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Number of items: 21.

Alawode, Ayotunde Omolade, 2014. Quantification of protein fractions in aqueous phases of whey and emulsions. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Brandstedt, Tove, 2013. Incorporation of oat β-glucan in pasta and the effect on product quality. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Carlsson Lervik, Ingrid, 2015. How can being engaged in an alternative marketing network support small scale, rural food entrepreneurs? : a case study of Bondens Egen Marknad in Halland. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Economics

Daginder, Elisabeth, 2015. Aaruul - a Mongolian dried curdled milk : evaluation of the consumer acceptance and the health aspect. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Drotz, Herman, 2012. Development of thermal process for Gaeng Phed Gai in Retort Pouches. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Fabregat, Nieves, 2015. Effect of proofing profile on bread texture and microstructure previous to freezing process; a correlation with sensory attributes. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Forsberg, Tina, 2015. Evaluation of acute appetite effects of crisp bread of rye : results from two cross-over studies. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Glimvall, Sofia, 2015. How do private labels affect innovation in the food industry?. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Hall, Ronja, 2014. Sustainability reporting within the food industry : a case study of regional differences in the plant-based non-dairy industry. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Economics

Hammerby, Josefine, 2015. Development of a whey protein beverage. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Leung, Becky, 2012. 3 in 1 Bread : Functional, bioavailable and meeting the health claims – how difficult can it be?. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Nkili Fouda, André, 2015. The use of country of origin information in marketing communications strategies used by South African wine exporting companies in foreign markets. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Economics

Normann, Anne, 2012. A sensory characterization of bread and yoghurt : using the partial Napping® method on an untrained consumer panel. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Olsson, Marie, 2016. Food products in line with the next generation of sustainability thinking : and the example of cow’s milk. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Ruiling, Cai, 2015. Consumer sensory science in product development : a case study with a fermented rye product. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Sandberg, Emmy, 2015. The effect of durum wheat bran particle size on the quality of bran enriched pasta. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Spentzouris, Nikos, 2015. Comparative study on disinfection efficacy of Thymus Vulgaris and Aloe Vera extracts with commercial disinfectants, on bacteria isolated in nosocomial environmental. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Tajrin, Tania, 2013. Interaction between mycotoxin producing fusarium species in different oat cultivars. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Crop Production Ecology

Wänerskär, Sofia, 2012. New blend product : development of a product recipe. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Yordanov, Danail, 2015. Growth challenges of food processing small-sized enterprises : two cases from Bulgaria. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Economics

Åkerman, Lisa, 2016. Ice cider product development : effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

This list was generated on Thu Sep 21 01:12:46 2017 CEST.