21 - 30 out of 172Page size: 10
- 2013
- Published
Aroma of Wheat Bread Crumb: Effect of fermentation temperature and baker’s yeast
Birch, A. N., 2013, Department of Food Science, University of Copenhagen. 136 p.Research output: Book/Report › Ph.D. thesis
- 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
- Published
Children's acceptance learning of New Nordic components and potential challenges
Hartvig, D. L., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 193 p.Research output: Book/Report › Ph.D. thesis
- Published
Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Giacalone, D., 2013, Department of Food Science, University of Copenhagen. 269 p.Research output: Book/Report › Ph.D. thesis
- 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
- Published
Evaluation of pressure tuning of enzymes
Naghshineh, M., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 148 p.Research output: Book/Report › Ph.D. thesis
- Published
Factors important for the shelf-life of minimally processed lettuce
Deza Durand, K. M., 2013, Department of Food Science, University of Copenhagen. 71 p.Research output: Book/Report › Ph.D. thesis
- Published
Fat crystallization in dairy products: Rheology and microstructure of fat crystals
Rønholt, Stine, 2013, Department of Food Science, University of Copenhagen. 283 p.Research output: Book/Report › Ph.D. thesis
- Published
From barley to beer: oxidation throughout the brewing process
Hoff, S., 2013, Department of Food Science, University of Copenhagen. 152 p.Research output: Book/Report › Ph.D. thesis
- Published
Geno- and phenotypic characterization of lactic acid bacteria and Bacillus spp. strains isolated from African indigenous fermented food products and their applications in the food and feed industries
Adimpong, D. B., 2013, Department of Food Science, University of Copenhagen. 137 p.Research output: Book/Report › Ph.D. thesis
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Factors important for the shelf-life of minimally processed lettuce
Research output: Book/Report › Ph.D. thesis
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70
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis
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24
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis
Published
Latest publications
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Research output: Book/Report › Ph.D. thesis
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Research output: Book/Report › Ph.D. thesis
Texture mechanism and health benefits of plant-basedmeat analog using high-moisture extrusion processing
Research output: Book/Report › Ph.D. thesis