- Udgivet
Emerging synbiotics and their effect on the composition and functionality of the human gut microbiota
van Zanten, G. C., 2012, Department of Food Science, University of Copenhagen. 205 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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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
- 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
- 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
- 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
- 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
- Udgivet
The Chemical Background for Sensory Quality: Aroma Analysis and Chemometrics as a Tool in Food Quality Control
Zhang, S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 173 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution
Zhang, L., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- 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
- 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
- Udgivet
Multi-way data analysis: a perspective of advanced tensor decomposition
Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Green tea as a source of food antioxidants
Yin, J., 2013, Department of Food Science, University of Copenhagen. 192 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage
Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physico-chemical properties
Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
New PAT tools for assessing content uniformity, sampling error, and degree of crystallinity in pharmaceutical tablets
Warnecke, S., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 155 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Dairy snacks designed with improved calcium bioaccessibility
Wang, Jing, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 178 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
Texture mechanism and health benefits of plant-basedmeat analog using high-moisture extrusion processing
Wang, H., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 149 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Microbiological quality and safety issues with water reuse in the food processing industry: with focus on Reverse Osmosis membrane filtration and UV radiation
Vitzilaiou, E., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 180 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Efficient yoghurt powder production: The effect of feed composition and spray drying conditions onstickiness
Vickovic, Dolores, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 123 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Calcium binding to low molecular weight compounds and health promoting products
Vavrusova, M., 2013, Department of Food Science, University of Copenhagen. 167 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- Udgivet
Process Analytical Technology in whey processing: on-line selective protein quantification
Tonolini, Margherita, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 125 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Dynamic models and chemometric tools for process monitoring
Thygesen, J. H., 2012, Department of Food Science, University of Copenhagen. 152 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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