Food Technology and Nutrition (M.Sc.)
141 – 150 of 363
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2021
-
Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
(
- Bach. Degree
-
Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
(
- Master (Two yrs)
-
Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(
- Master (Two yrs)
-
Mark
Examination of Nopal Cactus Cladodes and its Effect on Postprandial Glycemic Regualtion through a Pilot Meal study on Healthy Volunteers
(
- Master (Two yrs)
-
Mark
Use of Barley in Development of a Functional Product with Low Glycaemic Index
(
- Master (Two yrs)
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(
- Master (Two yrs)
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
-
Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
(
- Master (Two yrs)
-
Mark
Comparison of Methods for Measuring Powder Flowability
(
- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
(
- Master (Two yrs)