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- 2023
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A plant-based milk powder that functions as a substitution for regular milk powder
(2023)
KLTM01 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Investigation of Milled Wood Lignin Extraction Using Enzymatic Hydrolysis for Application in Hydrophobic Barriers in the Food Packaging Industry
(2023)
KETM05 20231
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Metodik för framtagande av konsekvenskartor för klimatanpassad dagvattenplanering
(2023)
VVAM05 20232
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
(2023)
KLTM01 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
(2023)
KNLM05 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
(2023)
KNLM01 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Nutritional and environmental impact of plant-based burger prototypes
(2023)
KLGM01 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Towards Development of Antibodies Targeting Myeloid and Regulatory T Cells in Bladder Tumours
(2023)
KIMM01 20231
Department of Immunotechnology
Educational programmes, LTH- Master (Two yrs)
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Effects of Prolonged Electricity Supply Disruptions on Critical Entities
(2023)
VRSM01 20231
Risk Management and Safety Engineering (M.Sc.Eng.)
Division of Risk Management and Societal Safety- Master (Two yrs)
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Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility
(2023)
KBTM05 20231
Biotechnology
Biotechnology (MSc)- Master (Two yrs)