Food Technology and Nutrition (M.Sc.)
41 – 60 of 336
- show: 20
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2022
-
Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
(
- Master (Two yrs)
-
Mark
Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
(
- Master (Two yrs)
-
Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
(
- Master (Two yrs)
-
Mark
Early Life Factors and Disease Development in Childhood
(
- Master (Two yrs)
-
Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
(
- Master (Two yrs)
-
Mark
Rheological characterization of creams and prediction of stability
(
- Master (Two yrs)
-
Mark
Creating A Chicken Analogue with Mycoprotein
(
- Master (Two yrs)
-
Mark
Quality and Regulatory Issues Related to Continuous Manufacturing of Biologics
(
- Master (Two yrs)
-
Mark
Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
(
- Master (Two yrs)
-
Mark
Comparing different methods of measuring particle size for pharmaceutical excipients
(
- Master (Two yrs)
-
Mark
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
-
Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
(
- Master (Two yrs)
-
Mark
Phenol-Protein Solution Stability
(
- Master (One yr)
-
Mark
Encapsulation of probiotic bacteria in an oleogel
(
- Master (Two yrs)
-
Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
(
- Master (Two yrs)
-
Mark
Developing a Method to Study the Impact of Microbial DNA on the Brain Related to Alzheimer’s Disease – Can Food Make a Change?
(
- Master (Two yrs)
-
Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
-
Mark
Investigation of a Quark Production Process
(
- Master (Two yrs)
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
-
Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
(
- Master (Two yrs)