Margit Dall Aaslyng

7PUBLICATIONS
17CO-AUTHORS
Vocational education and training curriculum and pedagogyFood properties (incl. characteristics and health benefits)Nutrigenomics and personalised nutritionOrganic and low chemical input crop productionFood packaging, preservation and processing
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Publications (7)

|Nov 26, 2025
Developing Canteen Staff's Skills in Providing Healthy Meals from the Perspective of Vocational School Students: A Mixed Methods Study.

Liv Juncker Harsløf, Marianne Lindahl, Cissa Burmeister

|Jun 28, 2025
Mapping the Food Environment in Nursing Homes. A Foodscape Approach to Explore the Question "Why Do Nursing Home Residents Eat What They Do?".

Tenna Christoffersen, Sine Højlund Christensen, Inge Tetens

|Jan 11, 2025
Unplanned Weight Loss and Sarcopenia Across Body Mass Index Categories in Nursing Homes-A Cross-Sectional Study.

Laura Klaassen, Tenna Christoffersen, Margit Dall Aaslyng

|Oct 16, 2024
The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú "Bolognaise" Meal: A Randomized Cross-Over Study.

Mille Skov Martin, Anja Weirsøe Dynesen, Birthe Petersen

|Jul 25, 2023
Protein blends and extrusion processing to improve the nutritional quality of plant proteins.

Patrícia Duque-Estrada, Kate Hardiman, Astrid Bøgebjerg Dam

|Mar 29, 2023
11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness.

Rikke Højer, Margit Dall Aaslyng

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Frequent Collaborators

2 joint publications

Tenna Christoffersen

2 joint publications

Inge Tetens

2 joint publications

Patrícia Duque-Estrada

2 joint publications

Iben Lykke Petersen