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Helgesdotter, G., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 220 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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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
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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
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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
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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
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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
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