Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment
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- Master (Two yrs)
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Mark
Self-Propelled Microneedles for Oral Delivery of Macromolecules
(
- Master (Two yrs)
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Mark
Understanding the effects of TCP-25 and EDTA interaction : A study of the biophysical aspects of a naturally derived peptide formulation with EDTA for topical application
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- Master (Two yrs)
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Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
(
- Master (Two yrs)
-
Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
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- Master (Two yrs)
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Mark
Starch-Based Aqueous Two-Phase Systems
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- Master (Two yrs)
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Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
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- Master (Two yrs)
- 2022
-
Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
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- Master (Two yrs)
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Mark
Early Life Factors and Disease Development in Childhood
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- Master (Two yrs)
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Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
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- Master (Two yrs)
-
Mark
Rheological characterization of creams and prediction of stability
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- Master (Two yrs)
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Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
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- Master (Two yrs)
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Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
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- Master (Two yrs)
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Mark
Encapsulation of probiotic bacteria in an oleogel
(
- Master (Two yrs)
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Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
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Mark
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
(
- Master (Two yrs)
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Mark
Dry powder inhalers: The Match Between Formulation and Device
(
- Master (Two yrs)
-
Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
(
- Master (One yr)
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Mark
Investigation of a Quark Production Process
(
- Master (Two yrs)