Showing results 591 - 600 out of 1056
2011
Ternes, W., Drotleff, A. M., Bohnsack, C., Schneider, I., & Hahn, A. (2011). Tocotrienol extracts from barley by-products: unique health benefits of the better Vitamin E. In H. Podbielska, & T. Trziszka (Eds.), Biomedical Engineering Acta. Nutraceutics, biomedical remedies and physiotherapeutic methods for prevention of civilization-related diseases, Band 4 (Vol. 4, pp. 43-51). Indygo Zahir Media.
Tirpanalan, Ö., Zunabovic, M., Domig, K. J., & Kneifel, W. (2011). Mini review: Antimicrobial strategies in the production of fresh-cut lettuce products. In A. Méndez-Vilas (Ed.), Science against microbial pathogens: Communicating current research and technological advances (pp. 176-188). Formatex Research Center.
Willers, J., Kressel, G., & Hahn, A. . (2011). Formuladiäten als Mahlzeitenersatz. Adipositas Spektrum, 7(5), 10-15.
2010
Buxmann, W., Franke, K., & Bindrich, U. (2010). Eigelb mit höherer Emulgieraktivität. Lebensmitteltechnik, 42(1-2), 27-28.
Buxmann, W., Bindrich, U., & Franke, K. (2010). Einsatz unterschiedlicher Phospholipasen zur Modifizierung der Phospholipide des Eigelbs. Chemie Ingenieur Technik, 82(9), 1509. https://doi.org/10.1002/cite.201050295
Buxmann, W., Franke, K., Bindrich, U., Heinz, V., & Knorr, D. (2010). Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus: Part 1: Technological properties of incubated egg yolk. Colloids and Surfaces B: Biointerfaces, 76(1), 186-191. https://doi.org/10.1016/j.colsurfb.2009.10.032
Buxmann, W., Bindrich, U., Strijowski, U., Knorr, D., & Franke, K. (2010). Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation. Colloids and Surfaces B: Biointerfaces, 76(1), 192-198. https://doi.org/10.1016/j.colsurfb.2009.10.035
Esatbeyoglu, T., Hillebrand, S., & Winterhalter, P. (2010). Analysis of phenolic substances in chokeberry juices (Aronia melanocarpa),Analytik von phenolischen Inhaltsstoffen in Aroniasäften (Aronia melanocarpa). Deutsche Lebensmittel-Rundschau.
Esatbeyoglu, T., Wray, V., & Winterhalter, P. (2010). Dimeric procyanidins: screening for B1 to B8 and semisynthetic preparation of B3, B4, B6, And B8 from a polymeric procyanidin fraction of white willow bark (Salix alba). Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf101023e
Esatbeyoglu, T., & Winterhalter, P. (2010). Preparation of dimeric procyanidins B1, B2, B5, and B7 from a polymeric procyanidin fraction of black chokeberry (Aronia melanocarpa). Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf904354n
