- 2016
- 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
- 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
- 2014
- 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
Fouling and Cleaning of Membrane Filtration Systems in the Dairy Industry: Towards Optimization of Micro- and Ultrafiltration Processes
Berg, T. H. A., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Proteolytic Activity in Reduced-Fat Cheddar Cheese Made with Lactic Acid Bacteria and Camel Chymosin
Børsting, M. W., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate
Crafack, M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 175 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Characterization of Animal By-Product Hydrolysates to Be Used as Healthy and Bioactive Ingredients in Food
Damgaard, T. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 118 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Enzymatic Release and Characterization of Novel Bioactive Peptides from Milk Proteins
De Gobba, Cristian, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
High Quality Rapeseed Products as Feed for Sensitive Monogastrics
Frandsen, H. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Emulsions from a Culinary Perspective: The Case of Hollandaise Sauce and its Derivates
Helgesdotter, G., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 220 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Exometabolomic Profiling of Bacterial Cultures: Searching for Antifungal Metabolites from Lactic Acid Bacteria
Honoré, A. H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 262 p.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