Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2024
  2. Udgivet

    Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential

    Geronikou, Athina, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 166 s.

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

  3. Udgivet

    Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content

    Chow, Ching Yue, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 s.

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

  4. Udgivet

    Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment

    Calabuig, C. M., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 152 s.

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

  5. 2023
  6. Udgivet

    Consumer strategic insights towards more plant-based food consumption in Europe

    Faber, Ilona, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 220 s.

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

  7. Udgivet

    Efficient yoghurt powder production: The effect of feed composition and spray drying conditions onstickiness

    Vickovic, Dolores, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 123 s.

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

  8. Udgivet

    Elucidating the formation of cookable milk gels

    Laursen, Anne Katrine, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 159 s.

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

  9. Udgivet

    Formation of Quinone-ProteinAdducts and Their Biological Activities

    Liu, Jingyuan, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 235 s.

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

  10. Udgivet

    Texture mechanism and health benefits of plant-basedmeat analog using high-moisture extrusion processing

    Wang, H., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 149 s.

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

  11. Udgivet

    The crystal state of chocolate: Using spectroscopy and multivariate data analysis to evaluate the dynamics

    Ioannidi, E., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 154 s.

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

  12. 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

  13. 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

  14. 2022
  15. Udgivet

    Age-related changes in perception of everyday food odors

    Broge, Eva Honnens de Lichtenberg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 151 s.

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

  16. Udgivet

    Chemometrics approaches for the automatic analysis of metabolomics GC-MS data

    Baccolo, G., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 161 s.

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

  17. Udgivet

    Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products

    Henn, Katharina, 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.

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

  18. Udgivet

    Dairy snacks designed with improved calcium bioaccessibility

    Wang, Jing, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 178 s.

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

  19. Udgivet

    Environment, microbiota and host factors in otitis media

    Christensen, E. D., 2022, Department of Food Science, University of Copenhagen. 219 s.

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

  20. Udgivet

    Finger foods: A cross-disciplinary study about the development of finger foods for older adults with motoric eating difficulties

    Forsberg, S., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 196 s.

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

  21. Udgivet

    Human fecal 1H NMR metabolomics: Method development, metabolite library and first applications

    Cui, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 226 s.

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

  22. Udgivet

    Impact of Malt on Metal Uptake during Brewing: New insights on the effect of malting parameters on levels of metals with pro-oxidative effects and the copper species in wort

    Pagenstecher, M., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 129 s.

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

  23. Udgivet

    Microbiological quality and safety issues with water reuse in the food processing industry: with focus on Reverse Osmosis membrane filtration and UV radiation

    Vitzilaiou, E., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 180 s.

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

  24. Udgivet

    Multi-way data analysis: a perspective of advanced tensor decomposition

    Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.

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

  25. Udgivet

    Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms

    Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 s.

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

  26. Udgivet

    Physico-chemical changes in caseins and micellar casein isolate induced by ultraviolet-C light and pulsed electrical field

    Teixeira Do Brasil Morais, A., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 117 s.

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

  27. Udgivet

    Potential use of beneficial microbes In food and for health

    Srimahaeak, T., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 s.

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

  28. Udgivet

    Process Analytical Technology in whey processing: on-line selective protein quantification

    Tonolini, Margherita, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 125 s.

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

  29. Udgivet

    Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 210 s.

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

  30. Udgivet

    Protein Modifications and Structural Changesin Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 211 s.

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

  31. Udgivet

    Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage

    Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 s.

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

  32. Udgivet

    Protein quality of infant formula: Mapping the effects of unit operations and ingredients

    Lund, P., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 167 s.

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

  33. Udgivet

    Quantification of vitamin B12: Evaluation of the impact of nonthermal (HP, PEF and UV-C) and Thermal Technologies of processing in milk

    Ceribeli, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 s.

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

  34. Udgivet

    The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation

    Patra, Tiffany, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 s.

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

  35. Udgivet

    The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements

    Ströhla, L. C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 145 s.

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

  36. 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

  37. 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

  38. 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

  39. 2021
  40. Udgivet

    "Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior

    Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 s.

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

  41. Udgivet

    Calcium binding to milk components and perspective for calcium nutrition

    Jiang, Yuan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.

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

  42. Udgivet

    Characterization of yeasts isolated from cheese brines focusing on their potentially bioprotective roles against contaminating molds

    Huang, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 134 s.

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

  43. Udgivet

    Early-life gut microbiome development: Of preterm neonates – a culture-independent insight

    Hui, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.

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

  44. Udgivet

    Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages

    Schmidt, C. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 s.

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

  45. Udgivet

    New insights into the bovine Plasminogen system

    Nurup, C. N., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 245 s.

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

  46. Udgivet

    Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physico-chemical properties

    Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 s.

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

  47. Udgivet

    Sensitivity of dairy-associated spoilage molds towards lactic acid bacteria and their metabolites

    Shi, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 219 s.

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

  48. Udgivet

    Skim milk concentrates produced by reverse osmosis filtration: structure, stability and functionality

    Christiansen, M. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 181 s.

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

  49. Udgivet

    Taste improvement of porcine blood and meat hydrolysates by enzymatic treatment

    Li, Qian, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 s.

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

  50. Udgivet

    Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution

    Zhang, L., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 s.

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

  51. Udgivet

    The Influence of Diet and Exposure to Antibiotics on Gut Microbiota Development in Early Life

    Bin Shamzir Kamal, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 105 s.

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

  52. Udgivet

    The application of digital technoloiges to promote healthy eating

    Chen, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 s.

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

  53. 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

  54. 2020
  55. Udgivet

    Antimicrobial activity and prebiotic effect of alginate-derived oligosaccharides

    Bouillon, G. A. J. R., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 s.

