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

  29. Published

    High Quality Rapeseed Products as Feed for Sensitive Monogastrics

    Frandsen, H. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  30. Published

    Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate

    Crafack, M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 175 p.

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

  31. Published

    Investigations of Physical-Chemical and Microbiological Deterioration of Chocolate Pralines: Development of Predictive Spoilage Models

    Nielsen, C. L. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 157 p.

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

  32. Published

    Models for Correlating the Composition of the Gut Microbiota with Inflammatory Disease Parameters Using Animal Models

    Krych, Lukasz, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 170 p.

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

  33. Published

    Physical Stability of Whippable Oil-in-Water Emulsions: Effects of Monoglyceride-based Emulsifiers and Other Ingredients

    Munk, M. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 152 p.

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

  34. 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/Report › Ph.D. thesis › Research

  35. 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/Report › Ph.D. thesis › Research

  36. 2013
  37. 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

  38. 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

  39. 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

  40. Published

    Calcium binding to low molecular weight compounds and health promoting products

    Vavrusova, M., 2013, Department of Food Science, University of Copenhagen. 167 p.

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

  41. 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

  42. 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

  43. 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

  44. Published

    Evaluation of pressure tuning of enzymes

    Naghshineh, M., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 148 p.

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

  45. Published

    Factors important for the shelf-life of minimally processed lettuce

    Deza Durand, K. M., 2013, Department of Food Science, University of Copenhagen. 71 p.

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

  46. Published

    Fat crystallization in dairy products: Rheology and microstructure of fat crystals

    Rønholt, Stine, 2013, Department of Food Science, University of Copenhagen. 283 p.

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

  47. Published

    From barley to beer: oxidation throughout the brewing process

    Hoff, S., 2013, Department of Food Science, University of Copenhagen. 152 p.

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

  48. Published

    Geno- and phenotypic characterization of lactic acid bacteria and Bacillus spp. strains isolated from African indigenous fermented food products and their applications in the food and feed industries

    Adimpong, D. B., 2013, Department of Food Science, University of Copenhagen. 137 p.

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

  49. Published

    Green tea as a source of food antioxidants

    Yin, J., 2013, Department of Food Science, University of Copenhagen. 192 p.

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

  50. Published

    Initial adhesion and attachment of Listeria monocytogenes to solid surfaces

    Skovager, A., 2013, Department of Food Science, University of Copenhagen. 174 p.

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

  51. Published

    Low-temperature cooking of beef: a molecular gastronomy approach to meat preparation

    Mortensen, L. M., 2013, Department of Food Science, University of Copenhagen. 177 p.

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

  52. Published

    Metabolomics and bioactive substances in plants

    Khakimov, Bekzod, 2013, Department of Food Science, University of Copenhagen. 262 p.

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

  53. Published

    Microbial behaviour and cross contamination between cargoes in containerized transportation of food

    Abban, S., 2013, Department of Food Science, University of Copenhagen. 183 p.

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

  54. Published

    New PAT tools for assessing content uniformity, sampling error, and degree of crystallinity in pharmaceutical tablets

    Warnecke, S., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 155 p.

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

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