Scientific publications, books and articles by Taste for Life's participants

Article The list below provides an overview of scientific publications as well as popular science published by the participants of Taste for Life

2021

International articles and chapters with peer review (2021)

Meat Reduction in 5 to 8 Years Old Children - A Survey to Investigate the Role og Parental Meat Attachment (J. Erhardt and A. Olsen). Foods, 10(8):1756 (2021).
Fussy eating among children and their parents: Associations in parent-child dyads, in a sample of children with and without neurodevelopmental disorders (S. Þorsteinsdóttir, A. Olsen, and A.S. Ólafsdóttir). Nutrients, 13 (7), 2196 (2021).
Algae in the human world: beauty and taste come first (O. G. Mouritsen and J. L. Pérez-Lloréns) In Being Algae. Transformations in Water Plant Studies (Y. H. Hendlin, S. Mugnai, N. Derossi, and J. Weggelaar, eds.) Brill Critical Plant Studies, in press (2021).
Physicochemical characterisation of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response (C. V. Schmidt, L. Plankensteiner, P. L. Faxholm, K. Olsen, O. G. Mouritsen, and M. B. Frøst) Int. J. Gast. Food Sci. 23, 100298 (2021).
Umami potential of fermented beverages: sake, wine, champagne, and beer (C. Vinther Schmidt, K. Olsen, and O. G. Mouritsen) Food Chem. 360, 128971 (2021).
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions (M. B. Frøst, L. Duelund, M. A. Petersen, A. L. Hartmann, and O. G. Mouritsen) Int. J. Gast. Food Sci. (2021).
Gastrophysical and chemical characterization of structural changes in cooked squid mantle (Loligo forbesii and L. vulgaris) (C. V. Schmidt, L. Plankensteiner, M. P. Clausen, A. R. Walhter, J. J. K. Kirkensgaard, O. G. Mouritsen, and K. Olsen) J. Food. Sci. submitted (2021).
Saved by seaweeds: phyconomic contributions in times of crisis (O. G. Mouritsen, P. Rhatigan, M. L. Cornish, A. T. Critchley, and J. L. Perez-Llorens) J. Appl. Phycol. 33, 443-458 (2021).
The Sugar Devil - Demonizing the taste of sweetness in Denmark. (S. Højlund) In: Folk Devils. Past and Present. Eds: M. D. Frederiksen og I. H. Knudsen Helsinki University Press, in press (2021).
Creating and Re-creating a Dish. On Craftmanship, Cooking and Food as Material Culture (S. Højlund and C. Squarzon) In: The Material Cultures of Food. Eds: Mihalache, I. and Zanoni E., Bloomsbury, in press (2021).
Imaging: Imaging foodstuff and products of culinary transformations (M. P. Clausen, M. Christensen, and O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press, pp. 404-409 (2021).
Squid: Gastrophysics of squid: from gastronomy to science and back again (O. G. Mouritsen, C. V. Schmidt, P. L. Faxholm, and M. P. Clausen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press, pp. 541-544 (2021).
Seaweeds: Phycogastronomy - the culinary science of seaweeds (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press, pp. 517-522 (2021).
Umami: The molecular science of umami synergy (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press, pp. 619-624 (2021).
Texture: Tsukemono - the art and science of preparing crunchy vegetables (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press, pp. 593-598 (2021).
Culinary sciences for the enhancement of the public understanding of science (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press, pp. 655-658 (2021).
Texture: How texture makes flavour (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press, pp. 585-592 (2021).
School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response (Chow, C. Y., Riantiningtyas, R. R., Sørensen, H. and Frøst, M.B.) Food Quality and Preference 87, 104027 (2021).
Yes I can cook a fish; Effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – a quasi-experimental study (R. Højer, K. Wistoft & M. B. Frøst) Food Quality and Preference 92, 10423 (2021).
Familiarity and PTC taster status influence on the liking of 14 food items and 3 taste samples in 19000 Danish school children (B.-E. Menadeva-Karpantschof, B. H. Allesen-Holm, C. Ritz, A. Olsen, W. B. Bredie & M. B. Frøst) Food Quality and Preference, in preparation (2021).
What does cilantro oil and beta-ionone smell like? Results from 19000 Danish school children (B.-E. Menadeva-Karpantschof, B. H. Allesen-Holm, C. Ritz, A. Olsen, W. B. Bredie& M. B. Frøst) Food Quality and Preference, in preparation (2021).
Fruit and vegetable neophobia among 19000 Danish school children (B.-E. Menadeva-Karpantschof, B. H. Allesen-Holm, C. Ritz, A. Olsen, W. B. Bredie & M. B. Frøst.) Food Quality and Preference, in preparation (2021).
“Something fishy is cooking” – A survey of 11-13 year old Danish children’s self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish (R. Højer and M. B. Frøst) Food Quality and Preference, submitted (2021).
How cartoon character and claims influence children’s attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark (V. Hemar, H. Hapsari, S. Angka & A. Olsen) Food Quality and Preference 87, 104031 (2021).
Optimizing repeated exposure: Determining optimal stimulus shape for introducing a novel vegetable among children (C. Karagiannaki, C. Ritz, P. Møller, D. S. Andreasen, R. Bär, H. Hausner & A. Olsen) Foods 21:909 (2021).
Optimizing repeated exposure: Determining optimal stimulus frequency for introducing a novel vegetable among children (C. Karagiannaki, C. Ritz, L. G. H. Jensen, E. H. Tørsleff, P. Møller, H. Hausner & A. Olsen) Foods 21:913 (2021).
Repeated exposure to foods in adults: A review of current evidence (M. Martell, D. Cedillo, R. V. D. Petersen, L. Davainytė, L. Van de Sompel and A. Olsen) Nutrients, in preparation(2021).
Opportunities for meat reduction in 5-8 years old children – The role of parental meat attachment and preferred meal serving styles (J. R. Erhardt & A. Olsen) Foods, submitted (2021).
Alterations in food acceptance during childhood cancer treatment in children is food specific (L. Gregersen, K. Kok, C. Mølgaard and A. Olsen) Foods, submitted (2021).
Children’s acceptance of different vegetable preparation techniques – A cross-cultural comparison between Sweden and Denmark. (M. Martell, J. Berkelmans, O. G. Mouritsen,K. Wendin & A. Olsen) in preparation (2021).
Nudging children to consume more vegetables? A comparison of the effects of default option, visual priming and labelling on choice and intake. (M. Voigt, Y. Wang, J. Berkelmans & A. Olsen) in preparation (2021).
Picky eating among children and their parents - Associations in parent-child dyads in a sample of children with neurodevelopmental disorders and their Typically Developing peers. (S. Þorsteinsdóttir, H. G. Eliasdottir, A. Olsen & A. S. Ólafsdóttir) Foods, in preparation (2021).
Bridging didactical theory and professional practice through the process of designing learning materials (M. Pless & L. Hedegaard) LUP, Studier i læreruddannelse og -profession, submitted (2021).
Le bien-être alimentaire et Epicure: Retour sur les Anciens pour une lecture moderne de l’alimentation (V. Nicolas-Hemar & L. Hedegaard) Recherche et Applications en Marketing , in preparation (2021).
Place matters. Towards a phenomenology of place (L. Hedegaard) Danish Yearbook of Philosophy, in press (2021).
Children’s cookbooks – learning using recipes, cooking experiments and taste competence (J. H. Christensen and K. Wistoft) Health Education Journal, submitted (2021).
Developing healthy school meals: a systematic literature review on school lunch settings (M. Stovgaard, M. M. R. Thorborg and K. Wistoft) Journal of School Health, submitted (2021).
Religious taste: A reflection repertoire for teaching food diversity (K. Wistoft and L. Qvortrup) Food, Culture and Society, submitted (2021).
Teaching sensory science: The effectiveness of a teaching program for culinary professionals (M. Stovgaard, J. H. Christensen, A. Clark, M. Damsbo-Svendsen, B. M. Karpantschof, M. B. Frøst and K. Wistoft) Journal of Education Research, under preparation (2021).
The effectiveness of taste as a catalyst for learning in primary school (J. H. Christensen, M. Stovgaard and K. Wistoft) International Journal on New Trends in Education and Their Implications, submitted (2021).
Bridging didactical theory and professional practice through the process of designing learning materials (M. Pless & L. Hedegaard). Iartem e-Journal (submitted, 2021).

