- 2018
- Udgivet
Integrated approach to develop protein-enriched foods oriented at older consumers
Song, X., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Interactions between Streptococcus thermophilus and its bacteriophages
Szymczak, P., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Lactose Caking: Understanding the Mechanisms as a Route to Prevention
Carpin, M. A., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Low-moisture food matrices as probiotic carriers
Coba, M. S. M., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Metabolomics and proteomics insights into yeast physiological dynamics during single and mixed alcoholic fermentations
Peng, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Novel technologies for shell loosening and meat quality of shrimp (Pandalus borealis)
Dang, T. T., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Plant protein and animal protein mixtures: Gelation and complex assembly
Ainis, W., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Stabilized heme group from blood as an ingredient for meat products
Chhem Kieth, S., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Supersaturation: A Proposal for Functional Foods with Improved Calcium Bioavailability
Garcia, A. C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Volatile Compounds and Other Measures of Quality in Roselle (Hibiscus sabdariffa L.) with Regard to its Exploitation in Food Products
Juhari, N. H. 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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Factors important for the shelf-life of minimally processed lettuce
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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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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