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- 2025
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Mark
Upscaling of novel probiotics production and evaluation of ultraviolet (UV) radiation resistance
- Master (Two yrs)
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Mark
Evaluation of preventive effects of bioactive food compounds against oxidative stress and intestinal inflammation. Study in human reconstructed intestinal 3D tissue model.
- Master (Two yrs)
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Mark
Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
- Master (Two yrs)
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Mark
Nutrient Strategies for Carotenoid Enrichment in Hydroponic Lettuce
- Master (Two yrs)
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Mark
Fermentation of Yellow Peas to enhance protein digestibility, polyphenol content and antioxidative capacity to improve intestinal health
- Master (Two yrs)
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Mark
Extraction of valuable compounds from industrial apple pomace and birch bark residues under ultrasound and subcritical water
- Master (Two yrs)
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Mark
Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues
- Master (Two yrs)
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Mark
Investigating the Role of Solid Fat Content and Crystallinity in Plant-Based Whipping Cream and Ice Cream: A Protocol Development for Optimization Formulation
- Master (Two yrs)
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Mark
Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans
- Master (Two yrs)
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Mark
Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
- Master (Two yrs)