PhD theses from FOOD

PhD theses from the Department of Food Science

 

  1. Published

    The crystal state of chocolate: Using spectroscopy and multivariate data analysis to evaluate the dynamics

    Ioannidi, E., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 154 p.

    Research output: Book/ReportPh.D. thesis

  2. Published

    Investigation of Filtration Membranes from the Dairy Protein Industry for Residual Fouling Using Infrared Spectroscopy and Chemometrics

    Jensen, J. K., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 179 p.

    Research output: Book/ReportPh.D. thesis

  3. Published

    Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms

    Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 p.

    Research output: Book/ReportPh.D. thesis

  4. Published

    Calcium binding to milk components and perspective for calcium nutrition

    Jiang, Yuan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 p.

    Research output: Book/ReportPh.D. thesis

  5. Published

    Effects of Processing on the In Vitro Digestibility of Napin Proteins from Rapeseed (Brassica napus L.)

    Joehnke, M. S., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesis

  6. Published

    Microbial Ecology of Fermented Foods: Case Studies from Industrialized and Household Productions

    Johansen, P. G., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesis

  7. 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/ReportPh.D. thesis

  8. Published

    Volatile Compounds and Other Measures of Quality in Roselle (Hibiscus sabdariffa L.) with Regard to its Exploitation in Food Products

    Juhari, N. H. B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesis

  9. 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/ReportPh.D. thesis

  10. Published

    Studies of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts during Alcoholic Fermentation: Nitrogen Source Preferences and Mechanisms of Interactions

    Kemsawasd, V., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 145 p.

    Research output: Book/ReportPh.D. thesis

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