Danish articles with peer review (2021)

Mad og måltider i skolen (M. K. Nielsen, K. Wistoft and C. Damsgaard). In: Mad, mennesker og måltider i et samfundsmæssigt perspektiv” (L. Holm and S. T. Kristensen, eds.) 3. udg. København, Gyldendal (2021).

Books og ph.d.-thesis (2021)

Octopuses, Squid Cuttlefish: Seafood for Today and for the Future (O. G. Mouritsen and K. Styrbæk) Springer Nature Switzerland AG, 277pp (2021).
Tsukemono: Decoding the Art and Science of Japanese Pickling (O. G. Mouritsen and K. Styrbæk) Springer Nature Switzerland AG, in press (2021).
Complex Korean characters - Mouthfeel) (O. G. Mouritsen and K. Styrbæk) Tabi Books, Seoul, in press (2021).
Gastrophysical and chemical characterization of umami, taste pairing, and texture inrelation to sustainable food sources: Squid, oysters, and fermented beverages (C. V. Schmidt) PhD-thesis, University of Copenhagen, 258pp (2021).
Is there fish in fish cakes? - An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior (R. Højer) PhD-thesis, University of Copenhagen, 295pp (2021).
Effektfuldhed og kausalitet i pædagogisk forskning og praksis. (J. H. Christensen og L. Qvortrup, eds.) Aarhus Universitetsforlag, Aarhus, Kausalitet og effektfuldhed i undervisningen og uddannelsessystemet: En genbeskrivelse (L. Qvortrup og K. Wistoft); Et kritisk blik på kausalitet og evidens i den danske evidensbevægelse og et muligt bud på en forbedring, - Dansk Clearinghouse for Uddannelsesforskning som case (M. H. Vembye & H. S. Jensen); School effectiveness-forskningen som afsæt for effektfuldhed (M. Thorborg), Iagttagelse af tegn på læring via Mixed Methods; En tilgang for undersøgelse af effektfuldhed (J. H. Christensen); En effektfuldhedsundersøgelse med elevperspektiver i praksis – Fagligt samspil mellem dansk og kemi i stx-gymnasiet (C. Thrane og J. H. Christensen); Evidensens effektfuldhed: Er det god medicin? - En drøftelse af forholdet mellem skoleforskningen og lærerens didaktiske beslutningsgrundlag (M. Stovgaard); under review (2021).
Fag med smag: En effektfuldhedsundersøgelse af smag som omdrejningspunkt i undervisning i skolen (M. Stovgaard, A. Clark, J. H. Christensen, M. M. R. Thorborg, T. Brahe and K. Wistoft) 60pp (2021).
Smagen af vildt: jagt, undervisning og tilberedning (K. Wistoft, C. Thrane and P. Henrichsen). SMAG #12, 85pp, Odense (2021).

