Margit Dall Aaslyng

Publication Activity (10 Years)

Years Active: 2023-2023
Publications (10 Years): 8

Top Topics

Body Composition

Atomic Force Microscopy

Decision Making

Molecularly Imprinted

Top Venues

Journal of food science

Food & function

This page only lists publications with an associated author ORCID identifier.

Publications

Rikke Højer, Margit Dall Aaslyng
11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness. Nutrients 15 (6) (2023)
Katharina Henn, Helene Christine Reinbach, Søren Bøye Olsen, Margit Dall Aaslyng, Susanne Margarete Bølling Laugesen, Wender L P Bredie
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads? Journal of food science 88 (3) (2023)
Katharina Henn, Helene Christine Reinbach, Søren Bøye Olsen, Margit Dall Aaslyng, Susanne Margarete Bølling Laugesen, Wender L P Bredie
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads? Journal of food science 88 (3) (2023)
Rikke Højer, Margit Dall Aaslyng
11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness. Nutrients 15 (6) (2023)
Katharina Henn, Helene Christine Reinbach, Søren Bøye Olsen, Margit Dall Aaslyng, Susanne Margarete Bølling Laugesen, Wender L P Bredie
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads? Journal of food science 88 (3) (2023)
Katharina Henn, Helene Christine Reinbach, Søren Bøye Olsen, Margit Dall Aaslyng, Susanne Margarete Bølling Laugesen, Wender L P Bredie
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads? Journal of food science (2023)
Rikke Højer, Margit Dall Aaslyng
11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness. Nutrients 15 (6) (2023)
Patrícia Duque Estrada, Kate Hardiman, Astrid Bøgebjerg Dam, Nadia Dodge, Margit Dall Aaslyng, Iben Lykke Petersen
Protein blends and extrusion processing to improve the nutritional quality of plant proteins. Food & function (2023)