Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2012
  2. Udgivet

    Bootstrap-based confidence estimation in PCA and multivariate statistical process control

    Babamoradi, H., 2012, Department of Food Science, University of Copenhagen. 204 s.

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

  3. Udgivet

    Chemical and structural characterisation of marama bean (Tylosema esculentum) carbohydrates

    Mosele, M. M., 2012, Department of Food Science, University of Copenhagen. 84 s.

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

  4. Udgivet

    Color changes in pork in relation to high pressure treatment

    Bak, K. H., 2012, Department of Food Science, University of Copenhagen. 107 s.

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

  5. Udgivet

    Comparison of functional and nutritional characteristics of barley and oat mixed linkage ß-glucans

    Mikkelsen, M. S., 2012, Department of Food Science, University of Copenhagen. 151 s.

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

  6. Udgivet

    Descriptive sensory evaluations: comparison and applicability of novel rapid methodologies

    Dehlholm, C., 2012, Department of Food Science, University of Copenhagen. 151 s.

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

  7. Udgivet

    Diacylglycerols (DAG) as a functional component in meat products

    Miklos, R., 2012, Department of Food Science, University of Copenhagen. 89 s.

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

  8. 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

  9. 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

  10. Udgivet

    Low temperature long time heat treatments of meat: effects on changes in eating quality and the underlying mechanisms

    Christensen, L. B., 2012, Department of Food Science, University of Copenhagen. 94 s.

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

  11. Udgivet

    Medicometrics

    Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 s.

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

  12. Udgivet

    Mg-Al- layered double hydroxides (LDH) intercalated with carboxylates: synthesis, properties and perspectives for the development of PLA/LDHnanocomposites for food packaging applications

    Gerds, N. C., 2012, Department of Food Science, University of Copenhagen. 152 s.

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

  13. Udgivet

    Microparticulated whey protein as fat replacer in yoghurt: understanding the role of particle characteristics on structure and sensory perception

    Celigueta Torres, I., 2012, Department of Food Science, University of Copenhagen. 199 s.

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

  14. Udgivet

    Phytases in yeast and lactic acid bacteria isolated from grain-based foods

    Nuobariene, L., 2012, Department of Food Science, University of Copenhagen. 171 s.

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

  15. Udgivet

    Processing of chromatographic signals: how to separate the wheat from the chaff

    Johnsen, L. G., 2012, Department of Food Science, University of Copenhagen. 166 s.

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

  16. Udgivet

    Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture

    Møller, K. K., 2012, Department of Food Science, University of Copenhagen. 337 s.

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

  17. Udgivet

    Sensory uniqueness and dynamics in consumer understanding of local foods

    Nielsen, S. S., 2012, Department of Food Science, University of Copenhagen. 194 s.

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

  18. Udgivet

    The effect of ethylene inhibition on ‘Ildrød Pigeon’ apples quality and aroma profile

    Popielarz, M. J., 2012, Department of Food Science, University of Copenhagen. 189 s.

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

  19. Udgivet

    The influence of brewer's yeasts on protein composition and oxidative stability of beer

    Berner, T. S., 2012, Department of Food Science, University of Copenhagen. 164 s.

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

  20. 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

  21. 2013
  22. Udgivet

    Amino acid catabolism by Lactobacillus helveticus in cheese: understanding the influence of strain variation on flavour formation

    Kananen, S. K., 2013, Department of Food Science, University of Copenhagen. 147 s.

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

  23. Udgivet

    Aroma of Wheat Bread Crumb: Effect of fermentation temperature and baker’s yeast

    Birch, A. N., 2013, Department of Food Science, University of Copenhagen. 136 s.

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

  24. 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

  25. 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

  26. Udgivet

    Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects

    Giacalone, D., 2013, Department of Food Science, University of Copenhagen. 269 s.

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

  27. Udgivet

    Development of microbial biosensors for food analysis

    Lukasiak, J., 2013, Department of Food Science, University of Copenhagen. 105 s.

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

  28. Udgivet

    Evaluation of pressure tuning of enzymes

    Naghshineh, M., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 148 s.

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

  29. Udgivet

    Factors important for the shelf-life of minimally processed lettuce

    Deza Durand, K. M., 2013, Department of Food Science, University of Copenhagen. 71 s.

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

  30. Udgivet

    Fat crystallization in dairy products: Rheology and microstructure of fat crystals

    Rønholt, Stine, 2013, Department of Food Science, University of Copenhagen. 283 s.

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

  31. 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

  32. Udgivet

    Geno- and phenotypic characterization of lactic acid bacteria and Bacillus spp. strains isolated from African indigenous fermented food products and their applications in the food and feed industries

    Adimpong, D. B., 2013, Department of Food Science, University of Copenhagen. 137 s.

