Publications

Cheese powder enhances kokumi-related properties in plant-forward dishes, and contributes to increased liking of dishes

Shaghayegh Keshanidokht, Lucia Haepers, Marta Lasa Valencia, Karsten Olsen, Amalie Søndergaard Warming, Inger Hansen, Andika Wicaksono Putro, Michael Bom Frøst

International Journal of Gastronomy and Food Science, 45: 101544. 2026.

Indonesians would like their coffee produced organically!–Preferences for iced coffee analysed with a discrete choice experiment

Andika Wicaksono Putro, Åsmund Rinnan, Michael Bom Frøst

Food Quality and Preference, 135, 105726. 2026.