- Published
Metabolomics and proteomics insights into yeast physiological dynamics during single and mixed alcoholic fermentations
Peng, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures
Pedersen, T. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 135 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
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
Evaluation of Debaryomyces hansenii for Potential Probiotic Properties
Ochangco, H. S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- Published
Phytases in yeast and lactic acid bacteria isolated from grain-based foods
Nuobariene, L., 2012, Department of Food Science, University of Copenhagen. 171 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Sensory uniqueness and dynamics in consumer understanding of local foods
Nielsen, S. S., 2012, Department of Food Science, University of Copenhagen. 194 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Characterisation of Controlled Aggregation of α-lactalbumin: Modulation by Heat, Calcium and Cysteine concentration
Nielsen, L. R., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.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
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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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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis › Research
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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