Nina Skall Nielsen

Nina Skall Nielsen

Senior Research Scientist


Building: 201, 210

2800 Kgs. Lyngby


Phone: 45252563

My research expertise was initially in the area of fish and fish oil in general and the effect of feed composition on the composition of the fish.
Later I have focused my work on product development and product modelling for studying lipid oxidation in complex foods. Application of healthy natural lipids and modified lipids in food is part of this.
In addition to complex foods, I use more simple emulsions as model systems for studying the effect of emulsion composition on lipid oxidation. The emulsions may also be applied as delivery systems. The effect of emulsifier and application of antioxidants (natural and modified) is also central in my research. I have expertise in measuring the physical stability and rheological properties of foods and in sensory evaluation.
In addition I am the OHS coordinator for DTU Food


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  • European Journal of Lipid Science and Technology

    ISSNs: 1438-7697

    Additional searchable ISSN (Electronic): 1438-9312

    Wiley - V C H Verlag GmbH & Co. KGaA, Germany

    BFI (2017): BFI-level 1, Scopus rating (2015): SJR 0.654 SNIP 0.856, ISI indexed (2013): ISI indexed yes

    Central database


  • Food Chemistry

    ISSNs: 0308-8146

    Additional searchable ISSN (Electronic): 1873-7072

    Elsevier BV, Netherlands

    BFI (2017): BFI-level 2, Scopus rating (2015): SJR 1.62 SNIP 1.883, ISI indexed (2013): ISI indexed yes

    Central database


  • J A O C S

    ISSNs: 0003-021X, 0003-021x

    Additional searchable ISSN (Electronic): 1558-9331

    Springer, Germany

    BFI (2017): BFI-level 1, Scopus rating (2015): SJR 0.676 SNIP 0.933, ISI indexed (2013): ISI indexed yes

    Central database


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ID: 2194548