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

  33. 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

  34. Udgivet

    Initial adhesion and attachment of Listeria monocytogenes to solid surfaces

    Skovager, A., 2013, Department of Food Science, University of Copenhagen. 174 s.

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

  35. Udgivet

    Low-temperature cooking of beef: a molecular gastronomy approach to meat preparation

    Mortensen, L. M., 2013, Department of Food Science, University of Copenhagen. 177 s.

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

  36. Udgivet

    Metabolomics and bioactive substances in plants

    Khakimov, Bekzod, 2013, Department of Food Science, University of Copenhagen. 262 s.

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

  37. Udgivet

    Microbial behaviour and cross contamination between cargoes in containerized transportation of food

    Abban, S., 2013, Department of Food Science, University of Copenhagen. 183 s.

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

  38. 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

  39. Udgivet

    Progression of radical reactions on microscopic scale in food emulsions

    Raudsepp, P., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 228 s.

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

  40. 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

  41. Udgivet

    Raman Spectroscopy: Applications in Food and Pharmaceutical Sciences

    Lyndgaard, L. B., 2013, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  42. Udgivet

    Towards Improved Biomarker Research: Data Analytical Challenges of High-dimensional Biological Data

    Kjeldahl, K., 2013, Department of Food Science, Faculty of Science, University of Copenhagen. 146 s.

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

  43. Udgivet

    Crystallization of fat in and outside milk fat globules - Effect of processing and storage conditions

    Buldo, P., jan. 2013, Aarhus University. 90 s.

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

  44. 2014
  45. Udgivet

    Analysis and Application of Whey Protein Depleted Skim Milk Systems: In Relation to Microstructure Caused by Microfiltration and Ultra-High Pressure Homogenisation

    Sørensen, H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 307 s.

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

  46. 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

  47. Udgivet

    Bioactivity of Minor Milk Components: Protective Effects against Intestinal Inflammation and Necrotizing Enterocolitis in Cell and Preterm Pig Models

    Nguyen, Duc Ninh, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 s.

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

  48. Udgivet

    Chaperone-Like Activity of ß-Casein and Its Effect on Residual in Vitro Activity of Food Enzymes

    Sulewska, A. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  49. Udgivet

    Characterization of Animal By-Product Hydrolysates to Be Used as Healthy and Bioactive Ingredients in Food

    Damgaard, T. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 118 s.

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

  50. 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

  51. Udgivet

    Enzymatic Release and Characterization of Novel Bioactive Peptides from Milk Proteins

    De Gobba, Cristian, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 196 s.

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

  52. 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

  53. 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

  54. Udgivet

    High Quality Rapeseed Products as Feed for Sensitive Monogastrics

    Frandsen, H. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  55. 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

  56. Udgivet

    Investigations of Physical-Chemical and Microbiological Deterioration of Chocolate Pralines: Development of Predictive Spoilage Models

    Nielsen, C. L. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 157 s.

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

  57. Udgivet

    Models for Correlating the Composition of the Gut Microbiota with Inflammatory Disease Parameters Using Animal Models

    Krych, Lukasz, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 170 s.

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

  58. Udgivet

    Physical Stability of Whippable Oil-in-Water Emulsions: Effects of Monoglyceride-based Emulsifiers and Other Ingredients

    Munk, M. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 152 s.

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

  59. 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

  60. Udgivet

    Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    Pedersen, T. B., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.

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

  61. 2015
  62. Udgivet

    Application of Raman Spectroscopy for Quality Monitoring in the Meat Processing Industry

    Berhe, D. T., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 128 s.

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

  63. 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

  64. Udgivet

    Investigation of Filtration Membranes from the Dairy Protein Industry for Residual Fouling Using Infrared Spectroscopy and Chemometrics

    Jensen, J. K., 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 179 s.

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

  65. 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

  66. 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

  67. 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

  68. 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

  69. 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

  70. 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

  71. 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

  72. 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

  73. 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

  74. 2016
  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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

  82. Udgivet

    Physiological Studies of Lactococcus lactis: Exploring the Potential of Flow Cytometry

    Hansen, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 s.

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

  83. Udgivet

    Prediction of Milk Quality Parameters Using Vibrational Spectroscopy and Chemometrics: Opportunities and Challenges in Milk Phenotyping

    Eskildsen, C. E. A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  84. 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

  85. Udgivet

    Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread

    Mohd Noor, N. Q. I. B., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 139 s.

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

  86. 2017
  87. 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

  88. 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

  89. 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

  90. 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

  91. 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

  92. 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

  93. 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

  94. 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

  95. 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

  96. 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

  97. 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

  98. 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

  99. 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

  100. 2018
  101. 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

  102. 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

  103. 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

  104. 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

  105. 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

  106. 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

  107. 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

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