PhD theses from FOOD

PhD theses from the Department of Food Science

 

  1. 2021
  2. Published

    "Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior

    Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 p.

    Research output: Book/ReportPh.D. thesisResearch

  3. 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/ReportPh.D. thesisResearch

  4. 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/ReportPh.D. thesisResearch

  5. Published

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

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

    Research output: Book/ReportPh.D. thesisResearch

  6. Published

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

    Schmidt, Charlotte Vinther, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 p.

    Research output: Book/ReportPh.D. thesisResearch

  7. 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/ReportPh.D. thesisResearch

  8. 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/ReportPh.D. thesisResearch

  9. Published

    Protein quality of infant formula: Mapping the effects of unit operations and ingredients

    Lund, Pernille, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 167 p.

    Research output: Book/ReportPh.D. thesisResearch

  10. 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/ReportPh.D. thesisResearch

  11. 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/ReportPh.D. thesisResearch

  12. 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/ReportPh.D. thesisResearch

  13. 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/ReportPh.D. thesisResearch

  14. 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/ReportPh.D. thesisResearch

  15. 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/ReportPh.D. thesisResearch

  16. 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. thesisResearch

  17. 2020
  18. Published

    Bacteriophages – A key component in shaping a healthy gut microbiome

    Rasmussen, Torben Sølbeck, 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 221 p.

    Research output: Book/ReportPh.D. thesisResearch

  19. Published

    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/ReportPh.D. thesisResearch

  20. 2019
  21. Published

    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/ReportPh.D. thesisResearch

  22. Published

    Mechanism of Maillard reactions in Lactose-hydrolyzed UHT milk and Strategy of Inhibition by Galacto-oligosaccharides

    Zhang, W., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  23. Published

    Microbial Ecology of Fermented Foods: Case Studies from Industrialized and Household Productions

    Johansen, Pernille Greve, 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  24. Published

    Modulation of gut microbiota from healthy-weight and obese individuals by pectin, by-products of tropical fruits and probiotic strains

    Bianchi, F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 219 p.

    Research output: Book/ReportPh.D. thesisResearch

  25. Published

    New tools for exploratory analysis fusing information from different sources

    Cavallini, N., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 211 p.

    Research output: Book/ReportPh.D. thesisResearch

  26. Published

    Plant protein microparticles as beverage clouding agents Associative phase separation between potato protein and anionic polysaccharides

    Stounbjerg, L. C., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 146 p.

    Research output: Book/ReportPh.D. thesisResearch

  27. Published

    Protein Oxidation and Protein-Polyphenol Binding in Meat During Chill Storage

    Zainudin, A., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 201 p.

    Research output: Book/ReportPh.D. thesisResearch

  28. Published

    The Gut Microbiome of Older Danish Adults – with Particular Focus on the Gut Mycobiome

    Bin Ahmad, H. F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 199 p.

    Research output: Book/ReportPh.D. thesisResearch

  29. 2018
  30. Published

    Lactococcus lactis SK1virus Taxonomy and Development of High-Throughput qPCR Methods to Evaluate SK1virus Development in Dairies Using Undefined Starter Cultures

    Liu, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  31. Published

    Beer oxidation and flavor stability: Enhancing endogenous defence systems in beer

    Murmann, A. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  32. Published

    Characterisation of Controlled Aggregation of α-lactalbumin: Modulation by Heat, Calcium and Cysteine concentration

    Nielsen, L. R., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  33. Published

    Characterization of surface fouling and biofilm formation under water reuse scenarios in dairy and meat industry

    Stoica, I., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  34. Published

    Cheese feed to powder: Factors affecting the cheese feed and powder properties

    Felix Da Silva Tenório, D., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  35. Published

    Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts

    Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  36. Published

    Effect of Processing Conditions on the Bioavailability and Nutritional Quality of Pork Proteins

    Mitra, B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  37. 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/ReportPh.D. thesisResearch

  38. 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/ReportPh.D. thesisResearch

  39. Published

    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/ReportPh.D. thesisResearch

  40. Published

    Interactions between Streptococcus thermophilus and its bacteriophages

    Szymczak, P., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  41. Published

    Lactose Caking: Understanding the Mechanisms as a Route to Prevention

    Carpin, M. A., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  42. Published

    Low-moisture food matrices as probiotic carriers

    Coba, M. S. M., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  43. Published

    Metabolomics and proteomics insights into yeast physiological dynamics during single and mixed alcoholic fermentations

