PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 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

  2. Published

    Modulation of gut microbiota from healthy-weight and obese individuals by pectin, by-products of tropical fruits and probiotic strains

    Bianchi, F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 219 p.

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

  3. Published

    Multi-way data analysis: a perspective of advanced tensor decomposition

    Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Published

    Near infrared spectroscopy of food systems using a supercontinuum laser

    Ringsted, T., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  9. 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

  10. 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

  11. Published

    New tools for exploratory analysis fusing information from different sources

    Cavallini, N., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 211 p.

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

  12. Published

    Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physico-chemical properties

    Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 p.

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

  13. Published

    Novel technologies for shell loosening and meat quality of shrimp (Pandalus borealis)

    Dang, T. T., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. Published

    Prediction of Milk Quality Parameters Using Vibrational Spectroscopy and Chemometrics: Opportunities and Challenges in Milk Phenotyping

    Eskildsen, C. E. A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  25. Published

    Probiotic Properties of Non-Saccharomyces Yeasts: Modulation of Immune Cell Function and Intestinal Epithelial Cell Barrier Integrity

    Smith, I. M., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 163 p.

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

  26. Published

    Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality

    Sørensen, Klavs Martin, 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 253 p.

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

  27. Published

    Process Analytical Technology in whey processing: on-line selective protein quantification

    Tonolini, Margherita, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 125 p.

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

  28. 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

  29. Published

    Progression of radical reactions on microscopic scale in food emulsions

    Raudsepp, P., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 228 p.

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

  30. Published

    Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches

    Augustijn, D. P., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 p.

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

  31. 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

  32. 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

  33. Published

    Protein Oxidation and Protein-Polyphenol Binding in Meat During Chill Storage

    Zainudin, A., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 201 p.

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

  34. Published

    Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage

    Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 p.

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

  35. 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

  36. Published

    Proteolytic Activity in Reduced-Fat Cheddar Cheese Made with Lactic Acid Bacteria and Camel Chymosin

    Børsting, M. W., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 p.

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

  37. Published

    Quantification of vitamin B12: Evaluation of the impact of nonthermal (HP, PEF and UV-C) and Thermal Technologies of processing in milk

    Ceribeli, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.

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

  38. 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

  39. 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

  40. Published

    Rapeseed (Brassica napus L.) Proteins and their Application Potential in the Food Industry

    Rehder, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  41. 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

  42. Published

    Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture

    Møller, K. K., 2012, Department of Food Science, University of Copenhagen. 337 p.

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

  43. Published

    Sensitivity of dairy-associated spoilage molds towards lactic acid bacteria and their metabolites

    Shi, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 219 p.

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

  44. Published

    Sensory Profiles and Volatile Compounds of Wheat Species, Landraces and Modern Varieties

    Starr, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 124 p.

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

  45. 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

  46. Published

    Skim milk concentrates produced by reverse osmosis filtration: structure, stability and functionality

    Christiansen, M. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.

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

  47. 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

  48. Published

    Stabilized heme group from blood as an ingredient for meat products

    Chhem Kieth, S., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  49. 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

  50. 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

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