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- 2023
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Secretome analysis of Rhodothermus marinus grown on different carbon sources
(2023)
KBTM01 20221
Biotechnology (M.Sc.Eng.)
Biotechnology (MSc)- Master (Two yrs)
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On rheology and release from semi-solid formulations for topical application
(2023)
KLGM15 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(2023)
KLGM01 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Geobacillus 7349 – A new potential biosurfactant producing microorganism
(2023)
KBTM01 20231
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Modelling and Validation of Evaporation Systems; Mass & Energy Balances
(2023)
KETM05 20231
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Effects of recirculating water treatment sludge
(2023)
VVAM05 20231
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Mass spectrometry-based proteomic characterization of peripheral immune cells
(2023)
KIMM01 20231
Department of Immunotechnology
Educational programmes, LTH- Master (Two yrs)
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Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
(2023)
KLGM01 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
(2023)
KLGM01 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Optimising microfluidic preparation of lipid sponge phase nanoparticles for biomolecule encapsulation
(2023)
KETM05 20231
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)