PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 2013
  2. 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

  3. 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

  4. 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

  5. Published

    Towards Improved Biomarker Research: Data Analytical Challenges of High-dimensional Biological Data

    Kjeldahl, K., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 146 p.

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

  6. 2012
  7. 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

  8. Published

    Chemical and structural characterisation of marama bean (Tylosema esculentum) carbohydrates

    Mosele, M. M., 2012, Department of Food Science, University of Copenhagen. 84 p.

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

  9. Published

    Color changes in pork in relation to high pressure treatment

    Bak, K. H., 2012, Department of Food Science, University of Copenhagen. 107 p.

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

  10. Published

    Comparison of functional and nutritional characteristics of barley and oat mixed linkage ß-glucans

    Mikkelsen, M. S., 2012, Department of Food Science, University of Copenhagen. 151 p.

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

  11. Published

    Descriptive sensory evaluations: comparison and applicability of novel rapid methodologies

    Dehlholm, C., 2012, Department of Food Science, University of Copenhagen. 151 p.

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

  12. Published

    Diacylglycerols (DAG) as a functional component in meat products

    Miklos, R., 2012, Department of Food Science, University of Copenhagen. 89 p.

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

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