7 Einträge gefunden

1. Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics

   1. Giese, Editha
   2. Winkelmann, Ole
   3. Rohn, Sascha
   4. Fritsche, Jan

   2018 - ReposIt
2. Qualitätsbewertung der Mangoreifung : Automatische Farbbestimmung und Colorstandard

   1. Ratprakhon, Khanitta
   2. Rohn, Sascha
   3. Riehn, Katharina
   4. Fritsche, Jan

   2018 - ReposIt
3. Formation of Ester Bound 2- and 3-MCPD and Esterified Glycidol in Deep-Fried and Pickled Herring Products

   1. Merkle, Sybille
   2. Ostermeyer, Ute
   3. Rohn, Sascha
   4. Karl, Horst
   5. Fritsche, Jan

   2018 - ReposIt
4. Sensory analyses of cocoa and chocolate along the cocoa production chain

   1. Nottelmann, Stephanie
   2. Bisping, Bernward
   3. Kadow, Daniel
   4. Krabbe, Christina
   5. Krähmer, Andrea
   6. Rohn, Sascha
   7. Rudolph, Barbara

   2017 - ReposIt
5. Bewertung der Nacherntequalität thailändischer Mangos (Mangifera indica L.) der Sorten Nam Dokmai und Mahachanok : Aromanalyse

   1. Ratprakhon, Khanitta
   2. Rohn, Sascha
   3. Riehn, Katharina
   4. Fritsche, Jan

   2017 - ReposIt
6. The impact of roasting conditions on the flavor development of cocoa and cocoa-based products

   1. Krabbe, Christina
   2. Bisping, Bernward
   3. Kadow, Daniel
   4. Nottelmann, Stephanie
   5. Krähmer, Andrea
   6. Rohn, Sascha
   7. Rudolph, Barbara

   2017 - ReposIt
7. Sensory and GC-O analyses of cocoa and chocolate along the cocoa production chain

   1. Nottelmann, Stephanie
   2. Bisping, Bernward
   3. Kadow, Daniel
   4. Krabbe, Christina
   5. Krähmer, Andrea
   6. Rohn, Sascha
   7. Rudolph, Barbara

   2017 - ReposIt