| Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer CJB Rune, M Münchow, FJA Perez-Cueto Beverages 7 (2), 40, 2021 | 19 | 2021 |
| Acids in brewed coffees: Chemical composition and sensory threshold CJB Rune, D Giacalone, I Steen, L Duelund, M Münchow, MP Clausen Current Research in Food Science 6, 100485, 2023 | 17 | 2023 |
| Consumer perception of plant-based burger recipes studied by projective mapping CJB Rune, Q Song, MP Clausen, D Giacalone Future Foods 6, 100168, 2022 | 12 | 2022 |
| Sensory quality and consumer perception of high pressure processed orange juice and apple juice Q Song, CJB Rune, AK Thybo, MP Clausen, V Orlien, D Giacalone LWT 173, 114303, 2023 | 11 | 2023 |
| Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking CJB Rune, M Münchow, FJA Perez-Cueto, D Giacalone International Journal of Gastronomy and Food Science 30, 100591, 2022 | 6 | 2022 |
| Acids in Brewed Coffee: Chemical Composition and Sensory Threshold &Nbsp CJB Rune, D Giacalone, I Steen, M Münchow, L Duelund, MP Clausen Available at SSRN 4550010, 2023 | | 2023 |
| The effect of information on consumer perception of high pressure processed apple puree Q Song, S Puleo, CJB Rune, F Colonna, R Di Monaco, D Giacalone 15th Pangborn Sensory Science Symposium: Meeting new challenges in a …, 2023 | | 2023 |
| Consumer perception of “clean label” plant-based burgers: An exploratory study using projective mapping CJB Rune, Q Song, MP Clausen, D Giacalone EuroSense2022, 2022 | | 2022 |
| Sensory quality and consumer perception of fruit juice treated with high pressure processing Q Song, CJB Rune, AK Thybo, MP Clausen, V Orlien, D Giacalone EuroSense2022, 2022 | | 2022 |
| Pairing coffee with basic tastes and real foods changes perceived aroma and consumer liking CJB Rune, M Münchow, FJA Perez-Cueto, D Giacalone EuroSense2022, 2022 | | 2022 |
| SHEALTHY Focus group DK summary report CJB Rune, L Bredahl Syddansk Universitet, 2022 | | 2022 |
