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Collaborations and top research areas from the last five years
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Unpacking Juiciness in Plant-Based Meat Alternatives: A Temporal Sensory Investigation of Texture During Mastication
Rune, C. J. B., Marques, A. M. L., Clausen, M. P. & Giacalone, D., 2026, (Accepted/In press) In: Food Quality and Preference.Research output: Contribution to journal › Journal article › Research › peer-review
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Bridging the gap between instrumental and sensory texture analysis in plant-based meat analogues
Rune, C. J. B., Marques, A. M. L., Christiansen, K., Clausen, M. P. & Giacalone, D., 2025.Research output: Contribution to conference without publisher/journal › Poster › Research › peer-review
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Foie gras pâté without force-feeding
Baechle, M., Marques, A. M. L., Via, M. A., Clausen, M. P. & Vilgis, T. A., Mar 2025, In: Physics of Fluids. 37, 3, 19 p., 037196.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile44 Downloads (Pure) -
Texture perception and consumer acceptance of plant-based and animal-based burger patties
Rune, C. J. B., Marques, A. M. L., Clausen, M. P. & Giacalone, D., 2025.Research output: Contribution to conference without publisher/journal › Poster › Research › peer-review
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FLAVOURFERM: Unleashing the flavour potential of plant-based foods via fermentation
Giacalone, D. (Coordinator), Garrido, J. (Project manager), Clausen, M. P. (Project participant), Khoshnevisan, B. (Project participant), Birkved, M. (Project participant), Menghi, L. (Project participant), Marques, A. M. L. (Project participant) & Narang, M. (Project participant)
01/11/2024 → 30/04/2028
Project: EU
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AdvancedFOODmicroscopy: Advanced optical microscopy for imaging biological material in culinary preparations
Clausen, M. P. (PI), Pedersen, M. T. (Project participant), Bonilla, J. (Project participant), Via, M. A. (Project participant), Marques, A. M. L. (Project participant) & Rune, C. J. B. (Project participant)
01/03/2019 → 30/04/2025
Project: Private Foundations