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- 2025
-
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)
-
Mark
Effectiveness of potassium sorbate and sodium benzoate against microbial growth in pear syrup under variable pH and Brix conditions
- Master (Two yrs)
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Mark
Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
- Master (Two yrs)
-
Mark
Dispenser inom Brandsvig vattenskyddsområde, Ängelholms kommun – Bekämpningsmedelsprovtagning för dricksvatten
- Bach. Degree
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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)
-
Mark
Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
- Master (Two yrs)
-
Mark
Converting insolubles from biorefinery lignin stream for use as slow-release fertilizer
- Master (Two yrs)
-
Mark
Wild Growth: The Emergence of Formal Seed Systems from the Perspective of Rwandan Smallholder Farmers
(2025) In IIIEE Master Thesis IMEM01 20251
The International Institute for Industrial Environmental Economics- Master (Two yrs)
-
Mark
Nutrient Strategies for Carotenoid Enrichment in Hydroponic Lettuce
- Master (Two yrs)