Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. Udgivet

    Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content

    Chow, Ching Yue, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 s.

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

  2. Udgivet

    Development of microbial biosensors for food analysis

    Lukasiak, J., 2013, Department of Food Science, University of Copenhagen. 105 s.

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

  3. Udgivet

    Diacylglycerols (DAG) as a functional component in meat products

    Miklos, R., 2012, Department of Food Science, University of Copenhagen. 89 s.

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

  4. Udgivet

    Dynamic models and chemometric tools for process monitoring

    Thygesen, J. H., 2012, Department of Food Science, University of Copenhagen. 152 s.

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

  5. Udgivet

    Early-life gut microbiome development: Of preterm neonates – a culture-independent insight

    Hui, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.

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

  6. Udgivet

    Educometrics: from theory to application

    da Silva, T. E. V., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 81 s.

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

  7. Udgivet

    Effect of Processing Conditions on the Bioavailability and Nutritional Quality of Pork Proteins

    Mitra, B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  8. Udgivet

    Effects of Processing on the In Vitro Digestibility of Napin Proteins from Rapeseed (Brassica napus L.)

    Joehnke, M. S., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  9. Udgivet

    Efficient yoghurt powder production: The effect of feed composition and spray drying conditions onstickiness

    Vickovic, Dolores, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 123 s.

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

  10. Udgivet

    Elucidating the formation of cookable milk gels

    Laursen, Anne Katrine, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 159 s.

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

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