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1 |
Effect of smoldering air volume flow rates and smoking time on quality attributes of Frankfurter-type sausages
Leible, Malte. - Hohenheim : Universität Hohenheim, 2025
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2 |
Investigation of Biochars in Terms of Vitamin E Adsorption Capacity
Witte, Franziska. - Hohenheim : Universität Hohenheim, 2025
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3 |
Effect of oil-water colloidal states in liquid feeds on extrudability and textural attributes of high-moisture meat alternatives
Stehle, Florian. - Hohenheim : Universität Hohenheim, 2024
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4 |
Influence of different storage atmospheres in packaging on color stability of beef
Krell, Johannes. - Hohenheim : Universität Hohenheim, 2024
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5 |
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions
Klinger, Evelyn. - Hohenheim : Universität Hohenheim, 2024
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6 |
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions
Klinger, Evelyn. - Hohenheim : Universität Hohenheim, 2024
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7 |
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions
Enthalten in European food research and technology 30.7.2024: 1-15
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8 |
Characterization of the aroma profile of food smoke at controllable pyrolysis temperatures
Rigling, Marina. - Hohenheim : Universität Hohenheim, 2023
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9 |
Effect of frozen to fresh meat ratio in minced pork on its quality
Tomasevic, Igor. - Hohenheim : Universität Hohenheim, 2023
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10 |
Meat color and iridescence: Origin, analysis, and approaches to modulation
Ruedt, Chiara. - Hohenheim : Universität Hohenheim, 2023
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