    Peng, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  44. Published

    Novel technologies for shell loosening and meat quality of shrimp (Pandalus borealis)

    Dang, T. T., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  45. 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. thesisResearch

  46. Published

    Stabilized heme group from blood as an ingredient for meat products

    Chhem Kieth, S., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  47. Published

    Supersaturation: A Proposal for Functional Foods with Improved Calcium Bioavailability

    Garcia, A. C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  48. Published

    Volatile Compounds and Other Measures of Quality in Roselle (Hibiscus sabdariffa L.) with Regard to its Exploitation in Food Products

    Juhari, N. H. B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  49. 2017
  50. Published

    A 'Foodomic' Approach for the Evaluation of Food Quality and its Impact on the Human Metabolome

    Trimigno, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  51. Published

    Chemometrics and Process Analytical Technology: Applications in Pharmaceutical and Biopharmaceutical Industries

    Folque Gouveia, F., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  52. Published

    Colloidal formulations for probiotics delivery and Pickering systems

    Yücel Falco, C., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 244 p.

    Research output: Book/ReportPh.D. thesisResearch

  53. Published

    Development and application of a low volume, increased throughput in vitro model simulating the passage through small intestine

    Cieplak, T. M., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.

    Research output: Book/ReportPh.D. thesisResearch

  54. Published

    Educometrics: from theory to application

    da Silva, T. E. V., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 81 p.

    Research output: Book/ReportPh.D. thesisResearch

  55. Published

    Effects of Processing on the In Vitro Digestibility of Napin Proteins from Rapeseed (Brassica napus L.)

    Joehnke, Marcel Skejovic, 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  56. 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. thesisResearch

  57. Published

    Investigation of the physiology and genetics of Lactobacillus brevis isolated from beer

    Zhao, Y., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  58. Published

    Metal binding by food components

    Tang, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  59. Published

    NMR-based metabolomics applications: from food to human biofluids

    Iaccarino, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 137 p.

    Research output: Book/ReportPh.D. thesisResearch

  60. Published

    Near infrared spectroscopy of food systems using a supercontinuum laser

    Ringsted, T., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  61. Published

    Rapeseed (Brassica napus L.) Proteins and their Application Potential in the Food Industry

    Rehder, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  62. Published

    Towards understanding the trajectory and interactions of the gut microbiome in healthy older humans

    Castro Mejia, Josue Leonardo, 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  63. 2016
  64. Published

    Development and Diversity of Lactococcus lactis and Leuconostoc Bacteriophages in Dairies Using Undefined Mesophilic DL-Starter Cultures: A Metagenomic Approach

    Muhammed, Musemma Kedir, 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 242 p.

    Research output: Book/ReportPh.D. thesisResearch

  65. Published

    Evaluation of Debaryomyces hansenii for Potential Probiotic Properties

    Ochangco, H. S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  66. 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/ReportPh.D. thesisResearch

  67. Published

    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/ReportPh.D. thesisResearch

  68. Published

    Method Development in the Area of Multi-Block Analysis Focused on Food Analysis

    Biancolillo, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  69. Published

    Multivariate Statistical Process Optimization in the Industrial Production of Enzymes

    Klimkiewicz, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 175 p.

    Research output: Book/ReportPh.D. thesisResearch

  70. Published

    On-Line Monitoring of Fermentation Processes by Near Infrared and Fluorescence Spectroscopy: Elucidating and Exploring Process Dynamics

    Svendsen, C., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 p.

    Research output: Book/ReportPh.D. thesisResearch

  71. Published

    Physiological Studies of Lactococcus lactis: Exploring the Potential of Flow Cytometry

    Hansen, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 p.

    Research output: Book/ReportPh.D. thesisResearch

  72. Published

    Prediction of Milk Quality Parameters Using Vibrational Spectroscopy and Chemometrics: Opportunities and Challenges in Milk Phenotyping

    Eskildsen, C. E. A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  73. Published

    The Chemical Background for Sensory Quality: Aroma Analysis and Chemometrics as a Tool in Food Quality Control

    Zhang, S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 173 p.

    Research output: Book/ReportPh.D. thesisResearch

  74. Published

    Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread

    Mohd Noor, N. Q. I. B., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 139 p.

    Research output: Book/ReportPh.D. thesisResearch

  75. 2015
  76. Published

    Application of Raman Spectroscopy for Quality Monitoring in the Meat Processing Industry

    Berhe, D. T., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 128 p.