2020

Peer reviewed scientific articles

Umami synergy as the scientific principle behind taste-pairing champagne and oysters (C. V. Schmidt, K. Olsen & O. G. Mouritsen) Nature Scientific Reports, 10:20077 (2020).
Umami potential of Nordic squid (Loligo forbesii) (C. V. Schmidt, M. Poojary, O. G.Mouritsen & K. Olsen) International Journal of Gastronomy and Food Science 22:100275(2020).
Design and 'umamification' of vegetables for sustainable eating (O. G. Mouritsen and K. Styrbæk) Int. J. Food Design 5, 9-42 (2020).
Seaweeds in mythology, folklore, poetry, and life (Pérez-Lloréns, J. L. , Mouritsen, O. G., Rhatigan, P., Cornish, L. M., and Crichley, T. A.). Journal of Applied Phycology. 8 April 2020.
Kingdom of Taste: A serious game approach to improve eating behavior in families”. (Nielson, S. E., Suldrup, A. & Olsen, A.) (Resubmitted in revised form to Nutrients, February 28^th 2020).
How cartoon character and claims influence children’s attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark. (Hemar, V., Hapsari, H., Angka, S. & Olsen., A.) Food Quality and Preference (submitted February 19^th 2020).
Repeated exposure to foods in adults: A review of current evidence. (Martell, M., Cedillo, D., Petersen, R.V.D., Davainytė, L., Van de Sompel, L. and Olsen, A.) Nutrients (2020).
Imaging foodstuff and products of culinary transformations (M. P. Clausen, M. Christensen, and O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
Seaweeds in mythology, folklore, poetry, qnd life (J. L. Pérez-Lloréns, O. G. Mouritsen, P. Rhatigan, M. L. Cornish, and A. T. Critchley) J. Appl. Phycol. (2020).
Umami potential of fermented beverages: sake, wine, champagne, and beer (C. Vinther Schmidt, K. Olsen, and O. G. Mouritsen) Food Chem. (2020).
Champagne and oysters: the science of good companions (C. Vinther Schmidt, K. Olsen, and O. G. Mouritsen) Sci. Rep. (2020).
A role for macroalgae and cephalopods in sustainable eating (O. G. Mouritsen and C. V. Schmidt) Front. Psychol. (submitted, 2020).
The solution to sustainable eating is not a one-way street (C. V. Vinther and O. G. Mouritsen) Front. Psychol. Mind the Sustainable Food: New Insights in Food Psychology (on-line, March 5, 2020) doi: 10.3389/fpsyg.2020.00531.
School children cooking and eating insects as part of a teaching program - effects of cooking, insect type, exposure and food neophobia. (Chow, C. Y., & Riantiningtyas, R. R.) Food Quality and Preference, under revision (2020)
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. (Frøst, M. B., Hartmann, A. L., Petersen, M. A., Duelund, L., & Mouritsen, O. G.) International Journal of Gastronomy and Food Science, submitted. (2020).
Play with your food and cook it! Tactile play with fish as a way of promoting acceptance of fish in 11- to 13-year-old children in a school setting – a qualitative study. (Højer, R., Wistoft, K., & Frøst, M. B. Appetite - Genindsendes Til Food Quality and Preference (2020).
How packaging colours and claims influence children’s vegetable attitude and intake – An explorative cross-cultural comparison between Indonesia and Denmark. (Angka, S., Hemar-Nicolas, V., Hapsari, H. P., & Olsen, A.) Food Quality and Preference, 79, 103795 (2020).
Bridging didactical theory and professional practice through the process of designing learning materials (Pless, M., Hedegaard, L.). Iartem e-Journal (submitted, 2020).
The (Im)permanence of a Dish. A Temporal Analysis of the Material Culture of Food. Susanne Højlund, Claudia Squarzon. In: The Material Cultures of Food. Eds: Mihalache, I. and Zanoni E., Bloomsbury (2020).
Imaging foodstuff and products of culinary transformations (M. P. Clausen, M. Christensen, and O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
Gastrophysics of squid: from gastronomy to science and back again (O. G. Mouritsen, C. V. Schmidt, P. L. Faxholm, and M. P. Clausen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications(H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
Phycogastronomy: the culinary science of seaweeds (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
The molecular science of umami synergy (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
Tsukemono: the art and science of preparing crunchy vegetables (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
Culinary sciences for the enhancement of the public understanding of science (O. G. Mouritsen) In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
How texture makes taste: mouthfeel (O. G. Mouritsen) In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).

