Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Dry powder inhalers: The Match Between Formulation and Device
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- Master (Two yrs)
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Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
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- Master (Two yrs)
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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)
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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
Developing a Method to Study the Impact of Microbial DNA on the Brain Related to Alzheimer’s Disease – Can Food Make a Change?
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- Master (Two yrs)
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Investigation of a Quark Production Process
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- Master (Two yrs)
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Rheological characterization of typical food products
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- Master (Two yrs)
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Phenol-Protein Solution Stability
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- Master (One yr)
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Encapsulation of probiotic bacteria in an oleogel
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- Master (Two yrs)
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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)