| Determination of volatile marker compounds of common coffee roast defects N Yang, C Liu, X Liu, TK Degn, M Munchow, I Fisk Food Chemistry 211, 206-214, 2016 | 174 | 2016 |
| Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception D Giacalone, TK Degn, N Yang, C Liu, I Fisk, M Münchow Food quality and preference 71, 463-474, 2019 | 126 | 2019 |
| Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee I Steen, SS Waehrens, MA Petersen, M Münchow, WLP Bredie Food Chemistry 219, 61-68, 2017 | 97 | 2017 |
| “Quality does not sell itself” Divergence between “objective” product quality and preference for coffee in naïve consumers D Giacalone, TR Fosgaard, I Steen, M Münchow British Food Journal 118 (10), 2462-2474, 2016 | 50 | 2016 |
| Roasting conditions and coffee flavor: A multi-study empirical investigation M Münchow, J Alstrup, I Steen, D Giacalone Beverages 6 (2), 29, 2020 | 47 | 2020 |
| The effect of roast development time modulations on the sensory profile and chemical composition of the coffee brew as measured by nmr and dhs-gc–ms J Alstrup, MA Petersen, FH Larsen, M Münchow Beverages 6 (4), 70, 2020 | 23 | 2020 |
| 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 | 17 | 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 | 10 | 2023 |
| Steam-frothing of milk for coffee: Evaluation for foam properties using video analysis and feature extraction M Münchow, L Jørgensen, JM Amigo, K Sørensen, R Ipsen International dairy journal 51, 84-91, 2015 | 8 | 2015 |
| Roasting conditions and coffee flavor: A multi-study empirical investigation. Beverages, 6 (2), 1–14 M Münchow, J Alstrup, I Steen, D Giacalone | 7 | 2020 |
| 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 | 3 | 2022 |
| Inter‐rater reliability of “clean cup” scores by coffee experts D Giacalone, I Steen, J Alstrup, M Münchow Journal of Sensory Studies 35 (5), e12596, 2020 | 2 | 2020 |
| Creativity and commerce: a shifting balance for specialty foods and beverages KV Andersen, M Münchow Journal of Business Strategy, 2023 | | 2023 |
| Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters I Steen, M Münchow, S Jensen, TW Kjaer, SS Waehrens, WLP Bredie Journal of Sensory Studies 38 (3), e12819, 2023 | | 2023 |
| 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 |
| Determination of volatile marker compounds of common coffee roast defects (vol 211, pg 206, 2016) N Yang, C Liu, X Liu, TK Degn, M Munchow, I Fisk FOOD CHEMISTRY 315, 2020 | | 2020 |
| Corrigendum to “Determination of volatile marker compounds of common coffee roast defects”[Food Chem. 211 (2016) 206–214] N Yang, C Liu, X Liu, TK Degn, M Munchow, I Fisk Food Chemistry 315, 2020 | | 2020 |
| How roasting conditions modulate coffee flavor: A meta-analysis M Münchow, J Alstrup, I Steen, D Giacalone Eurosense 2020: A sense of Innovation: 9th European Conference on Sensory …, 2020 | | 2020 |
| How reliable are ‘cupping’scores by coffee experts? D Giacalone, I Steen, J Alstrup, M Münchow Eurosense 2020: A sense of Innovation: 9th European Conference on Sensory …, 2020 | | 2020 |
| An investigation of the “clean cup” flavor parameter in coffee by comparison of different roasting profiles TK Degn, M Münchow, N Yang, D Giacalone The 2nd Asian Sensory and Consumer Research Symposium, 2016 | | 2016 |