2019

Peer reviewed scientific articles

Changes in taste perception, intensity, taste-related food preferences and food intake in pregnant women: a literature review. (Weenen, H., Olsen, A., Nanou, E., Moreau, E., Nambiar, S., Vereijken, C. & Muhardi, L.) Journal of Chemosensory Perception, 12, 1-17. (2019).
Children’s self-reported reasons for accepting and rejecting foods. (Sick, J.C., Nielsen, H.R. and Olsen, A.) Nutrients, 11, 2455. Open access. (2019).
The quest for umami (O. G. Mouritsen). In Koku in Food Science and Physiology (T. Nishimura and M. Kuroda, eds.) Springer (2019), pp. 33-45.
Soft matter physics meets the culinary arts: From polymers to jellyfish (Pedersen, Mie T. & Vilgis, Thomas A.) International Journal of Gastronomy and Food Science 16:100135 (2019).
Umami taste, free amino acid composition, and volatile compounds of brown seaweeeds (O.G. Mouritsen, L. Duelund, M. A. Petersen, A. L. Hartmann, and M. B. Frøst). Journal of Applied Phycology 31, 1213-1232 (2019). Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. J. Appl. Phycol. 31, 1233-1238 (2019).
The rise of seaweed gastronomy: phycogastronomy (O. G. Mouritsen, J. L. Pérez Lloréns, and P. Rhatigan) Botanica Marina 62, 195-209 (2019).
A mini-review on the microbial continuum: consideration of a link between judicious consumption of a varied diet of macroalgae and human health and nutrition (M. L. Cornish, O. G. Mouritsen, and A. T. Critchley). J. Ocean. Limnol. 37, 790-805 (2019).
No choice vs free choice: How serving situations influence pre-school children's vegetable intake (Olsen A., Sick J.C., Møller, P. & Hausner, H.) Food Quality and Preference 72, 172-176 (2019).
Chefs meet scientists: Gastro-Science-Chef-2018 (Editorial) (O. G. Mouritsen, P. M. Sorensen, and R. Flore) Int. J. Gast. Food. Sci. 17, 100162 (2019).
Teaching science to chefs: The benefits, challenges and opportunities. (M. Christensen, and R. Edwards Stuart) Int. J. of Gast. Food. Sci. 16, 100133 (2019).
Repeated exposure to vegetable-enriched snack bars in children may increase liking for the bars- but not the vegetables(Jønsson, S. R., Angka, S. Olsen, K., Tolver, A. and Olsen, A.) Appetite140, 1-9 (2019).
Reflections on current practice for taste learning in children (Olsen, A.) Int. J. Gast. Food Sci. 15, 26-29 (2019).
Do children prefer colored plates? (Brunk L. & Møller P.) Food Quality and Preference 73, 65-74 (2019).
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab (Frøst, M.B.) Int. J. Gast. Food. Sci. 17, 100132 (2019).
Consumers’ perception of snack sausages enriched with umami tasting meat protein hydrolysates (Kessler, F., Nielsen, M. B. R., Tøstesen, M., Duelund, L., Clausen, M. P. & Giacalone, D.) Meat Science 150, 65-76 (2019).
How colours in food packaging influence acceptance – A cross cultural comparison of Indonesian and Danish children (Angka, S., Olsen., A. & Hemar, V.) Appetite (2^ndrev. submitted August 4^th2019).
Can games change children’s eating behaviour? A systematic review of Gamification and Serious Games (Chow, C. Y., Riantiningtyas, R. R., Papavasileiou, M., Kanstrup, M. B., de Liem, G. & Olsen, A.) Food Quality and Preference (1^strev. submitted August 5^th2019).
Reasons for acceptance and rejection of food among 10-13-year-old children (Sick, J. C., Nielsen, H. R., and Olsen, A.) Food Science (draft 2019).
Effect of gamification on 8-10-year old children’s learning outcome within the topic of the 5 basic tastes (Frantzen, C., Nielsen. R. H. and Olsen, A.) Creative Education (draft, 2019).
Reduced food acceptance and taste sensitivity in children with cancer - an examination of taste preferences among children undergoing cancer therapy and children in the follow-up period after cancer(Gregersen, L., Taarnby, I., Kok, K., Mølgaard, C. and Olsen, A.) Nutrition and Cancer (draft, 2019).
Nudging children to consume more vegetables? A comparison of the effects of default option, visual priming and labelling on choice and intake(Voigt, M., Wang, Y., Berkelmans, J. & Olsen., A.) Appetite (in preparation, 2019).
How characters on food packaging influence acceptance – A cross cultural comparison of Indonesian and Danish children (Hapsari, H., Olsen., A. & Hemar, V. ) Appetite (in preparation, 2019).
Children’s acceptance of different vegetable preparation techniques – A cross-cultural comparison between Sweden and Denmark(Martell, M., Berkelmans, J., Mouritsen, O. G., Wendin, K., & Olsen, A.) Food Quality and Preference (in preparation, 2019).
Optimizing mere exposure: Determining optimal exposure frequency for introducing a novel vegetable among children(Karagiannaki, C., Møller, P., Ritz, C., Jensen, L. G. H., Tørsleff, E.H., Hausner, H. & Olsen, A) Appetite (draft, 2019).
Optimizing mere exposure: Determining optimal serving style for introducing a novel vegetable among children(Karagiannaki, C., Ritz, C., Møller, P., Andreasen, D. S., Bär, R., Hausner, H. & Olsen, A.) Appetite (draft, 2019).
Children’s acceptance of different vegetable preparation techniques – A cross-cultural comparison between Sweden and Denmark(Martell, M., Berkelmans, J., Mouritsen, O. G., Wendin, K., & Olsen, A.) Food Quality and Preference (in preparation, 2019).
Convenience vegetables can increase consumption in young consumers (Hyldelund, N.B., Worck^,S. & Olsen, A.)Food Quality and Preferences (in preparation, 2019).
Kingdom of Taste: A serious game approach to increase food exploration in families with children aged 5- to 13-years old (Nielson, S. E., Suldrup, A., Terkelsen, C. & Olsen, A.) Food Quality and Preferences (in preparation2019).
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions (Frøst, M. B., Mouritsen, O. G., Hartmann, A. L., Petersen, M. A., & Duelund, L.) Food Quality and Preference (in preparation, 2019).
Familiarity and PTC taster status influence on the liking of 14 food items and 3 taste samples in 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B.) Food Quality and Preference (in preparation, 2019).
What does cilantro oil and beta-ionone smell like? Results from 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B. Food Quality and Preference (in preparation, 2019).
Fruit and vegetable neophobia among 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B.) Food Quality and Preference (in preparation, 2019).
Play with your food! Tactile play with fish as a way of breaking through the disgust when learning to cook fish in a school setting – a qualitative study (Nielsen, R. H., Wistoft, K., & Frøst, M. B.) Appetite (in preparation, 2019).
“Something fishy is cooking” – A survey of 11-13 year old Danish children’s food habits and knowledge and skills in relation to fish (Nielsen, R. H. & Frøst, M. B.) Appetite (in preparation, 2019).
Effects of a five week sensory-based experiential theme course with fish on 11-13 year old children’s food literacy and fish eating behavior – a quasi-experimental study (Nielsen, R.H., Wistoft, K., & Frøst, M. B) Food Quality and Preference (in preparation, 2019).
Taste as a constituting element of meaning in food education. (J. H. Christensen) International Journal of Home Economics (accepted, 2019).
Ensuring the effectiveness of subject-integrated school garden teaching. (J. H. Christensen and K. Wistoft) Journal of Outdoor and Environmental Education (submitted, 2019).
What is Taste and how do we Teach Taste?: Proposal of a Didactics of Taste (K. Wistoft and L. Qvortrup) Int. J. Home Econ. (submitted, 2019).
Outdoor taste education : Danish perspectives on potentials and challenges for taste education in school gardens and outdoor leaning. (K. Wistoft, M. K. Nielsen and P. M. Dyg) Food, Culture and Society (submitted, 2019).
Gastronomy and science: Terminological conundrums (Hedegaard, Liselotte). Int. J. Gast. Food Sci. 15, 22–25 (2019).
Taste and Aesthetic Learning Processes (Hedegaard, Liselotte). In On Taste: Aesthetic Exchanges (L. Aagaard-Mogensen, J. Forsey, eds). Cambridge Scholars Publications, pp. 89-100 (2019).
Le bien-être alimentaire et Epicure: Retour sur les Anciens pour une lecture moderne de l’alimentation (Nicolas-Hemar, V., Hedegaard, L.). Recherche et Applications en marketing (in preparation, 2019).
Place matters. Towards a phenomenology of place (Hedegaard, L.). International Journal of Philosophical Studies (in preparation, 2019).

