Food Technology and Nutrition (M.Sc.)
71 – 80 of 359
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2022
-
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
A Functionality Study of Mycoprotein
(
- Master (Two yrs)
-
Mark
Development of a Semisolid Baobab-based Protein Snack
(
- Master (Two yrs)
-
Mark
Green Coacervates for Pharma and Food
(
- Master (Two yrs)
-
Mark
Improving the understanding of heat transfer when boiling solid foods
(
- Master (Two yrs)
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
-
Mark
Strategies for yield improvement of filamentous fungi in submerged culture
(
- Master (Two yrs)
-
Mark
Evaluation of a berry-based beverage for intervention studies
(
- Master (Two yrs)
-
Mark
Development of an innovative oat and chickpea based fermented product
(
- Master (Two yrs)
-
Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
(
- Master (Two yrs)