A method to measure the effect of food appearance factors on children’s visual preferences von Kildegaard, H., Olsen, A., Gabrielsen, G., Møller, P., Thybo, A.K.

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MEASURING CHILDREN'S FOOD PREFERENCES: USING PICTURES IN A COMPUTERIZED CONJOINT ANALYSIS von OLSEN, A., KILDEGAARD, H., GABRIELSEN, G., THYBO, A.K., MØLLER, P.

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Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes von Thybo, A.K., Christiansen, J., Kaack, K., Petersen, M.A.

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Affective Response of Adolescents toward Fruit- and Vegetable-Based Snacks and the Role of Neophobia, Gender and Age von Mielby, L.H., Nørgaard, M.K., Edelenbos, M., Thybo, A.K.

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Effect of organic growing systems on sensory quality and chemical composition of tomatoes von Thybo, A.K., Edelenbos, M., Christensen, L.P., Sørensen, J.N., Thorup-Kristensen, K.

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Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes von Kreutzmann, Stine, Thybo, Anette K., Bredie, Wender L.P.

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Cooking Effects on Water Distribution in Potatoes Using Nuclear Magnetic Resonance Relaxation von Mortensen, Margit, Thybo, Anette K, Bertram, Hanne C, Andersen, Henrik J, Engelsen, Søren B

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EFFECT OF INCREASED FRUIT AND FAT CONTENT IN AN ACIDIFIED MILK PRODUCT ON PREFERENCE, LIKING AND WANTING IN CHILDREN von KILDEGAARD, H., LØKKE, M.M., THYBO, A.K.

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Integration of sensory and objective measurements of tomato quality: quantitative assessment of the effect of harvest date as compared with growth medium (soil versus rockwool), el... von Thybo, A.K, Bechmann, I.E, Brandt, K

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Low-field NMR relaxation and NMR-imaging as tools in differentiation between potato sample and determination of dry matter content in potatoes von Thybo, A.K, Andersen, H.J, Karlsson, A.H, Dønstrup, S, Stødkilde-Jørgensen, H

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Bulk Functionality Diversification by Unsupervised Single-Kernel Near-Infrared (SKNIR) Sorting of Wheat von Tonning, E, Thybo, A.K, Pedersen, L, Munck, L, Hansen, A, Togersen, F.A, Engelsen, S.B, Norgaard, L

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Sensory quality of scab-resistant apple cultivars von Kühn, B.F, Thybo, A.K

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Direct decomposition of NMR relaxation profiles and prediction of sensory attributes of potato samples von Povlsen, V.T., Rinnan, Å., van den Berg, F., Andersen, H.J., Thybo, A.K.

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Instrumental and sensory characterization of cooked potato texture von Thybo, A.K, Martens, M

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Prediction of Sensory Texture Quality of Boiled Potatoes From Low-field1H NMR of Raw Potatoes. The Role of Chemical Constituents von Thygesen, L.G., Thybo, A.K., Engelsen, S.B.

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Texture and microstructure of steam cooked, vacuum packed potatoes von Thybo, A.K, Martens, H.J, Lyshede, O.B

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Sensory Analysis for Magnetic Resonance-image Analysis: Using Human Perception and Cognition to Segment and Assess the Interior of Potatoes von Martens, H, Thybo, A.K, Andersen, H.J, Karlsson, A.H, Dønstrup, S, Stødkilde-Jørgensen, H, Martens, M

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Effect of fertilisation, development stage, mechanical impact and heating during processing on subsurface hardening in pre-peeled potatoes (Solanum tuberosum L.) von Kaack, K, Thybo, A.K, Christiansen, J

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Development of a sensory texture profile of cooked potatoes by multivariate data analysis von Thybo, A.K. (Danish Institute of Agricultural Sciences, Aarslev, Denmark.), Martens, M

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Prediction of Sensory Texture of Cooked Potatoes using Uniaxial Compression, Near Infrared Spectroscopy and Low Field1H NMR Spectroscopy von Thybo, A.K, Bechmann, I.E, Martens, M, Engelsen, S.B

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