- Published
Fat crystallization in dairy products: Rheology and microstructure of fat crystals
Rønholt, Stine, 2013, Department of Food Science, University of Copenhagen. 283 p.Research output: Book/Report › Ph.D. thesis › Research
- 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
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Potential use of beneficial microbes In food and for health
Srimahaeak, T., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/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