PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 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

  2. Published

    Diacylglycerols (DAG) as a functional component in meat products

    Miklos, R., 2012, Department of Food Science, University of Copenhagen. 89 p.

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

  3. Published

    Comparison of functional and nutritional characteristics of barley and oat mixed linkage ß-glucans

    Mikkelsen, M. S., 2012, Department of Food Science, University of Copenhagen. 151 p.

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

  4. Published

    Raman Spectroscopy: Applications in Food and Pharmaceutical Sciences

    Lyndgaard, L. B., 2013, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  5. Published

    Protein quality of infant formula: Mapping the effects of unit operations and ingredients

    Lund, P., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 167 p.

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

  6. Published

    Development of microbial biosensors for food analysis

    Lukasiak, J., 2013, Department of Food Science, University of Copenhagen. 105 p.

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

  7. Published

    Formation of Quinone-ProteinAdducts and Their Biological Activities

    Liu, Jingyuan, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 235 p.

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

  8. Published

    Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches

    Liu, J., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.

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

  9. Published

    Interactions between milk protein ingredients and other milk components during processing

    Liu, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  10. 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

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