Jonas Yde Junge

4PUBLICATIONS
10CO-AUTHORS
Food packaging, preservation and processingCrop and pasture improvement (incl. selection and breeding)Sensory processes, perception and performanceBeverage chemistry and beverage sensory science
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Publications (4)

|Jan 15, 2026
Cross-Cultural Potential of Mild Fish Fillets Preservation Treatment-Based on Consumer Acceptance of Sensory Characteristics.

Evgenia Basdeki, Jonas Yde Junge, Mette Hadberg Løbner

|Apr 16, 2025
Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters.

Marloes D Schimmel, Jonas Yde Junge, Niki Alexi

|Sep 05, 2023
Suppression of sweetness: evidence for central mechanism for suppression of sweetness from sucrose by citric acid.

Jonas Yde Junge, Glenn Hjorth Andersen, Ulla Kidmose

|Oct 14, 2020
Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers.

Jonas Yde Junge, Anne Sjoerup Bertelsen, Line Ahm Mielby

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Frequent Collaborators

2 joint publications

Glenn Hjorth Andersen

2 joint publications

Niki Alexi

2 joint publications

Mette Hadberg Løbner

1 joint publications

Ulla Kidmose