Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Investigation of a Quark Production Process
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- Master (Two yrs)
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Mark
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
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- Master (Two yrs)
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Mark
Dry powder inhalers: The Match Between Formulation and Device
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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)
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Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
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- Master (Two yrs)
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Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
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- Master (Two yrs)
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Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
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- Master (Two yrs)
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Mark
Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
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- Master (Two yrs)
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Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
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- Master (Two yrs)
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Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
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- Master (Two yrs)