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1 |
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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2 |
Characterization of the aroma profile of food smoke at controllable pyrolysis temperatures
Rigling, Marina. - Hohenheim : Universität Hohenheim, 2023
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3 |
Effect of frozen to fresh meat ratio in minced pork on its quality
Tomasevic, Igor. - Hohenheim : Universität Hohenheim, 2023
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4 |
Meat hybrids – An assessment of sensorial aspects, consumer acceptance, and nutritional properties
Baune, Marie-Christin. - Osnabrück : Hochschule Osnabrück, 2023
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5 |
Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds
Oppen, Dominic. - Hohenheim : Universität Hohenheim, 2023
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6 |
Solidification of concentrated pea protein–pectin mixtures as potential binder
Moll, Pascal. - Hohenheim : Universität Hohenheim, 2023
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7 |
High molecular weight λ-carrageenan improves the color stability of phycocyanin by associative interactions
Bücker, Stephan. - Hohenheim : Universität Hohenheim, 2022
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8 |
Homogenization improves foaming properties of insoluble pea proteins
Moll, Pascal. - Hohenheim : Universität Hohenheim, 2022
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9 |
Influence of finely chopped meat addition on quality parameters of minced meat
Witte, Franziska. - Hohenheim : Universität Hohenheim, 2022
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10 |
Influence of processing steps on structural, functional, and quality properties of beef hamburgers
Berger, Lisa. - Hohenheim : Universität Hohenheim, 2022
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