161 - 170 out of 172Page size: 10
- 2012
- Published
The marama bean: composition & potential
Holse, M., 2012, Department of Food Science, University of Copenhagen. 164 p.Research output: Book/Report › Ph.D. thesis
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- Published
The effect of ethylene inhibition on ‘Ildrød Pigeon’ apples quality and aroma profile
Popielarz, M. J., 2012, Department of Food Science, University of Copenhagen. 189 p.Research output: Book/Report › Ph.D. thesis
- Published
Medicometrics
Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 p.Research output: Book/Report › Ph.D. thesis
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4015
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Factors important for the shelf-life of minimally processed lettuce
Research output: Book/Report › Ph.D. thesis
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70
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis
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24
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis
Published
Latest publications
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Research output: Book/Report › Ph.D. thesis
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Research output: Book/Report › Ph.D. thesis
Texture mechanism and health benefits of plant-basedmeat analog using high-moisture extrusion processing
Research output: Book/Report › Ph.D. thesis