Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Starch Pickering Emulsions - Release Mechanisms
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- Master (Two yrs)
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Mark
Functionality of oat based food ingredients
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- Master (Two yrs)
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Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
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- Master (Two yrs)
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Mark
Optimization of Protein Recovery Process from Rapeseed Cake
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- Master (Two yrs)
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Mark
Soluble and insoluble fractions from nopal (Opuntia ficus) cladodes improve postprandial glycaemic regulation: a crossover randomized study in healthy volunteers
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- Master (Two yrs)
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Mark
Water Insoluble Fraction of Nopal (Opuntia ficus) Cladodes Beneficially Affects Postprandial Appetite-related Variables, while the Soluble Fraction Has No Effect: A Randomized Crossover Study in Healthy Volunteers
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- Master (Two yrs)
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Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
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- Master (Two yrs)
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
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- Master (Two yrs)
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Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
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- Master (Two yrs)
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Mark
Development of a Drink
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- Master (Two yrs)