- 2022
- Udgivet
Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products
Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Dairy snacks designed with improved calcium bioaccessibility
Wang, Jing, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 178 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Environment, microbiota and host factors in otitis media
Christensen, E. D., 2022, Department of Food Science, University of Copenhagen. 219 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Finger foods: A cross-disciplinary study about the development of finger foods for older adults with motoric eating difficulties
Forsberg, S., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 196 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
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 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
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 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
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 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Multi-way data analysis: a perspective of advanced tensor decomposition
Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
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 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Physico-chemical changes in caseins and micellar casein isolate induced by ultraviolet-C light and pulsed electrical field
Teixeira Do Brasil Morais, A., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 117 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Factors important for the shelf-life of minimally processed lettuce
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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