- 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
- 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
- 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
- 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
- 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
- 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
- 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
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
- 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
- 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
- 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
- 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
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
- 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
- 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
- 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
- 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
- 2014
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
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