PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 2018
  2. Published

    Supersaturation: A Proposal for Functional Foods with Improved Calcium Bioavailability

    Garcia, A. C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. Published

    Flavor profiling of apple ciders in relation to processing and consumer acceptance

    Qin, Z., 2018, Department of Food Science, Faculty of Science, University of Copenhagen. 168 p.

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

  10. Published

    Integrated approach to develop protein-enriched foods oriented at older consumers

    Song, X., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  11. Published

    Characterization of surface fouling and biofilm formation under water reuse scenarios in dairy and meat industry

    Stoica, I., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  12. Published

    Interactions between Streptococcus thermophilus and its bacteriophages

    Szymczak, P., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  13. Published

    High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

    Wang, J., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  14. 2019
  15. Published

    Modulation of gut microbiota from healthy-weight and obese individuals by pectin, by-products of tropical fruits and probiotic strains

    Bianchi, F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 219 p.

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

  16. Published

    The Gut Microbiome of Older Danish Adults – with Particular Focus on the Gut Mycobiome

    Bin Ahmad, H. F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 199 p.

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

  17. Published

    New tools for exploratory analysis fusing information from different sources

    Cavallini, N., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 211 p.

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

  18. 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

  19. Published

    Plant protein microparticles as beverage clouding agents Associative phase separation between potato protein and anionic polysaccharides

    Stounbjerg, L. C., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 146 p.

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

  20. Published

    Protein Oxidation and Protein-Polyphenol Binding in Meat During Chill Storage

    Zainudin, A., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 201 p.

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

  21. Published

    Mechanism of Maillard reactions in Lactose-hydrolyzed UHT milk and Strategy of Inhibition by Galacto-oligosaccharides

    Zhang, W., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  22. Published

    Investigation of multiple strategies for healthy meal promotion oriented to older consumers

    Zhou, X., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  23. 2020
  24. Published

    Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches

    Augustijn, D. P., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

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

  25. 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

  26. 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

  27. Published

    Inhibition of Maillard reactions in food systems by plant polyphenols

    Zhu, H., 2020, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  28. 2021
  29. Published

    The meaning of life for lactic acid bacteria: how to measure life, stress and death in production and application

    Bech-Terkilsen, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 142 p.

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

  30. Published

    The Influence of Diet and Exposure to Antibiotics on Gut Microbiota Development in Early Life

    Bin Shamzir Kamal, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.

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

  31. Published

    The application of digital technoloiges to promote healthy eating

    Chen, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

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

  32. Published

    Skim milk concentrates produced by reverse osmosis filtration: structure, stability and functionality

    Christiansen, M. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.

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

  33. Published

    Characterization of yeasts isolated from cheese brines focusing on their potentially bioprotective roles against contaminating molds

    Huang, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 134 p.

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

  34. Published

    Early-life gut microbiome development: Of preterm neonates – a culture-independent insight

    Hui, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.

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

  35. Published

    "Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior

    Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 p.

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

  36. 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

  37. 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

  38. 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

  39. Published

    Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages

    Schmidt, C. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 p.

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

  40. Published

    Sensitivity of dairy-associated spoilage molds towards lactic acid bacteria and their metabolites

    Shi, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 219 p.

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

  41. Published

    Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physico-chemical properties

    Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 p.

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

  42. Published

    Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution

    Zhang, L., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

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

  43. 2022
  44. Published

    Chemometrics approaches for the automatic analysis of metabolomics GC-MS data

    Baccolo, G., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

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

  45. 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

  46. Published

    Quantification of vitamin B12: Evaluation of the impact of nonthermal (HP, PEF and UV-C) and Thermal Technologies of processing in milk

    Ceribeli, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.

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

  47. Published

    Environment, microbiota and host factors in otitis media

    Christensen, E. D., 2022, Department of Food Science, University of Copenhagen. 219 p.

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

  48. Published

    Human fecal 1H NMR metabolomics: Method development, metabolite library and first applications

    Cui, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 226 p.

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

  49. Published

    Understanding structure formation in cheese curd during shear processing

    Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 p.

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

  50. Published

    Finger foods: A cross-disciplinary study about the development of finger foods for older adults with motoric eating difficulties

    Forsberg, S., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.

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

  51. Published

    Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products

    Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.

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

  52. 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

  53. 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

  54. 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

  55. 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

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