Peer reviewed scientific articles in Danish

Status på børn og unges mad- og måltidsvaner og relaterede sygdomme: Hvad skal der til for at forbedre forholdene? (I. Tetens, A. Biltoft-Jensen, K. Hermansen, K. S. Krogholm, C. Mølgaard, K. A. Nielsen, B. Nyvad, M. Rasmussen, M. Sabinsky, U. Toft and K. Wistoft) Ugeskrift for Læger (accepteret, 2019).
Trivselsdiskurser- teori-, begrebs- og metodegrundlag: Børn og unges trivsel (K. Wistoft) I M. N. Stolpe and M. Sederberg (red.) Trivsel – et tværprofessionelt perspektiv. København: Gyldendal (submitted, 2019).
Den, der smager noget, lærer noget (Pless, M., Terkelsen, C., Hedegaard, L.). Pædagogisk psykologisk tidsskrift (submitted, 2019).
Det Brankede. Tanker om grillpølsen (S. Højlund og B. Selmer) I: Jordens Folk (in press, 2019).
Hansen, A. S. & Højlund, S., 6 sep. 2019, Hvad vi deler: Antropologiske perspektiver på deling som socialt fænomen. Hansen, A. S., Højlund, S., Pallesen, C. M. S. & Rytter, M. (red.). Aarhus Universitetsforlag, s. 7-20 (Antropologiske Studier 5, 7-20 (2019).