    Research output: Book/ReportPh.D. thesisResearch

  77. Published

    Calcium Impact on Milk Gels Formation

    Koutina, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.

    Research output: Book/ReportPh.D. thesisResearch

  78. Published

    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/ReportPh.D. thesisResearch

  79. Published

    Metabolic Profiling of Food Protective Cultures by in vitro NMR Spectroscopy

    Ebrahimi, Parvaneh, 2015, Department of Food and Resource Economics, Faculty of Science, University of Copenhagen. 240 p.

    Research output: Book/ReportPh.D. thesisResearch

  80. Published

    Microstructure and Textural Properties of Yoghurts Produced by Exopolysaccharides- Producing Starter Cultures

    Zhang, L., 2015, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  81. Published

    Nanotubes from Partially Hydrolysed α-Lactalbumin: Formation, Structural Aspects, and Gelation over a Wide Range of pH

    Geng, X., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.

    Research output: Book/ReportPh.D. thesisResearch

  82. Published

    Plant Secondary Compounds in Small Ruminant Feeding: An Alternative to Synthetic Compounds for Improving Meat Quality in Low-Input Farming Systems

    Gravador, R. S., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 69 p.

    Research output: Book/ReportPh.D. thesisResearch

  83. Published

    Probiotic Properties of Non-Saccharomyces Yeasts: Modulation of Immune Cell Function and Intestinal Epithelial Cell Barrier Integrity

    Smith, I. M., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 163 p.

    Research output: Book/ReportPh.D. thesisResearch

  84. Published

    Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality

    Sørensen, Klavs Martin, 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 253 p.

    Research output: Book/ReportPh.D. thesisResearch

  85. Published

    Sensory Profiles and Volatile Compounds of Wheat Species, Landraces and Modern Varieties

    Starr, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 124 p.

    Research output: Book/ReportPh.D. thesisResearch

  86. Published

    Stability of Dry Probiotic Bacteria in Relation to the Cellular Membrane and Genomic DNA

    Hansen, M. R. W., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.

    Research output: Book/ReportPh.D. thesisResearch

  87. Published

    Studies of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts during Alcoholic Fermentation: Nitrogen Source Preferences and Mechanisms of Interactions

    Kemsawasd, V., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.

    Research output: Book/ReportPh.D. thesisResearch

  88. 2014
  89. Published

    Analysis and Application of Whey Protein Depleted Skim Milk Systems: In Relation to Microstructure Caused by Microfiltration and Ultra-High Pressure Homogenisation

    Sørensen, H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 307 p.

    Research output: Book/ReportPh.D. thesisResearch

  90. 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. thesisResearch

  91. Published

    Bioactivity of Minor Milk Components: Protective Effects against Intestinal Inflammation and Necrotizing Enterocolitis in Cell and Preterm Pig Models

    Nguyen, Duc Ninh, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 p.

    Research output: Book/ReportPh.D. thesisResearch

  92. Published

    Chaperone-Like Activity of ß-Casein and Its Effect on Residual in Vitro Activity of Food Enzymes

    Sulewska, A. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  93. Published

    Characterization of Animal By-Product Hydrolysates to Be Used as Healthy and Bioactive Ingredients in Food

    Damgaard, T. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 118 p.

    Research output: Book/ReportPh.D. thesisResearch

  94. Published

    Emulsions from a Culinary Perspective: The Case of Hollandaise Sauce and its Derivates

    Helgesdotter, G., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 220 p.

    Research output: Book/ReportPh.D. thesisResearch

  95. Published

    Enzymatic Release and Characterization of Novel Bioactive Peptides from Milk Proteins

    De Gobba, Cristian, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.

    Research output: Book/ReportPh.D. thesisResearch

  96. Published

    Exometabolomic Profiling of Bacterial Cultures: Searching for Antifungal Metabolites from Lactic Acid Bacteria

    Honoré, A. H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 262 p.

    Research output: Book/ReportPh.D. thesisResearch

  97. 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/ReportPh.D. thesisResearch

  98. 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/ReportPh.D. thesisResearch

  99. Published

    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/ReportPh.D. thesisResearch

  100. Published

    Investigations of Physical-Chemical and Microbiological Deterioration of Chocolate Pralines: Development of Predictive Spoilage Models

    Nielsen, C. L. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 157 p.

