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Jump to: A | B | D | F | G | H | L | N | O | R | S | W | Å
Number of items: 17.

A

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

B

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

D

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

F

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

G

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

H

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

L

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

N

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

O

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

R

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

S

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

Simon, Katalin, 2017. Evaluation of the potential in a measurement method for minimizing food waste in public sector food service. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences

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

W

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

Å

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 Wed Nov 22 01:05:26 2017 CET.