Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2015
  2. Udgivet

    Studies of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts during Alcoholic Fermentation: Nitrogen Source Preferences and Mechanisms of Interactions

    Kemsawasd, V., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 145 s.

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

  3. Udgivet

    Calcium Impact on Milk Gels Formation

    Koutina, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 181 s.

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

  4. Udgivet

    Probiotic Properties of Non-Saccharomyces Yeasts: Modulation of Immune Cell Function and Intestinal Epithelial Cell Barrier Integrity

    Smith, I. M., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 163 s.

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

  5. Udgivet

    Sensory Profiles and Volatile Compounds of Wheat Species, Landraces and Modern Varieties

    Starr, G., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 124 s.

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

  6. Udgivet

    Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality

    Sørensen, Klavs Martin, 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 253 s.

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

  7. 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

  8. 2014
  9. Udgivet

    Antifungal Activity of Selected Lactic Acid Bacteria and Propionic Acid Bacteria against Dairy-Associated Spoilage Fungi

    Aunsbjerg, S. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 217 s.

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

  10. 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

  11. Udgivet

    Proteolytic Activity in Reduced-Fat Cheddar Cheese Made with Lactic Acid Bacteria and Camel Chymosin

    Børsting, M. W., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 s.

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

  12. 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

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