Food Technology and Nutrition (M.Sc.)
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- 2019
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Mark
Effect of fermentation on physicochemical and rheological properties of plant based beverage
(
- Master (Two yrs)
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Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
(
- Master (Two yrs)
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Mark
Undersökning på om det finns samma sensoriska kvalitet på chipsproduktion med bortsorterade betor som med kvalitetsgodkända betor, samt finns det ett ekonomiskt värde i en sådan produktion?
(
- Univ. Diploma
-
Mark
Effect of Oat drinks differing in lipid composition on postprandial glucose response and appetite variables in healthy subjects
(
- Master (Two yrs)
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Mark
Optimization of Protein Recovery from Rapeseed Press Cake
(
- Master (Two yrs)
-
Mark
Phase Studies of Complex Polyelectrolyte Mixtures
(
- Master (Two yrs)
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Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
(
- Master (Two yrs)
- 2018
-
Mark
NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
(
- Master (Two yrs)
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Mark
Financial and process optimization through statistical identification of batch specific variability
(
- Master (Two yrs)
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Mark
Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones
(
- Master (Two yrs)