Food Technology and Nutrition (M.Sc.)
231 – 240 of 391
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2019
-
Mark
Effect of fermentation on physicochemical and rheological properties of plant based beverage
(
- Master (Two yrs)
-
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)
-
Mark
Effect of Oat drinks differing in lipid composition on postprandial glucose response and appetite variables in healthy subjects
(
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery from Rapeseed Press Cake
(
- Master (Two yrs)
-
Mark
Phase Studies of Complex Polyelectrolyte Mixtures
(
- Master (Two yrs)
-
Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
(
- Master (Two yrs)
-
Mark
Starch based formulation for colon delivery of probiotics
(
- Master (Two yrs)
-
Mark
Drivers and Barriers for Reducing Food Waste in School Kitchens
(
- Master (Two yrs)
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
-
Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
(
- Master (Two yrs)