PhD theses from FOOD

PhD theses from the Department of Food Science

 

Read more
126 - 138 out of 138Page size: 25
  1. 2012
  2. 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

  3. Published

    Emerging synbiotics and their effect on the composition and functionality of the human gut microbiota

    van Zanten, G. C., 2012, Department of Food Science, University of Copenhagen. 205 p.

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

  4. Published

    Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms

    Christensen, L. B., 2012, Department of Food Science, University of Copenhagen. 94 p.

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

  5. Published

    Medicometrics

    Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 p.

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

  6. Published

    Mg-Al- layered double hydroxides (LDH) intercalated with carboxylates: synthesis, properties and perspectives for the development of PLA/LDHnanocomposites for food packaging applications

    Gerds, N. C., 2012, Department of Food Science, University of Copenhagen. 152 p.

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

  7. Published

    Microparticulated whey protein as fat replacer in yoghurt: understanding the role of particle characteristics on structure and sensory perception

    Celigueta Torres, I., 2012, Department of Food Science, University of Copenhagen. 199 p.

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

  8. Published

    Phytases in yeast and lactic acid bacteria isolated from grain-based foods

    Nuobariene, L., 2012, Department of Food Science, University of Copenhagen. 171 p.

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

  9. Published

    Processing of chromatographic signals: how to separate the wheat from the chaff

    Johnsen, L. G., 2012, Department of Food Science, University of Copenhagen. 166 p.

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

  10. Published

    Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture

    Møller, K. K., 2012, Department of Food Science, University of Copenhagen. 337 p.

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

  11. Published

    Sensory uniqueness and dynamics in consumer understanding of local foods

    Nielsen, S. S., 2012, Department of Food Science, University of Copenhagen. 194 p.

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

  12. Published

    The effect of ethylene inhibition on ‘Ildrød Pigeon’ apples quality and aroma profile

    Popielarz, M. J., 2012, Department of Food Science, University of Copenhagen. 189 p.

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

  13. Published

    The influence of brewer's yeasts on protein composition and oxidative stability of beer

    Berner, T. S., 2012, Department of Food Science, University of Copenhagen. 164 p.

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

  14. Published

    The marama bean: composition & potential

    Holse, M., 2012, Department of Food Science, University of Copenhagen. 164 p.

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

Previous 12 3 4 5 6 Next