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

  56. Udgivet

    Bacteriophages – A key component in shaping a healthy gut microbiome

    Rasmussen, Torben Sølbeck, 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 221 s.

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

  57. Udgivet

    Inhibition of Maillard reactions in food systems by plant polyphenols

    Zhu, H., 2020, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  58. Udgivet

    Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches

    Augustijn, D. P., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 s.

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

  59. 2019
  60. Udgivet

    Investigation of multiple strategies for healthy meal promotion oriented to older consumers

    Zhou, X., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  61. Udgivet

    Mechanism of Maillard reactions in Lactose-hydrolyzed UHT milk and Strategy of Inhibition by Galacto-oligosaccharides

    Zhang, W., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  62. Udgivet

    Microbial Ecology of Fermented Foods: Case Studies from Industrialized and Household Productions

    Johansen, P. G., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  63. Udgivet

    Modulation of gut microbiota from healthy-weight and obese individuals by pectin, by-products of tropical fruits and probiotic strains

    Bianchi, F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 219 s.

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

  64. Udgivet

    New tools for exploratory analysis fusing information from different sources

    Cavallini, N., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 211 s.

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

  65. Udgivet

    Plant protein microparticles as beverage clouding agents Associative phase separation between potato protein and anionic polysaccharides

    Stounbjerg, L. C., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 146 s.

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

  66. Udgivet

    Protein Oxidation and Protein-Polyphenol Binding in Meat During Chill Storage

    Zainudin, A., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 201 s.

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

  67. Udgivet

    The Gut Microbiome of Older Danish Adults – with Particular Focus on the Gut Mycobiome

    Bin Ahmad, H. F., 2019, Department of Food Science, Faculty of Science, University of Copenhagen. 199 s.

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

  68. 2018
  69. Udgivet

    Lactococcus lactis SK1virus Taxonomy and Development of High-Throughput qPCR Methods to Evaluate SK1virus Development in Dairies Using Undefined Starter Cultures

    Liu, C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  70. Udgivet

    Beer oxidation and flavor stability: Enhancing endogenous defence systems in beer

    Murmann, A. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  71. Udgivet

    Characterisation of Controlled Aggregation of α-lactalbumin: Modulation by Heat, Calcium and Cysteine concentration

    Nielsen, L. R., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  72. Udgivet

    Characterization of surface fouling and biofilm formation under water reuse scenarios in dairy and meat industry

    Stoica, I., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  73. Udgivet

    Cheese feed to powder: Factors affecting the cheese feed and powder properties

    Felix Da Silva Tenório, D., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  74. Udgivet

    Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts

    Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  75. Udgivet

    Effect of Processing Conditions on the Bioavailability and Nutritional Quality of Pork Proteins

    Mitra, B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  76. Udgivet

    Flavor profiling of apple ciders in relation to processing and consumer acceptance

    Qin, Z., 2018, Department of Food Science, Faculty of Science, University of Copenhagen. 168 s.

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

  77. Udgivet

    High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

    Wang, J., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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

  83. 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

  84. 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

  85. 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

  86. 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

  87. 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

  88. 2017
  89. Udgivet

    A 'Foodomic' Approach for the Evaluation of Food Quality and its Impact on the Human Metabolome

    Trimigno, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  90. Udgivet

    Chemometrics and Process Analytical Technology: Applications in Pharmaceutical and Biopharmaceutical Industries

    Folque Gouveia, F., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  91. Udgivet

    Colloidal formulations for probiotics delivery and Pickering systems

    Yücel Falco, C., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 244 s.

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

  92. Udgivet

    Development and application of a low volume, increased throughput in vitro model simulating the passage through small intestine

    Cieplak, T. M., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.

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

  93. Udgivet

    Educometrics: from theory to application

    da Silva, T. E. V., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 81 s.

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

  94. Udgivet

    Effects of Processing on the In Vitro Digestibility of Napin Proteins from Rapeseed (Brassica napus L.)

    Joehnke, M. S., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  95. Udgivet

    Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat

    Zawadzki, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  96. Udgivet

    Investigation of the physiology and genetics of Lactobacillus brevis isolated from beer

    Zhao, Y., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  97. Udgivet

    Metal binding by food components

    Tang, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  98. Udgivet

    NMR-based metabolomics applications: from food to human biofluids

    Iaccarino, N., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 137 s.

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

  99. Udgivet

    Near infrared spectroscopy of food systems using a supercontinuum laser

    Ringsted, T., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  100. Udgivet

    Rapeseed (Brassica napus L.) Proteins and their Application Potential in the Food Industry

    Rehder, A., 2017, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  101. 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

  102. 2016
  103. Udgivet

    Development and Diversity of Lactococcus lactis and Leuconostoc Bacteriophages in Dairies Using Undefined Mesophilic DL-Starter Cultures: A Metagenomic Approach

    Muhammed, Musemma Kedir, 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 242 s.

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

  104. Udgivet

    Evaluation of Debaryomyces hansenii for Potential Probiotic Properties

    Ochangco, H. S., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  105. Udgivet

    Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches

    Liu, J., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 129 s.

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

  106. Udgivet

    Interactions between milk protein ingredients and other milk components during processing

    Liu, G., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  107. Udgivet

    Method Development in the Area of Multi-Block Analysis Focused on Food Analysis

    Biancolillo, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  108. Udgivet

    Multivariate Statistical Process Optimization in the Industrial Production of Enzymes

    Klimkiewicz, A., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 175 s.

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

  109. Udgivet

    On-Line Monitoring of Fermentation Processes by Near Infrared and Fluorescence Spectroscopy: Elucidating and Exploring Process Dynamics

    Svendsen, C., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 160 s.

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

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