- 2012
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- Udgivet
Medicometrics
Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 2013
- 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
- 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
- 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
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
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
- 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
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