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Elsevier4
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International Journal of Gastronomy and Food Science4
Marine Biology1
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Rasmus Munk results 5 · Newest (Page 1/1, per page 25)
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Emotions shape taste perception in a real restaurant environmentNARA Subscribed
International Journal of Gastronomy and Food Science · 2025 · Vol. 39 · Elsevier
Sandra Sinem Kaya; Rasmus Munk; Diego Prado; Jordi Quoidbach
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Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptanceNARA Subscribed
International Journal of Gastronomy and Food Science · 2024 · Vol. 38 · Elsevier
Nabila Rodríguez Valerón; Caroline Isabel Kothe; Diego Prado; Rasmus Munk; Pia M. Sörensen
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From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermediaNARA Subscribed
International Journal of Gastronomy and Food Science · 2023 · Vol. 34 · Elsevier
Vayu Maini Rekdal; Nabila Rodriguez-Valeron; Mikel Olaizola Garcia; Diego Prado Vásquez; Pia M. Sörensen; Rasmus Munk; Jay D. Keasling
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Bioluminescence experience in the holistic cuisine: Making contact through living light and soundNARA Subscribed
International Journal of Gastronomy and Food Science · 2023 · Vol. 31 · Elsevier
Giordano Espinosa Rodríguez; Juan Carlos Arboleya; Diego Prado; Rasmus Munk; Nabila Rodríguez Valerón
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Feeding opportunities of larval and juvenile cod (Gadus morhua) in a Greenlandic fjord: temporal and spatial linkages between cod and their preferred preyNARA Subscribed
Marine Biology · 2014 · Vol. 161 · Issue 12 · Springer
Rasmus Swalethorp; Sanne Kjellerup; Evandro Malanski; Peter Munk; Torkel Gissel Nielsen
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