- Published
Metabolomics and proteomics insights into yeast physiological dynamics during single and mixed alcoholic fermentations
Peng, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.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
The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation
Patra, Tiffany, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Impact of Malt on Metal Uptake during Brewing: New insights on the effect of malting parameters on levels of metals with pro-oxidative effects and the copper species in wort
Pagenstecher, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 129 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
New insights into the bovine Plasminogen system
Nurup, C. N., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 245 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Phytases in yeast and lactic acid bacteria isolated from grain-based foods
Nuobariene, L., 2012, Department of Food Science, University of Copenhagen. 171 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Sensory uniqueness and dynamics in consumer understanding of local foods
Nielsen, S. S., 2012, Department of Food Science, University of Copenhagen. 194 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Characterisation of Controlled Aggregation of α-lactalbumin: Modulation by Heat, Calcium and Cysteine concentration
Nielsen, L. R., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing
Nielsen, Emilie Nyborg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 198 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
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
Evaluation of pressure tuning of enzymes
Naghshineh, M., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 148 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture
Møller, K. K., 2012, Department of Food Science, University of Copenhagen. 337 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Beer oxidation and flavor stability: Enhancing endogenous defence systems in beer
Murmann, A. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.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
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
Chemical and structural characterisation of marama bean (Tylosema esculentum) carbohydrates
Mosele, M. M., 2012, Department of Food Science, University of Copenhagen. 84 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Low-temperature cooking of beef: a molecular gastronomy approach to meat preparation
Mortensen, L. M., 2013, Department of Food Science, University of Copenhagen. 177 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
Effect of Processing Conditions on the Bioavailability and Nutritional Quality of Pork Proteins
Mitra, B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Diacylglycerols (DAG) as a functional component in meat products
Miklos, R., 2012, Department of Food Science, University of Copenhagen. 89 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Comparison of functional and nutritional characteristics of barley and oat mixed linkage ß-glucans
Mikkelsen, M. S., 2012, Department of Food Science, University of Copenhagen. 151 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Raman Spectroscopy: Applications in Food and Pharmaceutical Sciences
Lyndgaard, L. B., 2013, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Protein quality of infant formula: Mapping the effects of unit operations and ingredients
Lund, P., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 167 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Development of microbial biosensors for food analysis
Lukasiak, J., 2013, Department of Food Science, University of Copenhagen. 105 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Formation of Quinone-ProteinAdducts and Their Biological Activities
Liu, Jingyuan, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 235 p.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
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
Lactococcus lactis SK1virus Taxonomy and Development of High-Throughput qPCR Methods to Evaluate SK1virus Development in Dairies Using Undefined Starter Cultures
Liu, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Toward Aroma Improvement of Fermented Beverages via Selective Release of Amino Acids by Proteases during Mashing
Lin, Lin, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Understanding and controlling protein ingredient-milk component interactions during processing
Li, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 241 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Taste improvement of porcine blood and meat hydrolysates by enzymatic treatment
Li, Qian, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Protein Modifications and Structural Changesin Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation
Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 211 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation
Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 210 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Elucidating the formation of cookable milk gels
Laursen, Anne Katrine, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 159 p.Research output: Book/Report › Ph.D. thesis › Research
- 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
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
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
Towards Improved Biomarker Research: Data Analytical Challenges of High-dimensional Biological Data
Kjeldahl, K., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 146 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Metabolomics and bioactive substances in plants
Khakimov, Bekzod, 2013, Department of Food Science, University of Copenhagen. 262 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
The oil in aqueous ethanol emulsion as a routeto zein-stabilized thermos-responsive oleogel: Principle and application
Keshanidokht, Shaghayegh, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 198 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
Amino acid catabolism by Lactobacillus helveticus in cheese: understanding the influence of strain variation on flavour formation
Kananen, S. K., 2013, Department of Food Science, University of Copenhagen. 147 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Volatile Compounds and Other Measures of Quality in Roselle (Hibiscus sabdariffa L.) with Regard to its Exploitation in Food Products
Juhari, N. H. B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Processing of chromatographic signals: how to separate the wheat from the chaff
Johnsen, L. G., 2012, Department of Food Science, University of Copenhagen. 166 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Microbial Ecology of Fermented Foods: Case Studies from Industrialized and Household Productions
Johansen, P. G., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.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
Calcium binding to milk components and perspective for calcium nutrition
Jiang, Yuan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms
Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 p.Research output: Book/Report › Ph.D. thesis › Research
Most downloads
-
4015
downloads
Factors important for the shelf-life of minimally processed lettuce
Research output: Book/Report › Ph.D. thesis › Research
Published -
70
downloads
Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis › Research
Published -
24
downloads
Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis › Research
Published
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