Works by Hyldig, Grethe

Results: 30

Lipid Oxidation and Degradation Products in Raw Materials: Low‐Fat Topical Skin‐Care Formulations.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 7, p. 853, doi. 10.1002/aocs.12087

By:

Thomsen, Birgitte R.;
Taylor, Richard;
Hyldig, Grethe;
Blenkiron, Peter;
Jacobsen, Charlotte

Publication type:

Article

Investigation of Lipid Oxidation in the Raw Materials of a Topical Skin Formulation: A Topical Skin Formulation Containing a High Lipid Content.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 2, p. 185, doi. 10.1002/aocs.12015

By:

Thomsen, Birgitte R.;
Taylor, Richard;
Madsen, Robert;
Hyldig, Grethe;
Blenkiron, Peter;
Jacobsen, Charlotte

Publication type:

Article

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

Published in:

Antioxidants, 2023, v. 12, n. 8, p. 1622, doi. 10.3390/antiox12081622

By:

Yesiltas, Betül;
García-Moreno, Pedro J.;
Mikkelsen, Rasmus K.;
Echers, Simon Gregersen;
Hansen, Dennis K.;
Greve-Poulsen, Mathias;
Hyldig, Grethe;
Hansen, Egon B.;
Jacobsen, Charlotte

Publication type:

Article

Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon.

Published in:

Journal of the Science of Food & Agriculture, 2007, v. 87, n. 14, p. 2684, doi. 10.1002/jsfa.3031

By:

Løje, Hanne;
Jensen, Kristina N;
Hyldig, Grethe;
Nielsen, Henrik H;
Nielsen, Jette

Publication type:

Article

Sensory properties of marinated herring ( Clupea harengus) processed from raw material from commercial landings.

Published in:

Journal of the Science of Food & Agriculture, 2005, v. 85, n. 1, p. 127, doi. 10.1002/jsfa.1962

By:

Nielsen, Durita;
Hyldig, Grethe;
Nielsen, Jette;
Nielsen, Henrik Hauch

Publication type:

Article

Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania.

Published in:

Journal of Aquatic Food Product Technology, 2019, v. 28, n. 2, p. 165, doi. 10.1080/10498850.2019.1570992

By:

Chaula, Davis;
Laswai, Henry;
Chove, Bernard;
Dalsgaard, Anders;
Mdegela, Robinson;
Hyldig, Grethe

Publication type:

Article

Evaluation of geosmin and 2-methylisoborneol off-flavour in smoked rainbow trout fillets using instrumental and sensory analyses.

Published in:

Aquaculture Research, 2011, v. 43, n. 1, p. 149, doi. 10.1111/j.1365-2109.2011.02795.x

By:

Zimba, Paul V;
Schrader, Kevin K;
Hyldig, Grethe;
Strobel, Bjarne W;
Jørgensen, Niels O G.

Publication type:

Article

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

Published in:

Journal of Sensory Studies, 2021, v. 36, n. 6, p. 1, doi. 10.1111/joss.12706

By:

Honnens de Lichtenberg Broge, Eva;
Wendin, Karin;
Hyldig, Grethe;
Bredie, Wender L. P.

Publication type:

Article

SENSORY CHARACTERISTICS OF DIFFERENT COD PRODUCTS.

Published in:

Journal of Sensory Studies, 2010, v. 25, n. 2, p. 294, doi. 10.1111/j.1745-459X.2009.00259.x

By:

SVEINSDÓTTIR, KOLBRÚN;
MARTINSDÓTTIR, EMILÍA;
HYLDIG, GRETHE;
SIGURGÍSLADÓTTIR, SJÖFN

Publication type:

Article

AN EFFECTIVE WAY TO MINIMIZE DRIFTING AND MONITOR THE PERFORMANCE OF A SENSORY PANEL DURING LONG-TERM PROJECTS – A CASE STUDY FROM A PROJECT ON HERRING QUALITY.

