171 - 173 out of 173Page size: 10
- 2012
- Published
The effect of ethylene inhibition on ‘Ildrød Pigeon’ apples quality and aroma profile
Popielarz, M. J., 2012, Department of Food Science, University of Copenhagen. 189 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
The influence of brewer's yeasts on protein composition and oxidative stability of beer
Berner, T. S., 2012, Department of Food Science, University of Copenhagen. 164 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
The marama bean: composition & potential
Holse, M., 2012, Department of Food Science, University of Copenhagen. 164 p.Research output: Book/Report › Ph.D. thesis › Research
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4015
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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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70
downloads
Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis › Research
Published -
24
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis › Research
Published
Latest publications
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
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
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