Photo of Grethe Hyldig
  • Kemitorvet, 204, 128

    2800 Kgs. Lyngby

    Denmark

19982022

Research output per year

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Research Output

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Book chapter
2012

Quality Index Methods

Hyldig, G., Bremner, A., Martinsdóttir, E. & Schelvis, R., 2012, Handbook of Meat, Poultry and Seafood Quality: second edition. 2 ed. USA: Wiley-Blackwell, p. 437-458

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory and quality properties of fresh, frozen and packaged fish

Hyldig, G., Nielsen, J., Jacobsen, C. & Nielsen, H. H., 2012, Advances in meat, poultry and seafood packaging. Kerry, J. P. (ed.). Woodhead Publishing, p. 154-170

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory Quality of Fish

Hyldig, G., 2012, Handbook of Meat, Poultry and Seafood Quality: second edition. 2 ed. USA: Wiley-Blackwell, p. 459-478

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2010

Proficiency testing of sensory panels

Hyldig, G., 2010, Sensory analysis for food and beverage quality control. Kilcast, D. (ed.). Woodhead Publishing Ltd.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

Quality Index Methods

Hyldig, G., Martinsdottir, E., Sveinsdottir, K., Schelvis, R. & Bremner, A., 2010, Sensory Analysis of Foods of Animal Origin. Toldra, F. & Nollet, L. M. L. (eds.). Taylor & Francis

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory aspects of heat treated seafood

Hyldig, G., 2010, Sensory Analysis of Foods of Animal Origin. Taylor & Francis

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory descriptors

Hyldig, G., 2010, Sensory Analysis of Foods of Animal Origin. Nollet, L. M. L. (ed.). Taylor & Francis

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2009

New methods in trout farming to reduce the farm effluents - Case study in Denmark

Jokumsen, A., Pedersen, P. B., Dalsgaard, A. J. T., Lund, I., Paulsen, H., Rasmussen, R. S. & Hyldig, G., 2009, A handbook for sustainable aquaculture - Integrated apporacch for a susainable and healthy aquaculture. Bardoz, V. L. & Oberdieck, A. (eds.). SustainAqua Collective Research, Vol. 8. p. 58-70 111 p.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2008

Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes

Martinsdóttir, E., Sveinsdóttir, K., Green-Petersen, D. & Hyldig, G., 2008, Improving seafood products for the consumer. Børresen, T. (ed.). Cambridge: British Welding Research Association, p. 40-62 608 p.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Quality index methods

Hyldig, G., Martinsdóttir, E., Sveinsdóttir, K., Schelvis, R. & Bremner, A., 2008, Handbook of Seafood and Seafood Products Analysis. Nollet, L. M. L. & Toldra, F. (eds.). CRC Press

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory aspects of heat treated seafood

Hyldig, G., 2008, Handbook of Seafood and Seafood Products Analysis. Nollet, L. M. L. & Toldra, F. (eds.). CRC Press

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory descriptors

Hyldig, G., 2008, Handbook of Seafood and Seafood Products Analysis. Nollet, L. M. L. & Toldra, F. (eds.). CRC Press

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory evaluation of seafood - General principles and Guidelines

Martinsdóttir, E., Schelvis, R., Hyldig, G. & Sveinsdóttir, K., 2008, Methods of Assessing Quality and Safety of Seafood. Oehlenschläger, J. (ed.). Blackwell Publishing

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory evaluation of seafood - Methods

Martinsdóttir, E., Schelvis, R., Hyldig, G. & Sveinsdóttir, K., 2008, Methods of Assessing Quality and Safety of Seafood. Oehlenschläger, J. (ed.). Blackwell Publishing

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2007

Fish and sensory analysis in the fish chain

Hyldig, G., Larsen, E. & Green-Petersen, D., 2007, Handbook of meat, poultry & seafood quality. Nollet, L. M. L., Boylston, T., Chen, F., Coggins, P. C., Gloria, M. B., Hyldig, G., Kerth, C. R., Mckee, L. H. & Hui, Y. H. (eds.). Oxford: Blackwell Publishing, p. 499-510

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Quality index methods

Hyldig, G., Bremner, A., Martinsdóttir, E. & Schelvis, R., 2007, Handbook of meat, poultry & seafood quality. Nollet, L. M. L., Boylston, T., Chen, F., Coggins, P. C., Gloria, M. B., Hyldig, G., Kerth, C. R., Mckee, L. H. & Hui, Y. H. (eds.). Oxford: Blackwell Publishing, p. 529-547

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Sensory profiling of fish, fish products and shellfish

Hyldig, G., 2007, Handbook of meat, poultry & seafood quality. Nollet, L. M. L., Boylston, T., Chen, F., Coggins, P. C., Gloria, M. B., Hyldig, G., Kerth, C. R., Mckee, L. H. & Hui, Y. H. (eds.). Oxford: Blackwell Publishing, p. 511-528

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Texture of fish, fish products and shellfish

Hyldig, G. & Nielsen, D., 2007, Handbook of meat, poultry & seafood quality. Nollet, L. M. L., Boylston, T., Chen, F., Coggins, P. C., Gloria, M. B., Hyldig, G., Kerth, C. R., Mckee, L. H. & Hui, Y. H. (eds.). Oxford: Blackwell Publishing, p. 549-561

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2004

QIM - a tool for determination of fish freshness

Hyldig, G. & Nielsen, J., 2004, Seafood Quality and Safety. Advances in the New Millennium. Shahidi, F. & Simpson, B. K. (eds.). St John's, NL: ScienceTech Publishing Company, p. 81-89

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

2003

Developments of QIM - past and future

Martinsdóttir, E., Luten, J. B., Schelvis-Smit, A. A. M. & Hyldig, G., 2003, Quality of fish from catch to consumer : Labelling, monitoring and traceability. Luten, J. B., Oehlenschläger, J. & Olafsdottir, G. (eds.). Wageningen: Wageningen Academic Publishers, p. 265-273 456 p.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

1998

A rapid sensory method for quality management

Hyldig, G. & Nielsen, J., 1998, Methods to Determine the Freshness of Fish in Research and Industry. Paris: IIR, p. 297-305

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch