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Major research areas are analysis of aroma compounds/volatiles by GC-MS, sensory analysis and the relationship between instrumental and sensory analysis. Research areas have also included human nutrition. Recent projects have included aroma analyses of old Danish apple cultivars, Danish wine, chicken meat, chocolate, milk, cheese, cheese powder, cocoa, aquacultured fish, water, strawberries and sauces.
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Raju Podduturi, Gianmarco da Silva David, Reinaldo J da Silva, Grethe Hyldig, Niels O G Jørgensen,Mikael Agerlin Petersen
Food research international (Ottawa, Ont.)no. Pt 2 (2023): 113375-113375
Molecules (Basel, Switzerland)no. 11 (2023): 4419-4419
Codruta Ignea,Morten H. Raadam,Aikaterini Koutsaviti,Yong Zhao,Yao-Tao Duan,Maria Harizani,Karel Miettinen,Panagiota Georgantea, Mads Rosenfeldt, Sara E. Viejo-Ledesma,Mikael A. Petersen,Wender L. P. Bredie,
NATURE COMMUNICATIONSno. 1 (2022): 5188
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