PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. Published

    Flavor profiling of apple ciders in relation to processing and consumer acceptance

    Qin, Z., 2018, Department of Food Science, Faculty of Science, University of Copenhagen. 168 p.

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

  2. Published

    Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches

    Liu, J., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.

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

  3. Published

    Formation of Quinone-ProteinAdducts and Their Biological Activities

    Liu, Jingyuan, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 235 p.

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

  4. Published

    Fouling and Cleaning of Membrane Filtration Systems in the Dairy Industry: Towards Optimization of Micro- and Ultrafiltration Processes

    Berg, T. H. A., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  5. 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 › Research

  6. 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

  7. 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 › Research

  8. Published

    Green tea as a source of food antioxidants

    Yin, J., 2013, Department of Food Science, University of Copenhagen. 192 p.

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

  9. Published

    High Quality Rapeseed Products as Feed for Sensitive Monogastrics

    Frandsen, H. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  10. Published

    High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

    Wang, J., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

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