Sanne Kjærulf Madsen

Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers’ spent grain

Sanne Kjærulf Madsen, Camilla Priess, Anders Peter Wätjen et al. · FEMS Microbiology Letters · 2021 · 38 citations

Agriculture, Dairy Science, Food Science +14

Bringing plant-based Cli-meat closer to original meat experience: insights in flavor

Evangelia Zioga, Marie Tøstesen, Sanne Kjærulf Madsen et al. · Future Foods · 2022 · 38 citations · Full text

Agriculture, Food Science, Nutrition +13

Quality and safety aspects in fermentation of winged kelp (Alaria esculenta) and sugar kelp (Saccharina latissima) by the natural microbiota with or without addition of a Lactiplantibacillus plantarum starter culture

Jonas Steenholdt Sørensen, Sanne Kjærulf Madsen, Claus Heiner Bang‐Berthelsen et al. · Food Research International · 2021 · 27 citations · Full text

Agriculture, Food Science, Microbiology +17

Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Sanne Kjærulf Madsen, Elisabeth Thule Thulesen, Mohammad Amin Mohammadifar et al. · Foods · 2021 · 20 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.

Radhakrishna Shetty, Frederik Riddersholm Petersen, Raju Podduturi et al. · LWT · 2023 · 14 citations · Full text

Agriculture, Food Science, Microbiology +17