- 2013
- 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
- Published
Fat crystallization in dairy products: Rheology and microstructure of fat crystals
Rønholt, Stine, 2013, Department of Food Science, University of Copenhagen. 283 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
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
- Published
Green tea as a source of food antioxidants
Yin, J., 2013, Department of Food Science, University of Copenhagen. 192 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Initial adhesion and attachment of Listeria monocytogenes to solid surfaces
Skovager, A., 2013, Department of Food Science, University of Copenhagen. 174 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Low-temperature cooking of beef: a molecular gastronomy approach to meat preparation
Mortensen, L. M., 2013, Department of Food Science, University of Copenhagen. 177 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
Microbial behaviour and cross contamination between cargoes in containerized transportation of food
Abban, S., 2013, Department of Food Science, University of Copenhagen. 183 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
New PAT tools for assessing content uniformity, sampling error, and degree of crystallinity in pharmaceutical tablets
Warnecke, S., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 155 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