- Udgivet
Children's acceptance learning of New Nordic components and potential challenges
Hartvig, D. L., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 193 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Emulsions from a Culinary Perspective: The Case of Hollandaise Sauce and its Derivates
Helgesdotter, G., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 220 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products
Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
From barley to beer: oxidation throughout the brewing process
Hoff, S., 2013, Department of Food Science, University of Copenhagen. 152 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
The marama bean: composition & potential
Holse, M., 2012, Department of Food Science, University of Copenhagen. 164 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
Characterization of yeasts isolated from cheese brines focusing on their potentially bioprotective roles against contaminating molds
Huang, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 134 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Quantitative phosphoproteomic analysis of postmortem muscle development
Huang, H., 2013, Department of Food Science, University of Copenhagen. 143 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
"Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior
Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Flest downloads
-
4015
downloads
Factors important for the shelf-life of minimally processed lettuce
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet -
70
downloads
Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet -
24
downloads
Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet
Seneste publikationer
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning