Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2018
  2. Udgivet

    Flavor profiling of apple ciders in relation to processing and consumer acceptance

    Qin, Z., 2018, Department of Food Science, Faculty of Science, University of Copenhagen. 168 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  3. Udgivet

    High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

    Wang, J., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  4. Udgivet

    Integrated approach to develop protein-enriched foods oriented at older consumers

    Song, X., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  5. Udgivet

    Interactions between Streptococcus thermophilus and its bacteriophages

    Szymczak, P., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  6. Udgivet

    Lactose Caking: Understanding the Mechanisms as a Route to Prevention

    Carpin, M. A., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  7. Udgivet

    Low-moisture food matrices as probiotic carriers

    Coba, M. S. M., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  8. Udgivet

    Metabolomics and proteomics insights into yeast physiological dynamics during single and mixed alcoholic fermentations

    Peng, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  9. Udgivet

    Novel technologies for shell loosening and meat quality of shrimp (Pandalus borealis)

    Dang, T. T., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  10. Udgivet

    Plant protein and animal protein mixtures: Gelation and complex assembly

    Ainis, W., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  11. Udgivet

    Stabilized heme group from blood as an ingredient for meat products

    Chhem Kieth, S., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  12. Udgivet

    Supersaturation: A Proposal for Functional Foods with Improved Calcium Bioavailability

    Garcia, A. C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  13. Udgivet

    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.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  14. 2019
  15. Udgivet

    Investigation of multiple strategies for healthy meal promotion oriented to older consumers

    Zhou, X., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  16. Udgivet

    Mechanism of Maillard reactions in Lactose-hydrolyzed UHT milk and Strategy of Inhibition by Galacto-oligosaccharides

    Zhang, W., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  17. Udgivet

    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.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  18. Udgivet

    Modulation of gut microbiota from healthy-weight and obese individuals by pectin, by-products of tropical fruits and probiotic strains

    Bianchi, F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 219 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  19. Udgivet

    New tools for exploratory analysis fusing information from different sources

    Cavallini, N., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 211 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  20. Udgivet

    Plant protein microparticles as beverage clouding agents Associative phase separation between potato protein and anionic polysaccharides

    Stounbjerg, L. C., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 146 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  21. Udgivet

    Protein Oxidation and Protein-Polyphenol Binding in Meat During Chill Storage

    Zainudin, A., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 201 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  22. Udgivet

    The Gut Microbiome of Older Danish Adults – with Particular Focus on the Gut Mycobiome

    Bin Ahmad, H. F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 199 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  23. 2020
  24. Udgivet

    Antimicrobial activity and prebiotic effect of alginate-derived oligosaccharides

    Bouillon, G. A. J. R., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  25. Udgivet

    Bacteriophages – A key component in shaping a healthy gut microbiome

    Rasmussen, Torben Sølbeck, 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 221 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  26. Udgivet

    Inhibition of Maillard reactions in food systems by plant polyphenols

    Zhu, H., 2020, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  27. Udgivet

    Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches

    Augustijn, D. P., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  28. 2021
  29. Udgivet

    "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 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

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