| Investigation of the relationships between the alveograph parameters ASS Jødal, KL Larsen Scientific reports 11 (1), 1-10, 2021 | 23 | 2021 |
| Mass Customization in Food Industries: Case and Literature Study S Bech, ASS Joedal, TD Brunoe, K Nielsen Customization 4.0, 519-529, 2018 | 6 | 2018 |
| The Effect of α-, β-and γ-Cyclodextrin on Wheat Dough and Bread Properties ASS Jødal, TP Czaja, FWJ van den Berg, BM Jespersen, KL Larsen Molecules 26 (8), 2242, 2021 | 3 | 2021 |
| Impact of Dough Property Characterization on Industrial Bread Production ASS Jødal, TD Brunoe, K Nielsen Towards Sustainable Customization: Bridging Smart Products and Manufacturing …, 2021 | 1 | 2021 |
| Alveograph characterization of industrial samples of Danish pastry dough ASS Jødal, KL Larsen Cereal Chemistry 98 (6), 1271-1281, 2021 | | 2021 |
| Wheat Dough Characterisation at Industrial Bakeries ASS Jødal Aalborg Universitetsforlag, 2021 | | 2021 |
