Sandra S. Wæhrens

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Ida Steen, Sandra S. Wæhrens, Mikael Agerlin Petersen et al. · Food Chemistry · 2016 · 101 citations

Flavoromics, Bourbon Caturra Coffee, Beverage Industry +4

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

Yu Fu, Jing Liu, Wei Zhang et al. · Food Chemistry · 2019 · 72 citations

Food Chemistry, Maillard Reaction Modification, Health Sciences +8

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Therese Jansson, Valentin Rauh, Bente Danielsen et al. · Journal of Agricultural and Food Chemistry · 2017 · 65 citations

Food Chemistry, Nutrition, Engineering +14

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

Sandra S. Wæhrens, Ilona Faber, Limei Gunn et al. · Food Quality and Preference · 2023 · 49 citations · Full text

Application of the fast sensory method ‘Rate‐All‐That‐Apply’ in chocolate Quality Control compared with <scp>DHS</scp>‐<scp>GC</scp>‐<scp>MS</scp>

Sandra S. Wæhrens, Shujuan Zhang, Pia Ingholt Hedelund et al. · International Journal of Food Science & Technology · 2016 · 33 citations