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

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