- 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 › Research
- Published
High Quality Rapeseed Products as Feed for Sensitive Monogastrics
Frandsen, H. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Supersaturation: A Proposal for Functional Foods with Improved Calcium Bioavailability
Garcia, A. C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Nanotubes from Partially Hydrolysed α-Lactalbumin: Formation, Structural Aspects, and Gelation over a Wide Range of pH
Geng, X., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Mg-Al- layered double hydroxides (LDH) intercalated with carboxylates: synthesis, properties and perspectives for the development of PLA/LDHnanocomposites for food packaging applications
Gerds, N. C., 2012, Department of Food Science, University of Copenhagen. 152 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
- 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
- Published
Plant Secondary Compounds in Small Ruminant Feeding: An Alternative to Synthetic Compounds for Improving Meat Quality in Low-Input Farming Systems
Gravador, R. S., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 69 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Physiological Studies of Lactococcus lactis: Exploring the Potential of Flow Cytometry
Hansen, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Stability of Dry Probiotic Bacteria in Relation to the Cellular Membrane and Genomic DNA
Hansen, M. R. W., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 p.Research output: Book/Report › Ph.D. thesis › Research
- 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
- Published
Emulsions from a Culinary Perspective: The Case of Hollandaise Sauce and its Derivates
Helgesdotter, G., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 220 p.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- 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
- Published
The marama bean: composition & potential
Holse, M., 2012, Department of Food Science, University of Copenhagen. 164 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Exometabolomic Profiling of Bacterial Cultures: Searching for Antifungal Metabolites from Lactic Acid Bacteria
Honoré, A. H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 262 p.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- 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
- Published
Early-life gut microbiome development: Of preterm neonates – a culture-independent insight
Hui, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- Published
NMR-based metabolomics applications: from food to human biofluids
Iaccarino, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 137 p.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- Published
Investigation of Filtration Membranes from the Dairy Protein Industry for Residual Fouling Using Infrared Spectroscopy and Chemometrics
Jensen, J. K., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 179 p.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- 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 › Research
- Published
Effects of Processing on the In Vitro Digestibility of Napin Proteins from Rapeseed (Brassica napus L.)
Joehnke, M. S., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Microbial Ecology of Fermented Foods: Case Studies from Industrialized and Household Productions
Johansen, P. G., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Processing of chromatographic signals: how to separate the wheat from the chaff
Johnsen, L. G., 2012, Department of Food Science, University of Copenhagen. 166 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Volatile Compounds and Other Measures of Quality in Roselle (Hibiscus sabdariffa L.) with Regard to its Exploitation in Food Products
Juhari, N. H. B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- 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
- Published
Studies of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts during Alcoholic Fermentation: Nitrogen Source Preferences and Mechanisms of Interactions
Kemsawasd, V., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- 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
- Published
Towards Improved Biomarker Research: Data Analytical Challenges of High-dimensional Biological Data
Kjeldahl, K., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 146 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Multivariate Statistical Process Optimization in the Industrial Production of Enzymes
Klimkiewicz, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 175 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Calcium Impact on Milk Gels Formation
Koutina, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Models for Correlating the Composition of the Gut Microbiota with Inflammatory Disease Parameters Using Animal Models
Krych, Lukasz, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 170 p.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- 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 › Research
- Published
Lactococcus lactis SK1virus Taxonomy and Development of High-Throughput qPCR Methods to Evaluate SK1virus Development in Dairies Using Undefined Starter Cultures
Liu, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Interactions between milk protein ingredients and other milk components during processing
Liu, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches
Liu, J., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.Research output: Book/Report › Ph.D. thesis › Research
- 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 › Research
- Published
Development of microbial biosensors for food analysis
Lukasiak, J., 2013, Department of Food Science, University of Copenhagen. 105 p.Research output: Book/Report › Ph.D. thesis › Research
- 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
Raman Spectroscopy: Applications in Food and Pharmaceutical Sciences
Lyndgaard, L. B., 2013, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
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Factors important for the shelf-life of minimally processed lettuce
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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
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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