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- 2023
-
Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
(
- Master (Two yrs)
- 2022
-
Mark
Product development of side-stream press cake through fermentation
(
- 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
Development of a Semisolid Baobab-based Protein Snack
(
- Master (Two yrs)
-
Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
(
- Master (Two yrs)
-
Mark
Investigation of a Quark Production Process
(
- 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
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(
- Master (Two yrs)
-
Mark
Development of a plant-based ice cream
(
- Master (Two yrs)
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- Master (Two yrs)
-
Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
(
- 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
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
(
- Master (Two yrs)