Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
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- Master (Two yrs)
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Mark
Evaluation of sifting segregation testing with spherical particles
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- Master (Two yrs)
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Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
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- Master (Two yrs)
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Mark
Quantification of total antioxidant potential and its penetration through skin regarding cosmetic relevant formulation: An electrochemical assay
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- Master (Two yrs)
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Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
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- Master (Two yrs)
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Mark
The impact of meal timing of amino acids and chromium picolinate on postprandial glucose and insulin levels
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- Master (Two yrs)
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Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
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- Master (Two yrs)
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Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
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- Master (Two yrs)
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Mark
Some characteristics of different commercial ready to eat meals intended for babies of 6-12 months
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- Master (Two yrs)
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Mark
Inhibiting malate metabolism in L. plantarum 299v by introducing lactic acid in ProViva apple drinks
(
- Master (Two yrs)