- 2016
- Published
On-Line Monitoring of Fermentation Processes by Near Infrared and Fluorescence Spectroscopy: Elucidating and Exploring Process Dynamics
Svendsen, C., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Physiological Studies of Lactococcus lactis: Exploring the Potential of Flow Cytometry
Hansen, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Prediction of Milk Quality Parameters Using Vibrational Spectroscopy and Chemometrics: Opportunities and Challenges in Milk Phenotyping
Eskildsen, C. E. A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
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 › Research
- Published
Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread
Mohd Noor, N. Q. I. B., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 139 p.Research output: Book/Report › Ph.D. thesis › Research
- 2017
- Published
A 'Foodomic' Approach for the Evaluation of Food Quality and its Impact on the Human Metabolome
Trimigno, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Chemometrics and Process Analytical Technology: Applications in Pharmaceutical and Biopharmaceutical Industries
Folque Gouveia, F., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
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 › Research
- Published
Development and application of a low volume, increased throughput in vitro model simulating the passage through small intestine
Cieplak, T. M., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 176 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Educometrics: from theory to application
da Silva, T. E. V., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 81 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/Report › Ph.D. thesis › Research
- Published
Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat
Zawadzki, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
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 › Research
- Published
Metal binding by food components
Tang, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
NMR-based metabolomics applications: from food to human biofluids
Iaccarino, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 137 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Near infrared spectroscopy of food systems using a supercontinuum laser
Ringsted, T., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Rapeseed (Brassica napus L.) Proteins and their Application Potential in the Food Industry
Rehder, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- 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
- 2018
- Published
Lactococcus lactis SK1virus Taxonomy and Development of High-Throughput qPCR Methods to Evaluate SK1virus Development in Dairies Using Undefined Starter Cultures
Liu, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Beer oxidation and flavor stability: Enhancing endogenous defence systems in beer
Murmann, A. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Characterisation of Controlled Aggregation of α-lactalbumin: Modulation by Heat, Calcium and Cysteine concentration
Nielsen, L. R., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Characterization of surface fouling and biofilm formation under water reuse scenarios in dairy and meat industry
Stoica, I., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Cheese feed to powder: Factors affecting the cheese feed and powder properties
Felix Da Silva Tenório, D., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts
Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
- Published
Effect of Processing Conditions on the Bioavailability and Nutritional Quality of Pork Proteins
Mitra, B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis › Research
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Factors important for the shelf-life of minimally processed lettuce
Research output: Book/Report › Ph.D. thesis › Research
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Research output: Book/Report › Ph.D. thesis › Research
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Research output: Book/Report › Ph.D. thesis › Research
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Latest publications
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Research output: Book/Report › Ph.D. thesis › Research
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Research output: Book/Report › Ph.D. thesis › Research
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Research output: Book/Report › Ph.D. thesis › Research