PhD theses from FOOD

PhD theses from the Department of Food Science

 

  1. 2012
  2. 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/ReportPh.D. thesisResearch

  3. Published

    Chemical and structural characterisation of marama bean (Tylosema esculentum) carbohydrates

    Mosele, M. M., 2012, Department of Food Science, University of Copenhagen. 84 p.

    Research output: Book/ReportPh.D. thesisResearch

  4. 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/ReportPh.D. thesisResearch

  5. 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/ReportPh.D. thesisResearch

  6. 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/ReportPh.D. thesisResearch

  7. 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/ReportPh.D. thesisResearch

  8. Published

    Dynamic models and chemometric tools for process monitoring

    Thygesen, J. H., 2012, Department of Food Science, University of Copenhagen. 152 p.

    Research output: Book/ReportPh.D. thesisResearch

  9. Published

    Emerging synbiotics and their effect on the composition and functionality of the human gut microbiota

    van Zanten, G. C., 2012, Department of Food Science, University of Copenhagen. 205 p.

    Research output: Book/ReportPh.D. thesisResearch

  10. 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/ReportPh.D. thesisResearch

  11. Published

    Medicometrics

    Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 p.

    Research output: Book/ReportPh.D. thesisResearch

Previous 1 2 3 4 5 6 7 8 ...14 Next