Research output per year
Research output per year
Fingerprint
Fingerprints are formed from scientific publications and create an index of weighted keyword concepts for each individual researcher.
- 1 Similar Profiles
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Acids in brewed coffees: Chemical composition and sensory threshold
Rune, C. J. B., Giacalone, D., Steen, I., Duelund, L., Münchow, M. & Clausen, M. P., 27. Mar 2023, In: Current Research in Food Science. 6, 13 p., 100485.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile16 Downloads (Pure) -
Sensory quality and consumer perception of high pressure processed orange juice and apple juice
Song, Q., Rune, C. J. B., Thybo, A. K., Clausen, M. P., Orlien, V. & Giacalone, D., 1. Jan 2023, In: Lebensmittel - Wissenschaft und Technologie. 173, 13 p., 114303.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile57 Downloads (Pure) -
The effect of information on consumer perception of high pressure processed apple puree
Song, Q., Puleo, S., Rune, C. J. B., Colonna, F., Di Monaco, R. & Giacalone, D., 2023.Research output: Contribution to conference without publisher/journal › Poster › Research › peer-review
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Consumer perception of plant-based burger recipes studied by projective mapping
Rune, C. J. B., Song, Q., Clausen, M. P. & Giacalone, D., Dec 2022, In: Future Foods. 6, 9 p., 100168.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile28 Downloads (Pure) -
Consumer perception of “clean label” plant-based burgers: An exploratory study using projective mapping
Rune, C. J. B., Song, Q., Clausen, M. P. & Giacalone, D., 2022.Research output: Contribution to conference without publisher/journal › Poster › Research › peer-review
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Acids in brewed coffee: Sensory composition and sensory threshold
Christina J. Birke Rune (Guest lecturer), Davide Giacalone (Guest lecturer), Ida Steen (Guest lecturer), Morten Münchow (Guest lecturer), Lars Duelund (Guest lecturer) & Mathias Porsmose Clausen (Guest lecturer)
2023Activity: Talks and presentations › Conference presentations
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Innovationsfestival
Christina J. Birke Rune (Speaker)
29. Aug 2022Activity: Talks and presentations › Talks and presentations in private or public companies
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Plant-based knowledge about consumers and raw material choices
Christina J. Birke Rune (Speaker)
14. Jun 2022Activity: Talks and presentations › Talks and presentations in private or public companies
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SEASONED: Advances in sensory analyses of novel foods
Giacalone, D., Rune, C. J. B. & Bredahl, L.
01/10/2022 → 31/08/2025
Project: EU
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SHEALTHY: Non-thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables
Giacalone, D., Song, X., Bredahl, L., Song, Q. & Rune, C. J. B.
01/05/2019 → 30/09/2023
Project: Research
Press/Media
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What We Taste When We Taste Acidity
Christina J. Birke Rune, Davide Giacalone, Lars Duelund & Mathias Porsmose Clausen
15/04/2023
1 item of Media coverage
Press/Media: Press / Media
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What We Taste When We Taste Acidity
Christina J. Birke Rune, Davide Giacalone, Mathias Porsmose Clausen, Morten Münchow & Ida Steen
15/04/2023
1 item of Media coverage
Press/Media: Press / Media
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Why Individual Organic Acids in Coffee are irrelevant
Christina J. Birke Rune, Davide Giacalone, Mathias Porsmose Clausen & Lars Duelund
23/03/2023
1 item of Media coverage
Press/Media: Press / Media
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The Magic of Coffee and Food Pairings: Part Two
02/11/2021
1 item of Media coverage
Press/Media: Press / Media
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The Magic of Coffee and Food Pairings: Part One
01/11/2021
1 item of Media coverage
Press/Media: Press / Media