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- 2024
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
- Master (Two yrs)
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Mark
Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
- Master (Two yrs)
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Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
- Master (Two yrs)
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Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
- Master (Two yrs)
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Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
- Master (Two yrs)
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Mark
Modifying the texture and mouthfeel of flavoured vodka
- Master (Two yrs)
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Mark
Improving the digestibility of alternative proteins using high moisture extrusion for plant-based fish analogues
- Master (Two yrs)
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Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
- Master (Two yrs)
-
Mark
CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
- Master (Two yrs)
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Mark
Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
- Master (Two yrs)