Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2013
  2. 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

  3. 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

  4. 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

  5. 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

  6. 2012
  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. Udgivet

    Medicometrics

    Rasmussen, Morten Arendt, 2012, Department of Food Science, University of Copenhagen. 230 s.

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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

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