Publikationer pr. år
Publikationer pr. år
- 22 resultater
Søgeresultater
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2024
An analytical toolbox of the relationship between molecular characteristics and functional properties of pea protein ingredients
Zhang, Y., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 169 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling
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Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Chow, C. Y., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Improving the Sensory Performance of Coffee Professionals through Online Training and Gamification
Steen, I., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 175 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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New algorithms and perspectives for information extraction from gas and liquid chromatography coupled to mass spectrometry data
Schneide, P-A., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 235 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Oral Somatosensory Perception of Cancer Patients: Variability and Influence on Eating Experience
Riantiningtyas, R. R., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 268 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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2023
Consumer strategic insights towards more plant-based food consumption in Europe
Faber, I., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 220 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Toward Aroma Improvement of Fermented Beverages via Selective Release of Amino Acids by Proteases during Mashing
Lin, L., 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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2022
Age-related changes in perception of everyday food odors
Broge, E. H. D. L., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 151 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Cross-cultural understanding of consumer attitudes towards pulses and pulse-based products
Henn, K., 2022, Copenhagen: Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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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
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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
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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
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The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation
Patra, T., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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2021
Calcium binding to milk components and perspective for calcium nutrition
Jiang, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Calcium citrate complexes in relation to calcium bioaccessibility
Liu, X-C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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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
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2019
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
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2018
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
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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
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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
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2017
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
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2016
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
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