Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

  1. 2013
  2. 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/rapportPh.d.-afhandlingForskning

  3. 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/rapportPh.d.-afhandlingForskning

  4. 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/rapportPh.d.-afhandlingForskning

  5. 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/rapportPh.d.-afhandlingForskning

  6. Udgivet

    Development of microbial biosensors for food analysis

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

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

  7. 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/rapportPh.d.-afhandlingForskning

  8. 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/rapportPh.d.-afhandlingForskning

  9. 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/rapportPh.d.-afhandlingForskning

  10. 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/rapportPh.d.-afhandlingForskning

  11. 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/rapportPh.d.-afhandlingForskning

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