Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
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- Bach. Degree
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Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
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- Master (Two yrs)
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Mark
Development of a plant-based ice cream
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- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
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- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
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- Master (Two yrs)
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Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
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- Master (Two yrs)
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Mark
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
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- Master (Two yrs)
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Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
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- Master (Two yrs)
- 2020
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Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
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- Master (Two yrs)
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Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
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- Master (Two yrs)