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- 2023
-
Mark
Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
(
- Master (Two yrs)
-
Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
(
- Master (Two yrs)
-
Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
(
- Master (Two yrs)
-
Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
(
- Master (Two yrs)
-
Mark
A plant-based milk powder that functions as a substitution for regular milk powder
(
- Master (Two yrs)
-
Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
(
- Master (Two yrs)
- 2022
-
Mark
Improving the understanding of heat transfer when boiling solid foods
(
- Master (Two yrs)
-
Mark
Analysis of Process Technologies to Preserve Berries
(
- Master (Two yrs)
- 2021
-
Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
(
- Master (Two yrs)
-
Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
(
- Master (Two yrs)
-
Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
(
- Master (Two yrs)
- 2020
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
(
- Master (Two yrs)
-
Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
(
- Master (Two yrs)
-
Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
(
- Master (Two yrs)
-
Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
(
- Master (Two yrs)
-
Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
(
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery Process from Rapeseed Cake
(
- Master (Two yrs)
-
Mark
Temperature distribution in a high shear mixer during heating
(
- Master (Two yrs)
-
Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)
- 2019
-
Mark
Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
(
- Master (Two yrs)
-
Mark
Study of tomato fiber fragmentation in the high-pressure homogenizer
(
- Master (Two yrs)
- 2018
-
Mark
Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
(
- Master (Two yrs)
-
Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
(
- Master (Two yrs)
-
Mark
Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves
(
- Master (Two yrs)
-
Mark
Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
(
- Master (Two yrs)
- 2017
-
Mark
Study of the effect of vacuum impregnation with different substances on respiration and color of packed baby spinach leaves.
(
- Master (Two yrs)
-
Mark
Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
(
- Master (Two yrs)
-
Mark
Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
(
- Master (Two yrs)
-
Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
(
- Master (Two yrs)
- 2016
-
Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
(
- Master (Two yrs)
-
Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
(
- Master (Two yrs)
-
Mark
Some characteristics of different commercial ready to eat meals intended for babies of 6-12 months
(
- Master (Two yrs)
-
Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
(
- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
(
- Master (Two yrs)
-
Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
(
- Master (Two yrs)
-
Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
(
- Master (Two yrs)
-
Mark
The effect of mechanical shear in ambient yoghurt
(
- Master (Two yrs)
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
(
- Master (Two yrs)
- 2015
-
Mark
Reduction of sodium in sausages by a colloidal approach
(
- Master (Two yrs)
-
Mark
Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
(
- Master (Two yrs)