- Published
Potential use of beneficial microbes In food and for health
Srimahaeak, T., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.Research output: Book/Report › Ph.D. thesis › Research
- 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
Plant protein microparticles as beverage clouding agents Associative phase separation between potato protein and anionic polysaccharides
Stounbjerg, L. C., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 146 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Plant protein and animal protein mixtures: Gelation and complex assembly
Ainis, W., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.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
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
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
Physico-chemical changes in caseins and micellar casein isolate induced by ultraviolet-C light and pulsed electrical field
Teixeira Do Brasil Morais, A., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 117 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Physical Stability of Whippable Oil-in-Water Emulsions: Effects of Monoglyceride-based Emulsifiers and Other Ingredients
Munk, M. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 152 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
On-Line Monitoring of Fermentation Processes by Near Infrared and Fluorescence Spectroscopy: Elucidating and Exploring Process Dynamics
Svendsen, C., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 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