1 – 21 of 21
- show: 50
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2023
-
Mark
Stabilisation of modern alcohol-containing emulsions with proteins
(
- Master (Two yrs)
- 2017
-
Mark
Studies on fermentation profiles and development of an energy dense fermented oat base
(
- Master (Two yrs)
-
Mark
Characterization of non-coagulating milk
(
- Master (Two yrs)
-
Mark
Klimatberäkning av livsmedel
(
- Master (Two yrs)
-
Mark
Optimization of ingredients for Lactobacillus fermented beverages
(
- Master (Two yrs)
-
Mark
Commercialising Personalised Nutrition: Barriers and Critical Success Factors
(
- Master (Two yrs)
-
Mark
Natural Extraction of Pungency
(
- Master (Two yrs)
- 2016
-
Mark
Inhibiting malate metabolism in L. plantarum 299v by introducing lactic acid in ProViva apple drinks
(
- Master (Two yrs)
-
Mark
Product Development of Scuffins- Focus on how to prevent staling
(
- Master (Two yrs)
-
Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
(
- Master (Two yrs)
-
Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
(
- Master (Two yrs)
- 2015
-
Mark
The Effect of Temperature on Casein Micelle Structure in Micellar Casein Concentrate
(
- Master (Two yrs)
-
Mark
Identifiering och analys av kristaller som uppstår i mjukost under lagring
(
- Master (Two yrs)
-
Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
(
- Master (Two yrs)
-
Mark
Development of a FT-NIR model for analysing water content in rapeseed
(
- Master (Two yrs)
-
Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
(
- Master (Two yrs)
-
Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
(
- Master (Two yrs)
-
Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
(
- Master (Two yrs)
-
Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
(
- Master (Two yrs)
- 2014
-
Mark
Characterization of commercial mayonnaise products.
(
- Master (Two yrs)