Emulsifying salt increase stability of cheese emulsions during holding von Hougaard, Anni B., Sijbrandij, Anna G., Varming, Camilla, Ardö, Ylva, Ipsen, Richard

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Formative feedback on practical reports von Varming, Camilla

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Ancient Danish Apple Cultivars-A Comprehensive Metabolite and Sensory Profiling of Apple Juices von Iaccarino, Nunzia, Varming, Camilla, Agerlin Petersen, Mikael, Viereck, Nanna, Schütz, Birk, Toldam-Andersen, Torben Bo, Randazzo, Antonio, Balling Engelsen, Søren

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Ascorbic acid contents in Danish apple cultivars and commercial apple juices von Varming, Camilla, Petersen, Mikael Agerlin, Toldam-Andersen, Torben Bo

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Flavour compounds and sensory characteristics of cheese powders made from matured cheeses von Varming, Camilla, Andersen, Lene Tranberg, Petersen, Mikael Agerlin, Ardö, Ylva

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Stability of cheese emulsions for spray drying von Varming, Camilla, Hougaard, Anni B., Ardö, Ylva, Ipsen, Richard

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Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level von Varming, Camilla, Petersen, Mikael Agerlin, Skov, Thomas, Ardö, Ylva

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Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation von Bagger-Jørgensen, Rico, Meyer, Anne S., Pinelo, Manuel, Varming, Camilla, Jonsson, Gunnar

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Influence of Thermal Treatment on Black Currant (Ribes nigrum L.) Juice Aroma von Varming, Camilla, Andersen, Mogens L, Poll, Leif

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Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation von Bagger-Jørgensen, Rico, Meyer, Anne S., Varming, Camilla, Jonsson, Gunnar

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BAKING METHOD FOR PULSE PROTEIN FORTIFIED BREAD EMPLOYING THERMOSTABLE AMYLOGLUCOSIDASE VARIANTE (EC 3.2.1.3) von LUNDKVIST, Henrik, VARMING, Camilla

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BAKING METHOD WITH THERMOSTABLE AMG VARIANT AND ALPHA-AMYLASE von LUNDKVIST, Henrik, VARMING, Camilla

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Impact of processing steps on the composition of volatile compounds in cheese powders von VARMING, CAMILLA, BECK, TOVE KJÆR, PETERSEN, MIKAEL AGERLIN, ARDÖ, YLVA

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Comparison of Isolation Methods for the Determination of Important Aroma Compounds in Black Currant (Ribes nigrum L.) Juice, Using Nasal Impact Frequency Profiling von Varming, Camilla, Petersen, Mikael A, Poll, Leif

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BAKING WITH THERMOSTABLE AMG GLUCOSIDASE VARIANTS (EC 3.2.1.3) AND LOW OR NO ADDED EMULSIFIER von LUNDKVIST, Henrik, VARMING, Camilla

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BAKING WITH THERMOSTABLE AMYLOGLUCOSIDASE (AMG) VARIANTS (EC 3.2.1.3) AND LOW ADDED SUGAR von LUNDKVIST, Henrik, VARMING, Camilla

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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis von HOUGAARD, ANNI B, VESTERGAARD, JANNIE S, VARMING, CAMILLA, BREDIE, WENDER L.P, IPSEN, RICHARD H

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Volatile Monoterpenes in Black Currant (Ribes nigrum L.) Juice:  Effects of Heating and Enzymatic Treatment by β-Glucosidase von Varming, Camilla, Andersen, Mogens L, Poll, Leif

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Eating quality of raw carrots––correlations between flavour compounds, sensory profiling analysis and consumer liking test von Varming, Camilla, Jensen, Kirsten, Møller, Stine, Brockhoff, Per B, Christiansen, Tina, Edelenbos, Merete, Bjørn, Gitte K, Poll, Leif

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BAKED AND PAR-BAKED PRODUCTS WITH THERMOSTABLE AMG VARIANTS FROM PENICILLIUM von ÖZCÖMLEKCI, Esra, SINIK, Hasim, LUNDKVIST, Henrik, VARMING, Camilla, ANDERSEN, Carsten

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