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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
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Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat
Zawadzki, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate
Crafack, M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 175 p.Research output: Book/Report › Ph.D. thesis
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Inhibition of Maillard reactions in food systems by plant polyphenols
Zhu, H., 2020, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Initial adhesion and attachment of Listeria monocytogenes to solid surfaces
Skovager, A., 2013, Department of Food Science, University of Copenhagen. 174 p.Research output: Book/Report › Ph.D. thesis
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Integrated approach to develop protein-enriched foods oriented at older consumers
Song, X., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Interactions between Streptococcus thermophilus and its bacteriophages
Szymczak, P., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Interactions between milk protein ingredients and other milk components during processing
Liu, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Investigation of Filtration Membranes from the Dairy Protein Industry for Residual Fouling Using Infrared Spectroscopy and Chemometrics
Jensen, J. K., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 179 p.Research output: Book/Report › Ph.D. thesis
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Investigation of multiple strategies for healthy meal promotion oriented to older consumers
Zhou, X., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.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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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
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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