Stine Kreutzmann

Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses

Stine Kreutzmann, Lars Porskjær Christensen, Merete Edelenbos · LWT · 2007 · 118 citations

Food Chemistry, Agricultural Chemistry, Food Composition +7

The role of volatile compounds on aroma and flavour perception in coloured raw carrot genotypes

Stine Kreutzmann, Anette Kistrup Thybo, Merete Edelenbos et al. · International Journal of Food Science & Technology · 2008 · 66 citations

Food Chemistry, Volatile Compounds, Food Analysis +11

Determination of polyacetylenes in carrot roots (<i>Daucus carota </i>L.) by high‐performance liquid chromatography coupled with diode array detection

Lars Porskjær Christensen, Stine Kreutzmann · Journal of Separation Science · 2007 · 55 citations

Engineering, Botany, Food Analysis +21

Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Stine Kreutzmann, Anette Kistrup Thybo, Wender L.P. Bredie · Food Quality and Preference · 2006 · 42 citations

Biology, Botany, Natural Sciences +9

Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS

Stine Kreutzmann, Vibeke T. Svensson, Anette Kistrup Thybo et al. · Food Quality and Preference · 2008 · 28 citations

Food Chemistry, Vegetable Production, Food Composition +9