161 - 170 out of 172Page size: 10
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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
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Colloidal formulations for probiotics delivery and Pickering systems
Yücel Falco, C., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 244 p.Research output: Book/Report › Ph.D. thesis
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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
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Microstructure and Textural Properties of Yoghurts Produced by Exopolysaccharides- Producing Starter Cultures
Zhang, L., 2015, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution
Zhang, L., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.Research output: Book/Report › Ph.D. thesis
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The Chemical Background for Sensory Quality: Aroma Analysis and Chemometrics as a Tool in Food Quality Control
Zhang, S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 173 p.Research output: Book/Report › Ph.D. thesis
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Mechanism of Maillard reactions in Lactose-hydrolyzed UHT milk and Strategy of Inhibition by Galacto-oligosaccharides
Zhang, W., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Investigation of the physiology and genetics of Lactobacillus brevis isolated from beer
Zhao, Y., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Investigation of multiple strategies for healthy meal promotion oriented to older consumers
Zhou, X., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Inhibition of Maillard reactions in food systems by plant polyphenols
Zhu, H., 2020, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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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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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis
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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