Mikael Agerlin Petersen

Author

Also Known As

M Petersen, M. A. Petersen, M.A. Petersen, MIKAEL AGERLIN PETERSEN, MIKAEL PETERSEN, Maureen Petersen, Mikael Agerlin Petersen, Mikael A Petersen, Mikael A. Petersen, Mikael Agerlin Pedersen

187

Publications

5.2K

Citations

H-Index

Concepts

All Affiliations

University of Copenhagen Royal Agricultural University Arla Foods (Denmark)Aarhus University Technical University of Denmark

About

Mikael Agerlin Petersen is an author at University of Copenhagen specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	30	55	2.9K
2	Medicine	14	15	680
3	Engineering	11	11	551
4	Natural Sciences	4	4	69
5	Public Health	1	1	22

Mikael Agerlin Petersen

105

Publications

4.8K

Citations

H-Index

Page 1

	Year	Citations
The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen LWT Food ChemistryFood PreservativesFood FermentationIn Vitro FermentationFlavoromics	2012	173
Multiple effects of<i>Bacillus amyloliquefaciens</i>volatile compounds: plant growth promotion and growth inhibition of phytopathogens Shashidar Asari, Staffan Matzén, Mikael Agerlin Petersen, FEMS Microbiology Ecology	2016	163
Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate Michael Crafack, Hanna Keul, Carl Emil Eskildsen, Food Research International Food FermentationIn Vitro FermentationFermentation TechniquesSensory ScienceSensory Profile	2014	161
REVIEW: Aroma of Wheat Bread Crumb Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen Cereal Chemistry Food ChemistryEngineeringFood FermentationVolatile CompoundsChemical Composition	2013	153
Influence of commercial baker's yeasts on bread aroma profiles Anja N. Birch, Mikael Agerlin Petersen, Nils Arneborg, Food Research International Food ChemistryCommercial BakerYeastSensory ScienceFood Quality	2013	142
Differential transfer of dietary flavour compounds into human breast milk Hélène Hausner, Wender L.P. Bredie, Christian Mølgaard, Physiology & Behavior Food ChemistryNutritionDifferential TransferFood AnalysisPharmacology	2008	142
EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE Margaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal Journal of Food Processing and Preservation Food ChemistryTray Cocoa FermentationFood FermentationFlavoromicsIn Vitro Fermentation	2011	121
Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics Patrick C. Aculey, Margaret Owusu, Marc Bassompiere, Journal of Food Science	2010	111
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds Ole G. Mouritsen, Lars Duelund, Mikael Agerlin Petersen, Journal of Applied Phycology Food ChemistryUmami TasteMarine BiotechnologyVolatile CompoundsChemical Composition	2018	105
Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes Anette Kistrup Thybo, J. L. Christiansen, K. Kaack, LWT Food ChemistryChemical ComponentsFood AnalysisCrop QualityPre-peeled Potatoes	2005	102

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