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- 2021
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Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
(2021)
KLGL01 20211
Food Science
Food Technology and Nutrition (M.Sc.)- Bach. Degree
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Reducing environmental impact from biomedical devices - A case study
(2021)
VRSM01 20211
Risk Management and Safety Engineering (M.Sc.Eng.)- Master (Two yrs)
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Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
(2021)
KNLM01 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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A Nonlinear Reservoir Model to Simulate Blue-Green Stormwater Systems – An Application to Augustenborg Catchment in Malmö, Sweden
(2021)
VVAM01 20211
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Ny laboration om värmeväxling för kursen KETF30 Energiteknik
(2021)
KETL01 20202
Chemical Engineering (M.Sc.Eng.)- Bach. Degree
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A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
(2021)
KLGM01 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Key factors when going to market: A multi-perspective study of a novel oat-based compound's potential to go to market
(2021)
KETM05 20211
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
(2021)
KLTM05 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Evaluation of the stability of immobilized lipases from Rhizomucor miehei and Rhizopus oryzae in high oleic sunflower oil
(2021)
KBTM01 20211
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Production and evaluation of enzymatically processed oat fibres as potential prebiotics
(2021)
KBTM05 20211
Biotechnology (MSc)- Master (Two yrs)