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- 2024
-
Mark
Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products
(
- Master (Two yrs)
- 2023
-
Mark
Method development of flow cytometry analysis of yeast and lactic acid bacteria viability for alcohol fermentation
(
- Master (Two yrs)
-
Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(
- Master (Two yrs)
- 2022
-
Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
-
Mark
Stabilizing oat residue by fermentation with Lactic Acid Bacteria
(
- Master (Two yrs)
-
Mark
Optimization of Bacterial Strains and Development of Fermented Seaweed
(
- Master (Two yrs)
- 2021
-
Mark
Optimizing Growth Conditions for Lactic Acid Bacteria
(
- Master (Two yrs)
-
Mark
Evaluation of Novel Probiotics Acting on Seaweed Biomass
(
- Master (Two yrs)
- 2020
-
Mark
Development of predictive methods revealing stability in probiotic cultures
(
- Master (Two yrs)
-
Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
(
- Master (Two yrs)
- 2019
-
Mark
Mjölksyrabakterier i suröl
(
- Univ. Diploma
- 2018
-
Mark
Evaluation of the Potential Lactic Acid Bacteria (LAB) to Ferment Quinoa Milk
(
- Master (Two yrs)
- 2016
-
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)