- 2014
- 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
- 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
- 2013
- Published
Crystallization of fat in and outside milk fat globules - Effect of processing and storage conditions
Buldo, P., Jan 2013, Aarhus University. 90 p.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
Aroma of Wheat Bread Crumb: Effect of fermentation temperature and baker’s yeast
Birch, A. N., 2013, Department of Food Science, University of Copenhagen. 136 p.Research output: Book/Report › Ph.D. thesis › Research
- 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
- 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
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
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
Evaluation of pressure tuning of enzymes
Naghshineh, M., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 148 p.Research output: Book/Report › Ph.D. thesis › Research
Most downloads
-
4015
downloads
Factors important for the shelf-life of minimally processed lettuce
Research output: Book/Report › Ph.D. thesis › Research
Published -
70
downloads
Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis › Research
Published -
24
downloads
Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis › Research
Published
Latest publications
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
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
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