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- 2022
-
Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
- 2020
-
Mark
Emulsifying properties of Baobab pulp for novel food application
(
- Master (Two yrs)
-
Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
(
- Master (Two yrs)
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
(
- Master (Two yrs)
-
Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
(
- Master (Two yrs)
-
Mark
Heat moisture treatment of potato starch to achieve physical modifications
(
- Master (Two yrs)
-
Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
(
- Master (Two yrs)
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
(
- Master (Two yrs)
-
Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
(
- Master (Two yrs)
-
Mark
Starch Pickering Emulsions - Release Mechanisms
(
- Master (Two yrs)
-
Mark
Functionality of oat based food ingredients
(
- Master (Two yrs)
-
Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
(
- Master (Two yrs)
- 2019
-
Mark
The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
(
- Master (Two yrs)
-
Mark
Using NGS to determine gut microbiota in children with risk of celiac disease treated with probiotic
(
- Master (Two yrs)
-
Mark
Development of a vitamin C-rich baobab beverage
(
- Master (Two yrs)
-
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)
-
Mark
Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)
(
- Master (Two yrs)
-
Mark
Surface Rheology of Solutions From Redissolved Protein Powders
(
- Master (Two yrs)
-
Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
(
- Master (Two yrs)
-
Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
(
- Master (Two yrs)
-
Mark
Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product
(
- Master (Two yrs)
-
Mark
Effect of maize soaking, germination and fermentation on phytate content and its contribution towards improving nutrients bioavailability
(
- Master (Two yrs)
-
Mark
Development of a Vegan, Protein-Rich, Probiotic Beverage
(
- Master (Two yrs)
-
Mark
Develop a method to detect nanoparticles in tap water using AF4
(
- Master (Two yrs)
-
Mark
Förutsättningar för utveckling av sockerreducerad konfektyr
(
- Master (Two yrs)
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
- 2018
-
Mark
Lipase activity in Swedish raw milk
(
- Master (Two yrs)
-
Mark
The Effect of In Vitro Gastrointestinal Condition on Aggregation of Nano Silica Particles
(
- Master (Two yrs)
-
Mark
Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones
(
- Master (Two yrs)
-
Mark
Möjligheten att utnyttja de unika hälsoegenskaperna i korn
(
- Master (Two yrs)
-
Mark
Methodology development for analyzing probiotic influences on the gastrointestinal flora in children with elevated risk of celiac disease
(
- Master (Two yrs)
-
Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
(
- Master (Two yrs)
-
Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
(
- Master (Two yrs)
-
Mark
Homogenization of yoghurt milk
(
- Master (Two yrs)
-
Mark
The effect of the fermented tea beverage kombucha on the gut microflora
(
- Master (Two yrs)
-
Mark
An evaluation of the Bacillus content in beer
(
- Master (Two yrs)
-
Mark
Development of Tempeh on Swedish Legumes
(
- Master (Two yrs)
- 2017
-
Mark
Commercialising Personalised Nutrition: Barriers and Critical Success Factors
(
- Master (Two yrs)
-
Mark
Characterization of the Microbiota of Quinoa and Amaranth Grains, and Production of Fermented Quinoa Milk
(
- Master (Two yrs)
-
Mark
A Study on the Photo-Stability of Spray Dried Bixin That is Encapsulated with Carbohydrates
(
- Master (Two yrs)
-
Mark
Effects and safety of selected antagonistic bacteria against Escherichia coli in leafy green vegetables
(
- Master (Two yrs)
-
Mark
Encapsulation and oxidation of fat in recombined milk powder
(
- Master (Two yrs)
-
Mark
Studies on fermentation profiles and development of an energy dense fermented oat base
(
- Master (Two yrs)
-
Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
(
- Master (Two yrs)
-
Mark
Optimization of methods to grow spinach hydroponically in the presence of antagonists and their activity against Escherichia coli
(
- Master (Two yrs)
-
Mark
Characterization of non-coagulating milk
(
- Master (Two yrs)
-
Mark
Klimatberäkning av livsmedel
(
- Master (Two yrs)
-
Mark
Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
(
- Master (Two yrs)
-
Mark
Natural Extraction of Pungency
(
- Master (Two yrs)
-
Mark
Influences of Key Components and Surface Modifications on Beer Lacing
(
- Master (Two yrs)