Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2018
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 2017
  8. Udgivet

    A 'Foodomic' Approach for the Evaluation of Food Quality and its Impact on the Human Metabolome

    Trimigno, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  9. Udgivet

    Chemometrics and Process Analytical Technology: Applications in Pharmaceutical and Biopharmaceutical Industries

    Folque Gouveia, F., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  10. Udgivet

    Colloidal formulations for probiotics delivery and Pickering systems

    Yücel Falco, C., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 244 s.

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

  11. Udgivet

    Development and application of a low volume, increased throughput in vitro model simulating the passage through small intestine

    Cieplak, T. M., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.

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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. Udgivet

    NMR-based metabolomics applications: from food to human biofluids

    Iaccarino, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 137 s.

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

  18. Udgivet

    Near infrared spectroscopy of food systems using a supercontinuum laser

    Ringsted, T., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  19. Udgivet

    Rapeseed (Brassica napus L.) Proteins and their Application Potential in the Food Industry

    Rehder, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  20. Udgivet

    Towards understanding the trajectory and interactions of the gut microbiome in healthy older humans

    Castro Mejia, J. L., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  21. 2016
  22. Udgivet

    Development and Diversity of Lactococcus lactis and Leuconostoc Bacteriophages in Dairies Using Undefined Mesophilic DL-Starter Cultures: A Metagenomic Approach

    Muhammed, Musemma Kedir, 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 242 s.

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

  23. 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

  24. 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

  25. 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

  26. 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

  27. Udgivet

    Multivariate Statistical Process Optimization in the Industrial Production of Enzymes

    Klimkiewicz, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 175 s.

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

  28. Udgivet

    On-Line Monitoring of Fermentation Processes by Near Infrared and Fluorescence Spectroscopy: Elucidating and Exploring Process Dynamics

    Svendsen, C., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 s.

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

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