2018

Peer reviewed scientific articles

No choice vs free choice: How serving situations influence pre-school children's vegetable intake (Olsen A., Sick J.C., Møller, P. & Hausner, H.) Food Quality and Preference 72 (2019) 172-176. Available online October 26, 2018.
Serving style preferences for various meal arrangements among children(Nielsen, S. S., Nielson, S. E. and Olsen) Journal of Sensory Studies (2018).
Tsukemono - crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature (O. G. Mouritsen). International Journal of Food Design 3:2, 103-124 (2018)
Creative Tastebuds (O. G. Mouritsen and M. B. Frøst). International Journal of Food Design 3:2, 79-82 (2018)
(Re)tasting places (L. Hedegaard). Gastronomica. The Journal of Critical Food Studies 18:1, 66-75 (2018).
Taste in Food Education: A Critical, Nordic Perspective (K. Wistoft and J. Leer) Food and Foodways (accepted, 2018).
The quest for umami: can sous vide contribute? (M. P. Clausen, M. Christensen, T. H. Djurhuus, L. Duelund, and O. G. Mouritsen) Int. J. Gast. Food Sci. (in press, 2018).
Umami taste, free amino acid composition, and volatile compounds of brown seaweeeds (O.G. Mouritsen, L. Duelund, M. A. Petersen, A. L. Hartmann, and M. B. Frøst). Journal of Applied Phycology.
Umami potential of brown seaweeds (O. G. Mouritsen, L. Duelund, M. A. Petersen, A. L. Hartmann, and M. B. Frøst) (submitted, 2018).
Cephalopod gastronomy - a promise for the future (O. G. Mouritsen and K. Styrbæk) Front. Comm. Sci. Environ. Comm. (29. august 2018).
The rise of seaweed gastronomy: phycogastronomy (O. G. Mouritsen, J. L. Pérez Lloréns, and P. Rhatigan) Botanica Marina (in press, 2018).
On the microbial continuum: consideration of a link between judicious consumption of a varied diet of macroalgae and human health and nutrition (M. L. Cornish, O. G. Mouritsen, and A. T. Critchley). J. Ocean. Limnol. (submitted, 2018).
What role does taste play in school meal interventions? A narrative review of the literature (Guerrero, K., Olsen, A. & Wistoft, K) Journal of Child Nutrition & Management 42, 1-16 (2018).
Reasons for acceptance and rejection of food among 10-13-year-old children (Sick, J. C., Nielsen, H. R., and Olsen, A.) Journal of School Health (submitted, 2018).
The potential of using gamification as a strategy to change children’s eating behavior – A systematic review (Chow, C. Y., Papavasileiou, M., Kanstrup, M. B., Riantiningtyas, R. R. & Olsen, A.) Appetite (submitted, 2018).
Repeated exposure to vegetable-enriched snack bars may increase liking for the bars - but not the vegetables - in children (Jønsson, S. R., Angka, S. Olsen, K. and Olsen, A.) Appetite (submitted, 2018).
Do children prefer colored plates? (Brunk L. & Møller P.) Food Quality and Preference (submitted, 2018).
Nudging children to consume more vegetables? A comparison of default servings, colour priming and labelling (Voigt, M., Wang, Y. & Olsen., A.) Appetite (in preparation, 2018).
How colours in food packaging influence acceptance – A cross cultural comparison of Indonesian and Danish children (Angka, S., Olsen., A. & Hemar, V.) Appetite (in preparation, 2018).
How characters on food packaging influence acceptance – A cross cultural comparison of Indonesian and Danish children (Hapsari, H., Olsen., A. & Hemar, V. ) Appetite (in preparation, 2018).
Familiarity and PTC taster status influence on the liking of 14 food items and 3 taste samples in 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B.) Food Quality and Preference (in preparation, 2018).
What does cilantro oil and beta-ionone smell like? Results from 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B. Food Quality and Preference (in preparation, 2018).
Fruit and vegetable neophobia among 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B.) Food Quality and Preference (in preparation, 2018).
Play with your food! Tactile play with fish as a way of breaking through the disgust when learning to cook fish in a school setting – a qualitative study (Nielsen, R. H., Wistoft, K., & Frøst, M. B.) Appetite (in preparation, 2018).
“Something fishy is cooking – A survey of 11-13 year old Danish children’s food habits and knowledge and skills in relation to fish (Nielsen, R. H. & Frøst, M. B.) Appetite (in preparation, 2018).
Effects of a five week sensory-based experiential theme course with fish on 11-13 year old children’s food literacy and fish eating behavior – a quasi-experimental study (Nielsen, R.H., Wistoft, K., & Frøst, M. B) Food Quality and Preference (in preparation, 2018).
Development of Gateway Foods with Seaweeds targeted Children Alsted, A., Beim, A., Olsen, A. & Frøst, M. B.) Food Quality and Preference (in preparation, 2018).
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions (Frøst, M. B., Mouritsen, O. G., Hartmann, A. L., Petersen, M. A., & Duelund, L.) Food Quality and Preference (in preparation, 2018).
When the kids conquered the kitchen – a history of children’s cookbooks. (K. Wistoft and L. Qvortrup) Gastronomica (submitted, 2018).
Taste as a constituting element of meaning in food education. (J. H. Christensen) Int. J. of Home Econ. (submitted, 2018).
What is Taste and how do we Teach Taste?: Proposal of a Didactics of Taste (K. Wistoft and L. Qvortrup) Int. J. Home Econ. (submitted, 2018).
Taste (S. H. Pedersen). In International Encyclopedia of Anthropology. Wiley (in press, 2018).
Listen! We made these potatoes crispy (S. Højlund) In Making Taste Public. Anthropological Perspectives on Food and the Senses (C. Counihan and S. Højlund, eds.) Bloomsbury (2018).
How do Danish and French children make sense of well-being in a food-context? A cross-cultural approach to the concept of food well-being (Hemar, V. & Hedegaard, L). Recherche et Applications en Marketing (in preparation, 2018)
The didactics of learning materials in the subject of food education (Pless, M., Hedegaard, L). International Association for Research on Textbooks and educational Media (in preparation, 2018).
The Taste of Childhood (Hedegaard, L.). Food, Culture & Society (in preparation, 2018).
Enhancing the health potential of processed meat: Effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. (Han, M., Clausen, M. P., Christensen, M., Vossen, E., Van Hecke, T. & Bertram, H.C. ) Food and Function (submitted, 2018).
Consumers’ perception of snack sausages enriched with umami tasting meat protein hydrolysates (Kessler, F., Nielsen, M. B. R., Tøstesen, M., Duelund, L., Clausen, M. P. & Giacalone, D.) Meat Science (submitted, 2018).
Monocultural and Muticultural Gastronationalism: National Narratives in European Food Shows (Leer, Jonatan) European Journal of Cultural Studies (accepted, 2018).

Peer reviewed scientific articles in Danish

Mikrobiologi - systematik, vækst og fødevarer (R. M. H. Madsen, J. M. Madsen, and A. Kamuk) Praxis (in press, 2018).
Trivselsdiskurser- teori-, begrebs- og metodegrundlag: Børn og unges trivsel (K. Wistoft) I M. N. Stolpe and M. Sederberg (red.), Trivsel - et tværprofessionelt perspektiv. København: Gyldendal (submitted, 2018).

2017

Peer reviewed scientific articles

Contents of capsaicinoids in chillies grown in Denmark (L. Duelund and O. G. Mouritsen) Food Chem. 221, 913-918 (2017).
Those tasty weeds (O. G. Mouritsen) J. Appl. Phycol. (in press, 2017).
Consumption of seaweeds and the human brain (M. L. Cornish, A. T. Critchley, and O. G. Mouritsen) J. Appl. Phycol. (in press, 2017).
Data-driven methods for the study of food perception, consumption, and culture(O. G. Mouritsen, R. Edwards-Stuart, Y-Y. Ahn, and S. E. Ahnert) Frontiers ITC 4:15 (2017).
Flavour of fermented fish, insect, game, and pea sauces: garum revisited (O. G. Mouritsen, L. Duelund, G. Calleja, and M. B. Frøst) Int. J. Gast. Food Sci. 9, 16-28 (2017).
Development of novel tools to measure food neophobia in children (M. Damsbo-Svendsen, M. B. Frøst, and A. Olsen) Appetite 113, 255-263 (2017).
A review of instruments developed to measure food neophobia children (M. Damsbo-Svendsen, M. B. Frøst, and A. Olsen) Appetite 113, 358-367 (2017).
Changing children’s eating behaviour - A review of experimental research (P. DeCosta, P. Møller, M. B. Frøst, and A. Olsen) Appetite 113, 327-357 (2017).
On the gastrophysics of jellyfish preparation (M. T. Pedersen, J. Brewer, L. Duelund, and Per L, Hansen) Int. J. Gast. Food Sci. 9, 34-38(2017).
“If you want to, you can do it!”: Home cooking, Taste and masculinity makeover in "Le Chef Contre-Attaque" (Jonatan Leer) In Food, Masculinities and Home (M. A. Szabo and S. Koch, eds.). Bloomsbury Academic, New York, pp. 182-197 (2017).
Gender, Taste and Food Television. A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs. (J. Leer). In Bloomsbury Handbook of Food and Popular Culture. Bloomsbury Academic, New York, pp. 17-33 (2017).

