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2018
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Bespoke - fermented dairy products
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Big Cheese Data - Fully automatic online 3D NIRS measurement of Cheese production quality
![](https://cdn.jsdelivr.net/gh/ku-kom/bootstrap@4443b6dd6df0c68ef5cda36f41e1b2373fc5c9f3/docs/images/fallback/fallback-image.png?resize=listlayout)
Cheese Powder as a functional ingredient in complex food matrices
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Development of natural powder mixtures from crickets
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Effect of Maillard reaction and lipid peroxidation on AGE formation in dairy-plant oil blends (DOABLE)
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Extraction of astaxanthin from green crabs
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FoodNexus Nordic, innovation alliance
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ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols
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Minerals from whey for customized foods
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Modification of food proteins in processed foods for reduced allergenicity
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Refining green biomass SUBLEEM 2.0
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Stabilization of colloidal food materials (in Danish)
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UHT treatment and storage effects on the biological quality of liquid infant formulas_ny
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