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- 2016
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Mark
Inhibiting malate metabolism in L. plantarum 299v by introducing lactic acid in ProViva apple drinks
- Master (Two yrs)
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Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
- Master (Two yrs)
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Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
- Master (Two yrs)
-
Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
- Master (Two yrs)
-
Mark
Microbial composition of four kinds of tea with different degree of oxidation
- Master (Two yrs)
-
Mark
The effect of mechanical shear in ambient yoghurt
- Master (Two yrs)
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Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
- Master (Two yrs)
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Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
- Master (Two yrs)
-
Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
- Master (Two yrs)
- 2015
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
- Master (Two yrs)