PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 2013
  2. Published

    Geno- and phenotypic characterization of lactic acid bacteria and Bacillus spp. strains isolated from African indigenous fermented food products and their applications in the food and feed industries

    Adimpong, D. B., 2013, Department of Food Science, University of Copenhagen. 137 p.

    Research output: Book/Report › Ph.D. thesis › Research

  3. Published

    Aroma of Wheat Bread Crumb: Effect of fermentation temperature and baker’s yeast

    Birch, A. N., 2013, Department of Food Science, University of Copenhagen. 136 p.

    Research output: Book/Report › Ph.D. thesis › Research

  4. Published

    Crystallization of fat in and outside milk fat globules - Effect of processing and storage conditions

    Buldo, P., Jan 2013, Aarhus University. 90 p.

    Research output: Book/Report › Ph.D. thesis › Research

  5. Published

    Factors important for the shelf-life of minimally processed lettuce

    Deza Durand, K. M., 2013, Department of Food Science, University of Copenhagen. 71 p.

    Research output: Book/Report › Ph.D. thesis › Research

  6. 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

  7. Published

    Children's acceptance learning of New Nordic components and potential challenges

    Hartvig, D. L., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 193 p.

    Research output: Book/Report › Ph.D. thesis › Research

  8. Published

    From barley to beer: oxidation throughout the brewing process

    Hoff, S., 2013, Department of Food Science, University of Copenhagen. 152 p.

    Research output: Book/Report › Ph.D. thesis › Research

  9. Published

    Quantitative phosphoproteomic analysis of postmortem muscle development

    Huang, H., 2013, Department of Food Science, University of Copenhagen. 143 p.

    Research output: Book/Report › Ph.D. thesis › Research

  10. Published

    Amino acid catabolism by Lactobacillus helveticus in cheese: understanding the influence of strain variation on flavour formation

    Kananen, S. K., 2013, Department of Food Science, University of Copenhagen. 147 p.

    Research output: Book/Report › Ph.D. thesis › Research

  11. Published

    Metabolomics and bioactive substances in plants

    Khakimov, Bekzod, 2013, Department of Food Science, University of Copenhagen. 262 p.

    Research output: Book/Report › Ph.D. thesis › Research

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