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- 2022
-
Mark
Creating A Chicken Analogue with Mycoprotein
(
- Master (Two yrs)
-
Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
(
- Master (Two yrs)
-
Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
(
- Master (Two yrs)
-
Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
(
- Master (Two yrs)
-
Mark
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
(
- Master (Two yrs)
- 2021
-
Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
(
- Master (Two yrs)
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- Master (Two yrs)
- 2020
-
Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
(
- Master (Two yrs)
-
Mark
Emulsifying properties of Baobab pulp for novel food application
(
- Master (Two yrs)
- 2019
-
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)