Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2020
  2. 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

  3. 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

  4. 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

  5. 2019
  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 2018
  15. Udgivet

    Lactococcus lactis SK1virus Taxonomy and Development of High-Throughput qPCR Methods to Evaluate SK1virus Development in Dairies Using Undefined Starter Cultures

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

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

  16. Udgivet

    Beer oxidation and flavor stability: Enhancing endogenous defence systems in beer

    Murmann, A. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  17. Udgivet

    Characterisation of Controlled Aggregation of α-lactalbumin: Modulation by Heat, Calcium and Cysteine concentration

    Nielsen, L. R., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  18. Udgivet

    Characterization of surface fouling and biofilm formation under water reuse scenarios in dairy and meat industry

    Stoica, I., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  19. Udgivet

    Cheese feed to powder: Factors affecting the cheese feed and powder properties

    Felix Da Silva Tenório, D., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  20. Udgivet

    Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts

    Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 2017
  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 2016
  49. 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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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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