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- 2020
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Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
- Master (Two yrs)
- 2019
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Mark
The Effects of Quinoa milk Fermented with Lactic Acid Bacteria on Gut Microbiota
- Master (Two yrs)
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Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
- Master (Two yrs)
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Mark
Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
- Univ. Diploma
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Mark
Surface Rheology of Solutions From Redissolved Protein Powders
- Master (Two yrs)
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Mark
Development of a vitamin C-rich baobab beverage
- Master (Two yrs)
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Mark
Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)
- Master (Two yrs)
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Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
- Master (Two yrs)
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Mark
Effect of Oat drinks differing in lipid composition on postprandial glucose response and appetite variables in healthy subjects
- Master (Two yrs)
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Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
- Master (Two yrs)