PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 2016
  2. Published

    Physiological Studies of Lactococcus lactis: Exploring the Potential of Flow Cytometry

    Hansen, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 p.

    Research output: Book/Report › Ph.D. thesis › Research

  3. Published

    Prediction of Milk Quality Parameters Using Vibrational Spectroscopy and Chemometrics: Opportunities and Challenges in Milk Phenotyping

    Eskildsen, C. E. A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  4. Published

    The Chemical Background for Sensory Quality: Aroma Analysis and Chemometrics as a Tool in Food Quality Control

    Zhang, S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 173 p.

    Research output: Book/Report › Ph.D. thesis › Research

  5. Published

    Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread

    Mohd Noor, N. Q. I. B., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 139 p.

    Research output: Book/Report › Ph.D. thesis › Research

  6. 2015
  7. 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

  8. Published

    Calcium Impact on Milk Gels Formation

    Koutina, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.

    Research output: Book/Report › Ph.D. thesis › Research

  9. Published

    Investigation of Filtration Membranes from the Dairy Protein Industry for Residual Fouling Using Infrared Spectroscopy and Chemometrics

    Jensen, J. K., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 179 p.

    Research output: Book/Report › Ph.D. thesis › Research

  10. Published

    Metabolic Profiling of Food Protective Cultures by in vitro NMR Spectroscopy

    Ebrahimi, Parvaneh, 2015, Department of Food Science, University of Copenhagen. 240 p.

    Research output: Book/Report › Ph.D. thesis › Research

  11. Published

    Microstructure and Textural Properties of Yoghurts Produced by Exopolysaccharides- Producing Starter Cultures

    Zhang, L., 2015, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  12. Published

    Nanotubes from Partially Hydrolysed α-Lactalbumin: Formation, Structural Aspects, and Gelation over a Wide Range of pH

    Geng, X., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.

    Research output: Book/Report › Ph.D. thesis › Research

  13. Published

    Plant Secondary Compounds in Small Ruminant Feeding: An Alternative to Synthetic Compounds for Improving Meat Quality in Low-Input Farming Systems

    Gravador, R. S., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 69 p.

    Research output: Book/Report › Ph.D. thesis › Research

  14. 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

  15. Published

    Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality

    Sørensen, Klavs Martin, 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 253 p.

    Research output: Book/Report › Ph.D. thesis › Research

  16. 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

  17. Published

    Stability of Dry Probiotic Bacteria in Relation to the Cellular Membrane and Genomic DNA

    Hansen, M. R. W., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.

    Research output: Book/Report › Ph.D. thesis › Research

  18. Published

    Studies of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts during Alcoholic Fermentation: Nitrogen Source Preferences and Mechanisms of Interactions

    Kemsawasd, V., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.

    Research output: Book/Report › Ph.D. thesis › Research

  19. 2014
  20. 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

  21. 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

  22. Published

    Bioactivity of Minor Milk Components: Protective Effects against Intestinal Inflammation and Necrotizing Enterocolitis in Cell and Preterm Pig Models

    Nguyen, Duc Ninh, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 p.

    Research output: Book/Report › Ph.D. thesis › Research

  23. Published

    Chaperone-Like Activity of ß-Casein and Its Effect on Residual in Vitro Activity of Food Enzymes

    Sulewska, A. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  24. Published

    Characterization of Animal By-Product Hydrolysates to Be Used as Healthy and Bioactive Ingredients in Food

    Damgaard, T. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 118 p.

    Research output: Book/Report › Ph.D. thesis › Research

  25. Published

    Emulsions from a Culinary Perspective: The Case of Hollandaise Sauce and its Derivates

    Helgesdotter, G., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 220 p.

    Research output: Book/Report › Ph.D. thesis › Research

  26. Published

    Enzymatic Release and Characterization of Novel Bioactive Peptides from Milk Proteins

    De Gobba, Cristian, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.

    Research output: Book/Report › Ph.D. thesis › Research

  27. Published

    Exometabolomic Profiling of Bacterial Cultures: Searching for Antifungal Metabolites from Lactic Acid Bacteria

    Honoré, A. H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 262 p.

    Research output: Book/Report › Ph.D. thesis › Research

  28. Published

    Fouling and Cleaning of Membrane Filtration Systems in the Dairy Industry: Towards Optimization of Micro- and Ultrafiltration Processes

    Berg, T. H. A., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

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