PhD theses from FOOD

PhD theses from the Department of Food Science

 

  1. Published

    Process Analytical Technology in whey processing: on-line selective protein quantification

    Tonolini, Margherita, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 125 p.

    Research output: Book/ReportPh.D. thesis

  2. 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/ReportPh.D. thesis

  3. Published

    Progression of radical reactions on microscopic scale in food emulsions

    Raudsepp, P., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 228 p.

    Research output: Book/ReportPh.D. thesis

  4. Published

    Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches

    Augustijn, D. P., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

    Research output: Book/ReportPh.D. thesis

  5. Published

    Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 210 p.

    Research output: Book/ReportPh.D. thesis

  6. Published

    Protein Modifications and Structural Changesin Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 211 p.

    Research output: Book/ReportPh.D. thesis

  7. Published

    Protein Oxidation and Protein-Polyphenol Binding in Meat During Chill Storage

    Zainudin, A., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 201 p.

    Research output: Book/ReportPh.D. thesis

  8. Published

    Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage

    Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 p.

    Research output: Book/ReportPh.D. thesis

  9. Published

    Protein quality of infant formula: Mapping the effects of unit operations and ingredients

    Lund, P., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 167 p.

    Research output: Book/ReportPh.D. thesis

  10. Published

    Proteolytic Activity in Reduced-Fat Cheddar Cheese Made with Lactic Acid Bacteria and Camel Chymosin

    Børsting, M. W., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 p.

    Research output: Book/ReportPh.D. thesis

  11. Published

    Quantification of vitamin B12: Evaluation of the impact of nonthermal (HP, PEF and UV-C) and Thermal Technologies of processing in milk

    Ceribeli, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.

    Research output: Book/ReportPh.D. thesis

  12. Published

    Quantitative phosphoproteomic analysis of postmortem muscle development

    Huang, H., 2013, Department of Food Science, University of Copenhagen. 143 p.

    Research output: Book/ReportPh.D. thesis

  13. Published

    Raman Spectroscopy: Applications in Food and Pharmaceutical Sciences

    Lyndgaard, L. B., 2013, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesis

  14. Published

    Rapeseed (Brassica napus L.) Proteins and their Application Potential in the Food Industry

    Rehder, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesis

  15. Published

    Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    Pedersen, T. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

    Research output: Book/ReportPh.D. thesis

  16. 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/ReportPh.D. thesis

  17. Published

    Sensitivity of dairy-associated spoilage molds towards lactic acid bacteria and their metabolites

    Shi, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 219 p.

    Research output: Book/ReportPh.D. thesis

  18. 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/ReportPh.D. thesis

  19. 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/ReportPh.D. thesis

  20. Published

    Skim milk concentrates produced by reverse osmosis filtration: structure, stability and functionality

    Christiansen, M. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.

    Research output: Book/ReportPh.D. thesis

  21. 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/ReportPh.D. thesis

  22. Published

    Stabilized heme group from blood as an ingredient for meat products

    Chhem Kieth, S., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesis

  23. 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/ReportPh.D. thesis

  24. Published

    Supersaturation: A Proposal for Functional Foods with Improved Calcium Bioavailability

    Garcia, A. C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesis

  25. Published

    Taste improvement of porcine blood and meat hydrolysates by enzymatic treatment

    Li, Qian, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 p.

    Research output: Book/ReportPh.D. thesis