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- 2023
-
Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
(
- Master (Two yrs)
-
Mark
Ehec- och Salmonellainfektioner orsakade av grönsaker
2023) MVEM03 20231(
Studies in Environmental Science
Centre for Environmental and Climate Science (CEC)- Master (One yr)
-
Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(
- Master (Two yrs)
-
Mark
Hur mår inspektören? En nulägesanalys om livsmedelsinspektörers arbetssituation
2023) MVEM03 20231(
Studies in Environmental Science
Centre for Environmental and Climate Science (CEC)- Master (One yr)
-
Mark
Antinutrienter och Bacillus cereus i vegetarisk mat: Hur hanteras riskerna i den kommunala livsmedelskontrollen?
2023) MVEM03 20231(
Centre for Environmental and Climate Science (CEC)
Studies in Environmental Science- Master (One yr)
- 2022
-
Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
- 2021
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
(
- Master (Two yrs)
-
Mark
Är alger framtidens snacks?
(
- Univ. Diploma
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)
- 2020
-
Mark
Livsmedelsverksamheters allergeninformation ur ett konsumentperspektiv -En uppföljning av ett allergenprojekt inom den offentliga livsmedelskontrollen
(
- Master (One yr)
-
Mark
Investigation of water kefir microbiota and antioxidative capacity
(
- Bach. Degree
- 2019
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
-
Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
(
- Master (Two yrs)
-
Mark
Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
(
- Univ. Diploma
- 2018
-
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)
-
Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
(
- Master (Two yrs)
- 2017
-
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)
- 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)
-
Mark
Listeria monocytogenes i livsmedel: Risker och förebyggande åtgärder
(
- Bach. Degree
-
Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
(
- Master (Two yrs)
-
Mark
Microbial composition of four kinds of tea with different degree of oxidation
(
- Master (Two yrs)
- 2015
-
Mark
Evaluation of an in vitro model of bacterial digestion of starch in the upper gastro-intestinal tract
(
- Master (Two yrs)