31 - 40 out of 172Page size: 10
- 2022
- Published
The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements
Ströhla, L. C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.Research output: Book/Report › Ph.D. thesis
- Published
Understanding and controlling protein ingredient-milk component interactions during processing
Li, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 241 p.Research output: Book/Report › Ph.D. thesis
- Published
Understanding structure formation in cheese curd during shear processing
Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 p.Research output: Book/Report › Ph.D. thesis
- Published
Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing
Nielsen, Emilie Nyborg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.Research output: Book/Report › Ph.D. thesis
- 2021
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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
- 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/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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70
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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
Published
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