PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. Published

    Bacteriophages – A key component in shaping a healthy gut microbiome

    Rasmussen, Torben Sølbeck, 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 221 p.

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

  2. Published

    Beer oxidation and flavor stability: Enhancing endogenous defence systems in beer

    Murmann, A. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  3. Published

    Bioactivity of Minor Milk Components: Protective Effects against Intestinal Inflammation and Necrotizing Enterocolitis in Cell and Preterm Pig Models

    Nguyen, Duc Ninh, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 p.

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

  4. Published

    Bootstrap-based confidence estimation in PCA and multivariate statistical process control

    Babamoradi, H., 2012, Department of Food Science, University of Copenhagen. 204 p.

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

  5. 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

  6. Published

    Calcium binding to low molecular weight compounds and health promoting products

    Vavrusova, M., 2013, Department of Food Science, University of Copenhagen. 167 p.

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

  7. 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

  8. Published

    Chaperone-Like Activity of ß-Casein and Its Effect on Residual in Vitro Activity of Food Enzymes

    Sulewska, A. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  9. 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

  10. 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

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