PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 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

  2. 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

  3. Published

    Bacteriophages – A key component in shaping a healthy gut microbiome

    Rasmussen, Torben Sølbeck, 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 221 p.

    Research output: Book/Report › Ph.D. thesis › Research

  4. Published

    Aroma of Wheat Bread Crumb: Effect of fermentation temperature and baker’s yeast

    Birch, A. N., 2013, Department of Food Science, University of Copenhagen. 136 p.

    Research output: Book/Report › Ph.D. thesis › Research

  5. 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

  6. Published

    Antimicrobial activity and prebiotic effect of alginate-derived oligosaccharides

    Bouillon, G. A. J. R., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

    Research output: Book/Report › Ph.D. thesis › Research

  7. 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

  8. 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

  9. 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

  10. Published

    Age-related changes in perception of everyday food odors

    Broge, Eva Honnens de Lichtenberg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 151 p.

    Research output: Book/Report › Ph.D. thesis › Research

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