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- 2021
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
(
- Master (Two yrs)
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(
- Master (Two yrs)
- 2020
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
(
- Master (Two yrs)
-
Mark
Development of a Drink
(
- Master (Two yrs)
-
Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
(
- Master (Two yrs)
-
Mark
Functionality of oat based food ingredients
(
- Master (Two yrs)
-
Mark
Predicting fillability of viscoelastic product in Tetra Recart
(
- Master (Two yrs)
-
Mark
Decreasing barrier while maintaining shelf-life for highly sensitive products - A more recyclable and sustainable packaging for infant formula
(
- Master (Two yrs)
-
Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
(
- Master (Two yrs)
-
Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
(
- Master (Two yrs)