- 2015
- Udgivet
Metabolic Profiling of Food Protective Cultures by in vitro NMR Spectroscopy
Ebrahimi, Parvaneh, 2015, Department of Food Science, University of Copenhagen. 240 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
Nanotubes from Partially Hydrolysed α-Lactalbumin: Formation, Structural Aspects, and Gelation over a Wide Range of pH
Geng, X., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Plant Secondary Compounds in Small Ruminant Feeding: An Alternative to Synthetic Compounds for Improving Meat Quality in Low-Input Farming Systems
Gravador, R. S., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 69 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- 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
- 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
- Udgivet
Stability of Dry Probiotic Bacteria in Relation to the Cellular Membrane and Genomic DNA
Hansen, M. R. W., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 172 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- 2016
- 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
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Factors important for the shelf-life of minimally processed lettuce
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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