Publications by authors named "Margit D Aaslyng"

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Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study.
Margit D Aaslyng, Astrid Bøgebjerg Dam, Iben Lykke Petersen, Tenna Christoffersen

BMC Nutr· November 2023

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Developing and assessing the effectiveness of a participatory, nutritional, and physical activity intervention on muscle function and quality of life among older adults with overnutrition in nursing homes: The IFEBO cluster randomized control trial.
Tenna Christoffersen, Anne Marie Beck, Anja Weirsøe Dynesen, Janne Kunchel Lorenzen, Anders Reenberg Andersen, Margit Dall Aaslyng

Nutrition· November 2025

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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, Ida Hjortshøj Lindgren, Jacob Suhr Bisschop-Thomsen, Margit Dall Aaslyng

Behav Med· November 2025

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Mapping the Food Environment in Nursing Homes. A Foodscape Approach to Explore the Question "".
Tenna Christoffersen, Sine Højlund Christensen, Inge Tetens, Anne Marie Beck, Margit D Aaslyng

J Nutr Gerontol Geriatr· September 2025

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Metabolome of different cultivars of peas, lentils, faba beans and lupins - An H NMR spectroscopic exploration of their sensory attributes and potential biofunctionality.
Banny Silva Barbosa Correia, Eva Bräuner Sørensen, Margit Dall Aaslyng, Hanne Christine Bertram

Food Chem· June 2025

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Unplanned Weight Loss and Sarcopenia Across Body Mass Index Categories in Nursing Homes-A Cross-Sectional Study.
Laura Klaassen, Tenna Christoffersen, Margit Dall Aaslyng, Inge Tetens

Nutrients· January 2025

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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, Iben Lykke Petersen, Patrícia Duque-Estrada, Margit Dall Aaslyng

Nutrients· October 2024

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Correction: Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study.
Margit D Aaslyng, Astrid Bøgebjerg Dam, Iben Lykke Petersen, Tenna Christoffersen

BMC Nutr· April 2024

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Protein blends and extrusion processing to improve the nutritional quality of plant proteins.
Patrícia Duque-Estrada, Kate Hardiman, Astrid Bøgebjerg Dam, Nadia Dodge, Margit Dall Aaslyng

Food Funct· August 2023

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Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads?
Katharina Henn, Helene Christine Reinbach, Søren Bøye Olsen, Margit Dall Aaslyng, Susanne Margarete Bølling Laugesen

J Food Sci· March 2023

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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

Nutrients· March 2023

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Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns.
Susanne Bølling Laugesen, Sandra Lenz Dethlefsen, Iben Lykke Petersen, Margit Dall Aaslyng

Foods· November 2022

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Eat what you want and when you want. Effect of a free choice menu on the energy and protein intake of geriatric medical patients.
Anja Weirsøe Dynesen, Pia Snitkjær, Line Stripp Andreasen, Line Elgaard, Margit Dall Aaslyng

Clin Nutr ESPEN· December 2021

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Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market.
Margit Dall Aaslyng, Rikke Højer

Foods· November 2021

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Meat quality in the Danish pig population anno 2018.
Margit Dall Aaslyng, Marchen Hviid

Meat Sci· May 2020

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Significant variation in the management of cull sows before transport for slaughter: results from a survey of Danish pig farmers.
Mette S Herskin, Margit D Aaslyng, Inger Anneberg, Peter T Thomsen, Louisa M Gould

Vet Rec· February 2020

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The use of smoke as a strategy for masking boar taint in sausages and bacon.
Margit Dall Aaslyng, Anette Granly Koch

Food Res Int· June 2018

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The gender background of texture attributes of pork loin.
Margit D Aaslyng, Henriette Jensen, Anders H Karlsson

Meat Sci· February 2018

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Meat flavour in pork and beef - From animal to meal.
Margit D Aaslyng, Lene Meinert

Meat Sci· October 2017

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Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study.
Ursula Kehlet, Josephine Kofod, Jens J Holst, Christian Ritz, Margit D Aaslyng

J Nutr· September 2017

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The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.
Ursula Kehlet, Bhaskar Mitra, Jorge Ruiz Carrascal, Anne Raben, Margit D Aaslyng

Nutrients· August 2017

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Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics.
Lene Meinert, Birgitte Lund, Camilla Bejerholm, Margit Dall Aaslyng

Meat Sci· May 2017

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Perceived importance and responsibility for market-driven pig welfare: Literature review.
Cecilie A H Thorslund, Margit Dall Aaslyng, Jesper Lassen

Meat Sci· March 2017

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Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - Effects on sensory quality and subjective appetite sensations.
Ursula Kehlet, Mette Pagter, Margit D Aaslyng, Anne Raben

Meat Sci· March 2017

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The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus thoracis et lumborum and m. semimembranosus.
Margit D Aaslyng, Eva Honnens De Lichtenberg Broge, Per B Brockhoff, Rune Haubo B Christensen

Meat Sci· June 2016

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