Lene T. Andersen

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Lene Meinert, Lene T. Andersen, Wender L.P. Bredie et al. · Meat Science · 2006 · 118 citations

Food Chemistry, Food Composition, Pan-fried Pork Flavour +9

Microbial interactions shape cheese flavour formation

Chrats Melkonian, Francisco Zorrilla, Inge Kjærbølling et al. · Nature Communications · 2023 · 68 citations · Full text

Cheese Flavour, Biosynthesis, Food Fermentation +15

Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

Lene T. Andersen, Ylva Ardö, Wender L.P. Bredie · International Dairy Journal · 2010 · 49 citations

Food Chemistry, Food Analysis, Mature Cheddar Cheese +7

Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

Camilla Varming, Lene T. Andersen, Mikael Agerlin Petersen et al. · International Dairy Journal · 2012 · 39 citations

Food Structure, Flavour Compounds, Matured Cheeses +4

Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese

Lene T. Andersen, Hedwig Schlichtherle‐Cerny, Ylva Ardö · Dairy Science and Technology · 2008 · 14 citations · Full text

Mature Cheddar Cheese, Hydrophilic Di-, Savoury Flavour