Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
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- Master (Two yrs)
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Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
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- Master (Two yrs)
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Mark
Rheological characterization of typical food products
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- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
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- Master (One yr)
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Mark
Encapsulation of probiotic bacteria in an oleogel
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- Master (Two yrs)
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Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
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- Master (Two yrs)
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Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
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- Master (Two yrs)
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Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
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- Master (Two yrs)
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Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
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- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial glycemic regulation in healthy humans
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- Master (Two yrs)