Grethe Hyldig

Technical University of Denmark

Denmark

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Professors in Food Science

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Articles (12)

Year:

2024

Year:

2023

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2023

Year:

2023

Year:

2023

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2022

Year:

2022

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2022

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2021

Year:

2021

Year:

2021

Year:

2021

Collaborators (19)

Egon Bech Hansen

Technical University of Denmark

DENMARK

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Anne Dahl Lassen

Technical University of Denmark

DENMARK

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Ann-Dorit Moltke Sørensen

Technical University of Denmark

DENMARK

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Jette Jakobsen

Technical University of Denmark

DENMARK

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Dennis Dan Corell

Technical University of Denmark

DENMARK

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Niels O G Jørgensen

Københavns Universitet

DENMARK

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Petra Ložnjak Švarc

Technical University of Denmark

DENMARK

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Simon Gregersen Echers

Associate Professor at Aalborg University

Aalborg University

DENMARK

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Jonas Steenholdt Sørensen

Technical University of Denmark

DENMARK

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Betül Yesiltas

Technical University of Denmark

DENMARK

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Cecilie Bay Wirenfeldt

Technical University of Denmark

DENMARK

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Ingrid Undeland

Full Professor

Chalmers University of Technology

SWEDEN

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Susan Løvstad Holdt

Technical University of Denmark

DENMARK

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Pedro Jesús García Moreno

Technical University of Denmark

DENMARK

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Ulla Toft

Københavns Universitet

DENMARK

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Mikael Agerlin Petersen

associate professor

University of Copenhagen

DENMARK

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Zheng Guo

Aarhus University

DENMARK

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Raju Podduturi

Københavns Universitet

DENMARK

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Charlotte Jacobsen

Technical University of Denmark

DENMARK

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Grethe Hyldig

Research Interests

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Articles (12)

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

Characterization and finding the origin of off-flavor compounds in Nile tilapia cultured in net cages in hydroelectric reservoirs, São Paulo State, Brazil

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D<sub>3</sub>

Effect of smoking and gamma irradiation on the nutritional and sensory quality of Atlantic chub mackerel in Ghana

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial

Case study on depuration of RAS-produced pikeperch (Sander lucioperca) for removal of geosmin and other volatile organic compounds (VOCs) and its impact on sensory quality

Development of an olfactory test method for measuring perception of everyday food odors among older adults

Collaborators (19)

Egon Bech Hansen

Anne Dahl Lassen

Ann-Dorit Moltke Sørensen

Jette Jakobsen

Dennis Dan Corell

Niels O G Jørgensen

Petra Ložnjak Švarc

Simon Gregersen Echers

Jonas Steenholdt Sørensen

Betül Yesiltas

Cecilie Bay Wirenfeldt

Ingrid Undeland

Susan Løvstad Holdt

Pedro Jesús García Moreno

Ulla Toft

Mikael Agerlin Petersen

Zheng Guo

Raju Podduturi

Charlotte Jacobsen

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