Jespersen, Lone

Heat and light stability of three natural blue colorants for use in confectionery and beverages

Jespersen, L., Str�mdahl, L. D., Olsen, K., & Skibsted, L. H. (2005) · European Food Research and Technology

Dye analysis and toxicityBotanical Research and Applications

Cited by 258

Development and validation of a scale to capture social desirability in food safety culture

Jespersen, L., MacLaurin, T., & Vlerick, P. (2017) · Food Control

Food Safety and HygienePsychometric Methodologies and Testing

Cited by 43

Assessing reliability and validity of food safety culture assessment tools

Nyarugwe, S. P., & Jespersen, L. (2024) · Heliyon

Food Safety and HygieneHealth Education and Validation

Cited by 14