- 2017
- Published
Near infrared spectroscopy of food systems using a supercontinuum laser
Ringsted, T., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Rapeseed (Brassica napus L.) Proteins and their Application Potential in the Food Industry
Rehder, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Towards understanding the trajectory and interactions of the gut microbiome in healthy older humans
Castro Mejia, J. L., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- 2018
- 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
- 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
- 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
- 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
- Published
Cheese feed to powder: Factors affecting the cheese feed and powder properties
Felix Da Silva Tenório, D., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts
Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- 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
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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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24
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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