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Merete Edelenbos

  1. Lecture and oral contribution
  2. Development of packaging solutions for fresh fruit and vegetables and impact on shelf life

    Merete Edelenbos (Lecturer)

    26 Feb 2019

    Activity: Talk or presentation typesLecture and oral contribution

  3. Dyrkning og Håndtering - Hvordan påvirker det gulerødders smag og indhold af sundhedsfremmende stoffer?

    Merete Edelenbos (Lecturer)

    1 Mar 2006

    Activity: Talk or presentation typesLecture and oral contribution

  4. Effect of raw material quality and MAP on color and texture retention of wild rocket (Diplotaxis tenuifolia L.)

    Merete Edelenbos (Lecturer)

    7 Feb 2017

    Activity: Talk or presentation typesLecture and oral contribution

  5. Emballage, temperatur og tid og betydning af disse faktorer på kvaliteten af friske grønsager

    Merete Edelenbos (Lecturer)

    1 Feb 2010

    Activity: Talk or presentation typesLecture and oral contribution

  6. Fjernelse af ethylen under lagring kan forlænge holdbarheden af klimakteriefrugter

    Merete Edelenbos (Lecturer)

    23 Jan 2014

    Activity: Talk or presentation typesLecture and oral contribution

  7. Forskellige postharvest strategier til at begrænse lagerråd

    Merete Edelenbos (Lecturer)

    6 Dec 2016

    Activity: Talk or presentation typesLecture and oral contribution

  8. Forskning i efterhøst kvalitet af frisk frugt, grønt, potteplanter ved Aarhus Universitet

    Merete Edelenbos (Lecturer)

    28 Apr 2016

    Activity: Talk or presentation typesLecture and oral contribution

  9. Forskning i gulerodskvalitet

    Merete Edelenbos (Lecturer)

    13 Aug 2009

    Activity: Talk or presentation typesLecture and oral contribution

  10. Fremtidens kartofler og rodfrugter

    Merete Edelenbos (Lecturer)

    30 Mar 2006

    Activity: Talk or presentation typesLecture and oral contribution

  11. Frisk frugt og grønt skal være lækkert – hvad skal der til for at holde produkterne friske?

    Merete Edelenbos (Lecturer)

    25 Feb 2014

    Activity: Talk or presentation typesLecture and oral contribution

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