Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
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- Master (Two yrs)
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Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
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- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
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- Master (Two yrs)
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Mark
Creating A Chicken Analogue with Mycoprotein
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- Master (Two yrs)
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Mark
Strategies for yield improvement of filamentous fungi in submerged culture
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- Master (Two yrs)
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Mark
Evaluation of a berry-based beverage for intervention studies
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- Master (Two yrs)
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Mark
Development of an innovative oat and chickpea based fermented product
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- Master (Two yrs)
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Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
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- Master (Two yrs)
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Mark
Development and analysis of a commercial hair treatment
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- Master (Two yrs)
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Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
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- Master (Two yrs)