Peer reviewed scientific articles

Mad: 1996 (S. H. Pedersen) In Danmark i Europa: 1950-2000. Aarhus Universitetsforlag, Aarhus (2017), 2pp.
Educated tastes (L. Hedegaard) Studier i Pædagogisk Filosofi (2017).

2016

Peer reviewed scientific articles

Deliciousness of food and a proper balance in fatty-acid composition as means to improve human health and regulate food intake (O. G. Mouritsen) Flavour 5:1 (2016).
Taste as a didactic approach: enabling students to achieve learning goals (K. Wistoft and J. Christensen) Int. J. of Home Econ. 9(1), 20-34 (2016).
The Rise and Fall of The New Nordic Cuisine (J. Leer). Journal of Aesthetics and Culture. Issue on “New Nordic. 6, 1-12 (2016).
Food and Media: An Introduction (J. Leer and K. K. Povlsen). In Food and Media: Practices, Distinctions and Heterotopias. (J. Leer and K. K. Povlsen, eds.) London, Routledge, pp. 1-19 (2016).
Homosocial Heterotopias and Masculine Escapism in TV-Cooking Shows. (J. Leer) In Food and Media: Practices, Distinctions and Heterotopias (J. Leer and K. K. Povlsen, eds.) London, Routledge, pp. 110-126 (2016).
What’s Cooking, Man? Masculinity in European Cooking shows after The Naked Chef (J. Leer). Feminist Review 114(4), 72-91 (2016).
Carnivorous Heterotopias: Gender, Nostalgia and Hipsterness in the Copenhagen Meat Scene (L. Lapina and J. Leer) Norma: International Journal of Masculinity Studies 11 (2), 89-109 (2016).
Gastrophysics of the oral cavity (O. G. Mouritsen) Curr. Pharm. Des. 22, 2195-2203 (2016).
Controlling or trusting children’s taste: making sense of taste education (K. Wistoft and J. Leer) Food Education 35, 23-25 (2016).

Peer reviewed scientific articles in Danish

Effekter af en science camp (L. Arenkiel, M. Christensen, S. Caspersen, and G. Grønlund) Mona 2, 7-25 (2016).
Spise Reprise: Historiebrug i brd. Prices madprogrammer (C. Nyvang and J. Leer) Kulturstudier 6(1), 143-158 (2016).
Fortidslængsel, autenticitetshunger og maskulinitet i danske kogebøger fra det 21. Århundrede (J. Leer) In Mad og identiteter: dansk madhistorie (I. Adriansen, B. Buhl, I. Hellvik, and B. M. Knudsen, eds.) Auning: Dansk Landbrugsmuseum, pp 20-35 (2016)
Mad: 1921 (S. H. Pedersen) In Danmark bliver moderne: 1900-1950. Aarhus Universitetsforlag, Aarhus, p. 21 (2016).
Trivsel og smag i skolehaveprogrammet Haver til Maver (K. Wistoft). MOV:E 4, 66-77 (2016).
Interkulturelle perspektiver på kostvejledning (S. Christensen and A. Hoffmeyer) In Kostvejledning – Teorier, metoder og perspektiver (L. Nielsen, ed.) Munksgaard, København, pp. 251-266 (2016).

2015

Peer reviewed scientific articles

A role for dietary macroalgae in the amelioration of certain risk factors associated with cardiovascular disease (M. L. Cornish, A. T. Critchley, and O. G. Mouritsen) Phycologia 54, 649-666 (2015).
Place-based taste: geography as a starting point for deliciousness (J. Evans, R. Flore, J. A. Pedersen, and M. B. Frøst. Flavour) 4:7 (2015).
Taste as a social sense: rethinking taste as a cultural activity (S. Højlund) Flavour 4:6 (2015).
Disgust as a cultural expression: exploring relations between food, taste and emotions (S. Højlund and J. R. Rasmussen). In Enacting Modalities of Feeling, Wien, Østrig (2015).
Strange culinary encounters: stranger fetishism in "Jamie's Italian escape" and "Gordon's great escape" (J. Leer and K. M. Kjær) Food, Culture, and Society 15, 309-327 (2015).

Peer reviewed scientific articles in Danish

Food in gender studies and gender in food studies (K. M. Kjær and J. Leer) Kvinder, Køn & Forskning 23(3-4), 3-7 (2015).
Ma(d)skulinitet i nynordiske kogebøger (J. Leer) Social Kritik 27(4), 16-27 (2015).
TV-kokken som kønsopdrager: styring af køn gennem maddannelse i Jamie’s Ministry of Food, The F-word og Le Chef Contre-attaque (J. Leer) Kultur & Klasse 43 (4), 83-102 (2015).
Dogmemad til børn og sundhedspædagoger: En artikel om Ny Nordisk Nudging (K. Wistoft) Social Kritik 144, 42-49 (2015).

2014

Peer reviewed scientific articles in Danish

Den ma(d)skuline smag: Om manderoller og smagsidealer i TV-køkkenet (J. Leer) Jordens Folk Etnografisk Tidsskrift 49, 8-13 (2014).
Jamie Oliver i den gode smags tjeneste: om restaurativ nostalgi og gastrogouvernementalitet i »Jamie’s Ministry of Food« (J. Leer) Litteraturmagasinet Standart 27, 54-57 (2014).

