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- 2025
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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
PLANT DATA ANALYSIS OF PRE-RINSE IN CLEANING-IN-PLACE (CIP) PROCEDURES FOR AN ULTRA-HIGH TEMPERATURE (UHT) UNIT OPERATION
- Master (Two yrs)
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Mark
Optimization of Protein Extraction from The Novel Oil Crop Field Cress Press Cake
- 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)
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Mark
Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
- Master (Two yrs)