- 2024
- Published
Pichia kluyveri yeast in brewing: Insights into phenotypic traits and genomic aspects
Miguel, Gabriela Andrea, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 169 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Geronikou, Athina, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 166 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 a novel, cost effective diagnostic tool for detection of genetic disorders in humans using nanopore sequencing technology
Schack, Anne Kristine, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Exploring the Gut Microbiota-Obesity Link in Children and Adolescents
Poulsen, Christina Egeø, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 149 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Investigating the overproduction of aromatic amino acids and derived phenylpropanoids in cyanobacteria
Dodge, Nadia, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Calabuig, C. M., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 152 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Rheology and texture of fluid gels: Revealing the engineering parameters and understanding the time dependency
D'oria, G., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 218 p.Research output: Book/Report › Ph.D. thesis › Research
- 2023
- 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
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
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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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29
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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
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
Pichia kluyveri yeast in brewing: Insights into phenotypic traits and genomic aspects
Research output: Book/Report › Ph.D. thesis › Research
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Research output: Book/Report › Ph.D. thesis › Research