Published in:

Journal of Sensory Studies, 2005, v. 20, n. 1, p. 35, doi. 10.1111/j.1745-459X.2005.00002.x

By:

NIELSEN, DURITA;
HYLDIG, GRETHE;
SØRENSEN, RIE

Publication type:

Article

SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKET.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 4, p. 415, doi. 10.1111/j.1745-459X.2006.00073.x

By:

GREEN‐PETERSEN, DITTE MARIE BENEDIKTE;
NIELSEN, JETTE;
HYLDIG, GRETHE

Publication type:

Article

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

Published in:

Sustainability (2071-1050), 2024, v. 16, n. 5, p. 1846, doi. 10.3390/su16051846

By:

Cadena, Erasmo;
Kocak, Ozan;
Dewulf, Jo;
Iñarra, Bruno;
Bald, Carlos;
Gutierrez, Monica;
San Martin, David;
Ibarruri, Jone;
Sørensen, Ann-Dorit Moltke;
Hyldig, Grethe;
Abdollahi, Mehdi;
Undeland, Ingrid;
Forghani, Bita;
Wu, Haizhou;
Bruggeman, Geert;
Jacobsen, Charlotte

Publication type:

Article

Odour Detection Threshold Determination of Volatile Compounds in Topical Skin Formulations.

Published in:

European Journal of Lipid Science & Technology, 2018, v. 120, n. 5, p. 1, doi. 10.1002/ejlt.201700231

By:

Thomsen, Birgitte R.;
Hyldig, Grethe;
Taylor, Richard;
Blenkiron, Peter;
Jacobsen, Charlotte

Publication type:

Article

A Model for Communication of Sensory Quality in the Seafood Processing Chain.

Published in:

Critical Reviews in Food Science & Nutrition, 2012, v. 52, n. 5, p. 443, doi. 10.1080/10408398.2010.503907

By:

Green-Petersen, Ditte;
Nielsen, Jette;
Hyldig, Grethe

Publication type:

Article

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D 3.

Published in:

Foods, 2022, v. 11, n. 5, p. 726, doi. 10.3390/foods11050726

By:

Ložnjak Švarc, Petra;
Rahimi, Marzia;
Tønnesen, Jesper;
Corell, Dennis Dan;
Petersen, Paul Michael;
Hyldig, Grethe;
Jakobsen, Jette

Publication type:

Article

LIQUID HOLDING CAPACITY AND INSTRUMENTAL AND SENSORY TEXTURE PROPERTIES OF HERRING ( CLUPEA HARENGUS L.) RELATED TO BIOLOGICAL AND CHEMICAL PARAMETERS.

Published in:

Journal of Texture Studies, 2005, v. 36, n. 2, p. 119, doi. 10.1111/j.1745-4603.2005.00006.x

By:

Nielsen, Durita;
Hyldig, Grethe;
Nielsen, Jette;
Nielsen, Henrik Hauch

Publication type:

Article

A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLE.

Published in:

Journal of Texture Studies, 2001, v. 32, n. 3, p. 219, doi. 10.1111/j.1745-4603.2001.tb01045.x

By:

HYLDIG, GRETHE;
NIELSEN, DURITA

Publication type:

Article

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

Published in:

Food Science & Nutrition, 2023, v. 11, n. 6, p. 3040, doi. 10.1002/fsn3.3284

By:

Chaula, Davis;
Jacobsen, Charlotte;
Laswai, Henry S.;
Chove, Bernard Elias;
Dalsgaard, Anders;
Mdegela, Robinson;
Hyldig, Grethe

Publication type:

Article

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 4, p. 1406, doi. 10.1002/fsn3.975

By:

Chaula, Davis;
Laswai, Henry;
Chove, Bernard;
Dalsgaard, Anders;
Mdegela, Robinson;
Jacobsen, Charlotte;
Hyldig, Grethe

Publication type:

Article

Nutritional value, bioactive composition, physico-chemical and sensory properties of Ulva sp. and Fucus vesiculosus depending on post-harvest processing: a drying comparison study.

Published in:

Journal of Applied Phycology, 2024, v. 36, n. 5, p. 2795, doi. 10.1007/s10811-024-03210-4

By:

Wirenfeldt, Cecilie Bay;
Hermund, Ditte B.;
Feyissa, Aberham Hailu;
Hyldig, Grethe;
Holdt, Susan Løvstad

Publication type:

Article

Exploring the possibility of predicting long‐term oxidative stability in prototype skincare formulations using various lipid oxidation initiators.

