- Published
Finger foods: A cross-disciplinary study about the development of finger foods for older adults with motoric eating difficulties
Forsberg, S., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 196 p.Research output: Book/Report › Ph.D. thesis › Research
- 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
- 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/Report › Ph.D. thesis › Research
- 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
- 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
- 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
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
- 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
- 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
- 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
Most downloads
-
4015
downloads
Factors important for the shelf-life of minimally processed lettuce
Research output: Book/Report › Ph.D. thesis › Research
Published -
70
downloads
Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis › Research
Published -
24
downloads
Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis › Research
Published
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
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
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