PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 2021
  2. Published

    Calcium binding to milk components and perspective for calcium nutrition

    Jiang, Yuan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

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

  3. Published

    Characterization of yeasts isolated from cheese brines focusing on their potentially bioprotective roles against contaminating molds

    Huang, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 134 p.

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

  4. Published

    Early-life gut microbiome development: Of preterm neonates – a culture-independent insight

    Hui, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.

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

  5. Published

    Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages

    Schmidt, C. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 p.

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

  6. Published

    New insights into the bovine Plasminogen system

    Nurup, C. N., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 245 p.

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

  7. Published

    Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physico-chemical properties

    Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 p.

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

  8. Published

    Sensitivity of dairy-associated spoilage molds towards lactic acid bacteria and their metabolites

    Shi, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 219 p.

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

  9. Published

    Skim milk concentrates produced by reverse osmosis filtration: structure, stability and functionality

    Christiansen, M. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.

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

  10. Published

    Taste improvement of porcine blood and meat hydrolysates by enzymatic treatment

    Li, Qian, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 p.

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

  11. Published

    Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution

    Zhang, L., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

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

  12. Published

    The Influence of Diet and Exposure to Antibiotics on Gut Microbiota Development in Early Life

    Bin Shamzir Kamal, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.

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

  13. Published

    The application of digital technoloiges to promote healthy eating

    Chen, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

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

  14. Published

    The meaning of life for lactic acid bacteria: how to measure life, stress and death in production and application

    Bech-Terkilsen, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 142 p.

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

  15. 2022
  16. Published

    Age-related changes in perception of everyday food odors

    Broge, Eva Honnens de Lichtenberg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 151 p.

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

  17. Published

    Chemometrics approaches for the automatic analysis of metabolomics GC-MS data

    Baccolo, G., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

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

  18. Published

    Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products

    Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.

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

  19. Published

    Dairy snacks designed with improved calcium bioaccessibility

    Wang, Jing, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 178 p.

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

  20. Published

    Environment, microbiota and host factors in otitis media

    Christensen, E. D., 2022, Department of Food Science, University of Copenhagen. 219 p.

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

  21. Published

    Finger foods: A cross-disciplinary study about the development of finger foods for older adults with motoric eating difficulties

    Forsberg, S., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.

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

  22. Published

    Human fecal 1H NMR metabolomics: Method development, metabolite library and first applications

    Cui, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 226 p.

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

  23. Published

    Impact of Malt on Metal Uptake during Brewing: New insights on the effect of malting parameters on levels of metals with pro-oxidative effects and the copper species in wort

    Pagenstecher, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.

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

  24. Published

    Microbiological quality and safety issues with water reuse in the food processing industry: with focus on Reverse Osmosis membrane filtration and UV radiation

    Vitzilaiou, E., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 180 p.

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

  25. Published

    Multi-way data analysis: a perspective of advanced tensor decomposition

    Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

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

  26. Published

    Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms

    Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 p.

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

  27. Published

    Physico-chemical changes in caseins and micellar casein isolate induced by ultraviolet-C light and pulsed electrical field

    Teixeira Do Brasil Morais, A., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 117 p.

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

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