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Nadja Larsen

University of Copenhagen - Department of Food Science

SCHOLARLY PAPERS

2

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139

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Scholarly Papers (2)

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1.

Enhancing the Sensory and Nutritional Properties of Faba Bean Protein Through Fermentation with Lactic Acid Bacteria and Bacillus Spp

Number of pages: 36 Posted: 21 Jul 2025
Nadja Larsen, Martin Griffin Henriksen, Christoph Crocoll, René Lametsch, Mahesha M. Poojary, Lukasz Krych, Mikael Agerlin Petersen and Lene Jespersen
University of Copenhagen - Department of Food Science, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen and University of Copenhagen - Department of Food Science
Downloads 82 (809,932)

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Faba protein, fermentation, aroma compounds, amino acids, kokumi, vicine-convicine

2.

Diversity and Succession of Contaminating Yeasts in White-Brined Cheese During Cold Storage

Number of pages: 26 Posted: 08 Feb 2023
Athina Geronikou, Nadja Larsen, Søren Kristian Lillevang and Lene Jespersen
University of Copenhagen - Department of Food Science, University of Copenhagen - Department of Food Science, Arla Innovation Centre and University of Copenhagen - Department of Food Science
Downloads 57 (989,921)

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white-brined cheese, spoilage yeasts, yeast succession, cold storage, contamination