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Critical Reviews in Food Science and Nutrition|July 15, 2025
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeelChristina J Birke Rune, Mathias Porsmose Clausen, Davide Giacalone
Current Research in Food Science|April 10, 2023
Acids in brewed coffees: Chemical composition and sensory thresholdChristina J Birke Rune, Davide Giacalone, Ida Steen, et al.
Foods (Basel, Switzerland)|December 11, 2025
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato SnacksAgnieszka Nemś, Maria Mora, Christina J Birke Rune, et al.
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