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- 2025
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Evaluation of preventive effects of bioactive food compounds against oxidative stress and intestinal inflammation. Study in human reconstructed intestinal 3D tissue model.
(2025)
KLTM02 20251
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives.
(2025)
KLTM06 20251
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Confidentiality and credibility: An Examination of Confidential Information and Its Impact on Credibility
(2025)
VRSM01 20242
Division of Risk Management and Societal Safety
Risk Management and Safety Engineering (M.Sc.Eng.)- Master (Two yrs)
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Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
(2025)
KLTM06 20242
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Cavitation in High-Pressure Homogenizers - Investigation of an Experimental Method Based on Free Radical Formation
(2025)
KLTM06 20242
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Cleaning-in-place for oat product processes: Improving the cleaning program of a pilot scale UHT line
(2025)
KETM05 20242
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Evaluating the Impact of Different Methods of Pre-Processing on Fermentation Capability and Physicochemical Properties of Oat Okara
(2025)
KBTM01 20251
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Impact of probiotic dairy- and plant-based yogurt on gut health in healthy individuals
(2025)
KLTM06 20242
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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The effect of using multiple rain gauge stations and spatially X-band radar images as input into a calibrated hydrodynamic stormwater model : A case study in Åstorp municipality in southern Sweden
(2025)
VVAM05 20242
Chemical Engineering (M.Sc.Eng.)- Prof. qual. >4 yrs
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From Relative to Absolute – Predicting Viscosity in Food Processing and Packaging
(2025)
KLTM06 20251
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)