Author

Hanne Heimdal

Observed names: HANNE HEIMDAL, Heimdal, H., Heimdal, Hanne

Observed institution: Kommunedata (Denmark)

OpenAlex ID: A5090170020

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

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

2013 · Michael Crafack, Morten B. Mikkelsen, et al. · International Journal of Food Microbiology · 159

Biochemical Changes and Sensory Quality of Shredded and MA‐Packaged Iceberg Lettuce

1995 · HANNE HEIMDAL, BIRKA FALK KÜHN, et al. · Journal of Food Science · 150

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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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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Characterization of Polyphenol Oxidase from Photosynthetic and Vascular Lettuce Tissues (Lactuca sativa)

1994 · Hanne Heimdal, Lone M. Larsen, et al. · Journal of Agricultural and Food Chemistry · 61

Survival of Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract

2016 · Stine Klindt-Toldam, Susanne K. Larsen, et al. · LWT · 59

Enzymatic browning of vegetables. Calibration and analysis of variance by multiway methods

1996 · Rasmus Bro, Hanne Heimdal · Chemometrics and Intelligent Laboratory Systems · 57

Rapid Spectroscopic Analysis of Marzipan—Comparative Instrumentation

2004 · Jakob Christensen, Lars Nørgaard, et al. · Journal of Near Infrared Spectroscopy · 46

Rapid instrumental methods and chemometrics for the determination of pre-crystallization in chocolate

2005 · Gitte Svenstrup, Hanne Heimdal, et al. · International Journal of Food Science & Technology · 17

Prediction of Polyphenol Oxidase Activity in Model Solutions Containing Various Combinations of Chlorogenic Acid, (−)-Epicatechin, O2, CO2, Temperature, and pH by Multiway Data Analysis

1997 · Hanne Heimdal, Rasmus Bro, et al. · Journal of Agricultural and Food Chemistry · 17

Five-Way PPO Activity Data for Enzymatic Browning of Vegetables

2026 · Bro, Rasmus, Heimdal, Hanne · Zenodo (CERN European Organization for Nuclear Research)

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

2013 · Crafack, Michael, Petersen, Mikael Agerlin, et al. · Research at the University of Copenhagen (University of Copenhagen)

Use of pectinolytic and aromatic yeast in a mixed starter culture for cocoa fermentation with the aim of influencing the flavour profile of cocoa

2012 · Crafack, Michael, Mikkelsen, Morten Baastrup, et al. · Research at the University of Copenhagen (University of Copenhagen)

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Altering the flavour profiles of cocoa using aromatic and pectinolytic yeasts in a mixed starter culture for cocoa fermentation

2012 · Crafack, Michael, Mikkelsen, Morten B., et al. · Research at the University of Copenhagen (University of Copenhagen)

Survival of Salmonella during storage and heating in chocolate

2010 · Haxgart, Sine Nygaard, Christensen, Nanna, et al. · Research at the University of Copenhagen (University of Copenhagen)

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Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

2010 · Owusu, Margaret, Petersen, Mikael Agerlin, et al. · Research at the University of Copenhagen (University of Copenhagen)

Original article Rapid instrumental methods and chemometrics for the determination of pre-crystallization in chocolate

2005 · Gitte Svenstrup, Hanne Heimdal, et al.

Biochemical changes and sensory quality of sheredded and MA-packaged iceberg lettuce iron oxides

1995 · Heimdal, H., Kühn, B. F., et al. · Research at the University of Copenhagen (University of Copenhagen)

Works count: 19

Citation count: 939

H-index: 11

I10-index: 11