    Research output: Book/ReportPh.D. thesisResearch

  101. Published

    Management Tools and Potential of Dry Miombo Woodland in Carbon Cycling: The Case of Gangalamtumba Village Land Forest Reserve in Iringa, Tanzania

    Mwakalukwa, E. E., 2014, Department of Food and Resource Economics, Faculty of Science, University of Copenhagen. 146 p.

    Research output: Book/ReportPh.D. thesisResearch

  102. Published

    Models for Correlating the Composition of the Gut Microbiota with Inflammatory Disease Parameters Using Animal Models

    Krych, Lukasz, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 170 p.

    Research output: Book/ReportPh.D. thesisResearch

  103. Published

    Physical Stability of Whippable Oil-in-Water Emulsions: Effects of Monoglyceride-based Emulsifiers and Other Ingredients

    Munk, M. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 152 p.

    Research output: Book/ReportPh.D. thesisResearch

  104. Published

    Proteolytic Activity in Reduced-Fat Cheddar Cheese Made with Lactic Acid Bacteria and Camel Chymosin

    Børsting, M. W., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 p.

    Research output: Book/ReportPh.D. thesisResearch

  105. Published

    Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    Pedersen, T. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

    Research output: Book/ReportPh.D. thesisResearch

  106. 2013
  107. Published

    Crystallization of fat in and outside milk fat globules - Effect of processing and storage conditions

    Buldo, P., Jan 2013, Aarhus University. 90 p.

    Research output: Book/ReportPh.D. thesisResearch

  108. Published

    Amino acid catabolism by Lactobacillus helveticus in cheese: understanding the influence of strain variation on flavour formation

    Kananen, S. K., 2013, Department of Food Science, University of Copenhagen. 147 p.

    Research output: Book/ReportPh.D. thesisResearch

  109. Published

    Aroma of Wheat Bread Crumb: Effect of fermentation temperature and baker’s yeast

    Birch, A. N., 2013, Department of Food Science, University of Copenhagen. 136 p.

    Research output: Book/ReportPh.D. thesisResearch

  110. Published

    Calcium binding to low molecular weight compounds and health promoting products

    Vavrusova, M., 2013, Department of Food Science, University of Copenhagen. 167 p.

    Research output: Book/ReportPh.D. thesisResearch

  111. Published

    Children's acceptance learning of New Nordic components and potential challenges

    Hartvig, D. L., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 193 p.

    Research output: Book/ReportPh.D. thesisResearch

  112. Published

    Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects

    Giacalone, D., 2013, Department of Food Science, University of Copenhagen. 269 p.

    Research output: Book/ReportPh.D. thesisResearch

  113. Published

    Development of microbial biosensors for food analysis

    Lukasiak, J., 2013, Department of Food Science, University of Copenhagen. 105 p.

    Research output: Book/ReportPh.D. thesisResearch

  114. Published

    Evaluation of pressure tuning of enzymes

    Naghshineh, M., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 148 p.

    Research output: Book/ReportPh.D. thesisResearch

  115. Published

    Factors important for the shelf-life of minimally processed lettuce

    Deza Durand, K. M., 2013, Department of Food Science, University of Copenhagen. 71 p.

    Research output: Book/ReportPh.D. thesisResearch

  116. Published

    Fat crystallization in dairy products: Rheology and microstructure of fat crystals

    Harloff-Helleberg, Stine, 2013, Department of Food Science, University of Copenhagen. 283 p.

    Research output: Book/ReportPh.D. thesisResearch

  117. 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/ReportPh.D. thesisResearch

  118. 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/ReportPh.D. thesisResearch

  119. Published

    Green tea as a source of food antioxidants

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

    Research output: Book/ReportPh.D. thesisResearch

  120. Published

    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/ReportPh.D. thesisResearch

  121. Published

    Low-temperature cooking of beef: a molecular gastronomy approach to meat preparation

    Mortensen, L. M., 2013, Department of Food Science, University of Copenhagen. 177 p.

    Research output: Book/ReportPh.D. thesisResearch

  122. Published

    Metabolomics and bioactive substances in plants

    Khakimov, Bekzod, 2013, Department of Food Science, University of Copenhagen. 262 p.

    Research output: Book/ReportPh.D. thesisResearch

  123. 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. thesisResearch

  124. Published

    New PAT tools for assessing content uniformity, sampling error, and degree of crystallinity in pharmaceutical tablets

    Warnecke, S., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 155 p.

