- Published
The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation
Patra, Tiffany, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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
- Published
Medicometrics
Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
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Factors important for the shelf-life of minimally processed lettuce
Research output: Book/Report › Ph.D. thesis › Research
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis › Research
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis › Research
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Latest publications
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Research output: Book/Report › Ph.D. thesis › Research
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Research output: Book/Report › Ph.D. thesis › Research
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Research output: Book/Report › Ph.D. thesis › Research