Food Technology and Nutrition (M.Sc.)
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- 2018
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Mark
NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
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- Master (Two yrs)
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Mark
Homogenization of yoghurt milk
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- Master (Two yrs)
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Mark
Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
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- Master (Two yrs)
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Mark
Lipase activity in Swedish raw milk
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- Master (Two yrs)
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Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
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- Master (Two yrs)
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Mark
Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones
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- Master (Two yrs)
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Mark
Möjligheten att utnyttja de unika hälsoegenskaperna i korn
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- Master (Two yrs)
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Mark
Commercialisation of food products for managing type 2 diabetes: Reaching success in a highly regulated market
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- Master (Two yrs)
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Mark
Effect of pulsed electric field treatment in combination with hot-air drying on glandular trichomes of basil
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- Master (Two yrs)
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Mark
Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
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- Master (Two yrs)