- 2014
- Published
Models for Correlating the Composition of the Gut Microbiota with Inflammatory Disease Parameters Using Animal Models
Krych, Lukasz, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 170 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Physical Stability of Whippable Oil-in-Water Emulsions: Effects of Monoglyceride-based Emulsifiers and Other Ingredients
Munk, M. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 152 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Bioactivity of Minor Milk Components: Protective Effects against Intestinal Inflammation and Necrotizing Enterocolitis in Cell and Preterm Pig Models
Nguyen, Duc Ninh, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Investigations of Physical-Chemical and Microbiological Deterioration of Chocolate Pralines: Development of Predictive Spoilage Models
Nielsen, C. L. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 157 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures
Pedersen, T. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Chaperone-Like Activity of ß-Casein and Its Effect on Residual in Vitro Activity of Food Enzymes
Sulewska, A. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Analysis and Application of Whey Protein Depleted Skim Milk Systems: In Relation to Microstructure Caused by Microfiltration and Ultra-High Pressure Homogenisation
Sørensen, H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 307 p.Research output: Book/Report › Ph.D. thesis › Research
- 2015
- Published
Application of Raman Spectroscopy for Quality Monitoring in the Meat Processing Industry
Berhe, D. T., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 128 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Metabolic Profiling of Food Protective Cultures by in vitro NMR Spectroscopy
Ebrahimi, Parvaneh, 2015, Department of Food Science, University of Copenhagen. 240 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Nanotubes from Partially Hydrolysed α-Lactalbumin: Formation, Structural Aspects, and Gelation over a Wide Range of pH
Geng, X., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Plant Secondary Compounds in Small Ruminant Feeding: An Alternative to Synthetic Compounds for Improving Meat Quality in Low-Input Farming Systems
Gravador, R. S., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 69 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Stability of Dry Probiotic Bacteria in Relation to the Cellular Membrane and Genomic DNA
Hansen, M. R. W., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Investigation of Filtration Membranes from the Dairy Protein Industry for Residual Fouling Using Infrared Spectroscopy and Chemometrics
Jensen, J. K., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 179 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Studies of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts during Alcoholic Fermentation: Nitrogen Source Preferences and Mechanisms of Interactions
Kemsawasd, V., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Calcium Impact on Milk Gels Formation
Koutina, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Probiotic Properties of Non-Saccharomyces Yeasts: Modulation of Immune Cell Function and Intestinal Epithelial Cell Barrier Integrity
Smith, I. M., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 163 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Sensory Profiles and Volatile Compounds of Wheat Species, Landraces and Modern Varieties
Starr, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 124 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality
Sørensen, Klavs Martin, 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 253 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Microstructure and Textural Properties of Yoghurts Produced by Exopolysaccharides- Producing Starter Cultures
Zhang, L., 2015, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- 2016
- Published
Method Development in the Area of Multi-Block Analysis Focused on Food Analysis
Biancolillo, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Prediction of Milk Quality Parameters Using Vibrational Spectroscopy and Chemometrics: Opportunities and Challenges in Milk Phenotyping
Eskildsen, C. E. A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Physiological Studies of Lactococcus lactis: Exploring the Potential of Flow Cytometry
Hansen, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Multivariate Statistical Process Optimization in the Industrial Production of Enzymes
Klimkiewicz, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 175 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Interactions between milk protein ingredients and other milk components during processing
Liu, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches
Liu, J., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread
Mohd Noor, N. Q. I. B., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 139 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Development and Diversity of Lactococcus lactis and Leuconostoc Bacteriophages in Dairies Using Undefined Mesophilic DL-Starter Cultures: A Metagenomic Approach
Muhammed, Musemma Kedir, 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 242 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Evaluation of Debaryomyces hansenii for Potential Probiotic Properties
Ochangco, H. S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
On-Line Monitoring of Fermentation Processes by Near Infrared and Fluorescence Spectroscopy: Elucidating and Exploring Process Dynamics
Svendsen, C., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
The Chemical Background for Sensory Quality: Aroma Analysis and Chemometrics as a Tool in Food Quality Control
Zhang, S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 173 p.Research output: Book/Report › Ph.D. thesis › Research
- 2017
- Published
Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat
Zawadzki, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Towards understanding the trajectory and interactions of the gut microbiome in healthy older humans
Castro Mejia, J. L., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Development and application of a low volume, increased throughput in vitro model simulating the passage through small intestine
Cieplak, T. M., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Chemometrics and Process Analytical Technology: Applications in Pharmaceutical and Biopharmaceutical Industries
Folque Gouveia, F., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
NMR-based metabolomics applications: from food to human biofluids
Iaccarino, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 137 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Effects of Processing on the In Vitro Digestibility of Napin Proteins from Rapeseed (Brassica napus L.)
Joehnke, M. S., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Rapeseed (Brassica napus L.) Proteins and their Application Potential in the Food Industry
Rehder, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Near infrared spectroscopy of food systems using a supercontinuum laser
Ringsted, T., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Metal binding by food components
Tang, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
A 'Foodomic' Approach for the Evaluation of Food Quality and its Impact on the Human Metabolome
Trimigno, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Colloidal formulations for probiotics delivery and Pickering systems
Yücel Falco, C., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 244 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Investigation of the physiology and genetics of Lactobacillus brevis isolated from beer
Zhao, Y., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Educometrics: from theory to application
da Silva, T. E. V., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 81 p.Research output: Book/Report › Ph.D. thesis › Research
- 2018
- Published
Plant protein and animal protein mixtures: Gelation and complex assembly
Ainis, W., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Lactose Caking: Understanding the Mechanisms as a Route to Prevention
Carpin, M. A., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Stabilized heme group from blood as an ingredient for meat products
Chhem Kieth, S., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Low-moisture food matrices as probiotic carriers
Coba, M. S. M., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Novel technologies for shell loosening and meat quality of shrimp (Pandalus borealis)
Dang, T. T., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Cheese feed to powder: Factors affecting the cheese feed and powder properties
Felix Da Silva Tenório, D., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts
Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
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Factors important for the shelf-life of minimally processed lettuce
Research output: Book/Report › Ph.D. thesis › Research
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis › Research
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis › Research
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Latest publications
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Research output: Book/Report › Ph.D. thesis › Research
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Research output: Book/Report › Ph.D. thesis › Research
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Research output: Book/Report › Ph.D. thesis › Research