Niki Alexi

Aarhus University

Denmark

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Professors in Food Science

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Articles (19)

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2025

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2024

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2023

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2022

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2022

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2021

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2021

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2020

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2020

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2020

Collaborators (13)

Jørgen J. Leisner

DENMARK

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Laura Roman

Aarhus University

DENMARK

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Roana de Oliveira Hansen

University of Southern Denmark

DENMARK

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Louise Juul Pedersen

Aarhus University

DENMARK

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Qian Janice Wang

Københavns Universitet

DENMARK

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Trine Kastrup Dalsgaard

DENMARK

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Victoria Norton

University of Reading

UNITED KINGDOM

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Søren Krogh Jensen

Professor

Aarhus University

DENMARK

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Annette Bruhn

Aarhus University

DENMARK

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Stella Lignou

Associate Professor in Sensory and Consumer Science

University of Reading

UNITED KINGDOM

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Alexandru Luca

VIP, Tenure Track Assistant Professor

Aarhus University

DENMARK

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Marianne Hammershøj

Aarhus University

DENMARK

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Theofania Tsironi

Assistant Professor

Agricultural University of Athens

GREECE

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Niki Alexi

Research Interests

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Articles (19)

Preservation of Monkfish (Lophius piscatorius) Fillets Through Dry‐Aging and Impact of Processing on the Quality and Shelf Life When Compared to Fresh Fillets

Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters

Ulva species: A critical review on the green seaweed as a source of food protein

Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations

Exploring Food Waste from a Segmentation and Intervention Perspective—What Design Cues Matter? A Narrative Review

Investigating Students’ Food Packaging-Related Challenges and Preferences in Europe and Asia

Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception

The 3Is: Let's INVOLVE, INFORM and INSPIRE the next generation on disposing food packaging sustainably

Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin

Understanding consumers' sustainability knowledge and behaviour towards food packaging to develop tailored consumer-centric engagement campaigns: A Greece and the United Kingdom perspective

Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef

Using Workshops to Engage Key Stage Three Children in Disposing Food Packaging Sustainably

Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets

Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)

Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)

Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack ( Seriola dumerili , Risso)

Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling.

Subjective Sensations related to Food as Determinants of Snack Choice

Collaborators (13)

Jørgen J. Leisner

Laura Roman

Roana de Oliveira Hansen

Louise Juul Pedersen

Qian Janice Wang

Trine Kastrup Dalsgaard

Victoria Norton

Søren Krogh Jensen

Annette Bruhn

Stella Lignou

Alexandru Luca

Marianne Hammershøj

Theofania Tsironi

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