171 - 173 out of 173Page size: 10
- 2024
- 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
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
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
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