- 2013
- Published
Initial adhesion and attachment of Listeria monocytogenes to solid surfaces
Skovager, A., 2013, Department of Food Science, University of Copenhagen. 174 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Calcium binding to low molecular weight compounds and health promoting products
Vavrusova, M., 2013, Department of Food Science, University of Copenhagen. 167 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
New PAT tools for assessing content uniformity, sampling error, and degree of crystallinity in pharmaceutical tablets
Warnecke, S., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 155 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Green tea as a source of food antioxidants
Yin, J., 2013, Department of Food Science, University of Copenhagen. 192 p.Research output: Book/Report › Ph.D. thesis › Research
- 2012
- Published
Bootstrap-based confidence estimation in PCA and multivariate statistical process control
Babamoradi, H., 2012, Department of Food Science, University of Copenhagen. 204 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Color changes in pork in relation to high pressure treatment
Bak, K. H., 2012, Department of Food Science, University of Copenhagen. 107 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
The influence of brewer's yeasts on protein composition and oxidative stability of beer
Berner, T. S., 2012, Department of Food Science, University of Copenhagen. 164 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Microparticulated whey protein as fat replacer in yoghurt: understanding the role of particle characteristics on structure and sensory perception
Celigueta Torres, I., 2012, Department of Food Science, University of Copenhagen. 199 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms
Christensen, L. B., 2012, Department of Food Science, University of Copenhagen. 94 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Descriptive sensory evaluations: comparison and applicability of novel rapid methodologies
Dehlholm, C., 2012, Department of Food Science, University of Copenhagen. 151 p.Research output: Book/Report › Ph.D. thesis › Research
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4015
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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
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis › Research
Published
Latest publications
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
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
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