| Period | 3 Jul 2025 |
|---|---|
| Examinee | Shpresa Musa |
| Examination held at |
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| Degree of Recognition | International |
Related content
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Research output
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Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies
Research output: Contribution to journal › Article › peer-review
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Asparaginase treatment for acrylamide reduction in wheat and oat flakes: From laboratory- to pilot-scale
Research output: Contribution to journal › Article › peer-review
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Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies
Research output: Contribution to journal › Article › peer-review
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Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract
Research output: Contribution to journal › Article › peer-review
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Student theses
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Reduction of acrylamide content in cereal products via systematic use of asparaginases, phenolic acids and salts
Student thesis: Doctoral thesis