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- 2016
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
- Master (Two yrs)
-
Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
- Master (Two yrs)
-
Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
- Master (Two yrs)
- 2015
-
Mark
Kinetics of Swelling Applied on Gelatine
- Prof. qual. >4 yrs
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Mark
Reduction of sodium in sausages by a colloidal approach
- Master (Two yrs)
-
Mark
Investigation of heat treatment of soups in order to obtain a higher sensorial quality
- Master (Two yrs)
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Mark
Business development of a novel functional food concept
- Master (Two yrs)
-
Mark
Evaluation of an in-line rotor stator mixer
- Master (Two yrs)
-
Mark
Functional ingredients in rapeseed
- Master (Two yrs)