- Udgivet
Emerging synbiotics and their effect on the composition and functionality of the human gut microbiota
van Zanten, G. C., 2012, Department of Food Science, University of Copenhagen. 205 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Emulsions from a Culinary Perspective: The Case of Hollandaise Sauce and its Derivates
Helgesdotter, G., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 220 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
Enzymatic Release and Characterization of Novel Bioactive Peptides from Milk Proteins
De Gobba, Cristian, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 196 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Evaluation of Debaryomyces hansenii for Potential Probiotic Properties
Ochangco, H. S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Evaluation of pressure tuning of enzymes
Naghshineh, M., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 148 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Exometabolomic Profiling of Bacterial Cultures: Searching for Antifungal Metabolites from Lactic Acid Bacteria
Honoré, A. H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 262 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Factors important for the shelf-life of minimally processed lettuce
Deza Durand, K. M., 2013, Department of Food Science, University of Copenhagen. 71 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Fat crystallization in dairy products: Rheology and microstructure of fat crystals
Rønholt, Stine, 2013, Department of Food Science, University of Copenhagen. 283 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
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
- Udgivet
Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches
Liu, J., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 129 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Formation of Quinone-ProteinAdducts and Their Biological Activities
Liu, Jingyuan, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 235 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Fouling and Cleaning of Membrane Filtration Systems in the Dairy Industry: Towards Optimization of Micro- and Ultrafiltration Processes
Berg, T. H. A., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
From barley to beer: oxidation throughout the brewing process
Hoff, S., 2013, Department of Food Science, University of Copenhagen. 152 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages
Schmidt, C. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Geno- and phenotypic characterization of lactic acid bacteria and Bacillus spp. strains isolated from African indigenous fermented food products and their applications in the food and feed industries
Adimpong, D. B., 2013, Department of Food Science, University of Copenhagen. 137 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Green tea as a source of food antioxidants
Yin, J., 2013, Department of Food Science, University of Copenhagen. 192 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
High Quality Rapeseed Products as Feed for Sensitive Monogastrics
Frandsen, H. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- 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
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.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate
Crafack, M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 175 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
Initial adhesion and attachment of Listeria monocytogenes to solid surfaces
Skovager, A., 2013, Department of Food Science, University of Copenhagen. 174 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- 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
- Udgivet
Interactions between milk protein ingredients and other milk components during processing
Liu, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Investigation of Filtration Membranes from the Dairy Protein Industry for Residual Fouling Using Infrared Spectroscopy and Chemometrics
Jensen, J. K., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 179 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
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.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Investigations of Physical-Chemical and Microbiological Deterioration of Chocolate Pralines: Development of Predictive Spoilage Models
Nielsen, C. L. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 157 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms
Christensen, L. B., 2012, Department of Food Science, University of Copenhagen. 94 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
Low-temperature cooking of beef: a molecular gastronomy approach to meat preparation
Mortensen, L. M., 2013, Department of Food Science, University of Copenhagen. 177 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
Medicometrics
Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Metabolic Profiling of Food Protective Cultures by in vitro NMR Spectroscopy
Ebrahimi, Parvaneh, 2015, Department of Food Science, University of Copenhagen. 240 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Metabolomics and bioactive substances in plants
Khakimov, Bekzod, 2013, Department of Food Science, University of Copenhagen. 262 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
Metal binding by food components
Tang, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Method Development in the Area of Multi-Block Analysis Focused on Food Analysis
Biancolillo, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Mg-Al- layered double hydroxides (LDH) intercalated with carboxylates: synthesis, properties and perspectives for the development of PLA/LDHnanocomposites for food packaging applications
Gerds, N. C., 2012, Department of Food Science, University of Copenhagen. 152 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
Microbial behaviour and cross contamination between cargoes in containerized transportation of food
Abban, S., 2013, Department of Food Science, University of Copenhagen. 183 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
Microparticulated whey protein as fat replacer in yoghurt: understanding the role of particle characteristics on structure and sensory perception
Celigueta Torres, I., 2012, Department of Food Science, University of Copenhagen. 199 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Microstructure and Textural Properties of Yoghurts Produced by Exopolysaccharides- Producing Starter Cultures
Zhang, L., 2015, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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