PhD theses from FOOD

PhD theses from the Department of Food Science

 

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  1. 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 › Research

  2. Published

    The influence of brewer's yeasts on protein composition and oxidative stability of beer

    Berner, T. S., 2012, Department of Food Science, University of Copenhagen. 164 p.

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

  3. 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 › Research

  4. Published

    The meaning of life for lactic acid bacteria: how to measure life, stress and death in production and application

    Bech-Terkilsen, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 142 p.

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

  5. Published

    The oil in aqueous ethanol emulsion as a routeto zein-stabilized thermos-responsive oleogel: Principle and application

    Keshanidokht, Shaghayegh, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.

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

  6. Published

    Toward Aroma Improvement of Fermented Beverages via Selective Release of Amino Acids by Proteases during Mashing

    Lin, Lin, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

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

  7. 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

  8. Published

    Towards understanding the trajectory and interactions of the gut microbiome in healthy older humans

    Castro Mejia, J. L., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  9. Published

    Understanding and controlling protein ingredient-milk component interactions during processing

    Li, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 241 p.

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

  10. Published

    Understanding structure formation in cheese curd during shear processing

    Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 p.

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

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