1. Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial. (January 2021) Authors: Riis, N.L.; Bjoernsbo, K.S.; Toft, U.; Trolle, E.; Hyldig, G.; Hartley, I.E.; Keast, R.; Lassen, A.D. Journal: Food quality and preference Issue: Volume 87(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Investigation of Lipid Oxidation in High‐ and Low‐Lipid‐Containing Topical Skin Formulations. (22nd August 2017) Authors: Thomsen, B. R.; Horn, A. F.; Hyldig, G.; Taylor, R.; Blenkiron, P.; Jacobsen, C. Journal: Journal of the American Oil Chemists' Society Issue: Volume 94:Number 10(2017) Page Start: 1287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids. (9th August 2013) Authors: Lu, F. S. H.; Thomsen, B. R.; Hyldig, G.; Green‐Petersen, D. M. B.; Nielsen, N. S.; Baron, C. P.; Jacobsen, C. Journal: Journal of the American Oil Chemists' Society Issue: Volume 90:Number 11(2013) Page Start: 1673 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