5 Einträge gefunden

1. Food Authentication of Almonds (Prunus dulcis Mill.). Fast Origin Analysis with Laser Ablation Inductively Coupled Plasma Mass Spectrometry and Chemometrics

   1. Von Wuthenau, Kristian
   2. Müller, Marie Sophie
   3. Cvancar, Lina
   4. Oest, Marie
   5. Fischer, Markus

   2022 - Forschungsinformationssystem der UHH
2. MIR spectroscopy versus MALDI-ToF-MS for authenticity control of honeys from different botanical origins based on soft independent modelling by class analogy (SIMCA) – A clash of techniques?

   1. Brendel, Rebecca
   2. Schwolow, Sebastian
   3. Gerhardt, Natalie
   4. Schwab, Jannik
   5. Rau, Peter
   6. Oest, Marie
   7. Rohn, Sascha

   2021 - Forschungsinformationssystem der UHH
3. Interactions between phenolic acids, proteins, and carbohydrates—influence on dough and bread properties

   1. Schefer, Simone
   2. Oest, Marie
   3. Rohn, Sascha

   2021 - Forschungsinformationssystem der UHH - frei zugänglich
4. Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3

   1. Groth, Sabrina
   2. Budke, Christoph
   3. Weber, Timo
   4. Oest, Marie
   5. Brockmann, Sven
   6. Holz, Martina
   7. Daum, Diemo

   2021 - Forschungsinformationssystem der UHH
5. Rye bread defects: Analysis of composition and further influence factors as determinants of dry-baking

   1. Oest, Marie
   2. Bindrich, Ute
   3. Voß, Alexander
   4. Kaiser, Heinz
   5. Rohn, Sascha

   2020 - Forschungsinformationssystem der UHH - frei zugänglich