- 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 › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Age-related changes in perception of everyday food odors
Broge, Eva Honnens de Lichtenberg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 151 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Antimicrobial activity and prebiotic effect of alginate-derived oligosaccharides
Bouillon, G. A. J. R., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/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