- 2024
- 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
- 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
- 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
- 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
- Published
Elucidating the formation of cookable milk gels
Laursen, Anne Katrine, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 159 p.Research output: Book/Report › Ph.D. thesis
- Published
Formation of Quinone-ProteinAdducts and Their Biological Activities
Liu, Jingyuan, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 235 p.Research output: Book/Report › Ph.D. thesis
- Published
Texture mechanism and health benefits of plant-basedmeat analog using high-moisture extrusion processing
Wang, H., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 149 p.Research output: Book/Report › Ph.D. thesis
- Published
The crystal state of chocolate: Using spectroscopy and multivariate data analysis to evaluate the dynamics
Ioannidi, E., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.Research output: Book/Report › Ph.D. thesis
- Published
The oil in aqueous ethanol emulsion as a routeto zein-stabilized thermos-responsive oleogel: Principle and application
Keshanidokht, Shaghayegh, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.Research output: Book/Report › Ph.D. thesis
- Published
Toward Aroma Improvement of Fermented Beverages via Selective Release of Amino Acids by Proteases during Mashing
Lin, Lin, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.Research output: Book/Report › Ph.D. thesis
- 2022
- Published
Age-related changes in perception of everyday food odors
Broge, Eva Honnens de Lichtenberg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 151 p.Research output: Book/Report › Ph.D. thesis
- Published
Chemometrics approaches for the automatic analysis of metabolomics GC-MS data
Baccolo, G., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.Research output: Book/Report › Ph.D. thesis
- Published
Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products
Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.Research output: Book/Report › Ph.D. thesis
- Published
Dairy snacks designed with improved calcium bioaccessibility
Wang, Jing, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 178 p.Research output: Book/Report › Ph.D. thesis
- Published
Environment, microbiota and host factors in otitis media
Christensen, E. D., 2022, Department of Food Science, University of Copenhagen. 219 p.Research output: Book/Report › Ph.D. thesis
- 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
- Published
Human fecal 1H NMR metabolomics: Method development, metabolite library and first applications
Cui, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 226 p.Research output: Book/Report › Ph.D. thesis
- Published
Impact of Malt on Metal Uptake during Brewing: New insights on the effect of malting parameters on levels of metals with pro-oxidative effects and the copper species in wort
Pagenstecher, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.Research output: Book/Report › Ph.D. thesis
- Published
Microbiological quality and safety issues with water reuse in the food processing industry: with focus on Reverse Osmosis membrane filtration and UV radiation
Vitzilaiou, E., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 180 p.Research output: Book/Report › Ph.D. thesis
- Published
Multi-way data analysis: a perspective of advanced tensor decomposition
Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.Research output: Book/Report › Ph.D. thesis
- Published
Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms
Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 p.Research output: Book/Report › Ph.D. thesis
- Published
Physico-chemical changes in caseins and micellar casein isolate induced by ultraviolet-C light and pulsed electrical field
Teixeira Do Brasil Morais, A., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 117 p.Research output: Book/Report › Ph.D. thesis
- Published
Potential use of beneficial microbes In food and for health
Srimahaeak, T., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.Research output: Book/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- Published
The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation
Patra, Tiffany, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.Research output: Book/Report › Ph.D. thesis
- Published
The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements
Ströhla, L. C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.Research output: Book/Report › Ph.D. thesis
- Published
Understanding and controlling protein ingredient-milk component interactions during processing
Li, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 241 p.Research output: Book/Report › Ph.D. thesis
- Published
Understanding structure formation in cheese curd during shear processing
Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 p.Research output: Book/Report › Ph.D. thesis
- Published
Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing
Nielsen, Emilie Nyborg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.Research output: Book/Report › Ph.D. thesis
- 2021
- Published
"Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior
Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 p.Research output: Book/Report › Ph.D. thesis
- Published
Calcium binding to milk components and perspective for calcium nutrition
Jiang, Yuan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.Research output: Book/Report › Ph.D. thesis
- Published
Characterization of yeasts isolated from cheese brines focusing on their potentially bioprotective roles against contaminating molds
Huang, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 134 p.Research output: Book/Report › Ph.D. thesis
- Published
Early-life gut microbiome development: Of preterm neonates – a culture-independent insight
Hui, Yan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.Research output: Book/Report › Ph.D. thesis
- Published
Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages
Schmidt, C. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 p.Research output: Book/Report › Ph.D. thesis
- Published
New insights into the bovine Plasminogen system
Nurup, C. N., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 245 p.Research output: Book/Report › Ph.D. thesis
- Published
Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physico-chemical properties
Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 p.Research output: Book/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- 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/Report › Ph.D. thesis
- Published
Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution
Zhang, L., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.Research output: Book/Report › Ph.D. thesis
- Published
The Influence of Diet and Exposure to Antibiotics on Gut Microbiota Development in Early Life
Bin Shamzir Kamal, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 105 p.Research output: Book/Report › Ph.D. thesis
- Published
The application of digital technoloiges to promote healthy eating
Chen, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.Research output: Book/Report › Ph.D. thesis
- Published
The meaning of life for lactic acid bacteria: how to measure life, stress and death in production and application
Bech-Terkilsen, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 142 p.Research output: Book/Report › Ph.D. thesis
- 2020
- Published
Antimicrobial activity and prebiotic effect of alginate-derived oligosaccharides
Bouillon, G. A. J. R., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.Research output: Book/Report › Ph.D. thesis
- Published
Bacteriophages – A key component in shaping a healthy gut microbiome
Rasmussen, Torben Sølbeck, 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 221 p.Research output: Book/Report › Ph.D. thesis
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
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Latest publications
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Research output: Book/Report › Ph.D. thesis
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Research output: Book/Report › Ph.D. thesis
Texture mechanism and health benefits of plant-basedmeat analog using high-moisture extrusion processing
Research output: Book/Report › Ph.D. thesis