Author

Mikael Agerlin Petersen

Observed names: M.A. Petersen, MIKAEL AGERLIN PETERSEN, MIKAEL PETERSEN, Mikael Agerlin Petersen, Mikael A Petersen, Mikael A. Petersen, Mikael Agerlin Pedersen, Mikael Petersen, Petersen, M A, Petersen, M. A., Petersen, M.A., Petersen, Mikael A., Petersen, Mikael Agerlin

Institution: University of Copenhagen

Observed institutions: University of Copenhagen, Chr. Hansen (Denmark), Cocoa Research Institute of Ghana

ORCID: 0000-0002-4106-7696

Observed ORCID: 0000-0002-4106-7696

OpenAlex ID: A5035772911

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

2012 · Anja N. Birch, Mikael A. Petersen, et al. · LWT · 185

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Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

2014 · Michael Crafack, Hanna Keul, et al. · Food Research International · 176

Multiple effects ofBacillus amyloliquefaciensvolatile compounds: plant growth promotion and growth inhibition of phytopathogens

2016 · Shashidar Asari, Staffan Matzén, et al. · FEMS Microbiology Ecology · 173

REVIEW: Aroma of Wheat Bread Crumb

2013 · Anja Niehues Birch, Mikael Agerlin Petersen, et al. · Cereal Chemistry · 167

Influence of commercial baker's yeasts on bread aroma profiles

2013 · Anja N. Birch, Mikael A. Petersen, et al. · Food Research International · 152

Differential transfer of dietary flavour compounds into human breast milk

2008 · Helene Hausner, Wender L.P. Bredie, et al. · Physiology & Behavior · 145

Effect of Fermentation Method, Roasting and Conching Conditions on the Aroma Volatiles of Dark Chocolate

2011 · MARGARET OWUSU, MIKAEL AGERLIN PETERSEN, et al. · Journal of Food Processing and Preservation · 123

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Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

2018 · Ole G. Mouritsen, Lars Duelund, et al. · Journal of Applied Phycology · 122

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

2010 · Patrick C. Aculey, Pia Snitkjaer, et al. · Journal of Food Science · 113

Flavor profiling of apple ciders from the UK and Scandinavian region

2017 · Zihan Qin, Mikael A. Petersen, et al. · Food Research International · 106

Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes

2005 · A.K. Thybo, J. Christiansen, et al. · LWT · 103

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

2016 · Ida Steen, Sandra S. Waehrens, et al. · Food Chemistry · 102

Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses

2003 · Marina Juric, Grete Bertelsen, et al. · International Dairy Journal · 102

Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis

2010 · José Manuel Amigo, Marta J. Popielarz, et al. · Journal of Chromatography A · 93

Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values

1998 · Dorte Tønder, Mikael Agerlin Petersen, et al. · Food Chemistry · 82

Genome‐Wide Association Studies in Apple Reveal Loci for Aroma Volatiles, Sugar Composition, and Harvest Date

2019 · Bjarne Larsen, Zoë Migicovsky, et al. · The Plant Genome · 78

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Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment

2020 · Guanchen Liu, Christina Carøe, et al. · LWT · 76

Potential Contribution of Fish Feed and Phytoplankton to the Content of Volatile Terpenes in Cultured Pangasius (Pangasianodon hypophthalmus) and Tilapia (Oreochromis niloticus)

2017 · Raju Podduturi, Mikael A. Petersen, et al. · Journal of Agricultural and Food Chemistry · 76

Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

2011 · Margaret Owusu, Mikael Agerlin Petersen, et al. · Journal of Food Science and Technology · 74

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Chemical and Sensory Quantification of Geosmin and 2-Methylisoborneol in Rainbow Trout (Oncorhynchus mykiss) from Recirculated Aquacultures in Relation to Concentrations in Basin Water

2011 · Mikael A. Petersen, Grethe Hyldig, et al. · Journal of Agricultural and Food Chemistry · 73

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

2011 · Louise Marie Sørensen, Klaus Gori, et al. · International Dairy Journal · 72

Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris

2015 · Shujuan Zhang, Mikael Petersen, et al. · Molecules · 71

The effect of cutting direction on aroma compounds and respiration rate of fresh-cut iceberg lettuce (Lactuca sativa L.)

2011 · Karla M. Deza-Durand, Mikael Agerlin Petersen · Postharvest Biology and Technology · 70

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

2017 · Therese Jansson, Valentin Rauh, et al. · Journal of Agricultural and Food Chemistry · 69

Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC–MS

1998 · Mikael Agerlin Petersen, Leif Poll, et al. · Food Chemistry · 67

Works count: 197

Citation count: 5,426

H-index: 43

I10-index: 111