblentz, Maggie, Kothe, Caroline, Mak, Tiffany, Rodriguez Valeron, Nabila, Chwalek, Patrick, Wejendorp, Kim, Garg, Shilpa, Pless, Louisa, Mak, Sarah, Sörensen, Pia, Jahn, Leonie, Ekblaw, Ariel

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