PhD theses from FOOD

PhD theses from the Department of Food Science

 

  1. Published

    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/ReportPh.D. thesis

  2. Published

    Microbial behaviour and cross contamination between cargoes in containerized transportation of food

    Abban, S., 2013, Department of Food Science, University of Copenhagen. 183 p.

    Research output: Book/ReportPh.D. thesis

  3. Published
  4. Published

    Plant protein and animal protein mixtures: Gelation and complex assembly

    Ainis, W., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesis

  5. Published

    Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches

    Augustijn, D. P., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

    Research output: Book/ReportPh.D. thesis

  6. Published

    Antifungal Activity of Selected Lactic Acid Bacteria and Propionic Acid Bacteria against Dairy-Associated Spoilage Fungi

    Aunsbjerg, S. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 217 p.

    Research output: Book/ReportPh.D. thesis

  7. Published

    Bootstrap-based confidence estimation in PCA and multivariate statistical process control

    Babamoradi, H., 2012, Department of Food Science, University of Copenhagen. 204 p.

    Research output: Book/ReportPh.D. thesis

  8. 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/ReportPh.D. thesis

  9. Published

    Color changes in pork in relation to high pressure treatment

    Bak, K. H., 2012, Department of Food Science, University of Copenhagen. 107 p.

    Research output: Book/ReportPh.D. thesis

  10. 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/ReportPh.D. thesis

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