Publications


Current Research

Scientific peer reviewed papers

EEG discrimination of perceptually similar tastes. / Andersen, Camilla Arndal; Kring, Marianne Leonard ; Andersen, Rasmus Holm ; Næsbye Larsen, Ole; Kjær, Troels Wesenberg; Kidmose, Ulla; Møller, Stine; Kidmose, Preben. Journal of Neuroscience Research, 97, Nr. 3, 03.2019, pp. 241-252.

Sweeter together? Assessing the combined influence of product-related and contextual factors on perceived sweetness of fruit beverages. / Wang, Qian Janice; Mielby, Line Ahm; Thybo, Anette; Bertelsen, Anne Sjørup; Kidmose, Ulla; Spence, Charles; Byrne, Derek V. Journal of Sensory Studies, 22.02.2019, pp. 1-11.

See, Feel, Taste : The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages. / Mielby, Line Ahm; Wang, Qian Janice; Jensen, Sidsel; Bertelsen, Anne Sjoerup; Kidmose, Ulla; Spence, Charles; Byrne, Derek Victor. Foods, 7, Nr. 8, 119, 26.07.2018.

Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential. / Samuel, Priscilla ; Ayoob, Keith T ; Magnuson, Bernadene A ; Wölwer-Rieck, Ursula ; Jeppesen, Per Bendix; J Rogers, Peter; Rowland, Ian ; Mathews, Rebecca. J Nutr., 148, 148, 06.07.2018, pp. 1186.

The Dynamic Effects of Isosteviol on Insulin Secretion and Its Inability to Counteract the Impaired β-Cell Function during Gluco-, Lipo-, and Aminoacidotoxicity: Studies In Vitro. / Gu, Wenqian; Rebsdorf, Andreas; Hermansen, Kjeld; Gregersen, Søren; Jeppesen, Per Bendix. Nutrients, 10, 26.01.2018, pp E127.

 

Conferences

Sweeter together: The combined influence of product intrinsic and extrinsic factors on perceived sweetness of fruit beverages. / Wang, Qian; Mielby, Line Ahm; Thybo, Anette; Bertelsen, Anne Sjørup; Kidmose, Ulla; Spence, Charles; Byrne, Derek V. Poster at EUROSENSE 2018 - A sense of taste, Verona, Italy, 2-5 September 2018.

The cross-modal effect of different aromas on sensory perception of sucrose. / Bertelsen, Anne Sjørup; Mielby, Line Ahm; Byrne, Derek V.; Kidmose, Ulla Poster at EUROSENSE 2018 - A sense of taste, Verona, Italy, 2-5 September 2018.

The InnoSweet Project: Maintaining acceptable sweetness perception via an integrated sensory perception-, psychological- and neuro-physiological approach to industry-driven innovation in sugar reduced-beverages. D.V. Byrne 1, U. Kidmose 1, L.A. Mielby 1, P.B. Jeppesen 2, J.D. Jensen 3 and C. Spence 4. 1 Aarhus University, Denmark. 2 Aarhus University, Denmark. 3 Copenhagen University, Denmark. 4 Oxford University, United Kingdom. Abstract at Creative tastebuds, 4.-5. September 2017

Integrated perception, psychology, and physiology for maintaining sweetness perception via sugar replacement and reduction for healthy beverage applications. D.V. Byrne1, U. Kidmose*1, P.B. Jeppsen1, J.D. Jensen3, C. Spence21Aarhus University, Denmark, 2Oxford University, UK, 3Copenhagen University, Denmark.Poster at Pangborn 2017, 20.-24. August 2017

The relative importance of intrinsic and extrinsic factors for perception and behavior towards food - what really matters in our sensory response. L.A. Mielby1*, H. Hopfer2, U. Kidmose1, B.V. Andersen1, Q. (J.) Wang3, B. Piqueras-Fiszman4, S.B. Jensen5 & D.V. Byrne1 Aarhus University, Denmark, Pennsylvania State University, USA, 3University of Oxford, UK, 4Wageningen University and Research, Netherlands  5Carlsberg A/S, Denmark. Workshop at Pangborn 2017, 20.-24. August 2017

INNOSWEET - Maintaining acceptable sweetness perception via an integrated sensory perception-, psychological- and neuro-physiological approach to industry-driven innovation in sugar reduced-beverages.  D. V. Byrne 1, A. S. Bertelsen 1, U. Kidmose 1, L. A. Mielby 1, P. B. Jeppesen 2, J. D. Jensen 3 and C. Spence 4. 1 Aarhus University, Denmark, 2 Aarhus University, Denmark, 3 Copenhagen University, Denmark, 4 Cross-Modal Laboratory, Oxford University, UK. Presentation at 35th International Symposium on Diabetes and Nutrition, DNSG 19th-22nd June 2017

INNOSWEET - Integrated perception, psychology, and physiology for maintaining sweetness perception via sugar replacement and reduction for healthy beverage applications
D.V. Byrne1, U. Kidmose*1, P.B. Jeppsen1, J.D. Jensen3, C. Spence21Aarhus University, Denmark, 2Oxford University, UK, 3Copenhagen University, Denmark. Poster at 35th International Symposium on Diabetes and Nutrition, DNSG 19th-22nd June 2017