- 2022
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › 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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70
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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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24
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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
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