Published in:

International Journal of Cosmetic Science, 2019, v. 41, n. 1, p. 89, doi. 10.1111/ics.12515

By:

Thomsen, Birgitte Raagaard;
Taylor, Richard;
Hermund, Ditte Baun;
Soerensen, Ann‐Dorit Molke;
Heung, Shuk Yee;
Hyldig, Grethe;
Blenkiron, Peter;
Jacobsen, Charlotte

Publication type:

Article

Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 5, p. 2923, doi. 10.1002/jsfa.14060

By:

Asamoah, Eunice Konadu;
Nunoo, Francis Kofi Ewusie;
Addo, Samuel;
Nyarko, Josephine Owusuwaa;
Adjei, Maame Yaakwaah Blay;
Kunadu, Angela Parry‐Hanson;
Hyldig, Grethe

Publication type:

Article

Analysing sensory panel performance in a proficiency test using the PanelCheck software.

Published in:

European Food Research & Technology, 2010, v. 230, n. 3, p. 497, doi. 10.1007/s00217-009-1185-y

By:

Tomic, Oliver;
Luciano, Giorgio;
Nilsen, Asgeir;
Hyldig, Grethe;
Lorensen, Kirsten;
Næs, Tormod

Publication type:

Article

Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout ( Oncorhynchus mykiss ) After Ice Storage.

Published in:

Journal of Aquatic Food Product Technology, 2014, v. 23, n. 4, p. 333, doi. 10.1080/10498850.2012.718047

By:

Green-Petersen, Ditte;
Hyldig, Grethe;
Jacobsen, Charlotte;
Baron, Caroline P.;
Lund, Ivar;
Hauch Nielsen, Henrik;
Jokumsen, Alfred

Publication type:

Article

Consumer Preference and Description of Salmon in Four Northern Atlantic Countries and Association with Sensory Characteristics.

Published in:

Journal of Aquatic Food Product Technology, 2009, v. 18, n. 3, p. 223, doi. 10.1080/10498850902747837

By:

GREEN-PETERSEN, DITTE;
HYLDIG, GRETHE;
SVEINSDÓTTIR, KOLBRUN;
SCHELVIS, RIAN;
MARTINSDÓTTIR, EMILÍA

Publication type:

Article

Quality Index Method—An Objective Tool for Determination of Sensory Quality.

Published in:

Journal of Aquatic Food Product Technology, 2004, v. 13, n. 4, p. 71, doi. 10.1300/J030v13n04̱06

By:

Hyldig, Grethe;
Green-petersen, Ditte M. B.

Publication type:

Article

Sensory Properties of Marinated Herring (Clupea harengus)—Influence of Fishing Ground and Season.

Published in:

Journal of Aquatic Food Product Technology, 2004, v. 13, n. 3, p. 3, doi. 10.1300/J030v13n03_02

By:

Nielsen, Durita;
Hyldig, Grethe;
Nielsen, Henrik H.;
Nielsen, Jette

Publication type:

Article

'Eating Quality' of Fish—A Review.

Published in:

Journal of Aquatic Food Product Technology, 2002, v. 11, n. 3/4, p. 125, doi. 10.1300/J030v11n03_10

By:

Nielsen, Jette;
Hyldig, Grethe;
Larsen, Erling

Publication type:

Article

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

Published in:

Marine Drugs, 2023, v. 21, n. 11, p. 591, doi. 10.3390/md21110591

By:

Sørensen, Ann-Dorit Moltke;
Wu, Haizhou;
Hyldig, Grethe;
Bøknæs, Niels;
Mejlholm, Ole;
Undeland, Ingrid;
Jacobsen, Charlotte

Publication type:

Article

Multispectral Imaging of Wok-Fried Vegetables.

Published in:

Journal of Imaging Science & Technology, 2012, v. 56, n. 2, p. 20404, doi. 10.2352/J.ImagingSci.Technol.2012.56.2.020404

By:

Clemmensen, Line H.;
Dissing, Björn S.;
Hyldig, Grethe;
Löje, Hanne

Publication type:

Article