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- 2022
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Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
- Master (Two yrs)
- 2021
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
- 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)
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Mark
The Role of Dispersed Phase Viscosity on Homogenization
- 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)
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
- Master (Two yrs)