Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 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

  2. 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

  3. Udgivet

    Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing

    Nielsen, Emilie Nyborg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 198 s.

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

  4. Udgivet

    Understanding structure formation in cheese curd during shear processing

    Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 s.

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

  5. Udgivet

    Understanding and controlling protein ingredient-milk component interactions during processing

    Li, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 241 s.

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

  6. 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

  7. 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

  8. Udgivet

    Toward Aroma Improvement of Fermented Beverages via Selective Release of Amino Acids by Proteases during Mashing

    Lin, Lin, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.

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

  9. Udgivet

    The oil in aqueous ethanol emulsion as a routeto zein-stabilized thermos-responsive oleogel: Principle and application

    Keshanidokht, Shaghayegh, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 198 s.

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

  10. Udgivet

    The meaning of life for lactic acid bacteria: how to measure life, stress and death in production and application

    Bech-Terkilsen, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 142 s.

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

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