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Rosenvald, Sirli - supervisor
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items found: 10
1.
Hernebaaside aroomiprofiilide kirjeldamine kasutades SPME-GC/MS-O meetodit ja sensoorset analüüsi. Characterization of powdered pea aroma profiles using SPME-GC/MS-O and sensory analysis
Alas, Maria
06.06.2022
bachelor's theses
2.
Mahla ja kanepiõli pressijääkide kasutamine külmpressitud batoonide koostises. Utilization of juice pomace and hemp seed oil press-cake as a raw material for cold-pressed snack bars.
Annuk, Kaisa
05.06.2018
master's theses
3.
Kõrge rauasisaldusega snäkkide tootearendus. Product development of snacks with high iron content
Leppik, Kärt
09.06.2017
bachelor's theses
4.
Pinna fluorestsents-spektroskoopia kasutamine paprikapulbri, basiiliku, pune ja tüümiani kvaliteedi hindamiseks. Using front-face fluorescence-spectroscopy for analysing the quality of paprika, basil, oregano and thyme
Luus, Kerttu
07.06.2017
master's theses
5.
Gaaskromatograafia-olfaktomeetria (GC-O) paneeli stabiilsus: mõjutegurid ja indikaatorid. Gas Chromatography-Olfactometry (GC-O) panel performance: factors and indicators
Peksar, Katariina
06.06.2019
master's theses
6.
Inuliiniga tumeda šokolaadi arendus ja toote omadused. Development and properties of dark chocolate with inulin
Saagim, Kadri-Kristel
12.06.2019
bachelor's theses
7.
Shelf-Life Assessment and Applicability of Accelerated Shelf-Life Testing Models for Long Shelf-Life Foods. Säilivusaja hindamine ja kiirendatud säilivuskatse mudelite rakendatavus pika säilivusajaga toiduainetele
Saarniit, Kärt
16.12.2025
dissertations
8.
Analytical Methods for Quantification of Bitter Compounds in Plant Protein Ingredients and Food Applications. Analüütilised meetodid kibedate ühendite kvantitatiivseks määramiseks taimse valgu põhistes toidumaatriksites
Zeinatulina, Anastassia
13.04.2026
dissertations
9.
Sensory and Sustainability Challenges in the Consumption of Plant-Based Alternatives: A Focus on Plant-Based Beverages. Sensoorika ja jätkusuutlikkusega seotud väljakutsed taimsete alternatiivide tarbimises taimsete jookide näitel
Vaikma, Helen
19.06.2025
dissertations
10.
Küpsetatud veiseliha aroomiprofiil - võtmeühendid ja tekkerajad. Aroma profile of roasted beef - key volatile compounds and formation pathways
Vimm, Kersti-Liis
31.05.2022
master's theses
items found: 10
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