- 2015
- 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
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
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
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
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
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
- 2014
- 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
- Published
Antifungal Activity of Selected Lactic Acid Bacteria and Propionic Acid Bacteria against Dairy-Associated Spoilage Fungi
Aunsbjerg, S. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 217 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
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
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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