    Research output: Book/ReportPh.D. thesisResearch

  125. Published

    Progression of radical reactions on microscopic scale in food emulsions

    Raudsepp, P., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 228 p.

    Research output: Book/ReportPh.D. thesisResearch

  126. Published

    Quantitative phosphoproteomic analysis of postmortem muscle development

    Huang, H., 2013, Department of Food Science, University of Copenhagen. 143 p.

    Research output: Book/ReportPh.D. thesisResearch

  127. Published

    Raman Spectroscopy: Applications in Food and Pharmaceutical Sciences

    Lyndgaard, L. B., 2013, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  128. Published

    Towards Improved Biomarker Research: Data Analytical Challenges of High-dimensional Biological Data

    Kjeldahl, K., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 146 p.

    Research output: Book/ReportPh.D. thesisResearch

  129. 2012
  130. 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. thesisResearch

  131. Published

    Chemical and structural characterisation of marama bean (Tylosema esculentum) carbohydrates

    Mosele, M. M., 2012, Department of Food Science, University of Copenhagen. 84 p.

    Research output: Book/ReportPh.D. thesisResearch

  132. 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. thesisResearch

  133. Published

    Comparison of functional and nutritional characteristics of barley and oat mixed linkage ß-glucans

    Mikkelsen, M. S., 2012, Department of Food Science, University of Copenhagen. 151 p.

    Research output: Book/ReportPh.D. thesisResearch

  134. Published

    Descriptive sensory evaluations: comparison and applicability of novel rapid methodologies

    Dehlholm, C., 2012, Department of Food Science, University of Copenhagen. 151 p.

    Research output: Book/ReportPh.D. thesisResearch

  135. Published

    Diacylglycerols (DAG) as a functional component in meat products

    Miklos, R., 2012, Department of Food Science, University of Copenhagen. 89 p.

    Research output: Book/ReportPh.D. thesisResearch

  136. Published

    Dynamic models and chemometric tools for process monitoring

    Thygesen, J. H., 2012, Department of Food Science, University of Copenhagen. 152 p.

    Research output: Book/ReportPh.D. thesisResearch

  137. Published

    Emerging synbiotics and their effect on the composition and functionality of the human gut microbiota

    van Zanten, G. C., 2012, Department of Food Science, University of Copenhagen. 205 p.

    Research output: Book/ReportPh.D. thesisResearch

  138. Published

    Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms

    Christensen, L. B., 2012, Department of Food Science, University of Copenhagen. 94 p.

    Research output: Book/ReportPh.D. thesisResearch

  139. Published

    Medicometrics

    Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 p.

    Research output: Book/ReportPh.D. thesisResearch

  140. Published

    Mg-Al- layered double hydroxides (LDH) intercalated with carboxylates: synthesis, properties and perspectives for the development of PLA/LDHnanocomposites for food packaging applications

    Gerds, N. C., 2012, Department of Food Science, University of Copenhagen. 152 p.

    Research output: Book/ReportPh.D. thesisResearch

  141. Published

    Microparticulated whey protein as fat replacer in yoghurt: understanding the role of particle characteristics on structure and sensory perception

    Celigueta Torres, I., 2012, Department of Food Science, University of Copenhagen. 199 p.

    Research output: Book/ReportPh.D. thesisResearch

  142. Published

    Phytases in yeast and lactic acid bacteria isolated from grain-based foods

    Nuobariene, L., 2012, Department of Food Science, University of Copenhagen. 171 p.

    Research output: Book/ReportPh.D. thesisResearch

  143. Published

    Processing of chromatographic signals: how to separate the wheat from the chaff

    Johnsen, L. G., 2012, Department of Food Science, University of Copenhagen. 166 p.

    Research output: Book/ReportPh.D. thesisResearch

  144. Published

    Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture

    Møller, K. K., 2012, Department of Food Science, University of Copenhagen. 337 p.

    Research output: Book/ReportPh.D. thesisResearch

  145. Published

    Sensory uniqueness and dynamics in consumer understanding of local foods

    Nielsen, S. S., 2012, Department of Food Science, University of Copenhagen. 194 p.

    Research output: Book/ReportPh.D. thesisResearch

  146. 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/ReportPh.D. thesisResearch

  147. 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/ReportPh.D. thesisResearch

  148. Published

    The marama bean: composition & potential

    Holse, M., 2012, Department of Food Science, University of Copenhagen. 164 p.

    Research output: Book/ReportPh.D. thesisResearch