The SMAG-series published by Taste for Life

↑

SMAG #01 - The science of taste (O. G. Mouritsen) Smag for Livet (2015)
SMAG #02 - Mod en smagspædagogik (J. Leer og K. Wistoft) Smag for Livet (2015)
SMAG #03 - Smagsmysteriet (S. Højlund) Smag for Livet (2015)
SMAG #04 - The emerging science of gastrophysics (O. G. Mouritsen og J. Risbo) Smag for Livet (2015)
SMAG #05 - Madmodige børn (P. Decosta, P. Møller, M. B. Frøst og A. Olsen) Smag for Livet (2017)
SMAG #06 - Perspektiver på smag (L. Hedegaard og J. Leer) Smag for Livet (2017)
SMAG #07 - Smagen af løg (M. F. Andreassen og R. Petersen) Smag for Livet (2018)
SMAG #08 - Smag på skolemad (A. Kamuk, A. Hoffmeyer og C. Mithril) Smag for Livet (2018)
SMAG #09 - Ind i smagsoplevelsen (M. Pless og P. Brodersen) Smag for Livet (2018)

Books and doctoral theses

↑

2018

Smagens didaktik. (K. Wistoft and L. Qvortrup). Akademisk Forlag, København.
Making Taste Public. Anthropological Perspectives on Food and the Senses (S. Højlund and C. Counihan, eds.) Bloomsbury (submitted, 2018). 300pp.
Smag – historik, systematik og didaktik. (K. Wistoft and L. Qvortrup). Akademisk Forlag, København (submitted, 2018).
Sådan smager børn. Den videnskabelige forklaring på, hvad dit barn vælger at spise – og hvorfor (M. Schneider and E. Rymann) Gyldendal, København (2018). 151pp.
Blæksprutterne kommer - spis dem! (O. G. Mouritsen and K. Styrbæk) Gyldendal, København (2018). 232pp.
Kød. (Jonatan Leer)Tænkepauseserien. Århus Universitetsforlag, Århus. 60 pp.

2017

Mouthfeel: How Texture Makes Taste (O. G. Mouritsen and K. Styrbæk) Columbia University Press (2017). 356pp.
Ma(d)skulinitet - Kønskamp i TV-køkkenet (J. Leer) Århus Universitetsforlag (2017). 189pp.
Tsukemono: sprøde grøntsager på japansk. Gyldendal, København (2017). 144pp.
Et videnskabeligt didaktisk perspektiv på madkundskab i skolen med projekt Madkamp som genstandsfelt (J. H. Christensen) Ph.d.-afhandling, DPU, Aarhus Universitet (2017). 247 pp.

2016

The Taste of Place. On the relationship between food, place and taste. (L. Hedegaard) PhD thesis, Aalborg University (2016). 156pp.
Smag (S. Højlund) Tænkepauser, Vol. 40, Aarhus University Press, Aarhus (2016). 60pp.

2015

Fornemmelse for smag (O. G. Mouritsen and K. Styrbæk) Nyt Nordisk Forlag Arnold Busck, København (2015). 332pp.
Smagen af jul (O. G. Mouritsen and K. Styrbæk) Nyt Nordisk Forlag Arnold Busck, København (2015). 98pp.

Reports and other studies

↑

Evaluering af Mit kokkeri: Del 1 & 2. (K. Wistoft, M. C. Lassen, and J. Christensen). København: DPU, Aarhus Universitet (2015).
Haver til maver: studie af udbredelse og effekter af kulinarisk skolehaveprogram (K. Wistoft, M. C. Lassen, and P. M. Dyg) København: DPU, Aarhus Universitet (2016).
Rammer for mad og måltider i skolen (M. Skovgaard, M. M. Thorborg, B. V. Andersen, H. H. Bjerre, and K. Wistoft). DCA, Nationalt Center for Fødevarer og Jordbrug, Århus Universitet (2017).
Måltidsrammer i skoler: Vidensrådsrapport. In Mad og måltider til børn og unge (K. Wistoft). Kap. 4. Vidensråd for Forebyggelse, København (2017).
Status på skolemadordninger på Lolland og Guldborgsund kommune (L. S. Mogensen and A. Kamuk) (2017).
Fagintegration i skolehaver: hvordan lægges grundskolens matematik, natur- og sprogfag ud i skolehaver? Hvordan inddrages skolehaveundervisning i fagene? (J. H. Christensen and K. Wistoft) København: DPU, Aarhus Universitet (2017).
At sigte mod udvikling af gode måltidsrammer i skolen (M. Stovgaard and K. Wistoft) I Københavns Generation Mad. København: Københavns Madhus (2018), pp 89-91.
Evaluering af MADmovers (J. H. Christensen and K. Wistoft) København: DPU, Aarhus Universitet (2018).
Undervisningsmateriale: Udvikling af rammer for mad og måltider i skolen: Design dit måltid (M. Stovgaard & K. Wistoft). København: DPU, Aarhus Universitet (2018).
Skolemad: Tre cases fra Lolland og Guldborgsund kommune ( K. K. Povlsen, B. K. Mortensen & A. Kamuk) Intern rapport, Aarhus Universitet og Professionshøjskolen Absalon (2018)

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Scientific publications, books and articles by Taste for Life's participants

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2021

International articles and chapters with peer review (2021)

Danish articles with peer review (2021)

Popular dissemination articles (2021)

Books og ph.d.-thesis (2021)

2020

2019

2018

2017

2016

2015

2014

Popular science articles in Danish

2018

2017

2016

2015

2014

The SMAG-series published by Taste for Life

Books and doctoral theses

2018

2017

2016

2015

Reports and other studies