- 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/Report › Ph.D. thesis › Research
- Published
Chemometrics approaches for the automatic analysis of metabolomics GC-MS data
Baccolo, G., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Consumer strategic insights towards more plant-based food consumption in Europe
Faber, Ilona, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 220 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products
Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Dairy snacks designed with improved calcium bioaccessibility
Wang, Jing, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 178 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Chow, Ching Yue, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Development of microbial biosensors for food analysis
Lukasiak, J., 2013, Department of Food Science, University of Copenhagen. 105 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Early-life gut microbiome development: Of preterm neonates – a culture-independent insight
Hui, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Effects of Processing on the In Vitro Digestibility of Napin Proteins from Rapeseed (Brassica napus L.)
Joehnke, M. S., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Efficient yoghurt powder production: The effect of feed composition and spray drying conditions onstickiness
Vickovic, Dolores, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 123 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Elucidating the formation of cookable milk gels
Laursen, Anne Katrine, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 159 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
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
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
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