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Ò». the Food Technology Group, KVL http://www.models.kvl.dk/research/theses/ 1.Aroma of black currant juice The effect of thermal treatment and juice concentration £¨2005£© ![]() 2.Formation of Aroma Compounds in Leek during Processing and Storage- with Emphasis on the Enzymes Lipoxygenase, Hydroperoxide Lyase, Alcohol Dehydrogenase, and Alliinase£¨2004£© ![]() 3.Autofluorescence of Intact Food An Exploratory Multi-way Study£¨2005£© ![]() 4.Quantitative, Qualitative and Exploratory Analysis of Food Using pectroscopy and Chemometrics ![]() 5.Multivariate Analysis of High-Field NMR Data in Food and Medicine ![]() 6.Screening analyses for quality criteria in barley ![]() 7.Fast quality assessment of barley and wheat ![]() 8.New aspects of chemometrics applied to spectroscopy - examples from research in fish production ![]() 9.Spectroscopic and Chemometric exploration of food quality - Early prediction of meat quality ![]() 10.Low-field Nuclear Magnetic Resonance and Chemometrics Applied in Food Science ![]() 11.Analysis of Color Impurities in Sugar Processing using Fluorescence Spectroscopy and Chemometrics ![]() 12.Exploratory Multivariate Data Analysis with Applications in Food Technology ![]() 13.Spectroscopic Analyses on Dairy Products ![]() 14.On-line Evaluation of Meat Quality Using Multivariate Data Techniques£¨1999£© ![]() 15.Multi-way analysis in the Food Industry, Models Algorithms, and Applications£¨1998£© [ Last edited by calledone on 2007-9-28 at 19:28 ] |
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