M. Tøstesen

Bringing plant-based Cli-meat closer to original meat experience: insights in flavor

C. Bang-Berthelsen, Radhakrishna Shetty, Evangelia Zioga, 2022, Future Foods.

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship.

W. Bredie, R. Lametsch, Wei Zhang, 2020, Food chemistry.

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds.

M. Petersen, J. Ruiz-Carrascal, W. Bredie, 2019, Food research international.

Meat products containing hydrolysed by-products - a health perspective

L. Meinert, C. Bejerholm, S. Støier, 2013 .

Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates.

M. Clausen, L. Duelund, D. Giacalone, 2019, Meat science.

Attitudes and hedonic response to high-protein meat products among young and elderly consumers

D. Giacalone, M. Tøstesen, Fabienne Kessler, 2017 .