- 2022
- Published
Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products
Henn, Katharina, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 181 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Environment, microbiota and host factors in otitis media
Christensen, E. D., 2022, Department of Food Science, University of Copenhagen. 219 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Human fecal 1H NMR metabolomics: Method development, metabolite library and first applications
Cui, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 226 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Impact of Malt on Metal Uptake during Brewing: New insights on the effect of malting parameters on levels of metals with pro-oxidative effects and the copper species in wort
Pagenstecher, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 129 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Microbiological quality and safety issues with water reuse in the food processing industry: with focus on Reverse Osmosis membrane filtration and UV radiation
Vitzilaiou, E., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 180 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Potential use of beneficial microbes In food and for health
Srimahaeak, T., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation
Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 210 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage
Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 p.Research output: Book/Report › Ph.D. thesis › Research
- 2021
- Published
"Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior
Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 p.Research output: Book/Report › Ph.D. thesis › Research
- 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/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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Latest publications
Microbiological quality and safety issues with water reuse in the food processing industry: with focus on Reverse Osmosis membrane filtration and UV radiation
Research output: Book/Report › Ph.D. thesis › Research
Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage
Research output: Book/Report › Ph.D. thesis › Research
Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation
Research output: Book/Report › Ph.D. thesis › Research